Chocolate, Pecan & Bourbon Pie

Toasting the pecans brings out the flavor and nuttiness in this classic nut and chocolate pie. Browning the butter adds to the flavor and combines with chocolate and bourbon to balance the flavor.

a recipe photo of the Kentucky Derby Pie
Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:
30 mins
Total Time:
3 hrs 30 mins
Nutrition Profile:



  • ½ cup whole-wheat pastry flour

  • ½ cup all-purpose flour, plus more for work surface

  • teaspoon salt

  • 3 tablespoons cold unsalted butter, diced (1/2-inch)

  • 2 tablespoons canola oil

  • 2 - 3 tablespoons ice water


  • 4 tablespoons unsalted butter, cut into pieces

  • ½ cup packed light brown sugar

  • cup pure maple syrup

  • 2 tablespoons bourbon (such as Maker's Mark)

  • 1 teaspoon cornstarch

  • 2 large eggs, lightly beaten

  • 1 large egg yolk, lightly beaten

  • 1 teaspoon grated orange zest

  • 1 teaspoon vanilla extract

  • teaspoon salt

  • 1 cup coarsely chopped pecans

  • ½ cup bittersweet chocolate chips

  • Flaky sea salt for garnish (optional)

  • Unsweetened whipped cream for serving (optional)


  1. To prepare crust: Whisk pastry flour, all-purpose flour and salt together in the bowl of a stand mixer. Add diced cold butter; beat with the paddle attachment on low speed until the butter forms pea-size pieces, about 2 minutes. Add oil and beat on low speed until just combined, about 15 seconds. Add 2 tablespoons ice water and beat on low speed just until the dough comes together, 30 to 45 seconds. Add additional ice water if necessary, 1 tablespoon at a time, until the dough just comes together. (Alternatively, combine pastry flour, all-purpose flour, and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until the butter forms pea-size pieces. Add oil and pulse several times. With the motor running, gradually add just enough ice water until the dough comes together.) Shape the dough into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.

  2. Roll the chilled dough into a 10-inch circle (about 1/8-inch thick) on a lightly floured surface. Transfer to a 9-inch removable bottom tart pan; press well into the sides of the pan. Trim the edges with a paring knife or roll a rolling pin over the top to pinch off excess dough. Cover with plastic wrap and freeze for at least 15 minutes or up to 8 hours.

  3. Meanwhile, position rack in bottom third of oven and place a large rimmed baking sheet on the rack; preheat to 400°F. Remove plastic wrap from the tart pan; line the crust with parchment paper and add pie weights (or dried beans). Place the tart pan on the preheated baking sheet; bake until the edges and bottom are golden brown and set, about 25 minutes. Remove tart pan and baking sheet from oven; carefully remove the pie weights (or beans) and parchment. Let the crust cool on the baking sheet for 10 minutes.

  4. Meanwhile, prepare filling: Reduce oven temperature to 325°F. Add butter to a medium saucepan; cook over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Remove from heat. Whisk in brown sugar, maple syrup, bourbon and cornstarch until combined. Transfer to a medium bowl; let stand, stirring occasionally, for 5 minutes. Whisk in eggs, egg yolk, orange zest, vanilla and salt until combined. Stir in pecans and chocolate chips. Pour the filling into the crust.

  5. Bake on the lower rack until the custard is set and the edges are golden, about 25 minutes. Let cool on a wire rack, 1 to 1 1/2 hours. Sprinkle with flaky sea salt and serve with whipped cream, if desired.

To make ahead

Prepare pie dough (Step 1); wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 6 months. Cover and refrigerate baked and cooled pie for up to 5 days.


9-inch removable-bottom tart pan; parchment paper; pie weights (or dried beans)

Nutrition Facts (per serving)

326 Calories
20g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 326
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 18g
Added Sugars 18g 36%
Protein 4g 8%
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 64mg 21%
Vitamin A 279IU 6%
Vitamin C 1mg 1%
Vitamin D 10IU 3%
Vitamin E 1mg 4%
Folate 24mcg 6%
Vitamin K 3mcg 3%
Sodium 66mg 3%
Calcium 35mg 3%
Iron 1mg 6%
Magnesium 24mg 6%
Potassium 117mg 2%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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