bourbon + chocolate pecan pie with pecan graham cracker crust

My hubby’s favorite pie is pecan pie. Actually, it’s one of my favorites too. Pecans take me back to my childhood memories spent in Texas. So many fond memories of picking up pecans that had dropped from the tree, cracking open the nut and eating the delish pecan inside. A lot of work for a pecan but so worth it.

Now, I’ve made my husband many pecans pies, but this year, bringing it up a notch, I made him this bourbon + chocolate pecan pie with pecan graham cracker crust. It now is a family favorite! So much more flavor than the average pecan pie, with the addition of Bourbon and chocolate and a buttery graham cracker crust. This bourbon + chocolate pecan pie with pecan graham cracker crust will not disappoint.

One of our favorite restaurants, Mastro’s Steakhouse, makes the best pecan pie ever. What is so different about their pecan pie is that the crust is made with a buttery graham cracker crust, rather than pie dough. Using a pecan graham cracker crust with my bourbon + chocolate pecan pie was inspired by Mastro’s Steakhouse.

What is in bourbon + chocolate pecan pie with pecan graham cracker crust?

For the Pecan Graham Cracker Crust

• 2 cups graham cracker crumbs (16 graham crackers) 
• 1 cup pecans
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/4 cup brown sugar, packed

For the Pecan Pie

• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 cups dark corn syrup
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons all-purpose flour
• 3 eggs – room tempature
• 1 1/2 teaspoons pur vanilla extract
• 2 tablespoons Bourbon or Whisky
• 1 1/2 tablespoons unsalted butter, mleted
• 1 3/4 cups pecans, chopped or halves
• 1/2 cup mini semisweet chocolate chips

How easy is it to cook bourbon + chocolate pecan pie with pecan graham cracker crust?

For the Pecan Graham Cracker Crust

1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.
2. Add graham crackers and pecans to your food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.  
3. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish.  Bake for 10 minutes, until lightly golden.  Let cool completely before filling.

For the Pecan Pie

1. Position rack to the lower third of the oven and preheat the oven to 350 degrees F.  Line a baking sheet with parchment.
2. In the bowl of a mixer, fitted with the paddle, add both sugars, corn syrup, salt, flour, and eggs, mixing until completely combined, approximately 1 to 2 minutes on medium speed.  Remove bowl from mixer and stir in the vanilla, bourbon, and butter until well combined.  Fold in the pecans and chocolate chips.

Make Ahead!

You can completely prepare the Crust 24 hours in advance of filling and cover with plastic wrap. Cooked pie can be covered in plastic wrap and refrigerated for up to 3 days.

Please leave me a comment below, letting me know what was the best ever pecan pie that you have eaten.

Bourbon + Chocolate Pecan Pie with Pecan Graham Cracker Crust

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• Author: Dori
• Prep Time: 30 min
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes

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Description

So much more flavor than the average pecan pie, with the addition of Bourbon and chocolate and a buttery graham cracker crust.

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Ingredients

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For the Pecan Graham Cracker Crust

• 2 cups graham cracker crumbs (16 graham crackers) 
• 1 cup pecans
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/4 cup brown sugar, packed

For the Pecan Pie

• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 cups dark corn syrup
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons all-purpose flour
• 3 eggs – room tempature
• 1 1/2 teaspoons pur vanilla extract
• 2 tablespoons Bourbon or Whisky
• 1 1/2 tablespoons unsalted butter, mleted
• 1 3/4 cups pecans, chopped or halves
• 1/2 cup mini semisweet chocolate chips

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Instructions

For the Pecan Graham Cracker Crust

1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.
2. Add graham crackers and pecans to your food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.  
3. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish.  Bake for 10 minutes, until lightly golden.  Let cool completely before filling.

For the Pecan Pie

1. Position rack to the lower third of the oven and preheat the oven to 350 degrees F.  Line a baking sheet with parchment.
2. In the bowl of a mixer, fitted with the paddle, add both sugars, corn syrup, salt, flour, and eggs, mixing until completely combined, approximately 1 to 2 minutes on medium speed.  Remove bowl from mixer and stir in the vanilla, bourbon, and butter until well combined.  Fold in the pecans and chocolate chips.
3. Pour the filling into the prepared pie shell.  Place on the baking sheet.  Bake for 1 hour and 15 minutes, or until the pie is firm around the edges and a bit jiggly in the center.
4. Remove pie from oven and cool for at least 1 hour .  

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Equipment

Pie Dish

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Baking Sheet

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Food Processor

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Stand Mixer

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Notes

You can completely prepare the Crust 24 hours in advance of filling and cover with plastic wrap. Cooked pie can be covered in plastic wrap and refrigerated for up to 3 days.

The equipment section above contains affiliate links to products I use and love!

Keywords: bourbon and chocolate pecan pie, pecan graham cracker crust, Mastro’s pecan pie, best ever pecan pie, butter graham crack crust

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