Chocolate Pecan Ginger Bourbon Pie by Chef Gerrie

Chocolate Pecan Ginger Bourbon Pie

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Chocolate Pecan Ginger Bourbon Pie by Chef Gerrie
Chocolate Pecan Ginger Bourbon Pie in a Flaky All Butter Vodka Pie Crust

Without a doubt, this chocolate pecan ginger bourbon pie recipe will surely put you in the winner’s circle!

And not just at the Thanksgiving Dessert Table. This pie travels well and always as high reviews at any venue.

Dark chocolate (like semisweet and bittersweet) is often considered the most versatile of the chocolates because it’s less sweet. It pairs with so many foods.

Chocolate enhances the flavor of nuts, better than others. Pecans have very distinct flavor components that go great with dark or milk chocolate.

Did you know, chocolate renders into an amazing contrast with sweet, spicy foods, and the zesty flavor like ginger. And ginger serves to bring out the richness of the confection.

The addition of two kinds of ginger (fresh and candied), along with a shot or two of bourbon sends the ordinary chocolate pecan pie recipe in the dumpster.

When bourbon collides with this combination of chocolate, pecans, and ginger… it creates a blissful synergy!

The result is a pie that is sweet, spicy, rich, and chocolatey. A complex flavor, deep with tantalizing texture that excites the mouth feel. 

Just one bite, and you too will be a convert to this recipe. And the people you share it with, will be so grateful and will insist that you make it always!

This pie only takes a single pie crust. But, the pie crust recipe I use is for a double crusted pie. You can freeze the other half or make two pies…give the other one away to someone special…share the love of pies!


Take a look at my Easy as Pie, It’s all about the Crust blog, for tips and tricks into successful foolproof pie crust making.


Serves 8-10

Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes

Ingredients

Equipment

Ingredients

  • 1 Super Flaky All Butter Pie Crust “A”, for 9-inch pie, reserve extra dough *
  • Extra Flour for dusting
  • 1 C Dark brown sagar, firmly packed
  • 1/2 C Sorghum molasses, Backstrap molasses, or Dark Maple Syrup *
  • 3 Lg Eggs, beaten
  • 3 T Bourbon
  • 2 t Fresh ginger, grated
  • 1/3 C Crystallized ginger, candied, finely diced *
  • 1/4 t Salt
  • 1 1/2 C Pecan pieces
  • 2 Oz Scharffen Berger semisweet chocolate, melted *
  • 1 Lg Egg, beaten (with a splash of water for egg wash)

Chef Gerrie's Notes

Pie Plate or pan is an important choice you should make before making pies. There are basically 3 kinds… glass, ceramic and metal. I do not advise aluminum deposable pans.
Pie Weights or dried beans are the best to use to avoid bubbling up of crust. Be sure to use foil or parchment paper against the crust , besides easy removal of weights.
Heavy Rolling Pin is a must in my book of essentials for pie or dough work. I love my heavy marble rolling pin from Williams-Sonoma. Or a heavy maple one is good too. It makes rolling out the crust so much easier and faster.
Pie shield is a really handy to have. it prevents that beautiful fluted, crimped, or decorative edging on your pie. Yes, you can use aluminum foil. The pie shield is fast and easy to grab and it stays put.
Microplane Grater is a must have in your arsenal of cooking tools. From grating ginger, nutmeg, hard cheese, and chocolate to zesting citrus. And it is one handed and easy to clean.
Preheating the sheet pan is essential to get that bottom crust crisp, prevents a soggy bottom crust with a more even baking temperature.
Pastry Brush is a must have, especially when sealing the crust with an egg wash and dough a nice sheen. The new silicone ones are terrific to use they hold more liquid when basting. The bristle ones are good too. I have both.
Pie Server you got to have one. Check out the non stick ones.

Besides this:

Super Flaky Pie Crust Dough A  makes enough for a double crusted pie. So save one crust for another pie (freezes well) or use it for fancy dough cut outs or hand pies! This recipe uses pastry flour and butter. No egg or milk. But, Vodka and Water as the Liquid. That is always a good excuse to keep Vodka in your Freezer…LOL!
Sorghum Molasses is darker than honey, with a flavor that is deeper, like caramel with notes of vanilla, coffee and leather. It’s not as bitter as blackstrap molasses, a by-product of making crystallized cane sugar. If you are a maple syrup fan… you’ve got to try Mohawk Valley Trading Co.’s Robust Dark Maple Syrup. The flavor is robust and rich tasting! They also produce outrageous raw honey.
Crystallized Ginger or what I call candied ginger is the bomb when added to baked goods. Here it gives the pie an extra surprise in the texture and on your tongue. Alone with the grated fresh ginger that brightens the flavor of the pie.
* Scharffenberger  baking chocolate is one of my most favorite chocolates to use in baking. And you too will be able to tell the difference in your end product.

Instructions

  • Preheat oven to 425º F with the sheet pan.
  • Roll out dough on a well floured surface to 11-inches and place on lightly greased (Pam) pie plate.
  • Trim edges and tuck under itself along pie plate edge(creating a rolled edge). For a fluted/crimped edging around pie dough. Use your knuckles on your first and second fingers on one hand and the the knuckle of your first finger on the other hand and slightly press forming a zig-zag edging around the pie dough. For a less dramatic look, crimp edge with a fork.
  • Egg Wash both bottom, sides, and top of decorative edging with pastry brush. And refrigerate for at least an hour or flash freeze for 20 minutes or so. This is a must to avoid droopy crust.
  • Prepare to Blind Bake with pie weights on foil or parchment paper for easy removal.
    Ready to Blind Bake Pie Crust
  • Blind Bake for 20 minutes. Peek and check for wetness; if so, lower heat to 350º F and continue to bake for another 5 minutes or until bottom crust looks drier. Remove and place on cooling rack. Be sure to cool to room temperature before adding filling.
    All Butter Piecrust by Chef Gerrie
  • Prepare Filling by combining in a large bowl; the brown sugar, salt, molasses/syrup, eggs, bourbon, melted chocolate, and fresh ginger. And stir well. Preheat oven to 350º F with sheet pan!
  • Fill Pie Crust first by spreading the pecan pieces across the bottom then sprinkle with the crystalized ginger. Then pour over with the rest of the chocolate filling.
  • Bake on preheat sheet pan with pie shield for 25-35 minutes or until filling is set and center is so slightly wobbly.
  • Remove and cool on rack completely for at least an hour. The pie has got to set! This is the hardest part.
Did you try this recipe?Mention @chef_gerrie or tag ##ChefGerrie!

 

 

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