Rich chocolate pie crust filled with crunchy pecan pie filling with a subtle touch of warming bourbon. Bourbon pecan pie with a chocolate crust is a delicious spin on the classic Thanksgiving pie!

Sweet and Crunchy

Step 1

Whisk flour, cocoa powder, sugar and salt. Chill in the fridge, then work the butter in until mixed. Add ice cold water while mixing, add just enough to form dough.

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form dough

Step 2

Fold the dough over on itself 3 to 4 times, and form into a ¾ inch disk. Roll the edge out, wrap with plastic wrap, and let rest in the fridge for 30 minutes.

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roll and wrap

Step 3

Once rested, sprinkle a flat surface with cocoa powder and roll the dough out. Transfer to a pie pan and trim the edges. Chill in the fridge for10 minutes.

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transfer to a pie pan

Step 4

 Line the crust with foil and fill with pie weights. Bake the crust for 10 minutes. Move it to a cooling rack and remove the foil with the pie weights.

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bake the crust

Step 5

Coarsely chop pecan halves. Whisk sugar, flour, and eggs until smooth. Add in corn syrup and mix until incorporated. Mix in the remaining ingredients and fold in the chopped pecans.

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chop pecans

Step 6

Pour the batter into the pie crust., cover the edges with foil and bake for 1 hour. Remove foil and bake for 10 more minutes, then let cool for at least 4 hours before serving.

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bake the pie

Serve & Enjoy!