The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chocolate Pecan Chess Pie with Bourbon Vanilla Bean Caramel Sauce


6 ounces bittersweet chocolate

1½ sticks unsalted butter

6 tablespoons whole milk

6 tablespoons cream

2 teaspoons vanilla

1½ cups sugar

¼ teaspoon salt

5 eggs

2½ tablespoons cornmeal

1 cup pecan halves

1 pie shell, par baked (pre baked for 15 minutes in 350 degree oven)

Bourbon Vanilla Bean Caramel Sauce

1¾ cups sugar

3 tablespoons water

½ cup cream, room temperature

4 sticks unsalted butter, sliced, room temperature

½ vanilla bean

2 tablespoons bourbon


  1. For pie, melt chocolate and butter together over a double boiler. While still warm, stir in milk, cream, and vanilla until homogenous.
  2. Stir in the sugar and salt.
  3. Combine eggs and cornmeal in a bowl and then add to the chocolate mixture, stirring until smooth. Pour into a par-baked pie shell and then top the filling with whole pecan halves.
  4. Bake at 325 degrees for 45-60 minutes.
  5. For bourbon vanilla cream sauce, combine sugar and water in a small saucepan. Stir until sugar is fully moistened.
  6. Place pan over medium heat and cook without stirring until sugar begins to caramelize around the edges. Once sugar is a medium brown color around edges, turn off heat and gently swirl pan until sugar is the same color throughout. Note: Be careful because the sugar is VERY hot.
Print Recipe