Chocolate Bourbon Pecan Pie

A slice of chocolate pecan pie on a white plate against a white background with whipped cream and corn syrup in background

5 from 7 votes

Chocolate Bourbon Pecan Pie

This Chocolate Bourbon Pecan Pie is packed with indulgent chocolate, spiced bourbon, and a deliciously sweet and gooey pecan filling.

Prep Time35

Cook Time1 10

Total Time1 45

Course: Dessert

Cuisine: south, Southern

Servings: slices

Calories: 726kcal

Author: Jocelyn Delk Adams

Equipment

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

NOTE to Blind Bake 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.

*NOTE: The filling’s texture is quite fudgy. If you’d like a more “set” texture (for easier slicing), cover and refrigerate the pie for 1-2 hours.

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