Black Bottom Maple Bourbon Pecan Pie overhead
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Black Bottom Maple Bourbon Pecan Pie

If you’re going to tamper with tradition, make sure the results are worth it. Black Bottom Maple Bourbon Pecan Pie definitely is that!
Adapted from Epicurious
Prep Time10 mins
Cook Time1 hr
Chilling Time20 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, Southern
Keyword: Chocolate, Dark Chocolate, Epicurious, Pecan Pie, Pecans, Pie Crust, Pies, Thanksgiving
Servings: 16 slices
Calories: 400kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

Shell

  • 1 single pie crust (homemade or store bought), see Recipe Notes
  • 3-4 oz dark chocolate (at least 65% cocoa, but I use 72%), melted

Filling

  • 3/4 cup maple syrup (8-1/4 oz, 234g)
  • 1/4 cup bourbon (2 oz, 56g)
  • 2 large eggs, room temperature
  • 1 cup brown sugar (6-1/4 oz, 180g)
  • 4 Tbsp butter, melted, plus 1/2 tsp. salt if using unsalted butter
  • 1 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 cups pecans (8 oz, 227g), or enough to "pack" the pie pan
  • 1 large egg, beaten + 1 Tbsp water, for egg wash

Procedure

  • Preheat oven to 350°F.
  • Rollout pie crust and ease into 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.

Recipe Notes

Light brown sugar is fine to use, but I think dark is better
If you'd prefer to make 4 mini 6-inch pies, you only need about 1/2 the filling recipe
You don't have to have melted chocolate in the pie (the "black bottom" in the title), but really, why not?
You can substitute Apple Brandy or Apple Cider for bourbon
You can use a store-made pie shell (either regular or deep dish), but really, making your own is so much better! Don’t shy away…use my 3-2-1 pie crust recipe to make a masterful pie crust!
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