Bourbon chocolate pecan pie from Go-To Dinners (page 230) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cristina_7tmh18 on January 13, 2026

    Asked my husband to bake this based on title alone. It turned out very different than I envisioned (which would have been obvious had I actually read the recipe). It was basically a giant cookie. Delicious, but nothing close to a pecan pie. It tasted best warmed up and topped with vanilla ice cream.

  • anya_sf on November 26, 2022

    The pie baked 42 min to get more color on the crust and to be sure the filling was fully set. This was more like a super rich, loaded skillet cookie than pecan pie (i.e., no "goo"). My husband absolutely loved it. Our son thought the bourbon was too strong; I couldn't even taste it, but think it could be omitted, if desired. [Update: 2 days later, our son thought it was fine, so the bourbon flavor mellows over time.] Topped with vanilla ice cream, this pie could easily serve 10-12.

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