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Bourbon Chocolate Pecan Pie


For the Crust

· 1 C. flour

· 1/3 C. butter, cut into large chunks

· ¼ C. water, or more if needed

· 1 tsp sugar

· ½ tsp salt

For the Pie

· 4 T. butter

· 4 oz. dark chocolate chips

· 4 eggs

· 1 C. dark corn syrup

· ¾ C. dark brown sugar

· 1 tsp vanilla

· ½ tsp salt

· 3 T. bourbon

· 1.5 C. pecan halves


For the Crust

1. Mix the flour, butter, sugar, and salt together in a bowl. Using a pastry cutter, cut the butter into the flour until the butter is in small pieces. Add the water and work in gently until a dough has formed. Shape into a ball, and place on floured work surface. Using a floured rolling pin, roll the dough out until it is large enough to lay across a 9” pie plate. Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough with kitchen shears. Refrigerate for 20-30 minutes.

For the Pie

2. In a small saucepan on low heat, combine the butter and the chocolate chips; stir well to combine, making sure the chocolate and the butter are completely melted. Set aside.3. In a large mixing bowl, combine the eggs, corn syrup, brown sugar, vanilla, and salt; mixing well until all of the ingredients are fully combined. Next add the melted chocolate butter mixture and the bourbon; stir to fully incorporate. 4. Pour batter into prepared pie shell and bake at 325 degrees for 50-55 minutes, or until fully cooked. Let cool on a wire rack for a minimum of 2 hours.