A twist on the classic Kentucky Derby fan-favorite pie, Chocolate Bourbon Pecan Hand Pies make a delightful hand-held dessert for Derby Day… or any other! Wrap these hand pies in a homemade pie crust, made with butter and bourbon, and fill with bittersweet chocolate, pecan pieces and bourbon. Bake, then serve at room temperature. Easy to carry and enjoy on-the-go, Chocolate Bourbon Pecan Hand Pies are the perfect sweet for summer entertaining!
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These days, our 2-year-old daughter is very concerned about what belongs to whom.
Most of the time, the item in question is immediately declared hers.
But two weekends ago, after I’d made and photographed these Chocolate Bourbon Pecan Hand Pies, she and my husband were making a snack near these baked beauties, which were cooling on the countertop, and she seemed to believe they were mine.
1. Our kid knows about tacos. #raisingherright (In fairness, these hand pies are taco-shell shaped. Ish.)
2. I think she was warning Winston not to eat them since they belonged to her mama
3. I’ve marveled about her declaring they belonged to someone other than herself. If I were in her shoes, I would’ve claimed ‘em as my own. (Because chocolate and pecan in a homemade pie shell = deliciousnessssssss.)
4. In fairness, if she’d known they were a sweet, she would have wanted a bite or two. This kid inherited my sweet tooth, y’all.
So. I present y’all with these flaky, flavorful Chocolate Bourbon Pecan Hand Pies today, just in time for Derby Day.
And while I can’t enjoy them tomorrow (because #whole30), you totally should.
Because these hand pies are everything a hand-held dessert should be.
Chocolatey. Crunchy. Sweet (but not saccharine sweet.) Wrapped in a wonderfully flaky crust.
What’s not to love?
Chocolate Bourbon Pecan Hand Pie Essentials
- Glass bowls.
- Cheese grater.
- Dough blender.
- Large round cookie cutter.
- Nonstick baking mat.
- Sheet pan.
Get the look!
- Porcelain Rectangular Platter in White.
- Harry Rocks Glasses.
- Silpat nonstick baking mat.
- Williams-Sonoma Sheet pan.
Want to make a batch of these Chocolate Bourbon Pecan Hand Pies for tomorrow?
You’re in luck! Scroll on down to find out how to make these beauties:
Chocolate Bourbon Pecan Hand Pies
A twist on the classic Kentucky Derby fan-favorite pie, Chocolate Bourbon Pecan Hand Pies make a delightful hand-held dessert for Derby Day... or any other! Wrap these hand pies in a homemade pie crust, made with butter and bourbon, and fill with bittersweet chocolate, pecan pieces and bourbon. Bake, then serve at room temperature. Easy to carry and enjoy on-the-go, Chocolate Bourbon Pecan Hand Pies are the perfect sweet for summer entertaining!
Bourbon Pie Crust
- 1/2 cup unsalted butter frozen
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 3 tablespoons bourbon ice cold
Chocolate Bourbon Pecan Filling
- 1/2 cup pecans chopped
- 1/2 cup bittersweet chocolate chips
- 1/4 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter melted
- 2 tablespoons bourbon
- Pinch of Kosher Salt
Make the Pie Crust
With a cheese grater, grate the frozen butter. When the entire stick has been grated, transfer the butter back to the freezer to stay cool.
Sift the flour, salt and sugar into a large glass bowl.
Pour the bourbon into a ice cold glass.
Remove the butter from the freezer.
Using a dough blender or a fork, cut the butter into the flour mixture until the butter appears to be the size of peas and the texture of wet sand.
Drizzle half of the bourbon on top of the flour-butter mixture. Using a plastic spatula, lightly fold the flour over the liquid. (Do not stir!)
Pour in the rest of the bourbon and repeat. When ready, the dough should just hold together when pressed, and you should be able to see flecks of butter in the crust. If necessary, add additional cold bourbon until you reach the desired consistency.
Form the dough into a round and wrap tightly in plastic wrap.
Refrigerate at least one hour.
Make the Hand Pies
Preheat the oven to 350°F.
Line a large baking sheet with a nonstick baking mat or parchment paper, then set aside.
Lightly flour a clean surface, and roll out the pie crust. Using a 4" to 5" round cookie cutter (or a small dessert plate if you don't have a cookie cutter large enough), cut rounds into the dough for the individual pies. The dough should make enough for 8.
Transfer the dough rounds to the prepared baking sheet, then dollop about 3 tablespoons of the pie filling into each. The filling is gooey, so be prepared for it to run a little bit.
Brush an egg around the edges of half the round, then press together using your fingers, then a fork to completely seal the hand pie.
Repeat the process until 8 pies have been made.
Gently cut two vents in the top of each. (You can also brush egg wash on top of the hand pies, too, though it’s not a requirement. It will, however, make their color more golden brown.)
When the pies are ready to go, transfer the baking sheet to the oven, and bake for 30-36 minutes, or until the top is golden brown. (Please note that my oven is crazy old, and if you have a new oven, you need to check on your hand pies so they do not burn.)
When done, remove from the oven, and let cool for 5-10 minutes before enjoying!
Please note that the total time does not include chilling time for the dough.
If you want to make the dough well in advance, you can! The dough will be fine wrapped in plastic wrap for up to a week in the refrigerator, and it can be frozen for up to a month. If you freeze it, though, be sure it’s wrapped very well, and be sure to let it unfreeze in the refrigerator, not rushing the process. (It could take up to a day or longer!)
Recipe adapted from my Strawberry and Blueberry Hand Pies recipe.