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A slice of chocolate pecan pie on a white plate against a white background with whipped cream and corn syrup in background
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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. This showstopper of a pie makes for a great addition to the holiday table!
Prep Time35 mins
Cook Time1 hr 10 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: south, Southern
Servings: 8 slices
Calories: 726kcal


  • 1 1/2 cups pecans
  • 1 Perfect Pie Crust Dough or you can use 1 frozen pie crust
  • 1 cup granulated sugar
  • 1 cup Karo® Light 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


  • Preheat the oven to 350 degrees. Spread the pecans over a baking sheet. 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.
  • 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 nuts 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. Slice and serve with whipped cream or vanilla ice cream!



*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.


Calories: 726kcal | Carbohydrates: 83g | Protein: 7g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 539mg | Potassium: 260mg | Fiber: 4g | Sugar: 67g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg