Add a splash of bourbon to give your favorite pecan pie some extra punch.
all-purpose flour, spooned and leveled, more for work surface
(1 1/2 sticks) cold unsalted butter, cut into cubes
(1 stick) unsalted butter, at room temperature
large eggs, lightly beaten
all-purpose flour, spooned and leveled
chopped pecans, more for serving
semisweet chocolate chips
Whipped cream and chocolate shavings, for serving
- Make Piecrust: Preheat oven
to 350°F. Pulse flour, sugar, and salt
in a food processor until combined,
2 to 3 times. Add butter and pulse
until mixture resembles coarse
meal, 10 to 12 times. Add water,
1 tablespoon at a time, and pulse
until large clumps form (add up to
2 additional tablespoons of water
if needed). Gather dough into a
ball, roll into a 3/4-inch-thick disk.
Wrap in plastic wrap; chill 30
- On a floured work surface, roll
dough to a 13-inch round. Transfer to
a 9-inch pie plate; fold edges under
to align with the rim of the plate;
crimp. Freeze for 30 minutes. Line
pie with parchment paper and fill
with pie weights or dried beans.
Bake until golden brown, 15 to 20
minutes. Remove pie weights and
parchment and cool.
- Make Pie Filling: Beat butter and sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add eggs, flour, bourbon, and salt and beat to combine,about 1 minute. Fold in pecans and chocolate chips. Transfer to parbaked piecrust, and bake until center is set, 30 to 35 minutes. Cool completely on a wire rack.
- Serve topped with whipped cream, chopped pecans, and chocolate shavings.