Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Applying a blend of explorer, tinkerer and perfectionist to the baking arts, Lauretta Reiss has fast earned a devoted following at her Harbor Springs shop, Small Batch. She shares her spirit and holiday recipes with us in the November 2016 issue of Traverse, Northern Michigan's Magazine. (Get your copy here!)

Try more of Lauretta's recipes:

Read about Lauretta's job switch from sought-after shoe designer to small town baker here.


Chocolate Bourbon Pecan Pie

  • 2 cups pecan halves
  • 3  large eggs at room temperature
  • 3⁄4 cup light brown sugar
  • 2⁄3 cup light corn syrup
  • 3 tablespoons melted butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 3 tablespoons bourbon
  • 3⁄4 cup semi-sweet
  • chocolate chips
  • 1 unbaked piecrust

Chocolate Ganache Glaze

  • 2⁄3 cup semi-sweet or bittersweet chocolate
  • 6 tablespoons unsalted butter
  • 1⁄2 tablespoon corn syrup
  • 1 3⁄4 tablespoons warm water


Chocolate Bourbon Pecan Pie 

Preheat oven to 375 degrees. Toast pecans on cookie sheet for 10 minutes. Cool pecans and coarsely chop. In large bowl whisk together eggs, sugar, corn syrup, butter, vanilla, bourbon and salt. Fold in pecans and chocolate chips. Pour the filling into the pie shell and bake until the center is puffed and set, about 55 minutes. Remove from oven and cool several hours. Note: watch crust as it could burn, tent pie with foil halfway through the baking process.

Chocolate Ganache Glaze 

Place all ingredients into bowl and melt either in microwave for 1 minute or over warm water. Let glaze cool before pouring or spreading.