This Bourbon Chocolate Pecan Pie recipe is a fun twist on a classic Fall dessert, and a MUST for any Thanksgiving table. The gooey, sugary center, warm oak-y flavor of the bourbon, decadent dark chocolate, and the crisp nutty top make this the ultimate holiday dessert!
This Bourbon Chocolate Pecan Pie recipe is such a fun twist on a classic dessert, and SO delicious! We love Fall desserts, like my Apple Crisp, and Pumpkin Pie Bars. This is one of my Dessert recipes you’ll definitely want in your collection!
CHOCOLATE PECAN PIE RECIPE
After sharing my pecan pie with you all a couple of weeks ago, I knew I needed to share my favorite twist on it… this bourbon chocolate pecan pie!
It’s the classic pecan pie, with that gooey, almost caramel-tasting center, and that ultra crisp nutty top, but with the added depth of warm oak-y bourbon and decadent dark chocoalte. Y’all. I’m craving a slice!
As we head into the holiday season, and you start planning out your menus; I encourage you to add this pecan pie recipe to the list. Trust me, everyone will love it and probably want more than one slice.
HOW TO MAKE A BOURBON CHOCOLATE PECAN PIE
- Line pie pan. Roll out and line a pie pan with pie crust. Decorate edges as desired.
- Line the crust. Add chocolate and pecans to the pie crust, then refrigerate until needed.
- Make filling. Whisk eggs until beaten, then add sugars, corn syrup, butter, bourbon, vanilla and salt, then whisk to combine well.
- Bake. Pour filling into crust over the chocolate/pecans. Bake for 30 minutes, then cover loosely with foil and continue baking another 20-30 minutes until set.
- Cool. Cool pie (in the pie pan) on a wire rack until room temperature.
- Drizzle. This step is optional, but delicious! Melt additional chocolate and drizzle over cooled pie before serving.
ADDITIONAL COOKING TIPS
- CORN SYRUP – there are generally some strong opinions about corn syrup, however a lot of times it’s confused with high fructose corn syrup. They’re not the same thing, and regular corn syrup is essentially the same as using sugar. The reason we use corn syrup in pecan pie is that it keeps the filling smooth and not grainy. It also helps the filling set since it’s thicker than other sweeteners. However, if you’re dead-set on not using corn syrup, I have an alternative listed in the “variations of this recipe” section below.
- FLOUR – in my traditional pecan pie, I include a bit of flour in the filling, which helps it set. In this recipe we use an additional egg so I found the flour wasn’t necessary. If you’re having trouble getting your pie to set, try adding 1 Tbsp of all purpose flour.
- SWEETNESS – honestly, this is a sweet pie. I’ve seen other pecan pie recipes that include more sugar, but I wouldn’t recommend it, as it’s plenty sweet as written. I think it’s a great balance of sweet (the filling), and salty (the nutty top).
VARIATIONS OF THIS RECIPE
- NO CORN SYRUP – if you’re against using corn syrup, you can substitute with an equal amount of pure maple syrup.
- DIFFERENT CHOCOLATE – I love the bittersweet flavor of dark chocolate, but you could certainly use other chocolate varieties if you wanted.
- DIFFERENT PECANS – you can use any combination of pecans, chips, chopped, halves, etc. Or you can be decorative and place the pecan halves in a pattern on top of the pie.
- STORE-BOUGHT CRUST – we LOVE the flakiness and taste of my homemade pie crust, but I know not everyone wants to make their own. Store-bought crusts work well too.
- TOPPINGS – a slice of pecan pie goes SO well with some vanilla ice cream (try my bourbon vanilla ice cream!), or some whipped cream.
MAKING CHOCOLATE PECAN PIE AHEAD OF TIME
Pies are great to make ahead of time, so you can absolutely make this whole pie a day ahead of time, although I wouldn’t go longer than that.
Leftover pie should be covered and refrigerated for up to 4-5 days. If you would prefer to keep your pie at room temperature, keep it covered on the counter for up to 2 days.
I honestly like my pecan pie chilled, so I keep it in the refrigerator all the time, but you don’t have to.
SPECIAL EQUIPMENT FOR THIS RECIPE
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- Pie Pan – I have several of these pie pans, they’re great!
- Glass Pie Dish – if you prefer a glass pie dish, this is a great brand that works well.
- Pie Crust Shield – made with oven safe silicone, this shield is adjustable and resusable.
- Mixing Bowls – I love these stainless bowls with the non-slip bottoms and handles!
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- 1 cups dark chocolate chips
- 1 cup pecan halves
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 cup dark corn syrup
- 4 Tbsp butter melted and slightly cooled
- 3 Tbsp bourbon
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- Preheat oven to 350°F. Line a 9" pie pan with a pie crust and crimp edges as desired.
- To the bottom of the pie crust (in the pan pan), add 1 cup of the chocolate chips and the pecans. Refrigerate pie pan until ready to bake.
- Add eggs to a mixing bowl and whisk until frothy.
- Add granulated sugar, brown sugar, corn syrup, melted butter, bourbon, vanilla and salt and whisk to combine well.
- Remove pie pan from the refrigerator and pour filling over the top of the pecans/chocolate chips.
- Bake for 30 minutes. Cover loosely with foil, tenting it so the foil isn't laying on top of the pie filling.
- Bake an additional 20-30 minutes or until pie is just slightly jiggly in the center, but the outside is set.
- Cool completely on wire rack.
- Add 1/3 cup dark chocolate chips to a microwave-safe bowl and microwave on 50% power for 30 seconds. Stir, and continue microwaving in 15 second intervals, stirring after each interval, until chocolate is smooth and mostly melted.
- Stir until chocolate is completely melted, then drizzle over the top of cooled pie.
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