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Updated: Nov 20, 2022

Every holiday season I try and put an epic spin on a classic Southern dessert. It usually involves incorporating rendered duck or pork (bacon) fat, whisky and chocolate.

This year I wanted to recreate one of my all time favorites, which is chocolate pecan pie with bourbon.

A couple of my favorite flavor combos come together to create this killer dessert.

Chocolate and peanuts obviously go together in the sweets department. But peanuts and duck also go really well together on the savory side of things. So I figured why not and combine them all? And with the addition of peanut butter whisky kicking the chocolate department up a few notches, I knew this would be a homerun.

If you really want to impress your friends and family, try the peanut butter whiskey whipped cream recipe too. A dollop of that on top and you'll be asked to recreate this recipe every year.

Servings: 1 Standard Pie


for the pie shell

  • one standard pie shell

  • 1 3/4 cups roasted peanuts, chopped into small pieces (do not use flavored or raw peanuts)

  • 3 large eggs

  • 1/4 cup dark brown sugar

  • 1/2 cup light brown sugar

  • 2/3 cup light corn syrup

  • 2 tablespoons melted butter, bacon fat or rendered duck fat

  • 3 tablespoons peanut butter whisky

  • 1/2 teaspoon kosher salt

  • 3/4 cup semisweet chocolate chips

  • Flaked sea salt for an optional garnish

For the peanut butter whisky whipped crea

  • 1 cup heavy cream (chilled)

  • 1 tablespoon peanut butter whisky ( I like Skrewball)

  • 1/2 teaspoon sugar

  • 1/4 teaspoon vanilla extract


  1. Make the Pie. Preheat your oven to 375 degrees F. In a large bowl or stand mixer, add the eggs, sugars, corn syrup, vanilla, melted duck fat, whiskey and salt. Mix until thoroughly combined. Add the peanuts and chocolate and stir until just combined.

  2. Pour the mixture into the pie shell. Bake on the bottom rack of your oven for about 45-50 minutes or until the center of the pie is just set. Check on the pie during the cooking process. If your pie shell starts to brown to quickly, wrap the edges of the pie shell with aluminum foil.

  3. Let the pie cool for at least 1 hour before slicing. Garnish with flaked sea salt.

  4. While the pie is cooling, make the whipped cream. In a cold mixing bowl or stand mixer bowl, whip all of the ingredients together on high speed until soft peaks have formed. You'll know its ready when you can turn the bowl sideways and the whipped cream doesn't move.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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