Sunday Night® Chocolate Pecan Bourbon Pie
Our silky, rich chocolate sauce takes this classic to a whole new level of pie perfection. We love it served with Sweetened Whipped Cream or Sunday Night Chocolate Whipped Cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sundaynightfoods.com.
Cooking tools:
- Hand mixer
- Rolling pin
- Paring knife
- Pastry cutter
- Table knife
- Mixing bowl
- Metal spoon
- Plate
- Pie dish
- Plastic wrap
- Refrigerator
- Freezer
- Microwave
- Oven
- Cooling rack
- Measuring cup
- Measuring spoon
Ingredients
- 1 ⅓ cups (167 grams) all-purpose flour
- ½ teaspoon fine table salt
- 5 tablespoons (70 grams) vegetable shortening, cold, cut into small pieces
- 5 tablespoons (70 grams) unsalted butter, cold, cut into small pieces
- 2 to 4 tablespoons (28 to 56 milliliters) ice cold water
- 2 cups (250 grams) pecan halves
- 2 large eggs
- ¾ cup (236 grams) Lyle’s Golden Syrup (or light or dark corn syrup)**
- 3 tablespoons (42 grams) unsalted butter, melted
- ⅛ teaspoons fine salt
- 2 tablespoons 28 milliliters) bourbon (optional but delicious)
- 1 jar (10 ounces/284 grams)  Sunday Night® Chocolate Sauce, any variety**
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