Chocolate Pecan Bourbon Pie {Recipe}

Pie image courtesy of Delightful Pastries

Did you know that August has two pecan “holidays”? Yesterday was National Chocolate Pecan Pie Day and today is National Pecan Torte Day. I had to share this delicious pie recipe from Delightful Pastries,  a family-owned and operated Chicago bakery.

Delightful Pastries’ Chocolate Pecan Bourbon Pie

By: Executive Pastry Chef & Owner, Dobra Bielinski


  • 6 ounces butter, at room temperature
  • 1 cup brown sugar
  • 3/4 cup corn syrup
  • 1/4 cup molasses
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 6 ounces pecan halves
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons bourbon
  • 1 9-inch pie shell


  • Preheat the oven to 375 degrees.
  • In an electric mixer, beat the butter with the sugar till smooth. Add the corn syrup and molasses, then the flour and mix well.
  • Beat in the eggs one by one, scraping down after each egg; add the vanilla extract and salt. Fold the pecans and chocolate by hand, add the bourbon.
  • Bake for 45 to 60 minutes, till the top is dry and the filling is barely jiggling. Let cool. 8 servings.


If you live in the Chicago area, Delightful Pastries is celebrating the “holiday” at all three of its locations (Chicago French Market, N. Wells St., and Jefferson Park) by offering their delicious Chocolate Pecan Bourbon Pie ($5.25/mini pie; $25/8-inch pie) by executive pastry chef and owner Dobra Bielinski. Delightful Pastry also has the Chocolate Pecan Pie available without Bourbon.

Mini Apple Pies {Recipe}


  • 7 Granny Apples
  • ½ cup of sugar
  • ½ t cinnamon
  • 2 T brown sugar
  • 1 Package of pre-made pie crust
  • Confectioner’s sugar
  • Butter



Cut the tops off of 6 apples and discard the tops. Very carefully remove the insides of the apple with a melon baller or a spoon. Make sure you do not puncture the apple peel. Slice the apple pieces you removed from the inside of the apple into thin pieces. Place the apple pieces in a bowl and add sugar and cinnamon and mix thoroughly. Place the mixture into the hollow apples. Roll out the piecrust and slice into ¼ inch strips. Cover the top of the apple with a lattice pattern with piecrust strips and brush on top with melted butter. Place apples in a baking pan and add enough water to cover the bottom of the apples. Cover with foil and bake for 25 minutes at 350. Uncover and bake an additional 15 minutes until crust is golden brown and sliced apples are soft. Slice your leftover apple. Sprinkle the baked apple pie with Confectioner’s sugar and garnish with sliced apple.

(Disclosure: This is not a compensated post. This recipe and image are courtesy of eMeals founder and mother of four, Jane DeLaney.)