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Dark Chocolate Bourbon Pecan Pie Bites

Dark Chocolate Bourbon Pecan Pie Bites

Dark chocolate bourbon pecan pie. What a mouthful (both to say and to taste!) These little mini pecan pie bites are absolutely packed full of flavour, chocolate chips and pecans.

You might think that adding chocolate to this little gem of a dessert is a bit extreme. Think again! It’s the holidays, you probably only have this treat once a year so why not go all out? Plus, did I mention that these taste A-MAZ-ing? The dark chocolate and bourbon cut through the sweetness and the choc chips break up all the sugary goo.

Dark Chocolate Bourbon Pecan Pie Bites

This post contains affiliate links. For more information, see my disclosures here.

One of the things I love about this recipe is that it’s a pecan pie without corn syrup. I might be able to spend a fortune on canned pumpkin, pop tarts and Graham Crackers, but it’s next to impossible to even track down corn syrup in the UK. Instead of corn syrup, this recipe uses an ingredient called golden syrup which is a thick, amber-coloured invert sugar. It’s widely available globally, but if you can’t find it try substituting with dark corn syrup. For those of you in the US, this King syrup seems like a good alternative!

Bourbon Pecan Pie Bites

I’ve made these before, in a mini bourbon pecan pie incarnation for my Backyard BBQ Bash but there was no chocolate involved. I figured that a chocolate pecan pie with a plain pastry was no fun at all. Enter my choc-tastic pastry… I simply took my pastry recipe and substituted ⅙ of the flour for cocoa powder instead.  As luck would have it, not only does it add to the chocolate-y goodness,  the bitterness from the cocoa helps to round out the flavours to create a very moreish sweet treat!

Dark Chocolate Bourbon Pecan Pie Bites

Making the Chocolate Bourbon Pecan Pie Bites

Chocolate Pastry

Start out with making the pastry. Measuring the egg is a little tricky – crack an egg into a small bowl and beat until the yolk and white are combined. Weigh 17g of this into another small container and you’re good to go. It’s a simple pastry to make – simply mix the butter and sugar until you’ve got a smooth paste without lumps. Gradually add the egg and, once that’s combined, add the flour, salt and cocoa.

The main priority is not to overmix the dough. Mix until the flour has just combined, then tip onto a work surface and bring it together. Try and get rid of any little lumps that may remain, but be wary of overworking – you don’t want the result to be tough!

Dark Chocolate Bourbon Pecan Pie Pastry

Roll out the dough to a thickness of 2/3mm and use it to line an 18 x 30cm brownie tin. It’s important that you then blind bake the case to avoid the unbecoming event of a soggy bottom! Simply line the pastry with cling film*, fill with dry rice or baking beans and bake for 12 minutes at 180°C. Remove the rice and clingfilm and return to the oven for a further 5 mins to really crisp up the base.

*Revelation! No, it doesn’t melt, sure it goes soft and then crispy, but it comes out perfectly. Have you ever tried to line a tin with baking paper or tin foil and find all the folds and crinkles destroy your fantastic pastry? Simple solution = cling film!

Dark Chocolate Bourbon Pecan Pie Filling

Bourbon Pecan Pie Filling

One of the make-or-break elements of baking a pecan pie is toasting your nuts.  The pie won’t taste of pecans unless you do – you need to draw out the pecan-y flavour! Spread your nuts on a baking tray and bake for 10 minutes at 180 degrees. Don’t let them burn!

After that, the rest is simple. Heat your butter, sugar, golden syrup and salt in a pan until it dissolves, then bring to the boil and simmer for 2 minutes. Take it off the heat and stir in the pecans, vinegar, and vanilla. Vinegar might sound like an odd ingredient to add but it really helps to balance out the immense sweetness that is pecan pie.

Dark Chocolate Bourbon Pecan Pie Filling

Leave the filling to cool for 10 minutes. Learn from my mistake. Picking a few just-cooked globs of egg out of your filling is not fun but it is STICKY. Not to mention a bit gross if you don’t manage to get them all. Trust me. Patience is a virtue for a reason….

Once the filling it at a ‘less-than-egg-cooking’ temperature, whisk the eggs in one by one. This is also when I add the bourbon (if using), working on the theory that less of the booze evaporates this way… (who am I kidding, this bakes in an oven for 40 mins). Halve the chocolate chips and sprinkle half on the bottom of the tin. Pour the filling onto your blind-baked pastry and sprinkle the remaining chocolate chips over the top.  Whack it in the oven for 35-40 minutes. Leave it to cool completely and then chop it into bite-sized pieces.

Dark Chocolate Bourbon Pecan Pie Bites

I could literally eat a whole batch of these, in fact, I practically did. I simply had to test them out before my Thanksgiving party. And somehow, one way or another, they never quite made it into work colleagues along with the rest of my test-bakes. Maybe I let Darren have the last two. Maybe I ate them all. Who knows?

All I know is that you want to track down some golden syrup and make these pronto! Who will you give the last one to?

This post contains affiliate links. For more information, see my disclosures here.

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Dark Chocolate Bourbon Pecan Pie Bites
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 
Servings: 40 bites
Ingredients
Chocolate Pastry
  • 200 g unsalted butter
  • 90 g caster sugar
  • 34 g egg (see notes above in post)
  • 130 g plain flour
  • 25 g cocoa powder
  • pinch of salt
Pecan Pie Filling
  • 60 g unsalted butter
  • 220 g dark brown sugar
  • 250 g golden syrup
  • pinch of salt
  • 230 g pecan halves
  • 1 tsp cider vinegar
  • 1 tsp vanilla extract
  • 2 tbsp bourbon (optional)
  • 3 medium eggs
  • 180 g dark chocolate chips
Method
To make the pastry:
  1. Mix the butter and sugar together until no lumps remain. Add the egg slowly, and once incorporated, add the flour, cocoa and salt. Bring together, making sure not to overwork the dough.

  2. Roll out the pastry between two sheets of baking paper until 2/3mm thick. Use to line an 18 x 30cm brownie tin. Line the pastry with clingfilm and fill with baking beans.

  3. Blind bake the pastry case for 15 mins at 180°C, then remove the baking beans and return to the oven for another 5 mins.

To make the chocolate bourbon pecan pie filling
  1. Toast the pecans in the oven at 180°C for 10 mins. 

  2. Heat the sugar, butter, salt and golden syrup in a pan until dissolved, then bring to the boil and cook for 2 mins. 

  3. Remove from the heat and add the pecans, vinegar and vanilla. Leave to cool for 10 mins before whisking in the bourbon and eggs. 

  4. Sprinkle half of the chocolate drops over the base of the pastry case, pour in the filling then top with the remaining chocolate chips. 

  5. Bake in the 180°C oven for 35-40 mins until the centre has set. Leave to cool then cut into mini bites.

Dark Chocolate Pecan Pie Bites Pin

 

2 Comments
  1. Yum, these look amazing! Awesome photos too! I pinned it on Pinterest 🙂

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