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Bourbon Chocolate Pecan Pie with Vanilla Bean Ice Cream

Bourbon Chocolate Pecan Pie with Vanilla Bean Ice Cream

  • Prep Time: 1 1/2 hours
  • Total Time: 2 1/2 hours plus time for cooling
  • Yield: About 6 servings


  • Pie Dough

  • 1 cup flour plus more for dusting
  • 1/4 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/2 cup vegetable shortening
  • 4 to 6 tablespoons ice water
  • Pie Filling

  • 5 eggs, beaten
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 cup light corn syrup
  • 1/4 cup cane syrup or molasses
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 1/2 tablespoons flour
  • 2 1/4 cups pecan pieces
  • 3 to 4 tablespoons Bourbon whiskey
  • Chocolate Ganache

  • 3/4 cup heavy cream
  • 1 cup plus 2 tablespoons semi-sweet chocolate chips
  • Vanilla Bean Ice Cream, for serving


  • Combine the flour, salt and sugar in a mixing bowl. Add the shortening and work it in with your hands or a pastry cutter until the mixture resembles coarse crumbs. Add the water, a little at a time, and continue to work it in with your hands, adding only as much as you need for it to come together into a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes or up to overnight.

  • Remove the dough from the refrigerator and place it on a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Trim the edges as necessary and crimp or press the edges to form a decorative rim around the edge. Refrigerate for 1 hour, or until ready to fill.

  • Preheat the oven to 375 degrees F.

  • Combine the eggs, sugar, brown sugar, corn syrup, cane syrup, vanilla, salt, butter, and flour in a mixing bowl and mix well. Remove the pie shell from the refrigerator and spread the pecan pieces evenly on the bottom.  Pour the filling over the pecans.

  • Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. When you remove the pie from the oven, drizzle the whiskey, a tablespoon at a time, over the pie.  Cool for 2 hours before topping with the chocolate ganache.

  • To make the ganache: 

    In a small saucepan, heat the heavy cream until scalded, and pour it over the chocolate chips in a small, heat-proof mixing bowl. Stir until the chocolate has melted and a smooth sauce has formed. Using a small offset spatula, carefully spread the chocolate evenly over the pie. Place the pie in the refrigerator for 10 minutes to allow the ganache to set up.

    Cut the pie into 6 or 8 slices and serve with Vanilla Bean ice cream. 


  • Note:  The pie can be stored covered in the refrigerator for up to 1 week.  If the pie has been refrigerated longer than 10 minutes, you will need to pull the pie out of the refrigerator and let it sit out at room temperature at least 20 minutes before serving.

Recipe Details