Chocolate Bourbon Pecan Pie Recipe (2024)

FAQs

What is the best bourbon for pecan pie? ›

For the classiest pecan pie ever, spike your dessert with Elijah Craig's small batch, overproof bourbon. You'll get a pie packed with butterscotch, honey and apple flavor. Be careful how much bourbon you add to your pie though. The alcohol content in this spirit is so high that baking won't reduce the proof by much.

Maker's Mark

Maker's Mark is suitable for baking when the bourbon flavor should be more subtle. Tasting notes on this bourbon include a spice-forward flavor profile with cinnamon, clove, nutmeg, and ginger. Vanilla and caramel are also evident, but each flavor blends with no real standout or dominating flavor.

Specifically, Crown Royal is a Canadian whisky, and even though this technically uses a bourbon mashbill (64% corn, 31.5% rye, 4.5% malted barley), bourbon can only be made in America. Though the TTB originally approved the label, they reversed their decision and forced the brand to stop using the name 'Bourbon Mash'.

🥃 Quick summary. Whiskey is a general term for an alcoholic liquor made from fermented mashed grains. Bourbon is the term for a whiskey made from a grain mixture that is at least 51% corn. Bourbon was traditionally made in Bourbon County, Kentucky, and most bourbon is still produced in the state of Kentucky.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

To avoid this, always start your pecan pie at a high enough temperature, such as 425 to 450 degrees Fahrenheit. You can lower the temperature to around 350 degrees Fahrenheit after the first half-hour, or 30 minutes. It is done when you notice the pecan filling is bubbling and the pie is browned.

You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

The process is much like that of starting a sourdough bread. The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water.

Vanilla extract and apple cider vinegar have often been used to mimic the taste of bourbon in recipes, but you can clearly tell when they are used as substitutes.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

What can I use instead of molasses in pie? ›

Granulated Sugar & Water

This is an easy swap: Just mix 3/4 cup granulated sugar with 1/4 cup water and use in place of 1 cup molasses. The sugar will add sweetness and the water will add moisture.

It is quite possible to make pecan pie with brown sugar, white sugar, maple syrup or a combination. Corn syrup sweetens pecan pie and gives it a smooth texture by preventing the crystallization of the sugar when baking. It also acts with the eggs to thicken. It can be replaced with maple syrup and flour.

Generally the smoother, sweeter bourbons, such as Woodford Reserve, are a better choice for baking. But whatever you choose, be sure it's a good-quality brand with lots of flavor. If it's not something you'd want to drink, you probably won't want to eat it, either.

BBQ fans who enjoy deep sweet-and-spicy sauces are sure to enjoy Nine Banded's straight bourbon. It's made from 87% corn, so there's quite a bit of sweetness to it (the manufacturer notes dessert-forward flavors like brown sugar and butterscotch), but also contains 11% rye for a hint of spices like cinnamon and clove.