This bourbon chocolate pecan slab pie is the best chocolate pecan pie I’ve tasted! Nutty, just a bit boozy, and definitely chocolaty, it’s always a hit with pecan pie lovers.
Can you really ever go wrong with bourbon, chocolate, and pecan pie for a crowd? Probably not. Even less so when you combine the three into one amazing holiday dessert idea! This would be perfect for a Friendsgiving or large Thanksgiving because it’s so easy to serve.
Slab pies are pies are great because you get real pie crust, a fantastic filling to crust ratio, and you can cut these bad boys up with a pizza wheel or bench scraper. They’re much easier to portion and serve than a standard round pie. Given the size, you also get about double the usual amount of servings, so that’s efficient. Like regular pies, you can freeze before baking. But with a slightly shorter bake time and a much shorter cooling time, you don’t really need to.
The inspiration for this bourbon chocolate pecan slab pie came from a road trip the Godfather and I took with the girls. I forget where we were, but we came across a cute little pie shop. They sold all sorts of different pies by the slice! We sampled a few , a chocolate pecan pie being one of them. The pie was good, but I wanted to make a few changes to create my own version.
The first change was to swap a regular pie crust for a chocolate pie crust. The flavor difference is subtle, but very marked. And of course, the possibilities for a chocolate pie crust are fantastic! I foresee this making an appearance in future pies. But for now, it’s perfect in this recipe.
Even if you’ve never made pie crust before, it’s worth giving this a try. A pastry cutter helps, but if you don’t have one, you can always use a food processor, or grate slightly frozen butter on the coarse side of a box grater. Even 2 butter knives and some patience would do the trick. Don’t let homemade pie crust scare you!
I will say that chocolate pie crust is just a bit different than regular pie crust to work with. I felt I had to add just a bit more flour to my work surface to keep it from sticking. It’s a little more pliable, so very important to keep cold as you work. I waited to preheat my oven until after I rolled out the crust and filled the pie for pictures. This way, I could chill the pie a few extra minutes before it hit the oven’s heat. It’s not required, I’ve baked this pie without chilling after filling, so do what works for you with the time you have.
I hope you enjoy this bourbon chocolate pecan slab pie recipe! I know I’m definitely looking forward to the next occasion it makes an appearance. 😉
- 3 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon instant espresso*
- 1/2 teaspoon kosher salt
- 1 cup ice water
- 24 tablespoons unsalted butter, chilled and cut into cubes
- 1 pound pecan halves
- 8 tablespoons unsalted butter
- 1 2/3 cups lightly packed brown sugar
- 1 cup light corn syrup or golden syrup
- 1/4 teaspoon kosher salt
- 1/2 cup bourbon
- 3 ounces semi-sweet or bittersweet chocolate, chopped
- 4 large eggs
Prepare the crust:
- Make your crust in advance. Combine the flour, cocoa powder, sugar, and instant espresso (if using) in a large mixing bowl.
- Sprinkle the chilled butter cubes over the dry ingredients and cut into the mixture using a pastry blender until the butter is in pea-sized chunks.
- Pour in 1/2 cup of the ice water and stir. Continue adding water, 1 tablespoon at a time, until the dough just comes together. Press it into a disc and wrap with plastic wrap. Refrigerate at least 2 hours until very cold. May be made up to 2 days in advance.
When you are ready to bake your pie:
- Remove your crust from the refrigerator. Line a jelly roll pan with parchment and set aside.
- Roll our your crust into a large rectangle on a lightly floured surface, rotating as needed to prevent sticking. Dust off any excess flour and place the pie crust into the rimmed baking sheet, making sure to guide it into all corners. Don't stretch the dough. Trim any excess dough and cut decorative accents if desired. Place the sheet pan and accents in the refrigerator.
- Preheat your oven to 350 F.
- In a medium saucepan, combine the butter, brown sugar, salt, and corn syrup. Cook over medium low heat for 3-4 minutes until the mixture is very smooth and the sugar has mostly dissolved. Remove from the heat and stir in the bourbon and chopped chocolate.
- In a large mixing bowl, whisk together the eggs, then slowly drizzle the hot sugar mixture into the eggs. Whisk constantly and pour slowly to avoid cooking the eggs!
- Remove the pie crust from the refrigerator and prick with a fork. Pour in the pecans, and then pour over the pie filling mixture. Add your decorative accents if desired, then bake for 45 minutes until the center looks just set.
- Remove from the oven and allow to cool on a wire rack at least 20 minutes before slicing and serving with whipped cream or ice cream!
If you don't have the instant espresso powder, substitute 2-3 tablespoons of the water with chilled coffee. You can also omit altogether. The coffee slightly deepens the chocolate flavor.
If you are using salted butter in the recipe, omit the salt.