Date Night Chocolate & Bourbon Pecan Pie
Alright, gents, strap in for a date-night sized rugged, man-made masterpiece: the chocolate and bourbon pecan pie, scaled back for a 6-inch pan. This ain’t just a dessert—it’s a bold, blue-ribbon contender, packing roasted pecans, a slug of bourbon, and a gritty hit of chocolate to conquer the table. Built for guys who wield a whisk like a hammer and want to impress thieir date, this beast is ready to rumble. Let’s fire up the forge!
Ingredients for a 6" Pie
The Raw Goods
• Pecans: 3/4 cup (95g)—whole, tough nuts, roasted for that deep, smoky edge.
• Agave: ½ cup—wild, sticky nectar, sweet and fierce.
• Brown Sugar: ⅔ cup (133g)—packed, gritty, and bold.
• Butter: 1.5 tbsp—melted, rich, unapologetic.
• Salt: ⅓ tsp—sharpens the flavor, keeps it real.
• Vanilla: 1.5 tsp—a smooth move to win her over.
• Apple Cider Vinegar: ¾ tsp—tangy kick, shows you’ve got depth.
• Bourbon: 2 tbsp (half a shot)—a rugged splash, the soul of this pie.
• Eggs: 2 large, room temp.
• Chocolate Chips: 1/4 cup
Crust: 1 Man-Made Pie Crust like a master, you won't find these in a store
Step 1: Toast the Muscle: Fire up the oven to 350°F. Spread 3/4 cup (95g) of whole pecans on a baking sheet. Roast ‘em for 6 minutes—get that deep, smoky aroma going. Pull ‘em out, cool ‘em down, then crush ‘em rough—think gravel, not dust.
Step 2: Melt the Core: In a saucepan, combine ½ cup agave, ⅔ cup (133g) brown sugar, 1.5 tbsp butter, and ⅓ tsp salt. Heat low and slow, stirring till it’s a smooth, molten mix. Cool it down—patience is a man’s virtue.
Step 3: Mix It Up: Take a shot of bourbon to make sure it’s okay. Grab a mixing bowl and crack 2 eggs into it. Stir in 1.5 tsp vanilla, ¾ tsp apple cider vinegar, and a half shot of bourbon—bold flavors to make her take notice. Whisk then temper ‘em: slowly drizzle in some cooled mix, whisking hard so they don’t scramble. Blend it all—smooth, strong, confident.
Step 4: Build the Pie: Roll out your dough (store-bought or homemade, your choice) and lay it in your pie tin. Fold the edges of the crust under so the edges are hidden against the pie pan and it looks even with the top or slightly above your pie pan. If you want to get fancy, take your index finger and thumb on your left hand and push the crust in with your right hand so it makes little waves. Or you can smush the edges with a fork or your fingers to seal it up nice and tight. Open the bag of crushed pecans and sprinkle those babies in, then add your chocolate chips, mix to combine, then pour the liquid gold mixture over the top. Gently stir it up to mix in all the pecans and chocolate.
Step 5: Crank the Oven and Bake: Turn the oven up to 375°F to start—let’s get it going! Pop the pie in for 15 minutes to set the crust. After the first 15 minutes, lower the oven to 350°F and bake for another 15 minutes. After these 30 minutes, cover the edges with foil to keep them from browning too much and bake at 350°F for 10 more minutes until it’s set—give it a gentle shake to check.
Step 6: Cool and Enjoy: Pull it out—use oven mitts, careful now! Let it cool for 2 hours so it firms up. Slice it, serve with an Old Fashioned, ice cream or a coffee, and you’re set.
This ain’t just a date-night pie, man—it’s a chocolate and bourbon-soaked, pecan-packed testament to grit and glory. Serve it up with a stiff drink and own the table, then wrap it and toss it in the fridge until breakfast.
Prep Time: 20 minutes—quick enough to keep your cool.
Cook Time: 45-50 minutes, time to stoke the fire and charm her socks off.
Total Time: About 1 hour 10 minutes—worth the sweat for glory.
Servings: 4—two for you and your lady tonight, two for a hearty breakfast to seal the legend.
Gear
6-inch pie dish—your compact arena, built for battle.
Baking sheet—for roasting pecans like a pro.
Saucepan—melt the goods, make it molten.
Whisk—wield it with confidence, man.
Oven—fire it up, ready to roll.