This Chocolate Bourbon Pecan Pie recipe is where it’s at, boos. It’s loaded with decadent chocolate, a kick of spiced bourbon, and that sweet, gooey pecan filling that just slaps! It’s not just a pie; it’s a whole mood y’all. Trust, when you bring this baby at your holiday gathering, you’re not just serving dessert, you’re serving flavors that’ll have everyone talking.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Best pie I have ever tasted. The whole family loved it.”
—COURTNEY
I’ve posted pecan pie recipes here before but none like the one boos! This chocolate bourbon pecan pie has quickly become a staple holiday pie recipe in my home, and it’s sure to be one in yours too. The best part? It’s got chocolate and bourbon! This is a straight up dessert showstopper.
The Lowdown of the Best Chocolate Bourbon Pecan Pie Recipe
Cuisine Inspiration: Southern comfort with a twist!
Primary Cooking Method: Baking
Dietary Info: Absolute indulgence. Can be made gluten-free with ingredient swaps.
Key Flavor: Fudgy, crunchy, buttery, boozy, sweet, gooey and luscious
Skill Level: Intermediate (Pull those baking skillz out!)
Textures on Textures
The gooey filling, crunchy pecans, and flaky crust offers a bomb mixture of textures that just melt in your mouth. This pie is legit so addictive.
Flavors on Flavors
The warmth of the bourbon along with the deep dark chocolate and toasted pecans make the most wonderful irresistible flavor combo boos. Ain’t nothing like this chocolate pecan pie with bourbon y’all.
Crowd-Pleaser
Perfect for holidays, potlucks, or any celebration you can think of – this pie is guaranteed to attract a crowd and have them begging for your secret.
Ingredients You’ll Need to Make Bourbon Chocolate Pecan Pie
- Corn Syrup: This helps create a silky and glossy pie filling that stays smooth and gooey once baked up.
- Toasted Pecans: Can’t have a pecan pie without these. Don’t go skipping the “toasted” portion of this recipe. The extra step creates a more flavorful result.
- Granulated Sugar: This helps build the perfect balance of sweetness in the pie filling.
- Unsalted Butter: Butter gives us the ultimate richness and flavor throughout the pie.
- Eggs: Nothing helps your pie foundation set up like these.
- Bourbon: Just a little will give some delish smoky notes to the pie filling giving such depth of flavor.
- Pure Vanilla Extract: This adds aromatic essence to the overall filling.
- Kosher Salt: Salt enhances the overall flavors and also balances the sweetness.
- Semisweet Chocolate Chips: These bring in the perfect amount of chocolate increasing the decadence of the pie.
How to Make Chocolate Bourbon Pecan Pie
How to Serve Pecan Pie with Bourbon and Chocolate
- A La Mode: Serve a slice of pecan pie with bourbon and chocolate warm with a scoop of this homemade vanilla ice cream. Undefeated combo boos.
- Dollop It Up: Top a slice of pie with this homemade whipped cream to lighten the indulgence up.
- Drizzle It Up: Go even more indulgent with drizzles of caramel sauce or chocolate ganache on top of each slice.
Recipe Substitutions
- Pecans: Replace with other nuts like walnuts for a similar crunch but different flavor profile.
- Granulated Sugar: You can swap with homemade brown sugar which you can make using granulated sugar and molasses.
- Corn Syrup: Use maple syrup instead for more of a natural sweetener.
- Unsalted Butter: You can replace with salted butter. Just leave out the salt in the recipe.
- Semisweet Chocolate Chips: You can replace with milk or dark chocolate chips here.
Recipe Variations and Additions
- Get Coconut-ty: Sprinkle some toasted coconut flakes over the top of the pie for a little tropical remix and added crunchy texture.
- Swap Out the Crust: Go with a graham cracker crust to add a bit of a change to the pie crunch.
- Zest It Up: Grate some orange or lemon zest and add to the filling before baking to brighten up the flavors even more.
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Expert Tips and Tricks for making Bourbon Chocolate Pecan Pie
- Master the Crust Boos: Starting with a homemade crust takes your pie to another level with its flaky all butter notes.
- Go Room Temp: In order for your pie to set up just right, you gotta make sure those eggs are room temp before adding to the mix.
- Clever Measuring Cup Tip: Here’s one of my fave tricks. Spray the inside of your measuring cup with nonstick spray before measuring the corn syrup. This allows it to slide right on out without any sticky leftovers.
- Blind Bake that Crust: If you want your pie crust to not be soggy, poke holes along the sides and bottom of the pie crust then line with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes before adding your filling.
How to Store Chocolate Pecan Pie
Make sure your pie is cooled down completely then cover it tightly with plastic wrap or foil. Then it’s ready to toss in the fridge.
If you’re reheating a whole pecan pie recipe, warm it in a preheated 350˚F oven for about 15-20 minutes or until warmed nicely. If you want to just reheat individual slices, pop in a microwave for about 20-30 seconds. Couldn’t be easier.
How Long Will Bourbon Chocolate Pie Last in the Fridge?
Your leftover chocolate pecan pie should last about 3-4 days.
Can I Freeze it?
Yep for sure boos! Cool your pie all the way down, then wrap it in foil or put in a freezer bag. Add the label with the date. It should last for up to 2-3 months. When you’re ready to enjoy it again, thaw the pie overnight in the fridge, then reheat it in the oven if you would like.
Frequently Asked Questions
The pie is done when the edges are set but the middle is still a bit wobbly when touched.
Yep for sure boos. Just swap out the alcohol for apple cider or coffee.
Absolutely boos. You can make up to 2 days before serving by just storing in the fridge.
My Favorite Pecan Recipes
- Sweet Potato Pecan Pie
- Southern Pecan Pie
- Butter Pecan Cheesecake
- Bourbon Sticky Buns
- Pecan Pie Bars
- Pecan Pie Upside Down Cake
Chocolate Bourbon Pecan Pie
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 1/2 cups pecans
- 1 Perfect Pie Crust Dough or you can use 1 frozen pie crust
- 1 cup granulated sugar
- 1 cup corn syrup
- 1/2 cup unsalted butter 1 stick
- 4 large eggs room temperature
- 1/4 cup bourbon
- 1 1/2 tsp pure vanilla extract
- 1 tsp kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spread the pecans over a baking sheet pan. Toast the nuts for 10 minutes, tossing halfway through.
- Transfer the pecans to a heat-safe bowl and allow them to completely cool.
- If using a homemade crust, prepare the recipe according to its instructions. Or grab your frozen crust.
- Preheat the oven to 325 degrees. Whether using a homemade or frozen pie crust, it’s important to pre-bake. Use a fork to poke around the bottom and sides of the crust, place a sheet of parchment paper over the top, and add pie weights to the middle. The parchment paper will help you to easily lift out the weights. Bake for 10-12 minutes, or until firm and slightly golden.
- In a small saucepan, combine the sugar, light corn syrup, and butter. Heat over medium heat, stirring continuously. Once the butter has melted and the sugar has dissolved, remove the mixture from the heat. Transfer the liquid to a large heat-safe bowl and allow it to cool.
- In the meantime, whisk together the eggs, bourbon, vanilla, and salt in a separate small bowl.
- Once cool enough, gradually add the egg mixture to the sugar mixture. Whisk to combine.
- If not already in halves and pieces, chop up the pecans. Add the pecans and chocolate chips to the rest of the ingredients. Stir to combine.
- Slowly pour the filling into the prepared pie crust.
- Bake the pie for 50-60 minutes. Check the pie halfway through, if the edges are browning too quickly cover them with aluminum foil. The pie is done when the edges are set but the middle is still a bit wobbly when touched.
- Remove the pie from the oven and set it on a wire rack to cool to room temperature. This is a gooey pie so if you want more set up, pop in the fridge for cleaner slices. Then slice and serve it up.
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I made this pie twice. Once at the beginning of November and again for Thanksgiving. It was simply delicious.
Made this for Thanksgiving today and it was such a hit! Thank you, Jocelyn!
I had a problem with a little too much filling for my deep pie shell that was store bought. I am the only one that had this problem?
Yeah, I had the same thing. I just added the extra filling to a ramekin and baked it with it. A little treat for later. Haha
The toasted pecans paired with the chocolate and bourbon is amazing. The notes of the bourbon are enhanced with toasted pecans. The smell is so wonderful. I even made a bourbon Chantilly cream to go with it. Thank you.
Do you think I could make this in a cast-iron skillet?
Surely, it would definitely give the crust a very even bake.
Love it, great receipt. No Pecanon hand and used walnut instead. Yummy.
This pie is absolutely delicious!! I used my own pie crust recipe but the filling…OMG. Perfect amount of bourbon, and combination of sweet, crunchy, gooey, caramel-y goodness! I am not ashamed to say i went back for seconds!
First, you had me at chocolate and bourbon. I’d like to make this as a slab pie to feed a bigger crowd; do you have any concept or suggestion of doubling vs tripling the filling? Thanks in advance; I’m so excited to try it!
You might need to double the filling here but it will depend on how deep your tray is which won’t be too deep.
The worst part about this pie is waiting to eat it! I followed the directions and it turned out as promised. I just used Seagrams 7 Whiskey, but next time definitely going to use Bulleit Bourbon(my fave), I think any whiskey/bourbon or rum perhaps would do well. If you’re in Texas, highly advise picking up HEB’s house brand of ice cream in Sopapilla flavor, it was divine with this pie. Planning on making more as gifts over the upcoming holidays. Oh, also used the pie crust recipe, turned out PERFECTLY. You’ve done it again Jocelyn!
I’d love to try this gorgeous recipe without using bourbon. What should I use as a substitute for the liquor? Thanks for all the great recipes!
Maple syrup might be good. Let me know if you try it.