Bertolli

Charlotte Desserts Recipe List

Harpers Restaurant

301 East Woodlawn Road, Charlotte, NC 28217
704-522-8376

Chocolate Pecan-Bourbon Pie

Ingredients for Pie Pastry

1 cup All-Purpose Flour, plus more for dusting
1/4 cup finely Ground Pecans
1 tbsp Sugar
1 Pinch salt
1/2 cup (1 stick) Unsalted Butter, cold and cut into small chunks
2 tbsp ice water, plus more if needed

Method for Pastry

  • To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl.
  • Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
  • Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
  • Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Roll out the dough on a lightly floured surface into a 12-inch circle.
  • Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan.
  • Press the dough into the pan so it fits tightly and trim the excess around the rim.
  • Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
  • To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool.
  • Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
  • Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
  • Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them.
  • Bake until the filling is set and slightly puffed, about 45 minutes.
  • Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go.
  • Transfer the pie to rack and cool completely before cutting.
  • Roll out the dough on a lightly floured surface into a 12-inch circle.
  • Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan.
  • Press the dough into the pan so it fits tightly and trim the excess around the rim.
  • Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.

    Ingredients for Filling

    1/4 cup (1/2 stick) Unsalted Butter
    2 oz Unsweetened Chocolate
    3 large Eggs
    1 cup Sugar
    3/4 cup Dark Corn Syrup or Sugar Cane
    Syrup (such as Steen's)
    1/2 tsp Pure Vanilla Extract
    3 tbsp Bourbon
    1/2 tsp Salt
    11/2 cups Pecan halves

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