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Gluten Free Ratio Rally: Deep-Dish Chocolate Bourbon Pecan Pie

Servings 1 large (9-inch) pie


Pâte Brisée:


  • 1 16-ounce bottle light corn syrup
  • 1 1/2 cups packed brown sugar
  • 1/3 cup butter melted
  • 5 large eggs lightly beaten
  • 4 large egg yolks lightly beaten
  • 1 tablespoon vanilla extract
  • 3 tablespoons bourbon i used maker's mark
  • 1/2 teaspoon salt
  • 1 cup miniature chocolate morsels
  • 3 1/2 cups pecan halves or pieces


  • Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.
  • Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.
  • Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.