A gooey pecan filling with chunks of semi-sweet chocolate, encased in a flaky, buttery crust.
This Chocolate Bourbon Pecan Slab Pie combines the rich flavors of chocolate and bourbon with the classic gooey pecan filling, making it an irresistible dessert perfect for gatherings.
Why you'll want it now, The rich chocolate and bourbon flavors make this a decadent treat for any special occasion.
Why this recipe works
The combination of semi-sweet chocolate and bourbon enhances the depth of flavor in the pecan filling, while the slab pie format offers a higher crust-to-filling ratio for those who love a flaky, buttery crust. The addition of corn syrup ensures a perfectly gooey texture.
Equipment
9 x 13 in (23 x 33 cm) baking pan
Mixing bowls
Rolling pin
Parchment paper
Aluminum foil
Cooling rack
How to make it
Preheat your oven to 350°F (175°C).
In a large bowl, mix the flour, sugar, and salt for the crust. Add the cold butter and mix until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough comes together. Divide and shape the dough into a rectangle, wrap in plastic, and chill for 30 minutes.
Roll out the dough on a floured surface to fit your 9 x 13 in (23 x 33 cm) pan. Transfer the dough to the pan, pressing it into the corners and trimming any excess.
In a separate bowl, whisk together the eggs, corn syrup, brown sugar, bourbon, vanilla, and salt. Stir in the pecans and chocolate chips.
Pour the filling into the prepared crust, spreading it evenly.
Cover the edges of the crust with foil to prevent over-browning.
Bake for 50 minutes, or until the filling is set and the crust is golden brown.
Remove from the oven and let cool on a wire rack.
Enjoy this indulgent Chocolate Bourbon Pecan Slab Pie with family and friends, perfect for any celebration.
How you'll know it's ready
The pie is ready when the filling is set with a slight jiggle in the center and the crust is golden brown.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and begin checking for doneness a few minutes earlier, as the fan will bake the pie faster. Standard oven users should follow the recipe as written.
Troubleshooting
If the crust is too dry, add more ice water, one tablespoon at a time, until it holds together.
If the edges of the crust brown too quickly, cover them with foil for the remainder of the bake.
If the filling is too runny, ensure it is baked until it only slightly jiggles in the center.
If the pie cracks, it may have been overbaked; check a few minutes earlier next time.
Storage
Store leftover pie covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Make ahead
Prepare the crust and filling up to a day in advance, storing the crust in the fridge and the filling covered in the fridge. Assemble and bake when ready.
Variations
Swap bourbon for rum or omit for a non-alcoholic version.
Add 1/2 cup of shredded coconut to the filling for a tropical twist.
Use dark chocolate chips for a richer flavor.
Frequently asked questions
Can I use a different type of nut?
Yes, you can substitute pecans with walnuts or almonds for a different flavor.
How do I prevent the crust from getting soggy?
Blind bake the crust for 10 minutes before adding the filling to help prevent sogginess.
Can I make this pie without alcohol?
Yes, you can omit the bourbon for an alcohol-free version, though it will alter the flavor slightly.
How do I know if my filling is set?
The filling should have a slight jiggle in the center when the pie is ready.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories420
Total Fat24 g
Saturated Fat10 g
Cholesterol55 mg
Sodium190 mg
Total Carbohydrate50 g
Dietary Fiber3 g
Total Sugars30 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
