Paul Seel’s Bourbon Chocolate Pecan Pie

Emil Nolde’s Evening Glow

If you can handle bourbon, chocolate, pecan, and pie in one sentence, you’re in for a treat! Thank you to renowned local private chef Paul Seel for this luscious recipe, paired with Emil Nolde’s Evening Glow



Pie Crust:

1¼ cups all-purpose flour, plus more for rolling out the dough 

1 Tbsp granulated sugar 

½ tsp kosher salt 

1 stick unsalted butter, chilled and cut into ½-inch cubes 

3–5 Tbsp ice water



3 large eggs 

1 cup packed dark brown sugar 

½ cup light corn syrup

 ½ cup dark corn syrup 

¼ cup bourbon 

2 Tbsp unsalted butter, melted 

½ tsp kosher salt 

1½ cups pecan halves, divided 

¾ cup bittersweet chocolate chips, divided



  1. To make the pie crust, in a large bowl, combine the flour, sugar, and salt. Add the butter and, using a fork, cut it into the flour mixture until the butter is about the size of large peas. Slowly add 3 tablespoons of the water, mixing with a fork just until the dough holds together. Add more water only if needed. Using your hands, flatten the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour, or until chilled. 
  2. On a floured work surface, roll the dough into a ⅛-inch-thick round. Transfer the dough to a 9-inch pie plate. Trim the edges of the dough, allowing ½ inch to hang over the rim of the plate. Fold the extra dough onto the rim of the plate and crimp the edge with a fork. 
  3. Preheat the oven to 325°F. 
  4. To make the filling, in a large bowl, whisk together the eggs, brown sugar, light and dark corn syrups, bourbon, butter, and salt. Stir in 1 cup of the pecans and ½ cup of the chocolate chips. Pour the filling into the crust and sprinkle with the remaining ½ cup of pecans and the remaining ¼ cup of chocolate chips. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set. Cool the pie on a wire rack to room temperature before serving.

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