Margaret's signature dish for the holidays is her delicious Chocolate Bourbon Pecan Pie. Today on New Day, Margaret and audience coordinator Suzie Wiley are showing us how to make it! Check out the recipe below to make this tasty treat at home:

Chocolate Bourbon Pecan Pie

--2 and 1/2 cups unbleached all-purpose flour
--2 teaspoons granulated sugar
--1 teaspoon salt
--8 tablespoons (1 stick) sweet butter, chilled
--6 tablespoons vegetable shortening, chilled
--6 to 9 tablespoons ice water, as needed

1. Sift flour, sugar and salt into a mixing bowl. Add chilled butter and shortening. Working quickly and using your finger-tips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.
2. Sprinkle on ice water, 2 to 3 tablespoons at a time, and toss with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time. Scrape it up into a ball and wrap in wax paper. Chill in refrigerator for 2 hours.
3. Roll dough out to 1/4-inch thickness on a floured work surface. Line a 9-inch pie plate with half of the dough. Crimp edges for a single-crust pie.
4. For pre-baking, line dough in the pie plate with foil and fill with beans or rice. Bake in a 425°F oven for 8 minutes, then remove beans and lining. Prick bottom of dough with a fork and return pie plate to oven to 10 to 13 minutes longer, or until crust is golden brown.
One 9-inch double crust, or two 9-inch single crusts.


--1 cup bittersweet or semisweet chocolate chips

--1 1/2 cups pecans, roughly chopped or whole (I prefer whole)

--1 cup corn syrup (light or half light and dark)

--1 cup brown sugar, packed

--4 large eggs, slightly beaten

--2 tsp vanilla extract

--1/4 tsp salt

--1/4 cup bourbon

--2 tbsp unsalted butter, melted

**(Make your crust ahead of time and refrigerate; I like to make a double recipe to have plenty to make a high rustic crust edge and/or make decorative leaves to overlay the crust. My favorite crust recipe is from the original Silver Palate cookbook.)


  • Preheat your oven to 325 degrees.
  • Use a very small amount of oil on a paper towel and rub into the deep dish pie plate.
  • Put the crust into the plate with a generous overlapping edge. Crimp the edges with your fingers to make a high rustic crust edge, and then prick the bottom with a fork.
  • Scatter pecans and chocolate chips over the bottom of the pie dough. Set aside.
  • Combine remaining ingredients, whisking vigorously.
  • Pour this mixture over the pecans and chocolate, and carefully place the pie in the oven, trying not to allow the mixture to splash over the crust.
  • Bake for an hour until the top is puffy and the crust a golden brown. Allow to cool.
  • Serve with whipped cream, Chantilly cream or ice cream as you wish!