Pamela Morgan's Harvest Nut Pie

A whole harvest’s worth of crunchy nuts is found in this rich treat, a flavor-boosted variation on old-fashioned pecan pie. A splash of good bourbon and a hint of chocolate make for a less-sweet pie, a change I find very welcome.

Pamela Morgan's Harvest Nut Pie ingredients

9-inch pie, 6-8 servings

Harvest Nut Pie with a Touch of Bourbon and Chocolate
Harvest Nut Pie with a Touch of Bourbon and Chocolate
Print Recipe Harvest Nut Pie with a Touch of Bourbon and Chocolate


  • 4 ounces bittersweet (not unsweetened) chocolate, melted and cooled slightly
  • 1 unbaked 9-inch pie shell, chilled. (Can use store bought.)
  • 3 large eggs, at room temperature
  • 2/3 cup packed dark-brown sugar
  • 3/4 cup dark corn syrup
  • 1/4 cup bourbon, such as Maker's Mark
  • 4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup coarsely chopped unblanched almonds
  • 1/2 cup coarsely chopped walnuts
  • Unsweetened whipped cream, for serving


Harvest Nut Pie

  • Position a rack in the middle of the oven. If you are not using a glass pie dish, set a metal baking sheet on the rack. Preheat the oven to 350º F.
  • Spread the chocolate evenly over the bottom of the prepared pie shell.
  • In a large bowl whisk the eggs. Whisk in the brown sugar, corn syrup, bourbon, butter, vanilla and salt. Stir in the pecans, almonds and walnuts. Pour the filling into the pie shell.
  • Bake the pie until the top is browned and the filling is uniformly but not firmly set, about 50 minutes.
  • Remove from the oven and cool on a rack to room temperature before cutting. Serve the pie with a dollop of whipped cream.


19-inch pie

A combination of butter and solid vegetable shortening makes a pie crust that is tender, flaky and flavorful. For a two-crust pie, just double the ingredients.

For a 9-inch, single-crust pie:

Pie Shell
For 9-inch, single-crust pie
Pie Shell
Print Recipe Pie Shell


  • 2 cups unbleached all-purpose flour, plus flour for the work surface
  • 1/4 teaspoon salt
  • 1/3 cup chilled vegetable shortening, cut into pieces
  • 5 tablespoons chilled unsalted butter, cut into pieces

  • About 1/3 cup iced water


  • In a food processor, combine the flour and salt and pulse to blend. Add the shortening and butter and pulse until bits the size of corn kernels form. With the motor running, add just enough of the water through the feed tube to form a loose, granular dough.
  • Lightly flour the work surface. Turn out the dough and gather and press it into a disk. Wrap the disk of dough tightly in plastic and refrigerate for at least 1 hour or up to 3 days.
  • Soften the dough briefly at room temperature if it is hard. Lightly flour the work surface. Roll the dough out into a 14-inch round, about 1/4 inch thick. Transfer the dough to a 9-inch pie pan. Trim the edges, then crimp and flute them decoratively if desired. Wrap the pie shell in plastic and refrigerate for at least 1 hour or up to 1 day before using.