National Pecan Pie Day

Creator of John Jean Juan, Terry John Zila stopped by with a Chocolate Bourbon Pecan Pie recipe.

Try it at home!

Chocolate Bourbon Pecan Pie


1 ½ cups dark or light brown corn syrup
4 eggs
1 cup granulated sugar
2 tablespoons butter, melted
¼ teaspoon salt
1 teaspoon pure vanilla extract
3 tablespoons bourbon
¼ cup sour cream
1 ½ cups coarsely chopped pecans
1 cup bittersweet chocolate, chopped or 1 cup bittersweet chocolate chips
Perfect Pie Crust (recipe follows)

  1. Preheat oven to 350°F.
  2. Prepare pie crust and set aside
  3. Mix corn syrup, eggs, sugar, butter, salt, vanilla, bourbon and sour cream using an electric hand mixer. Stir in pecans and chopped chocolate and pour the mixture into pie crust.
  4. Make a foil collar and wrap around the exterior of the prepared pie. This will ensure the edges of the crust will not burn during the pie’s longer bake time.
  5. Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.

Pie Crust


2¼ cups unbleached all-purpose flour, sifted
1 teaspoon salt
1 tablespoon sugar (if making crust for a dessert pie)
¾ cup shortening
1 egg yolk
1 tablespoon lemon juice
¼ cup whole milk

Pulse the flour, salt and sugar in the bowl of a food processor fitted with a metal blade. Pulse in shortening until the mixture resembles coarse cornmeal.  In a mixing cup, measure milk, add egg yolk and lemon juice and blend. Pulse in the milk mixture into the flour/shortening mixture until a soft dough forms. Turn onto a work surface and knead the mixture until smooth and uniform. Place desired dough between two sheets of waxed paper and roll dough into an 11-inch    round, ⅛ inch thick. Carefully peel off the top sheet of waxed paper, replace, turn dough over and carefully remove the second piece of waxed paper. Slide a hand underneath the waxed paper and place the tart pan over the dough and Repeat with the remaining dough for the top crust.

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