Pecan Pie Bao with Chocolate Bourbon Sauce

The savory Chinese bao bun gets a sweet twist for the ultimate in dessert decadence. Spoon a sticky-sweet pecan pie mixture made with toasted pecans, Cinnamon and Pure Vanilla Extract into pillowy steamed buns and drizzle with Chocolate Bourbon Sauce.
30 min
30 min


  • Bao Buns
  • 1 cup (250 milliliters) Coconut Milk
  • 1/2 cup (125 milliliters) sugar
  • 2 tablespoons (30 milliliters) coconut oil
  • 2 teaspoons (10 milliliters) Pure Vanilla Extract
  • 3 1/3 cups (825 milliliters) self-rising flour
  • Pecan Pie Filling
  • 1/2 cup (125 milliliters) sugar
  • 1/2 cup (125 milliliters) light corn syrup
  • 1 egg, lightly beaten
  • 2 tablespoons (30 milliliters) butter
  • 1/2 teaspoon (2 milliliters) Organic Cinnamon Saigon
  • 1/4 teaspoon (1 milliliters) Sea Salt Grinder
  • 1 cup (250 milliliters) chopped toasted pecans
  • 1 tablespoon (15 milliliters) Pure Vanilla Extract
  • Chocolate Bourbon Sauce
  • 4 ounces (115 grams) semi-sweet baking chocolate, chopped
  • 1/4 cup (60 milliliters) heavy cream
  • 1/4 cup (60 milliliters) light corn syrup
  • 1/2 teaspoon (2 milliliters) Organic Cinnamon Saigon
  • 2 tablespoons (30 milliliters) bourbon
  • 1 tablespoon (15 milliliters) Pure Vanilla Extract


  • 1 For the Bao Buns, mix coconut milk, sugar, coconut oil and vanilla in medium bowl. Gradually stir in flour until combined. (Work in flour by hand as dough gets stiffer.) Cover and let rest 30 minutes.
  • 2 Meanwhile, for the Pecan Pie Filling, mix sugar, corn syrup, egg, butter, cinnamon and salt in small saucepan on medium heat. Bring to simmer, stirring frequently. Cook 8 to 10 minutes or until thickened. Remove from heat. Stir in pecans and vanilla. Cool to room temperature.
  • 3 Roll out dough on lightly floured surface to 1/4-inch (6.5 mm) thickness. Cut out 16 rounds (3 to 3½-inches/7½ to 9 cm in diameter) with cutter. (Reroll scraps and cut out rounds just once. Overworking dough may cause bao buns not to rise properly.)
  • 4 Brush dough rounds lightly with additional coconut oil. Fold over each round without pressing down. Cover with damp kitchen towel. Let rest 10 minutes.
  • 5 To cook the Bao Buns, pour 1-inch (2.5 cm) of water into large pot. Bring to boil. Line a steamer basket with parchment paper. Place some of the bao buns in steamer basket. (Do not overcrowd steamer as buns will expand during cooking.) Insert steamer basket in pot. Cover. Steam on medium heat 10 minutes or until buns have expanded. Transfer buns to wire rack to cool. Repeat with remaining bao buns.
  • 6 For the Chocolate Bourbon Sauce, place chopped chocolate in medium bowl; set aside. Place heavy cream, corn syrup and cinnamon in medium microwavable bowl. Microwave on HIGH 1 minute or until warm (do not boil). Pour over chocolate in bowl. Let stand 2 to 3 minutes. Mix with wire whisk until chocolate is melted. Stir in bourbon and vanilla.
  • 7 To assemble, gently split bao buns. Place a spoonful of Pecan Pie Filling into each bao bun. Drizzle with Chocolate Bourbon Sauce. Serve immediately.
  • 8 Tip: Do not reroll bao dough more than once. Overworking dough may cause bao buns not to rise properly
  • 9 Tip: If you have a traditional bamboo steamer, use it to steam the bao buns. If you own neither a bamboo steamer nor a steamer basket, you can use a metal colander. You can also make a steamer out of a disposable aluminum cake pan. Poke holes in the bottom of the cake pan. Place upside down in large pot with ½ to ¾-inch (1¼ to 2 cm) boiling water. Place parchment paper on the pan. Place some of the bao buns on the parchment paper. Cover and steam as directed.


(per Serving)