Cook this: Chocolate bourbon pecan pie

Not that anyone’s counting, but we’re off in 4 sleeps for our USAdventure! That means we miss Christmas at home with our families. Which in turn meant that we got to celebrate two early Christmases with them, which naturally involved a lot of very delicious food (both my mum and mum-in-law are pretty amazing when it comes to putting on a Christmas feast!).

My contribution was chocolate bourbon pecan pie. Not a traditional Aussie Christmas dish at all, but instead I figured I’d do something a little more representative of the country I’ll be spending Christmas in. Also, the recipe I found in one of my cook books was for straight pecan pie, but I felt like the addition of bourbon and dark chocolate could only be a good thing.


– pastry – either store bought shortcrust, or you can use this recipe; just replace the salt with 1 tbsp caster sugar, and double the recipe!
– 3 tbsp plain flour
– 150g brown sugar
– 2 large eggs
– 200g golden syrup
– 200 g dark chocolate, melted and cooled
– 30g butter, melted and cooled
– 2 tbsp vanilla extract
– 3 tbsp bourbon
– pinch of salt
– 300g pecan halves – half crushed into smaller pieces, half left whole

1. Make the pastry as per the instructions in this recipe (steps 1 and 2), replacing the salt with sugar as above, and preheat the oven to 180°C.
2. Grease a 9 inch pie dish and roll out the pastry to line it. Prick a few holes in the bottom with a knife or fork, line it with baking paper, fill with pie weights/rice/dried beans and bake for 15min or until the edges start to turn golden.
3. To make the filling which the crust is blind baking, combine the flour and sugar in a large bowl.
4. Whisk in the eggs, golden syrup, chocolate, butter, vanilla, bourbon and salt.
5. Mix in the crushed pecans.
6. Remove the pie from the oven and pour in the filling. Arrange or sprinkle the pecan halves on top.
7. Turn the temperature up to 200°C and bake for 10min, then lower the temperature back down to 170°C and bake for a further 45min or until set.8. Rest in tin until cool enough to handle, then transfer to a wire rack.

Turned out I was actually right about the chocolate and bourbon – it worked magnificently! Dad helped out further by making some vanilla bean ice cream, which perfectly balanced out the richness of the pie. I’m looking forward to eating much more pie now over in the States – I’ve heard that Four & Twenty Blackbirds in Brooklyn and Bang Bang Pie Shop in Chicago are pretty solid options – any other suggestions??

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