Recipes · Desserts
Mrs. McGee’s Bourbon Chocolate Pecan Pie
- Serves
- 8
- Meal
- Desserts, Sweets, Snacks
- Issue
- November 2025
Ingredients
- 1 unbaked 9-inch pie shell, homemade (find recipe at charlestonmag.com) or store-bought
- 1 cup sugar
- 1/2 cup all-purpose flour
- Large pinch of salt
- 2 large eggs
- 4 Tbs. (1/2 stick) unsalted butter, melted and cooled
- 2 Tbs. bourbon or more
- 1 cup shelled raw pecan halves
- 1 cup chocolate chips
- Whipped cream or ice cream for serving (optional)
Method
Blind-bake (partially bake) the pie shell according to the package instructions, if store-bought, or as follows. Preheat the oven to 350°F with a rack in the center position. Line the pastry with parchment paper. Fill the lined shell about halfway full with pie weights, dried beans, or rice. Bake for 25 minutes. Remove the parchment with the weights and set aside so the weights can cool. Poke the bottom of the shell in several places with a fork. Bake until the bottom of the shell is a very light brown, about 10 minutes. The edges of the shell will be a little darker. Cool the shell completely before filling. Reduce the oven temp to 325°F.
Whisk the sugar, flour, and salt together in a large bowl. In a medium bowl, beat the eggs, melted butter, and bourbon together until smooth. Scrape the liquid ingredients into the dry, and whisk briefly until the mixture is smooth. Stir in the pecans and chocolate chips.
Scrape the filling into the baked pie shell. Bake until the edges of the crust and the top of the pie are golden brown and the center is firm, about 50 minutes. Let cool completely.
If you like, serve the pie with whipped cream or ice cream.
From “Be Our Guest: Discover Tried & True Thanksgiving Recipes From Local Cookbooks.”