Bourbon chocolate pecan pie is a Kentucky staple in the Spring and a favorite around the holidays as well. This sous vide version makes perfect individual size's of a delicious Kentucky dessert staple!
Chocolate Pecan Pie (commonly known as Derby Pie here in Kentucky) is a staple and a must-have dessert at any and all Derby occasions - and also a fan favorite around the holidays!
It is your classic pecan pie that you love at Thanksgiving but with luscious chocolate and a boozy bourbon punch included in the filling. It is one of my chocolate-loving husband's favorite things in this world and for good reason.
We are making it in the sous vide today and one thing I love about sous vide "baking" is that you can make individual sizes. It is so perfect for a smaller crowd or when you just need a couple bites of something sweet and not one whole big pie.
It's such a win win, and the sous vide does all the hard work so it's super simple! Lets get started.
What is Sous Vide Cooking?
Sous vide is a method of cooking. Just like grilling, slow cooking, or air frying.
To “sous vide” something you need an immersion circulator. This is a small tool (or appliance) that is placed into a large pot of water which heats the water up to a certain temperature, keeping it there for a specified amount of time. The food is then placed in the water bath – either vacuum-sealed, in a bag, or in jars, to cook.
With more traditional ways of cooking, it is impossible to precisely control the exact temperature at which you are cooking. Which can lead to over or undercooking your food.
Not with the sous vide! You have complete and total control over the temperature AND time at which you cook something.
Leaving you with perfect results every single time!
So in short….
I like to explain to some that it’s like a crockpot, but for water and better. Find whatever temperature you want your item cooked to, seal it, place it in the water, and forget about it. It is incredible – so easy to use!
And the best part?! (well there are many…..)
EASY CLEAN-UP! Just throw the bag away and you are done!
Oh and as far as how to pronounce it......it is said like SUE - VEEDE. 🙂
Thankfully over the past couple of years, sous vide cooking has gained popularity with home cooks - YAY!!
With that have come lots of great options on the market in the immersion circulator realm.
Personally, I have used 2 different kinds:
I love them both and both work great and would be wonderful options if you do not have one. Costco sells them from time to time as well, which is another great place to find them!
Additional items you will need for this specific recipe are (all Amazon affiliate links):
- Immersion Circulator
- Large Stock Pot or Cambro
- 4 Ounce Mason Jars with New Seals and Rings
- Canning Jar Lifter Tong (optional)
The beautiful thing about sous vide is that minimal equipment is required. And immersion circulators are small, making them a dream to store (hello not taking up much space in my cabinets!)
- Melted Butter
- Brown Sugar
- Corn Syrup
- Bourbon - see notes below for the bourbon I suggest using in this recipe.
- Pecans - purchase pre chopped pecans to make your life a little easier! 🙂
- Dark Chocolate - use a high quality or your favorite dark chocolate. It can be chips or a bar finely chopped. Milk or semi sweet chocolate can be used, it will just result in a different and sweeter result.
How to Make
- Fill a large pot or cambro full of water and place it in an immersion circulator. Preheat the water to 197 degrees.
- In a large bowl add the melted butter, eggs, brown sugar, corn syrup, bourbon, salt, and cornmeal. Using a whisk, mix until everything is well combined.
- Next, add in your chopped pecans and chocolate chips and stir until mixed well.
- Pour the filling into 4-ounce mason jars until right at the lip of the jar (at the bottom of where the lid screws on and meets the jar. You want there to be some room left in the jar). Wipe off any drips from the rim and screw the lids on just until fingertip tightness.
- Place in the preheated water bath and sous vide for 2 hours.
- Once finished, remove and place on a towel on the counter for 30 minutes to cool.
- When ready to eat enjoy topped with a big dollop of whipped cream and enjoy!
How to Fill the Mason Jars
I usually use just a regular cookie scoop and gently spoon it in that way. it is an easy way to control the exact amount in each jar and precise pour into the middle avoiding getting any of the edges dirty.
You can also pour the filling in by using a bowl with a pour spout such as a large Pyrex measuring cup. Make sure to wipe the lids of the jars clean before sealing and placing them in the water bath.
Want the Pie Crust with this Pie? No Problem!
Sous vide bourbon chocolate pecan pie are great for those who are gluten-free because you can enjoy the same great taste of without sacrificing any flavor or experience!
But if you want the pie crust element then you can still have that as well.
- Use homemade pie crust or store-bought. You can cut into any shape with a small cookie cutter or any size with a knife (like small squares)- it doesn't matter.
- Roll the crust out as you would for making a pie, and cut out the desired shape with a cookie cutter or knife. Bake as directed. Place on top of the pie when serving.
- You can even take it up a notch by sprinkling a little sugar on top before baking to give it a little extra crunch and sweetness.
Whatever you choose will be perfect and great!
Frequently Asked Questions
Coming from the heart of bourbon country there are so many great options! My mom always baked with Maker's Mark. The rule of thumb I use, is if you don't like to drink it, don't bake with it. Buffalo Trace, Four Roses Single Barre and Small Batch, Mitchers Rye, and Old Grand Dad 114 are some great options to drink and bake with under $50.
Yes, just sub out 2 teaspoons of vanilla in the filling instead.
Keep leftovers in the fridge, just sealed in their jars, for up to a week. These are delicious cold too!
Yes! You can make sous vide bourbon chocolate pecan pie up to 2 days before hand and keep stored in the fridge. You can enjoy cold, room temp, or pop in the microwave for 10-20 seconds (without the metal lid) to warm slightly.
If you do not have a sous vide, you can just bake a regular pecan pie and add ¾ cup of chocolate chips to the recipe.
More Baking Sous Vide Recipes
- Sous Vide Pumpkin Pie
- Sous Vide Lemon Blueberry Cheesecake
- Sous Vide Vanilla Bean Cheesecake
- Strawberry Meyer Lemon Sous Vide Bread Pudding
- Sous Vide 2 Ingredient Nutella Cakes
Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.