Chocolate Pecan Whisky Pie

Chocolate Pecan Whisky Pie

If you think a traditional pecan pie is something, the added sweetness of chocolate and good ol’ American whisky will put you and your guests over the edge of indulgence.

Recipe Courtesy of


For Pastry:

1-1⁄4 cups flour
1⁄4 teaspoon salt
1/3 cup shortening
1⁄4 cup finely chopped lightly toasted pecans
4-5 tablespoons cold water

For Filling:

4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
3 large eggs
1 cup light corn syrup
1/3 cup sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2 tablespoons George Dickel® Tennessee Whisky
1 teaspoon vanilla extract
1-1/2 cups lightly toasted pecan halves
Whipped cream for serving


Preheat oven to 350°. For pastry: In a bowl, stir together flour, and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle water over mixture and quickly form into a ball. Roll out dough on a lightly floured surface to a 12-inch circle. Fit into a 9-inch pie plate. Trim pastry to 1/2 inch beyond pie plate and fold under extra pastry. Make a fluted edge. Refrigerate at least 1 hour or overnight until ready to use.

For filling:

In a double boiler, melt chocolate and butter together. Stir until smooth and let cool slightly. In a large bowl, beat eggs until combined. Whisk in corn syrup, sugar, flour, salt, whiskey, and vanilla. Stir in chocolate mixture and pecan halves. Place pastry-lined pie plate in the oven and pour in filling. Bake for 45-50 minutes more or until a knife inserted near the center comes out clean. Let cool completely and serve with whipped cream.

Serves 8.

TIP: Try serving this versatile pie chilled, with a nice Baileys™ Hot Cocoa on the side.

Thanks to for this recipe

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