' Dunham Cellars - Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Lisa Dupar, Chef & Owner, Pomegranate Bistro, Redmond, WA
February 2011


1 flaky pie crust
1 cup sugar
1/2 cup corn syrup
1/2 cup brown sugar
2 teaspoons molasses
1 Tablespoon cream
1 Tablespoon unsalted butter
3 Tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon maple flavoring
2 Tablespoons bourbon
3 eggs
1 1/2 cups pecan halves

Cinnamon Spiced Whipped Cream:
1 cup heavy cream
1 Tablespoon powdered sugar
1/2 teaspoon cinnamon


Partially bake the pie crust using weights until the crust is blond but not brown.

Preheat oven to 350 degrees. In a heavy medium saucepot, warm the sugar, corn syrup, brown sugar, molasses, cream, butter, cocoa powder, vanilla, maple flavoring and bourbon over medium-low heat. Warm slowly, stirring with a wooden spoon, until the sugars are dissolved and the butter is melted (the mix should appear smooth and thick); remove from the heat as soon as the mixture is smooth. Cool the mixture lightly. Beat the eggs together and whisk them into the mixture.

Spread the pecan halves in the bottom on the par-baked pie crust and pour the filling over the pecans (the pecans will float to the top, which is normal). Bake for about 40 minutes. Let the pie cool to room temperature before slicing and serving, garnished with cinnamon spiced whipped cream.

To make the cinnamon spiced whipped cream: Mix cream, powdered sugar, and cinnamon, then whip into soft peaks.

Makes one 9-inch pie.