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Nutrition Facts
Serving Size 115 g
(Approx. 8 Servings)
Amount Per Serving
Calories 450 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 250 mg 10%
Total Carbohydrate 54 g 18%
Dietary Fiber 3 g 12%
Sugars 35 g
Protein 6 g
Vitamin A 2% Iron 30%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Bourbon Pecan Tart
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 The Texas Pie Company Original Pie Dough Puck, thawed
1 1/2 cup(s) coconut sugar
1/4 cup(s) corn syrup
4 Tbsp salted butter
1 Tbsp bourbon
1 Tbsp cornstarch
3 large eggs
1 Tsp vanilla extract
1 1/2 cup(s) pecan halves, finely chop half
3 1.4 oz. Heath Bar, chopped
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Preheat oven to 350ºF.
Roll out dough into a thin, even layer slightly larger than a 10-inch tart pan. Lift dough gently into pan and press into sides all around to form a crust.
Add sugar, corn syrup, butter, bourbon and cornstarch to a saucepan. Bring to a simmer over medium heat just long enough to melt and stir together. Remove from heat and set aside.
In a separate bowl, beat eggs and vanilla together. Slowly add warm sugar mixture to eggs while whisking quickly to combine.
Stir in chopped pecans and chopped Heath Bar. Pour filling into tart shell then lay remaining pecan halves on top of tart in a decorative ring around the edge.
Bake 35 to 45 minutes, or until pecan filling is set. Cool before serving.
Serve with Bourbon Chantilly Whipped Cream, recipe on


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