This vegan-friendly Salted Bourbon Chocolate Pie is made with chocolate, cream (or coconut cream), bourbon, and sea salt, is simple to put together, and is perfect for parties!
Dear Chocoholics,
This Salted Bourbon Chocolate Pie will make you giggle, sigh with happiness, and is meant for sharing– so you’ll make new friends. You’re welcome.
Sincerely,
Cordially,
With Love,
Sarah
(Did I sell that well enough? Do you not believe me? Keep reading…)
Guys, chocolate pie is kind of “my thing.” If I’m having a party– I am, most likely, making a chocolate pie.
If I’m having friends over for dinner, my first thought is, “How many times have I served them chocolate pie?”
Why?
Well for one thing, it’s delicious. For another, it’s easy.
And probably, most importantly, it’s because of the gushing. I love it. Yes, that’s right– I keep making chocolate pie because everyone I’ve served it to has gushed about how amazing it is.
In fact, this Salted Bourbon Chocolate Pie was born because I didn’t want to disappoint the chocoholics I’d be serving, but wanted to switch things up from my original, non-bourbon chocolate pie.
If you want to try my other versions of this pie, check the recipe card notes.
Making Salted Bourbon Chocolate Pie
To make this pie, you don’t need amazing kitchen skills. On a scale from easy to difficult, it’s ridiculously easy.
But you don’t have to tell your friends that– go ahead and let them think you’re a chocolate-master.
You do, however, need about 4 hours to let your pie set up in the fridge.
Don’t forget to plan ahead.
First, you need a graham cracker crust.
I make this vegan graham cracker crust, but you can also use store-bought.
Next, pour heavy cream into a saucepan, and bring it to a boil over medium heat. Take the cream off the heat immediately, and pour in the chocolate chips.
Now stir, stir, stir until the chocolate is melted. Add the bourbon and vanilla, and stir again.
Pour the chocolate mixture into the prepared pie crust, and set it carefully into a level surface in the fridge for at least 4 hours.
Right before serving the pie, sprinkle some coarsely ground sea salt over the top of the pie.
Remember, with salt– less is more. Use about two pinches of salt over the whole top of the pie.
Serve this pie in small slices, about ½ or ⅓ the size of a regular pie slice, because this pie is RICH.
Enjoy your pie with some chocolate-loving friends, and spread the word to chocoholics everywhere.
Salted Bourbon Chocolate Pie
Yes
2 Weeks (Fridge), 3 Months (Freezer)
Ingredients
- 1 graham cracker crust
- 1 cup heavy whipping cream OR coconut cream
- 12 ounces bittersweet chocolate chips
- 1 teaspoon vanilla
- 2 tablespoons bourbon
- 2 pinches coarsley ground sea salt
Instructions
- In a medium saucepan, bring cream to a boil and immediately remove from heat. Add chocolate, and stir until creamy. Add bourbon.
- Pour chocolate mixture into the graham cracker crust. Set pie carefully onto a level surface in your fridge, and allow to set 4-5 hours.
- Just before serving, top pie with the salt.
- To serve- Cut slices VERY small. Think ½ – ⅓ a normal pie slice. Serve on its own, with berries, or whipped cream.
- Leftovers:Refrigerate leftovers for up to 2 weeks.Make Ahead / Freeze:After the ganache sets, wrap the pie tightly and freeze for up to 3 months. Move to the refrigerator a day or two before serving.
Notes
- Swap the liquor for liqueur: Swap the bourbon for amaretto or chocolate liqueur.
- Skip the liquor: Skip the bourbon, and use a little extra vanilla extract.
- Coconut Macadamia: Skip the bourbon, and toast unsweetened coconut and chopped macadamia nuts. Sprinkle the coconut and nuts on the pie before serving.
Oh, wow! You weren’t wrong in saying that this is ridiculously easy! Chocolate pie may be your thing, but my thing is loving sweet/salty combos and this just hits the spot!! Love the touch of bourbon in there too! This one is on my ‘to try’ list. Looks too good, Sarah!! Pinned! Have a great weekend 🙂
Right!? Soooo easy! Lol salty and sweet are the best! Enjoy!
OH MY! Love bourbon and chocolate! The recipe is soooo easy, too!
Who doesn’t need a little bourbon and chocolate on their lives =) wow love this pie I wish I could have a slice now. Many good flavors going in here.
This sounds so good. I actually have some bourbon sitting around waiting to be used in a tasty treat like this one.
I feel like your note was addressed personally to me! I’m drooling over here! You had me at salty, sweet chocolate and bourbon.
You are true comedian Sarah. You know that…. It’s meant for sharing?! …. How about NOT!!! … leftovers? How about NON! I would devour this chocolate beauty myself. It looks DELICIOUS, amazing, perfect… I was just about to say for V-day BUT how about ANY-day 😉 Beautiful pie my friend. Made me drool and left in cravings at 22 pm hehe Sharing and saving to try!
Oh, my! Back to chocolate! I have days when l only crave salty stuff, and days when l go crazy on the sweet things. Well, your amazingly looking chocolate pie made me drool.
Nothing wrong with using ready-made pie crust, sometimes shortcuts can be life saver.
SCORE! Just in time for me to plan my V-day menu and I just bought a tart pan today that I think will work really well with this. My husband and I can save this delicious pie for when the kids to go bed. I’m all over this flavor combo!
I swear, the easier the recipe, the more awesome it usually is. It would be so hard to wait four hours!
Ok…so salted chocolate has got to be one of the most delicious treats. This pie with addition of bourbon looks fantastic. My husband loves chocolate (way more than me) and he LOVES bourbon, so I know this would be a complete hit with him.
I love that you don’t even have to whip the cream! This is epic! Do you have Nabisco Famous Wafers there? I’m thinking double chocolate pie….
The bourbon takes that in a lovely and different direction! And it certainly does sound easy…
lol – “cut slices very small”…. that’s cute. If I don’t cut it at all, that’s one piece, right?
This looks fantastic!!
Hey Sarah!
If taking this pie to a 4th of July picnic (outdoors) do you 1. Recommend freezing and then taking? Or 2. Maybe selecting a different type of pie because this one will turn into a melty mess? Haha let me know 🙂 thanks!
Hi Natalie! I’m replying on behalf of Sarah… and the answer is, it probably depends on exactly how warm you’re expecting it to be. If it’s around 70 degrees out, yeah, you could just freeze it first and it would be fine. If it’s a bit warmer than that, you could also set it on top of some ice while it’s being served. But if it’s a LOT warmer, like in the 90’s, some other dessert might be better. We’ve got recipes for blueberry galette or apple pie that would be fine in the heat!
Hope this helps!
-Alisha at Champagne Tastes
I made this but while doing so i noticed just how little one cup of heavy cream is. No way was this little amt going to fill my store bought pie shell. Keebler graham cracker crust pie shell. So i used 3 cups cream, a little more than the 12 oz. Of the chocolate chips Maybe 14 oz and the rest the same. It was amazing like you said…. Very small slices as this is rich!
Thank you. I will continue to follow you.
Hi Carolyn, glad you enjoyed the pie! Yeah, if you’re using a deep dish or a larger size store-bought crust you’d need more volume in your filling. Glad it worked out for you!
-Alisha at Champagne Tastes