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Course: Dessert
Servings: 10 slices
Prep Time: 20 mins
Cook Time: 28 mins


Pie filling

  • 2 eggs
  • 1 C sugar
  • ¼ C bourbon
  • ½ C melted butter
  • ¼ C flour
  • 1 C chopped, toasted pecans
  • 1 C semi-sweet chocolate chips

Pie crust

  • 1⅓ C all-purpose flour plus extra for rolling dough
  • ¼ tsp salt
  • ½ tsp sugar
  • ½ C chilled butter cut into pieces
  • 3 tbsp ice water


For the crust

  • In a food processor, pulse flour, salt and sugar to mix.
  • Add cut pieces of butter and pulse until the mixture looks crumbly its pea-sized pieces.
  • Sprinkle ice water on top and pulse until large clumps form.
  • Press dough into a disk shape and wrap tightly in plastic wrap.
  • Refrigerate until firm, about 1 hour.
  • Lightly flour work surface and roll dough into a 12-inch round.
  • Fit into 9-10-inch pie disk.
  • Tuck in overhang and crimp edges with fingertips then freeze the dough.
  • Take dough out of freezer and line with parchment paper and pie weights or dried beans on top.
  • Place in brick oven at 425° for about 18-20 min.

For the filling

  • While crust is baking, in a bowl, whisk eggs, sugar, flour, bourbon and melted butter together.
  • Then add in pecans and chocolate chips and mix until well combined.
  • Pour into the warm pie shell.
  • Bake pie in brick oven at 425° for 25-28 minutes until filling is set and the top golden.
  • During baking rotate pie several times for an even golden color on top.


  • If your crust is browning faster than your filling is cooking, use a sheet of foil with the center
    cut out and cover only the perimeter of the crust. You can also buy pie rim covers. I prefer to use these.
  • To save time, I prefer to buy pre-made frozen pie crusts. Look for them into the frozen section at the grocery store.
  • Frozen pie crusts can be thawed, re-rolled and transferred into your desired pie pan. Then just refreeze.