I can’t lie, my Chocolate Bourbon Pecan Pie has become like my fave holiday pie. Something about that gooey chocolate filling with those crunchy pecans does something to me. I can’t even front. I load mine with chocolate, a little kick of spiced bourbon and of course that signature pecan filling. If you want a pecan pie with a little more attitude, get into this.
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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
Video Tutorial
How to Make Chocolate Bourbon Pecan Pie
Step 1: Start by making your homemade pie crust or prepping a frozen crust if using. (If you want your pie crust not to be soggy, make sure you blind bake).
Step 2: In a saucepan, combine sugar, corn syrup, and butter. Heat over medium, stirring continuously. Once the butter has melted and the sugar has dissolved, remove the mixture from the heat. Transfer liquid to a large heat-safe bowl and cool.
Step 3: Whisk together the eggs, bourbon, vanilla, and salt in a separate bowl. Once cool enough, whisk the egg mixture into the sugar mixture. Add the pecans and chocolate chips to the rest of the ingredients. Pour the filling into the prepared pie crust.
Step 4: Bake the pie for 50-60 minutes. 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.
Chocolate Bourbon Pecan Pie Recipe
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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.
Video
Notes
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.Nutrition
Recipe Tips
- Master the Crust Boos: Starting with a homemade crust takes your pie to another level with all that flaky butteriness.
- 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: 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.
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Ingredient Notes
- Pecans: Walnuts also work.
- 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 Help
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.
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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.