Chocolate Bourbon Pie + Mint & a Brown Sugar Pecan Crust

Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves


Well hello there.  Long time no see.  I made you this Chocolate Bourbon Pie with Mint & a Brown Sugar Pecan Crust.   I had every intentions of sharing this beauty with you right before the Kentucky Derby so that you could be seduced by its rich chocolate-y goodness while you watched the ponies trot around the race track.  But that was not meant to be as Shitala, the Indian goddess of sickness, unleashed her fury, leaving me stricken with a case of the flu so mad it seemed my body would never be able to successfully shake it.

I was not happy about this curse because I had set aside my intense fear of needles and braved the dreaded flu shot.  Yes. I embarrassed myself by acting like a three year old as I got poked and prodded. . .and all for nothing as it turns out.


Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves

Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves

Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves

Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves


If having the flu was not dreadful enough, I also had a potentially life threatening drug interaction initiated by a seemingly innocent over-the-counter cough syrup. I took it with every intention of getting some much needed relief from a cough that hijacked my every attempt at sleep.  Instead, I was left with eyes that were as red as beets, a heart rate that was moving faster than the Derby ponies, and blood pressure that I feared would blow the lid off the blood pressure cuff.   This all led to a fun filled night at the emergency room with the Mr. who just so happened to be in town.  Romantic, no?

I’m okay now.  Well, with the exception of being petrified of taking any and all medications.  Sad thing is, even if I would have asked the pharmacist if it was okay to guzzle a cough syrup, she would have said “hakuna matata, no problem” because the interaction I had was so rare.  Lucky me.  If only I was so lucky at the Derby races.

So, while the Kentucky Derby is now a distant memory, I still wanted to bring you this pie because it truly is appropriate for occasions beyond the Kentucky Derby.  Take for example those ordinary days that you simply are craving a sinfully, boozy, chocolate-y treat. . .which in my case is every day.


Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves


When I was dreaming up this Chocolate Bourbon Pie with Mint & a Brown Sugar Pecan Crust, I thought it would be divine to create a mashup between two beloved Derby treats –  the Mint Julep and the Derby Pie.  So what you end up with is a wickedly rich chocolate filling with an intense flavor of bourbon that is punctuated with refreshing peppermint extract and creme de menthe.   This indulgent, bittersweet filling is then nestled into a crust made of buttery pecans laced with brown sugar.

Now let’s say you still want to get your chocolate on. . . but you want to keep it rated G.  Simply eliminate the bourbon and creme de menthe and you’re all set.


Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves


As you likely know, the winner of the Kentucky Derby receives a garland of roses.  It’s comprised of 420-560 roses and takes 70. . . that’s right. . .70 people to put it together.  For a Kentucky Derby themed party (or wedding anniversary, Valentines day etc) how fun would it be to pay homage to the garland of roses by crowning your own Chocolate Bourbon Pie with candied rose petals?  But if you do decide your Chocolate Bourbon Pie is not be complete without this important Kentucky Derby tradition, be sure to use food grade rose petals because you don’t want to take your pie with a side of pesticide.

I didn’t have edible flowers on hand so I decided to crown my Chocolate Bourbon Pie with candied mint leaves which provides an even greater emphasis on the mint notes  (what can I say. . .I love mint).  If you’ve never had the pleasure of experiencing candied mint leaves, I suggest you drop everything and head over to your nearest mint patch and gather up as many leaves as you can carry.

The candied mint leaves alone on this Chocolate Bourbon Pie are enough to leave you weak at the knees.  Even better, they couldn’t be any easier to make.  Simply rub a little egg white on the leaves, dust them with sugar and allow them to crisp up at room temperature for about 30 minutes.  And Voila. . .you have yourself the most divine candy your taste buds will ever meet.


Making Candied Mint for Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves

Making Candied Mint for Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves

Making Candied Mint for Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves

Making Candied Mint for Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves

Making Candied Mint for Chocolate Bourbon Pie with Mint, a Brown Sugar Pecan Crust & Candied Mint Leaves


Each spoonful of this wickedly delicious pie will have you thinking that you committed the greatest of sins.  But at The Road to Honey we think it is okay to be naughty every now and then. . .okay. . .maybe every day.




P.S. If you enjoyed your time at The Road to Honey, I would love for you to join me on Instagram, Facebook, Pinterest , Bloglovin or Snapchat (theroadtohoney) . In addition, you could receive updates directly from my blog to your inbox by entering your e-mail address in the box in the top right corner. See you soon.


Bourbon Chocolate Pie with Brown Sugar Pecan Crust

Yield: 1 nine inch pie or 6-8 four inch tartlets (see notes)

Bourbon Chocolate Pie with Brown Sugar Pecan Crust

This rich & decadent chocolate mint bourbon pie with a brown sugar pecan crust & candied mint leaves is a mashup between a mint julep & a derby pie. Appropriate for the Kentucky Derby or any day that you are craving a chocolate treat.


    For the Brown Sugar Pecan Crust:
  • 3 cups raw pecans
  • 5 tablespoons light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter, cut into pieces
  • For the Bourbon Chocolate Filling:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 12 ounces bittersweet chocolate (56% cocoa), chopped
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon Creme de Menthe (depending on taste preferences)
  • 2-3 tablespoons bourbon (depending on taste preferences)
  • Cocoa powder for dusting (optional)
  • For the Candied Mint Leaves:
  • 25-40 mint leaves (depending on size of leaves & tart, less is needed for tartlets)
  • 1 egg white
  • 1 teaspoons water
  • 1 cup ultrafine sugar


    For the Brown Sugar Pecan Crust:
  1. Position rack in the center of the oven.
  2. Preheat oven to 350 degrees F.
  3. Spray a 9 inch pie pan with cooking spray & set aside.
  4. Pulse pecans, brown sugar, cinnamon, & salt in a food processor until coarsely chopped.
  5. Add butter & pulse until mixture is finely ground and comes together.
  6. Press pecan mixture into a 9" pie pan or 6-8 four inch tart pans.
  7. Bake until lightly browned (about 15 minutes).
  8. Set aside on a cooling rack until ready to fill.
  9. For the Bourbon Chocolate Filling:
  10. Preheat oven to 325 degrees F.
  11. Place the milk & cream in a heavy bottomed saucepan. Bring to a boil.
  12. Place the chocolate pieces in a big bowl & pour the hot cream over the top of the chocolate pieces.
  13. Allow the cream & chocolate mixture to rest for 5 minutes, then add the salt.
  14. Whisk gently until the chocolate is fully melted.
  15. Separately, whisk eggs in a medium sized bowl.
  16. Slowly stream a small amount of chocolate into the eggs, whisking as you pour. Continue to do this until the egg mixture feels warm to the touch.
  17. Pour the egg-chocolate mixture back into the chocolate.
  18. Stir in the peppermint extract & creme de menthe.
  19. Pass the filling through a fine mesh sieve directly into the pie shells.
  20. Bake for 30-35 minutes or until the edges are set and the center is still wobbly but no longer liquid. Note: The filling will continue to cook and set after the pie is removed from the oven. The pie will become dry if you over bake.
  21. Allow the pie to cool completely on a wire rack.
  22. For the Candied Mint Leaves:
  23. Place sugar in a food processor & blend until super fine (about 1 minute). Alternatively you can buy ultra fine sugar at the supermarket.
  24. Whisk together the egg white & water.
  25. Dip your fingers in the egg white & rub a very thin layer onto mint leaves. Note: For the white sugared appearance it is important to use a very thin layer. Squeeze any excess off before applying the sugar.
  26. Sprinkle the sugar on both sides of the mint leaves. If you reuse the sugar for remaining leaves, I suggest placing this sugar in a fine mesh sieve as it will filter out any of the sugar that has clumped.
  27. Shake excess sugar off.
  28. Work in batches to avoid egg white drying before sugar is applied.
  29. Place the sugared leaves on a wire rack & allow to sit at room temperature or until the leaves become crispy.
  30. The leaves can be stored in an airtight container for up to 3 weeks. If stored, allow them to re-crisp by sitting uncovered at room temperature before they are consumed.

Note: I used an 11 inch tart pan. Given my pan was bigger & I wanted a thicker crust, I used 3 1/2 cups of pecans, 6 tablespoons unsalted butter, 7 tablespoons brown sugar, 2 teaspoons of cinnamon & 3/4 teaspoon salt.

Since my 11 inch tart pan was shallow, I cut the recipe for the filling in half. If you decide to make 4 inch tartlets, you will also want to cut the recipe for the filling in half.

I placed 4 tablespoons of the nut crust in each tartlet pan.

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This recipe was adapted from The Four and Twenty Blackbirds Chocolate Julep Pie.

26 thoughts on “Chocolate Bourbon Pie + Mint & a Brown Sugar Pecan Crust

  • June 21, 2016 at 11:54 am

    Lynn!!!!!! I am so glad you’re back in action, but I am shocked about your medical emergency! I just figured you guys were busy having fun and living life and moving etc, not that you were experiencing extreme drug reactions. Glad you’re feeling better and this pie sounds delicious for any occasion, not just the Kentucky Derby. Love it 🙂

    • June 21, 2016 at 10:53 pm

      Ha! Ha! Just to clarify. . .interaction with totally legal drugs. I don’t want the narcotics division breaking down my door. 😉

      I’m in Shanghai now. . .booty dragging from Jet lag. I desperately want to take a little melatonin to help me transition into the time zone. . .but am totally freaked out after that scary episode. So far now. . .I will exist on three hours of sleep a day. It’s raining cats and dogs here anyway. . .so no need to be on my peak performance.

  • June 21, 2016 at 1:35 pm

    Lynn, this looks so delicious! I loved watching you make that video on Snapchat. I’m sorry about you being sick, I’m so glad you’re better now. Hope you are well and enjoying Shanghai!! xoxo

    • June 21, 2016 at 10:35 pm

      Ha! Ha! Glad you enjoyed the video. I always struggle with holding the iPhone while cooking (or doing anything for that matter). . .hence the wonky videos that look like I’m hyped up on caffeine. Perhaps it is time to invest in an iPhone tripod.

      As for Shanghai. . .there have been thunderstorms nearly every day (well it is the rainy season so what do I expect). Crazy thing is the Mr. is 1 hour away today and he says it is sunny there. Oh well. . .there will be plenty of time to explore. . .so for now I can catch up on the blog. 😉

  • June 21, 2016 at 2:42 pm

    Oh my goodness Lynn, so sorry that you caught the flu! I knew a few friends this year who unfortunately had it too. Glad you’ve recovered and are sharing this AMAZING Pie! Those candied mint leaves! OMGee! The whole pie just sounds spectacular! Thanks for sharing!

    • June 21, 2016 at 10:16 pm

      The flu this year was terrible. . .at least for me. It seems that my body is playing catch up for those years I was living in Africa. But all is good now. . .and I am back to cooking up a storm. The pie is definitely something else. . .and for the sake and it took every bit of me to stop popping those candied mint leaves directly into my mouth. So good. . .and so refreshing.

    • June 21, 2016 at 10:02 pm

      Awe thanks Sabrina. The Mr. has been on an extended business trip so I had to get rid of most of it because I was eating far too much of it. It was so good I couldn’t resist.

  • June 22, 2016 at 9:27 am

    Lynn, I’m so happy that you’ve finally recovered! I remember when you were telling us about that OTC reaction on FB. Well, you finally weathered it and you brought us this beauty! I’ve loved this candied mint leaves since I saw them on IG. Just lovely! Plus, woot woot on 10k views on the incredible stop motion graphic you made for this post! I hope the Mr. gets a chance to enjoy this the next time he gets back from a trip. 🙂

    • June 22, 2016 at 10:51 pm

      I know Demeter. . .it took me forever to get over this one. As for the candied mint. They are deadly to have around as I could sit there all day and eat away. Many thanks on the stop motion compliments. I have a couple more videos in the works. . .so fingers crossed these come out just as good (if not better).

  • June 22, 2016 at 1:13 pm

    OMG, Shitala? Just the name of that flu sounds freggin’ aweful!! So glad you are feeling better now! Now this pie. Ummm I didn’t name my house The SuBourbon Country Cottage for nothing!! You totally had me at bourbon with this beauty! Chocolate, bourbon, brown sugar pecan crust AND candied mint??? Guuuurl, you pulled out ALL the stops on this one! This is decadence done RIGHT! Pinned! Cheers, sweets! xo

    • June 22, 2016 at 9:04 pm

      Ha! Ha! Chica you are so funny. I had no idea that was the name you settled on for your house. My guess is that people have high expectations of boozy food and fun times when they pay this partEE house a visit. Glad you liked the pie. I liked it so much that I had to give it away as I feared I would no longer be able to zip my pants up if it stayed in the house any longer.

  • June 23, 2016 at 9:52 pm

    Flu’s are the worst and a summer flu even worse. I hope each day you are feeling a little better. Now on to this stunning chocolate bourbon pie brown sugar pecan crust… Stunning presentation. Get the kettle going I will be right over!

  • June 24, 2016 at 11:10 am

    I’m SO GLAD that Mr. was with you at your time of need, I wouldn’t have wanted you alone in that condition. Now that you are better, yay!!!!!, and have given us this chocolatey goodness, I’m going to take it all in. The candied mint is a brilliant creation, much prefer than any roses. LOVEEEE

    • June 26, 2016 at 10:05 pm

      I know. . .I was so glad that the Mr. was here. . .although sad that I wasn’t at my best so that we could enjoy the short time he was back in the U.S. But I’m trying to make up for that now in Shanghai.

      I’m with you on the candied mint Pang. . .so, so good.

  • June 24, 2016 at 4:43 pm

    Oh Lynn, how scary! I’m so glad you’re ok and the Mr. was home to be with you! I’m happy to hear you’re feeling better! And this pie… wowzah! Hello, chocolate AND bourbon – sold! And those candied mint leave… genius!

    • June 26, 2016 at 10:08 pm

      Thanks Kathleen. I never imagined that something as “innocent” as cough syrup could cause such a reaction. Now I will be definitely more cautious in the types of medicines I take. . .and not assume OTC drugs and herbs are perfectly safe.

      Agree you can never go wrong with a little chocolate and bourbon pairing.

  • July 9, 2016 at 6:42 am

    Oh wow. This looks just stunning, the mint leaves on top look so beautiful!

    • July 10, 2016 at 8:31 pm

      Awww thanks. I can’t get enough of those mint leaves and they play nicely with the chocolate.

  • August 12, 2016 at 5:17 pm

    I have had plenty of chocolate pies in my life but none as pretty as this. Bourbon is a must but those candied mint leaves are AMAZE_BALLS!

    • August 14, 2016 at 7:46 am

      Ha! Ha! Well many thanks for the compliments. I’m glad I could bring you something a little different. And those candy mint leaves. . .well you are spot on. . .they are Amaze Balls. 😉

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