Black Bottom Maple Bourbon Pecan Pie uses robust maple syrup, a hint of bourbon, and a layer of chocolate to take pecan pie to new flavor heights!
It’s the prime time for Fall…the leaves here in New England are beautiful, and this California-girl-turned-Bostonian will not miss a chance to enjoy the colors to the fullest. In fact, it’s become sort of a tradition for my husband and I to head to northern New Hampshire to go “leaf peeping” (along with half the population of the state, it seems).
I like traditions…they’re comforting like a warm blanket and Hot Chocolate on a rainy day. Some traditions are sacrosanct…there must be Pecan Pie and Chocolate Chip Pumpkin Bread at Thanksgiving or things will get ugly.
Altering well-loved recipes can be tampering with tradition, but how else can new versions of a classic come about? Take for instance the aforementioned Pecan Pie…can we make it differently, and (dare I say it) better? You bet! Friends, I give you Black Bottom Maple Bourbon Pecan Pie!
(Whoa…that’s a mouthful!)
Improving on Pecan Pie
- Replaced the expected corn syrup (which only adds sweetness but no flavor) with maple syrup (which offers both)
- Ditched the white sugar for more of the caramel-goodness that brown sugar provides
- Added a layer of melted dark chocolate on the crust that gave a delightful surprise and cut the cloying sweetness a bit
- Added bourbon (like 4 Roses or Widow Jane)…need I say more? This is Scotch & Scones after all…if I can bake with liquor, I will!
Starting with a frozen homemade all butter pie crust (using the 9-6-3 recipe ratio), a layer of melted dark chocolate is spread on the bottom, then chilled.
Finishing off the filling (that includes robust maple syrup and bourbon). Also, being able to use the dough scraps to make leaves (and cover the cracks in the crust) really added to the festive touch.
An improved Pecan Pie recipe
This Maple Bourbon Pecan Pie was excellent. Rich maple caramel goodness with a hint of bourbon spiciness and a layer of dark chocolate all interact and balance each other. It's pecan pie taken to new flavor heights!
By the way, I tweaked my pecan pie recipe again to make Pecan Bars (minus the melted chocolate). I just can't stop!
Bakers throughout time have been altering recipes…how else are new recipes created? In my family, Black Bottom Maple Bourbon Pecan Pie has now become my customary contribution to Thanksgiving...nay, it's a tradition!
Slainté! L’chaim! Cheers!
Recipes for pie
Pies can be sweet or savory, and there are so many fillings. From fruits to nuts and custards, there's bound to be a pie that catches your fancy!
Recipes for pie crust & more
Need a base for a recipe? No problem! Here are recipes for pie crusts, graham cracker crusts, tart shells, and shortbread. Plus how to make a lattice pie crust!
- No Recipe Pie Crust - Can't beat a basic pie crust recipe, especially if it's easy to remember
- Graham Cracker Crust - A popular choice for cheesecakes
- Chocolate Cookie Crumbs - Use this quick recipe to make the base for this variation on the Graham Cracker Crust
- Basic Short Crust Pastry - Pie crust enriched with egg, sturdy short crust pastry is perfect for tart shells
- Shortbread - Many a bar cookie starts with a shortbread crust
- Lattice Pie Crust instructions - Want to learn how to weave a lattice crust? I've got you!
Black Bottom Maple Bourbon Pecan Pie
- 1 single pie crust, see Recipe Notes
- ½ cup dark chocolate, melted, at least 65% cocoa (3 oz, 85g)
- ¾ cup maple syrup, robust flavor (8-1/4 oz, 234g)
- ¼ cup bourbon, (2 oz, 56g)
- 2 large eggs, room temperature
- 1 cup brown sugar, (6-1/4 oz, 180g)
- 4 Tbsp butter, melted, salted or unsalted (2 oz, 56g)
- 1 Tbsp all-purpose flour
- 1 tsp vanilla extract
- ½ tsp kosher salt, if using unsalted butter
- 2 cups pecans, or enough to "pack" the pie pan (8 oz, 227g)
- 1 large egg, beaten with 1 Tbsp water, for egg wash
- Preheat oven to 350°F.
- Rollout pie crust and ease into a 9-inch pie pan. Trim edges, creating decorative cutouts with trimmings if desired. Add decorative crimping or press with a fork to edge. Chill crust and decorative pieces in the freezer 10 minutes.
- Spread melted chocolate over bottom of crust, then chill an additional 10 minutes or until chocolate is firm.
- While crust is chilling, whisk the filling ingredients in medium bowl to blend.
- Add pecans to chilled crust (as many as can fit), then pour filling over all. Add the decorative crust pieces if desired. Brush edges and decorative pieces with egg wash.
- Bake until filling is set and slightly puffed, about 1 hour, checking after 45-50 minutes to avoid over-browning the pecans. If edges are browning too quickly, cover with foil or a pie shield after 30 minutes.
- Transfer pie to rack and cool completely. Don’t worry if the filling has cracked a bit as it puffs up…it will subside when cooled.