The only thing better than pecan pie is pecan pie with salted caramel, bourbon, and chocolate. This pie has rich, gooey, crunchy filling, all nestled in a chocolate cookie crust. Best of all, it can be made and ready to eat in 30 minutes!
Just because it’s no longer Thanksgiving doesn’t mean that people (I) don’t want to eat pie anymore! This past week we’ve had 3 types of pies in the fridge… and this was one of them! It only felt right to eat pie for breakfast.
This recipe comes from Epicurious’ Pecan, Caramel, and Fudge Pie. I first made this pie back for a Thanksgiving at a friend’s house in high school, over 10 years ago now!! Crazy. It’s still just as delicious after all these years though.
Nowadays I make it more “grown up”- adding a bit of bourbon, vanilla extract, and sea salt to the filling, which I think helps round out all the flavors of the pie. Oh, and I increased the crust amount.. because you can never have too much chocolate cookie crust! 😀
I always debate whether people would prefer just having a classic pecan pie instead of a chocolate one… no one has complained yet, though!
quick and easy road to pie eating
This recipe is super simple and can be made/ready in 30 minutes!
- I love those flaky buttery pie crusts, but sometimes you’re just too lazy to make actual pie crust that you have to roll out and everything.. That’s when you will appreciate this recipe that just uses crushed up cookies. I personally like Trader Joe’s chocolate cat cookies 😀 but you can use Oreo’s or whatever chocolate wafer cookies you like.
- Cooking the caramel sauce doesn’t require any precise temperature measurement.
- You don’t have to toast the pecans or anything beforehand, but it still gets nicely toasted and almost candied.. I guess that’s the beauty of cooking stuff inside caramel sauce!
- You can also make the pie crust ahead of time and keep it in the freezer, covered with plastic wrap, until it’s pie time. After being made, the pie also keeps well in the fridge, wrapped in plastic wrap, for a week.
make the pie!
- Crush up cookies (can use food processor), mix with melted butter, and press into pie pan.
- Put butter, corn syrup, brown sugar into a saucepan and bring to boil.
- Add cream and pecans, boil a little more.
- Take off heat and stir in all the extras- chocolate, bourbon, vanilla extract, sea salt.
- Pour into pie crust, bake in 350F oven for 10 minutes.
The pie is great fresh and warm, cooled to room temperature, and even the next few days after being refrigerated. The filling becomes more firm and fudge like 🙂
Sometimes I’ll make a bourbon whipped cream to serve with it too (yes I like bourbon with my pecans!). Or, also, consider eating it warmed up with some ice cream.
Enjoy this pie for Thanksgiving.. Christmas.. New Years.. birthdays.. Fridays.. ok, you get it! Just eat some pie!
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salted caramel, bourbon, chocolate, pecan pie
The only thing better than pecan pie is pecan pie with salted caramel, bourbon, and chocolate. This pie has rich, gooey, crunchy filling, all nestled in a chocolate cookie crust. Make it for the holidays, or any time.
- 2 cups chocolate wafer cookie crumbs (about 9 ounces)
- 1 stick butter, melted
- 1 tsp vanilla extract
- 3/4 cup unsalted butter (1 1/2 sticks)
- 3/4 cup packed golden brown sugar
- 6 tbsp light corn syrup
- 3 cups pecan halves (about 10 ounces)
- 3 tbsp heavy cream (half and half okay too)
- 2 ounces unsweetened chocolate, chopped
- 1 tsp fleur de sel (or any other larger flake sea salt)
- 2 tbsp bourbon (optional)
- 1 tsp vanilla extract
Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add bourbon, chocolate, sea salt, and vanilla extract. Stir until chocolate melts and mixture is well blended.
Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool. You can enjoy warm or at room temperature. Pie keeps well wrapped in plastic wrap in the fridge for a week.
- Adapted from Epicurious' recipe for Pecan, Caramel, and Fudge Pie
- The crust can be made ahead of time and frozen. The pie keeps well wrapped with plastic wrap in the fridge for a week.