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Decadent Bourbon Pecan Pie with Dark Chocolate Ganache

bourbon pecan pie with dark chocolate ganache - featured image
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A rich and indulgent bourbon pecan pie topped with a silky dark chocolate ganache, perfect for holiday celebrations and easy to make in under 90 minutes.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 1 tbsp granulated sugar
  • 3–4 tbsp cold water
  • Pinch of salt
  • 3 large eggs, room temperature
  • 1 cup light corn syrup (240ml) or golden syrup
  • 3/4 cup packed brown sugar (150g), preferably dark
  • 4 tbsp unsalted butter (57g), melted
  • 1 tsp vanilla extract
  • 3 tbsp bourbon whiskey (about 45ml)
  • 1/4 tsp salt
  • 1 1/2 cups pecans (150g), roughly chopped and toasted
  • 6 oz bittersweet dark chocolate (170g), chopped
  • 1/2 cup heavy cream (120ml)
  • 1 tbsp unsalted butter (14g), softened
  • Pinch of salt

Instructions

  1. Prepare the Pie Crust: Combine flour, sugar, and salt in a bowl. Cut in cold, cubed butter until mixture resembles coarse crumbs. Add cold water one tablespoon at a time until dough holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat oven to 350°F (175°C).
  3. Roll out chilled dough on a floured surface into a 12-inch circle. Transfer to pie dish, trim edges, and flute or crimp. Poke bottom with fork to prevent bubbling.
  4. Toast pecans on a baking sheet at 350°F (175°C) for 8-10 minutes until fragrant. Let cool slightly.
  5. Mix filling: whisk eggs, corn syrup, brown sugar, melted butter, vanilla, bourbon, and salt until smooth.
  6. Stir in toasted pecans evenly.
  7. Pour filling into prepared crust. Place pie on baking sheet and bake for 50-60 minutes until center is just set but slightly jiggly.
  8. Make ganache while baking: heat heavy cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Stir in softened butter and salt.
  9. Cool pie completely on wire rack (about 2 hours). Pour ganache evenly over top and spread gently. Chill at least 30 minutes to set ganache.
  10. Slice and serve. Pie tastes great slightly chilled or at room temperature.

Notes

Keep butter cold when making crust to avoid tough dough. Toast pecans for enhanced flavor. Cover crust edges with foil if browning too quickly. Let pie cool completely before adding ganache to prevent melting. Ganache can be warmed gently if it firms too quickly. Store leftovers refrigerated up to 4 days or freeze up to 2 months.

Nutrition

Keywords: bourbon pecan pie, dark chocolate ganache, holiday dessert, pecan pie recipe, easy pecan pie, festive pie, bourbon dessert

Find it online: https://perkypan.com/decadent-bourbon-pecan-pie-with-dark-chocolate-ganache-recipe-easy-and-perfect-for-holidays/