Ina Garten’s bourbon chocolate pecan pie delivers the kind of Thanksgiving dessert that feels impressive but requires almost no effort. The recipe, from Garten’s Go-To Dinners cookbook, relies on a store-bought pie crust and a single bowl of filling, making it a strong option for hosts who want a homemade-tasting pie without the fuss.
Why This Pie Works for Thanksgiving
With just a handful of steps and no stand mixer required, the pie is designed for busy holiday mornings. The filling comes together quickly: chop the pecans, whisk the wet ingredients, stir everything into the dry ingredients, then fold in the chocolate chips and nuts. The result is a rich, textured dessert that serves six to eight people and can be made before the turkey goes in the oven.
What You'll Need
The ingredient list is straightforward, with a few recommended brands from Garten. For the crust, use a 9-inch frozen store-bought pie crust and defrost it the night before. The filling calls for two extra-large eggs, one cup of whole pecans (large-diced), one stick of unsalted butter (melted and slightly cooled), 1¼ cups of semisweet chocolate chips (Garten suggests Nestlé), ½ cup of light brown sugar, ½ cup of granulated sugar, ½ cup of all-purpose flour, 2½ tablespoons of good bourbon (Maker’s Mark is recommended), and one teaspoon of pure vanilla extract. A teaspoon of salt is also added to the dry ingredients. For serving, Garten recommends vanilla ice cream, specifically Häagen-Dazs.
How to Make It
Start by roughly chopping the pecans; buying pre-halved nuts saves time. In a large bowl, combine the brown sugar, granulated sugar, flour, and salt. In a separate bowl, whisk the eggs, melted butter, vanilla, and bourbon. Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined. Fold in the chocolate chips and pecans.
Place the defrosted pie crust on a parchment-lined sheet pan and pour in the filling. Garten suggests crimping the crust edges with a floured fork, though this step can be skipped if the crust already has a decorative design. Smooth the top and bake on the center rack at 350°F for 35 to 40 minutes, until the filling is evenly golden brown and firm in the middle. The tester’s pie needed 44 minutes to set fully. Cool completely on a wire rack before serving.
What to Expect
The finished pie has a caramel-colored top and a flaky, subtle crust that lets the filling shine. The pecans provide crunch, while the chocolate chips create a gooey, creamy texture. The bourbon adds a noticeable burst of flavor—one taster compared the pie to a brownie and noted that a Great British Bake Off judge known for boozy desserts would approve. A scoop of vanilla ice cream helps balance the richness.
For anyone who wants a break from pumpkin pie or simply needs a dependable dessert, this recipe fits the bill. It requires minimal prep, no special equipment, and delivers a pie that looks and tastes like a holiday centerpiece.