Kentucky Derby Chocolate Bourbon Pecan (Print version)

Rich chocolate-bourbon filling with toasted pecans in a crisp, buttery tart shell—classic Southern indulgence.

# What You'll Need:

→ Tart Crust

01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/4 tsp salt
03 - 1 tbsp granulated sugar
04 - 1/2 cup (115 g) unsalted butter, cold and cubed
05 - 3–4 tbsp ice water

→ Chocolate Bourbon Pecan Filling

06 - 1 cup (150 g) semisweet chocolate chips
07 - 1 cup (220 g) dark brown sugar, packed
08 - 1/2 cup (120 mL) light corn syrup
09 - 3 large eggs
10 - 1/4 cup (60 mL) bourbon
11 - 1/4 cup (60 g) unsalted butter, melted
12 - 2 tsp vanilla extract
13 - 1/2 tsp salt
14 - 2 cups (220 g) pecan halves

# How to Make It:

01 - Preheat oven to 350°F (175°C).
02 - In a bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Shape into a disk, wrap in plastic, and chill for 20 minutes.
03 - Roll out dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Gently press into pan and trim excess. Chill while preparing filling.
04 - In a mixing bowl, whisk eggs, brown sugar, corn syrup, bourbon, melted butter, vanilla, and salt until well combined.
05 - Sprinkle chocolate chips evenly over tart crust. Arrange pecan halves on top. Pour filling mixture gently over pecans.
06 - Bake tart for 35–40 minutes, until filling is set and top is golden. Cool completely before slicing.
07 - Serve with whipped cream or vanilla ice cream, if desired.

# Expert Tips:

01 -
  • This tart quietly upstages fancy cakes at any gathering—it’s gooey but never over-the-top sweet.
  • The secret is the bourbon, which makes the chocolate and pecans sing—one bite and everyone asks for the recipe.
02 -
  • Rushing the dough leads to a tough crust—chilling is mandatory, no shortcuts.
  • I learned to avoid pouring the filling too quickly: take it slow to keep the pecans tidy and evenly distributed.
03 -
  • Chill the shaped tart shell before baking so the crust won’t shrink or slump as it bakes.
  • Scatter chocolate chips first to keep them slightly gooey instead of melting fully into the filling.
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