Chocolate Chunk & Pecan Pie With No-Churn Bourbon Ice Cream

October 27, 2021
3 Ratings
Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Molly Fitzsimons.
  • Prep time 7 hours 30 minutes
  • Cook time 40 minutes
  • Serves 8 to 10
Author Notes

This pie is dead simple. I make the pastry by hand. I make the filling by hand and in one bowl. I don’t mess around with blind-baking the crust. And it’s best warm—so you can assemble it and throw it in the oven when everyone is sitting down to dinner ie. once the oven is empty!

It’s like a traditional pecan pie with less goo, lots of nuts and chocolate, and a bit of cookie holding it together. Top it with a big, melty scoop of no-churn malted bourbon ice cream to serve. —Samantha Seneviratne

Test Kitchen Notes

This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving. —The Editors

What You'll Need
  • No-Churn Bourbon Ice Cream
  • 2 cups heavy cream
  • 2 tablespoons malted milk powder
  • one (14-ounce) can condensed milk
  • 1 pinch fine sea salt
  • 1 pinch ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons bourbon
  • Pie Crust & Filling
  • Pie Crust
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 tablespoons salted butter, cut into pieces
  • 1/4 cup to 1/3 cup ice water
  • Pie Filling
  • 6 ounces (12 tablespoons) salted butter, at room temperature
  • 1/2 cup packed brown sugar, light or dark
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 ounces semisweet chocolate, roughly chopped
  • 8 ounces pecans, whole or chopped
  1. Prepare the ice cream. Beat the cream and malted milk powder until you have stiff peaks. Fold in the condensed milk, salt, cinnamon, vanilla, and bourbon. Transfer to a standard 8 1/2x 4 ½ inch loaf pan, wrap with plastic wrap, and freeze until firm, at least 6 hours.
  2. Prepare the pie crust. Mix together the flour, sugar, and salt. Add the butter and toss to combine. Smoosh each of the butter pieces flat. Then, make a well in the center and add ¼ cup water. Toss to combine. If everything is evenly moistened and you can press the crumbs together, then you don’t need any more water. Add a little bit at a time until the dough holds together. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  3. On a lightly floured surface, roll the disc out into a large rectangle. Fold the dough in half, top down. Then bring the left side over to the right. Wrap and refrigerate for another 30 minutes to an hour.
  4. Repeat the folding and resting process one more time.
  5. Heat the oven to 375°F with a rack in the lower third of the oven.
  6. On a lightly floured surface, roll the dough into a 10 inch circle. Fit it into a standard 9-inch pie plate (ideally glass) and crimp the edges as you like. Cover with plastic wrap and refrigerate while you make the filling.
  7. In a large bowl, beat together the butter and the sugars until creamy. Add the egg and vanilla and mix to combine. Add the flour, baking soda, and salt and stir to combine. Stir in the chocolate and nuts, but reserve a bit for the top.
  8. Spread the filling into the prepared pan. Top with the remaining nuts and chocolate. Bake until the center is puffed and set and the underside of the crust is golden brown, 35 to 40 minutes. Let stand for at least 15 minutes before serving with a big scoop of ice cream.

See what other Food52ers are saying.

  • Smaug
  • CALfromLA
  • Sherri Maxman
    Sherri Maxman
  • judy

8 Reviews

CALfromLA October 26, 2022
Could the filling be made the day before and the crust through the steps of crimping it in the pan?
Sherri M. November 28, 2021
Awesome recipe--like a big warm chewy chocolate chip cookie with pecans. Great for any time of year and so easy!!!
judy November 18, 2021
So glad to see a pecan pie recipe without corn-syrup. this is certainly a twist. Someone commented on the amount of butter--but since I won't be eating the whole pie myself, this is not a problem. I am death to pie crust, so will use store bought pre-made. Also, will lightly toast the nuts. Thanks so much for this twist.
Smaug November 18, 2021
I'm curious- what do you have against corn syrup? It's just glucose.
Smaug November 17, 2021
A 10" circle isn't going to be enough for a 9" pie plate. I presume the folding process is intended to increase flakiness, similar to the bubble inducing folds in bread making- I would suggest that fraisage (pushing off) would do the same thing with less effort. Haven't tried the filling, but I may- I often make a chocolate pecan pie by simply throwing a handful of chocolate chips (Guittard's extra dark) in the bottom of a standard pecan pie.
Smaug November 17, 2021
ps note that this filling is far from a standard pecan pie- no corn syrup, for one thing. That's the deuce of a lot of butter, which will probably keep me from trying it.
arm November 13, 2021
just made this today and I love it! like a pizookie from BJ’s but in a crust and with pecans, so what’s not to love?? i don’t have a lot of counter space so i used the trader joe’s frozen pie dough instead of making my own and it turned out great :)
Granny S. November 6, 2021
Our family loves pecan pie, and also loves chocolate!! I want to try this pie this week and see if I think "they" will like it too. I love Samantha and her little boy (I think his name is Sam) is absolutely precious. I could watch them cook/bake all day. They are a perfect team! I will be back with a "rated" review very soon! Thanks for all the great recipes Food 52! You are the best!