Sweet Melissa Sundays – Chocolate Bourbon Pecan Pie

by Jessica on November 21, 2010

Remember the Ginger Custard Pumpkin Pie from two weeks ago? I ended up with an extra pie crust laying around from that recipe and decided to use that instead of making up Melissa’s Chocolate Pie Crust. However, karma is a real B. The Pie Gods were not smiling down on me when I made this one. The crust shrunk not just once, but twice, and the filling overflowed and baked onto the underside… resulting in a somewhat weird ‘reverse pie’. This slice is the only decent one I could salvage from the plate. Luckily for me, Momma G and Dad don’t care what delicious things look like… especially if said dish contains Dad’s favorite bourbon.

Chocolate Bourbon Pecan Pie

Moral to the story? Use the pie crust that’s called for… and invest in an industrial-strength dishwashing brush. 🙂

Many thanks to Jennifer of Maple N’ Cornbread for hostessing this week – check her blog for the recipe! To browse the other (prettier) Chocolate Bourbon Pecan Pies that were made this week, head over to Sweet Melissa Sundays for a list of bakers!

Chocolate Bourbon Pecan Pie 2

Chocolate Bourbon Pecan Pie (pg. 193-194)
Source: The Sweet Melissa Baking Book by Melissa Murphy


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{ 10 comments… read them below or add one }

1 Candy Girl November 21, 2010 at 7:08 am

Your pie looks delicious! I may make this (sans chocolate crust) for Thanksgiving.


2 chaya November 21, 2010 at 10:34 am

Your one piece looks terrific. If I were eating it, I would not care if I had the less beautiful pieces.


3 rebecca November 21, 2010 at 4:11 pm

I think your pie still looks great. At least your crust is from scratch… I used a frozen Mrs. Smith crust…


4 dawn November 21, 2010 at 4:21 pm

Gorgeous photo! I agree, this was a seriously good pie. I’ll take your advice as well…I didn’t use the crust called for and had issues with it too.


5 Tracey November 21, 2010 at 4:55 pm

The shrinking crust is one of my worst enemies so I totally feel your pain. That said, I never would have known you had trouble, that’s a gorgeous pie! I made a variation on the recipe, but am looking forward to making the one from the book soon.


6 Jimena November 21, 2010 at 6:31 pm

It’s hard to believe you had those issues with the crust by looking at your beautiful picture!


7 mike November 21, 2010 at 7:26 pm

Bourbon – I love adding liqueur to anything (baked)! What a lovely looking pie – just perfect for the season. BTW – I don’t like thick crusts – it takes away from the filling. This looks scrumptious!


8 Julie November 22, 2010 at 6:25 am

Crusts…they’re so challenging sometimes! You would never know from the picture. Your pie looks delicious.


9 Margot November 22, 2010 at 8:58 pm

The pie looks beautiful! Sorry about the crust problems – I think every baker’s had them at some point and can relate.


10 Eliana November 24, 2010 at 11:27 am

Could this look any better? I don’t think so!


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