Rosca de Reyes
Christina Morales, Caroline Lange, La Monarca Bakery
148 ratings with an average rating of 3 out of 5 stars
148
About 2 hours
Ina Garten’s Bourbon Chocolate Pecan Pie
- Total Time
- 1 hour, plus thawing and cooling time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- ½cup light brown sugar, lightly packed
- ½cup granulated sugar
- ½cup all-purpose flour
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼pound (1 stick) unsalted butter, melted and slightly cooled
- 2extra-large eggs
- 1teaspoon pure vanilla extract
- 2½tablespoons good bourbon (such as Maker’s Mark)
- 1¼cups semisweet chocolate chips (such as Nestle’s)
- 1cup whole pecans, large-diced
- 1(9-inch) store-bought frozen pie crust (such as Wholly Wholesome); see Tip
- Good vanilla ice cream (such as Häagen-Dazs), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
623 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 43 grams sugars; 6 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place an oven rack in the center of the oven. Heat the oven to 350 degrees.
- Step 2
In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt. In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans.
- Step 3
Place the pie crust on a sheet pan lined with parchment paper and press a floured fork into the crimped edges to make the pie look more homemade. Pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges.
- Step 4
Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream.
Tip
- Defrost frozen pie crust overnight in the fridge.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Kelly
I’ve been making a very similar recipe for years, and it’s always a hit at gatherings. You can use any ratio of brown sugar to white sugar, so long as the total comes to 1 cup. I typically use only about 1/2 cup of chocolate chips, and increase the pecans to 1-1/2 cups - the chocolate flavor comes through but it keeps the emphasis on the pecans. I also like to take about 3/4 cup of intact (unchopped) pecan halves and arrange them on the top of pie before baking, just for presentation’s sake.
Randy Lewis
Does the sheet pan lined with parchment paper go in the oven under the pie plate?
Annie P
Yes. Keep the pie plate on the parchment-lined sheet pan. It is meant to catch any drips and to also make it easier to take the finished pie out of the oven.
staceycarder
I made this last night. It’s good but think it would benefit from flaky sea salt sprinkled on top prior to baking. I put some on afterward and it really brought the flavors out.
ilana
So you don’t pre-bake the crust before filling it?
Chuck
The crust on top isn't a pie crust, it's a natural crust from the bubbles in the wet filling rising to the top and baking. I've made plain pecan pies every Thanksgiving for about 10 years now and always get a similar looking upper crust on those.
dodo
trust the contessa
Dmarks
I laugh when recipes like this call for "good bourbon". After baking with sugar and chocolate, you'll never taste the difference between Maker's Mark and Fred's bourbon.
scratchbaker
This is from Florence Fabricant in the NYT 1994: Anyone who wants to prepare the pie will find it easy enough. Mix 1 cup sugar; 6 tablespoons flour; 2 eggs; 4 ounces melted butter; 1 cup chopped pecans; 1 cup chocolate chips; 1 1/2 teaspoons vanilla, and 1/4 cup bourbon in a bowl; then, pour the ingredients into a partly baked 9-inch or 10-inch tart shell. Place in a 350-degree oven for about 30 minutes. Serve warm. Ref https://www.nytimes.com/1994/04/27/garden/food-notes-908070.html?searchResu
Peter D
If you’re expecting a soft gooey pecan pie consistency, this recipe will disappoint. The final product is dense and unpleasant. Plus, with so many chocolate chips added it’s impossible to taste the pecans. I’d be embarrassed to serve this pie at Thanksgiving
Frank
For those concerned with alcohol, and propose substituting vanilla and/or almond extract, please note that those extracts are also very alcoholic. The alcohol “boils off” either way leaving the underlying flavoring behind. Might as well enjoy the lovely sweet caramel notes of corn mash Oakes bourbon.
q
This happens naturally. The ingredients in a derby pie tend to separate into layers as it bakes: the chocolate sinks to the bottom, the nuts rise to the top, and a crust forms on the surface.
Julia
Struggling with how to know if it's done. A knife inserted is not coming out clean even after 40 minutes in my oven, which runs hot. I usually have to worry about over-baking, not under. So how do you know when it's done? I didn't find the directions helpful for this.
hannah
Good and quick to put together but VERY sweet. Next time I’ll try increasing the amount of pecans and decreasing the chocolate chips
AzCat
You might want to check the ingredients of your extracts.
Sarah in Florida
Like others have noted, I cut the chocolate chips to 1/2 cup and increased the pecans to 1.5 cups. Made this twice, and the first time it was entirely too salty (and yes, I used unsalted butter). I've heard Ina's recipes can be salty. The second time, I cut the kosher salt in half, and the result was much more palatable. Those I made it for loved it!
Patti Caldwell
Excellent, easy to make, rich. This is a chocolate bourbon pie with pecans. Not to be confused or compared with the gooey pecan pie folks may be used to. Which for me is a plus! Good bourbon notes came through nicely. This is now on my go to list for an easy delicious dessert.
Sarah in Florida
Reduced the chocolate chips, as suggested. Didn't mind the unique consistency but far too much salt. Wow. It was like a salt bomb for me. I plan to make again and use only 1/2 teaspoon of kosher salt.
Jack
40 minutes it was still soupy, 2 hours it was like cookie pie. Maybe next time 1.5 hours and let cool completely
Alice
For a ready-made pie crust, Ina Garten recommends Marie Callender's Deep Dish Pastry Pie Shells. https://www.foodrepublic.com/1363866/store-bought-is-fine-substitutions-ina-garten-approved/
Jack
Any recipe that calls for brown sugar, that doesn't give a weight measurement, should be illegal. This pie was very sweet. If it was any sweeter, it might be inedible. But it was edible, and we ate a lot of it. Decrease chocolate chips. Increase pecans. Bourbon flavor was mild. 4 stars overall. Make at your own risk.
pat
Browned the butter. Used a bit less than 1/2 cup for each sugar. 3/4 cup chocolate chunks + 1 1/4 cup pecans. Used brandy . . . only because I didn't have any bourbon.
Lm
Everyone liked it. It tastes like a chocolate chip pie with pecans. Light bourbon flavor. The recommendation to serve with ice cream or whipped cream is a must. The texture was chunky which I really liked. It seems like a fun pie to tinker with the proportions depending on your mood.
Cathy L
This is easy to make and very tasty. It is more cake-like than I expected. I followed the recommendations of others and used 1/4 cup of bourbon, decreased the chocolate chips to 3/4 cup and increased the pecans to 1 1/2 cups. Adding the extra bourbon gave it a distinctive taste that everyone enjoyed. I made with Wholly Wholesome crusts (did I mention easy to make?) and would use those again.
Lollypaul
Made this for Thanksgiving, trying to make one for my son who had had something like it at a restaurant a few months ago. Read the reviews and did only 1 cup of chocolate chips and add some whole pecans as decor. I used a roll out pie crust. Turned out great and plenty rich. My son heated it and said it was fantastic! I had thought about melting the chips some before adding them in, but may just leave it like this and heat it up.
italian sub
This recipe is sooo delicious. The final texture is a bit like a cookie dough pie. My only critique is that the bourbon flavor is pretty light, so I’m experimenting with adding a bit more.
MBS
Simply too sweet and not interesting enough. I tried it twice. Once as written and once with the nuts/chocolate proportions swapped. Both times ... just cloyingly sweet.
Chris B.
Made this pie after reading some of the notes. Just the right amount of chocolately sweetness with 1 Cup of chips & 1 1/4 Cups pecans. I upped the bourbon (had 4 Roses Single barrel on hand) to 1/4 Cup which imparted enough bourbon flavor. I happened to have 2 extra large eggs, but search on internet says that large & extra large can be interchangeable on certain recipes. It was a big hit with the Thanksgiving guests.
Chris B.
Also used salted butter & didn’t add the Kosher salt.
JB
The chocolate seemed gratuitous. Loved the pie part but the chunks of chocolate made it too rich. Some of our eaters loved it though. I would make again without chocolate chips
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