Pie, oh my!

As someone who loves to bake, I am frequently asked what I like to bake the most. Unfortunately, as someone who loves to bake, I don’t really have a “favorite thing” that I like to bake. I like to think of myself as an equal opportunity baker. Every dish has a chance in my kitchen! But honestly, I usually go through phases where I get super into baking a particular something. Right now that something is pie.

Yes, I said it. More pie! I freakin love pie. It is delicious, versatile, nostalgic, beautiful and fun.

(Or maybe it’s that pie reminds me of this guy?)

The Piemaker

(Mostly kidding.)

As many of you know, I recently began the chapter of my life called “adulthood” where I moved to a new city with a new job and all the new life adventures that come with that.  One awesome discovery my new coworkers and I made right away was the pie shop located right by my office, Pie Oh My! 

Pie Oh My! is a fantastic little shop with a variety of flavors ranging from Apple to Maple Walnut with Schlafly Pumpkin Ale. When we went, we got Apple Crumble (always a safe bet) and Chocolate Bourbon Pecan. I gotta say, as much as I love apple pies, this chocolate bourbon pecan blew me away! It was so rich and good and asdjfkldjksdkf-pie-feelings-that-cannot-be-put-into-words that I was still thinking about it a month later. SO I decided to make one myself!


I know, it’s dangerous to have a “I can make that” attitude about everything you eat, and does make for a very long “things I need to make” list on my iPhone… Thankfully, Chocolate Bourbon Pecan Pie is one of the less complicated items on my list and the recipe can be found all over the interwebz. I decided to go with a David Lebovitz recipe because it looked the most legit. (I know! Branching away from Bon Appetit and Smitten Kitchen! Who am I??)

You can check out David’s recipe here: Chocolate Bourbon Pecan Pie
and read what I learned from making the pie below:

Make the crust.

Friends, I hate making the crust for pies. This is usually not due to laziness but the fact that piecrust is hard to make and I’m not very good at it! Somehow, when making this recipe, I forgot that I hate making pie crusts…? Or convinced myself that this time THINGS WOULD BE DIFFERENT.


Thankfully, this time things were different! I didn’t even use a mixer (because my Kitchen Aid is in TX) and the crust came out flaky/buttery/not dried out!
*Instead of a mixer, I used two butter knives to cut the butter into the flour.
**This is very time consuming. I suggest using a mixer.

Use good bourbon (or at least, not cheap bourbon).

Friends, I do not like bourbon. In fact, I do not like anything in the whiskey family. So, when I went out to buy bourbon for this pie, I was like “get the cheapest, smallest bottle and get OUT.” Unfortunately, what I found was a not so small bottle of Jim Beam, which I later learned is like… the Keystone of bourbon. I probably should have done my research or not bought my liquor at Target — DID YOU KNOW THEY SELL LIQUOR AT TARGET IN MISSOURI? AND ON SUNDAYS TOO??? — but it’s what I got, so it’s what I used.

Anywho, I don’t know how much of a difference this ended up making, since this pie also has chocolate, pecans and sugar, but I found the bourbon taste to be a bit too alcoholy. I can’t help but think that higher quality bourbon would have melded with the flavors a little better. Also, then I wouldn’t be left with a ¾ filled bottle of Jim Beam in my kitchen, but that’s really a “me” problem.

Chocolate Chunks not Chocolate Chips.

Maybe it’s the snob in me speaking, but chocolate chunks will make for a much more elegant pie. Just do it. You’re already making the crust from scratch, so take the time and chop some chocolate!


My last piece of advice is to serve your Chocolate Bourbon Pecan Pie warm. This pie tastes the best when it’s warm. The chocolate blends with the pecans and every bite will just melt in your mouth. Also, I’m not a huge milk person, but a slice of this pie seriously begs to be had with a glass of milk.


Now, I don’t know if I made the pie as well as they do over at Pie Oh My! but my coworker, who had both, said mine was prettttttyyyyy great. I am inclined to believe him.

Whether you make it for Thanksgiving, or your just next baking adventure; whether you follow all of my advice or none, I hiiiighly encourage you to try out Chocolate Bourbon Pecan Pie! You will love it!

If you didn’t catch the link to the recipe above, here it is again: David Lebovitz’s Chocolate Pecan Pie

wishing you the best in your food adventures,