Boozy Chocolate Pecan Pie

Boozy Chocolate Pecan Pie


Flaky Pie Crust

  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 3 ounces cold cream cheese cut into small cubes
  • ½ cup 8 tablespoons cold unsalted butter, cut into small cubes
  • 1 ½ teaspoons orange juice
  • About 2-3 tablespoons ice water


  • 1 cup pecan halves
  • 1 cup bittersweet or semisweet chocolate chips
  • ½ cup dark brown sugar packed
  • 2 large eggs
  • ½ cup unsalted butter melted
  • ¼ cup bourbon
  • ¼ cup Kahlúa
  • ¼ cup cornstarch


Flaky Pie Crust

  • In a food processor, pulse flour, salt and cream cheese until small pea-sized pieces form.
  • Add butter and pulse until the butter breaks down into pea-sized pieces. Do not overmix.
  • Add orange juice and 2 tablespoons ice water and pulse until the mixture almost gathers into a ball. If mixture is too dry, add remaining tablespoon of ice water.
  • Pour out into a bowl. Form into a ball, wrap in plastic wrap, and flatten into a 1-inch thick disk. Chill for one hour.
  • Roll dough out onto a floured surface and into a 12-inch diameter circle. Fit dough into a 9-inch pie pan. Cut away any excess dough. Crimp edges decoratively and place pan on a foil lined sheet pan.

Filling and Assembly

  • Preheat oven to 350° F.
  • Scatter pecan halves and chocolate over the bottom of the crust.
  • In a large mixing bowl, whisk together remaining filling ingredients and pour over nuts and chocolate. Be sure nuts are coated in the filling.
  • Bake the pie on the foil lined sheet pan for 45 minutes or until the center barely jiggles. Filling will firm up as it cools.
  • Serve warm with vanilla ice cream or whipped cream.


Makes 1 9-inch diameter pie