Pecan pie filling layered on top of a chewy graham cracker crust then drizzled with a bourbon-infused chocolate ganache. Gooey, decadent, and super simple to make. This chocolate bourbon pecan pie tart is the most delicious take on pecan pie!
Do you know what I’ve discovered as of late? There are a lot of people out there who claim to not be a “pecan pie person.” I found this confusing. What is not to like about pecan pie? I’ll answer that question with another question: What is there to like about pecan pie? Everything, friends. There’s everything to like.
And even amid my deep love of classic pecan pie, I can still confidently tell you that this Chocolate Bourbon Pecan Pie Tart is better than regular pecan pie. I know, I know. Gasp, clutch your pearls, someone’s grandmother is turning over in her grave. But I’m telling you, this chocolate bourbon pecan pie tart elevates that classic pecan treat to a whole new level. Dare I say I’ve converted several “not a pecan pie person” people with one bite of this tart.
Perhaps the best part about this pecan tart is the graham cracker crust. Yes, the humble graham cracker crust. Not only does it make this bake super easy-peasy to make, but it also marries so well with the pecan filling. It deepens the flavor of the whole tart. And, what’s more, it becomes chewy and almost caramelized when baking underneath the pecan filling. It’s magical.
And speaking of pecan filling, this is where things get deliciously familiar. This pecan filling is a simple pecan pie filling with an added touch of cinnamon. So simple, so nostalgic, so good. Drizzle with a bourbon-infused chocolate ganache, and suddenly you’ve got a real dessert on your hands. It’s gooey, it’s decadent, it’s got loads of warm flavor coming from every which way. And did I mention it’s simple to bake?
I’m not saying you need to ditch classic pecan pie. But I am saying you ought to give this pecan tart a go.
Happy Thanksgiving, and happy baking friends!
What you’ll need to bake this tart:
Graham crackers, sugar, and butter for the graham cracker crust.
Brown sugar: Adds moisture, deep flavor & sweetness to the pecan filling.
Flour: A little bit of flour helps provide some structure to the pecan filling.
Kosher salt: To balance out all the sweetness. TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.
Cinnamon: Adds a warm flavor that elevates the flavor of the pecans & the graham cracker crust.
Light corn syrup: Corn syrup adds sweetness to the tart and also prevents the sugars in the filling from crystalizing. This keeps the pecan filling smooth instead of grainy!
Butter: For flavor, moisture & richness.
Eggs: Adds richness and structure to the pecan filling.
Vanilla: For added flavor.
Pecans: Because what’s a pecan tart without pecans?
Dark chocolate & bourbon for the ganache.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Do I have to use bourbon in the ganache? If bourbon isn’t your thing, feel free to leave it out! You can make the ganache without alcohol, or you can substitute another warm booze like rum or brandy.
What kind of chocolate should I use for the ganache? I use 70% dark chocolate for the ganache. I love how the bitterness of the dark chocolate complements the sweetness of the pecan filling! If you don’t have dark chocolate on hand, semisweet chocolate would be delicious too!
What is the best pan to use for this tart? I highly recommend using a springform pan to make removing this chocolate bourbon pecan tart easy-peasy. If you don’t have a springform pan on hand, you can use a 9” cake pan. You’ll want to make sure you grease & line the pan well & make sure the tart has cooled completely before turning it out.
A few notes before you bake:
I used cinnamon graham crackers for the graham cracker crust, and it complemented the flavors of the pecan filling super well. But feel free to use whatever graham crackers you have on hand- honey or chocolate flavored graham crackers would be just as delicious!
Be sure to allow the pecan pie tart to cool completely before removing it from the pan and drizzling with the chocolate bourbon ganache. If you try and remove the tart before it has set, you’ll have a gooey (albeit delicious) mess on your hands.
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Chocolate Bourbon Pecan Pie Tart
- Prep Time: 15 minutes
- Cook Time: 55 minutes (plus cooling time)
- Total Time: 1 hour, 10 minutes (plus cooling time)
- Yield: 1, 9″ tart 1x
- Category: Bars & One Tin Bakes
- Method: Baking
- Cuisine: Dessert
Description
Pecan pie filling layered on top of a chewy graham cracker crust then drizzled with a bourbon-infused chocolate ganache. Gooey, decadent, and super simple to make. The most delicious take on pecan pie!
Ingredients
For the graham cracker crust:
- 180 gm (1 1/2 cups, spoon and leveled) graham cracker crumbs (about 12 full graham cracker sheets)
- 50 gm (1/4 cup) granulated sugar
- 84 gm (6 tablespoons) unsalted butter, melted
For the pecan pie filling:
- 120 gm (1/2 cup packed) light brown sugar
- 16 gm (2 tablespoons) all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 180 gm (3/4 cup) light corn syrup
- 56 gm (1/4 cup) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 187 gm (1 2/3 cups) pecan halves, roughly chopped
For the chocolate bourbon ganache:
- 113 gm (4 oz) dark chocolate, finely chopped (I use 70% chocolate)
- 80 gm (1/3 cup) heavy cream
- 1 1/2 teaspoons bourbon
Instructions
For the graham cracker crust:
- Preheat the oven to 350°F. Spray a 9″ springform pan with nonstick spray and line the bottom of the pan with parchment paper.
- In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake for 10 to 12 minutes, until fragrant and the edges of the crust just begin to brown. Set aside while you prepare your pecan filling.
For the pecan pie filling:
- In a large bowl, whisk together the brown sugar, flour, kosher salt and cinnamon. Add the corn syrup, melted butter, eggs, and vanilla, whisking until fully combined. Fold in the chopped pecans, stirring until all pecans are evenly coated.
- Pour the pecan mixture over the graham cracker crust. Bake at 350°F for 30 to 35 minutes, until the filling is set. Allow to cool completely before removing from the pan and drizzling with the chocolate bourbon ganache.
For the chocolate bourbon ganache:
- Place the chopped chocolate in a medium-sized heatproof bowl. Place the heavy cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. After the 2 minutes has elapsed, whisk vigorously until a smooth ganache forms. Stir in the bourbon.
- Drizzle the ganache over the cooled pecan tart. Allow to set (or don’t!) before cutting into slices and serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator.
