This Chocolate Bourbon Pecan Pie Recipe takes everything you already love about classic pecan pie and turns the volume up.
Think a buttery, flaky crust holding a gooey caramel filling, toasted pecans in every bite, pools of melted chocolate, and a warm splash of bourbon that ties it all together.
It is the pie that disappears first at the dessert table, and once you taste it, you will understand exactly why.
I originally started making this after falling for my own Chocolate Pecan Pie, then decided a little bourbon could only make it better.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Chocolate Bourbon Pecan Pie Recipe
This is not your average holiday pie. The bourbon adds warmth without making the filling taste boozy, and the chocolate melts into little pockets throughout the pie instead of sitting in one heavy layer.
It also happens to be one of the easiest impressive desserts you can make. There is no candy thermometer, no fussy technique, just one bowl and a whisk.
You can have the filling mixed and poured into the crust in under 20 minutes, which leaves plenty of time to focus on the rest of your holiday spread.
It also travels well, so it is an easy pie to bring along to a potluck or a family gathering without worrying about it falling apart on the drive over.
- Rich, gooey texture with a crisp, flaky crust
- Only about 15 minutes of hands-on prep time
- A grown-up twist on a Southern classic
- Melted chocolate in every single bite
- Makes ahead beautifully for holiday hosting
- Works with a store-bought crust for a shortcut version
Another favorite: Bourbon Pecan Pie
Ingredients
You only need a handful of pantry staples plus a few key players to make this pie sing. Here is everything you will need.
- 1 unbaked 9 inch pie crust, homemade or store-bought
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
- 3 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup semisweet chocolate chips
Every one of these ingredients plays a role, and none of them are hard to find.
The corn syrup and sugars create that classic gooey texture, while the eggs help everything set into sliceable wedges instead of a puddle.
For a deeper flavor, you might also enjoy pairing this with a slice of Southern Pecan Pie for a two pie holiday spread.
Kitchen Equipment Needed
Nothing fancy here, just a few basics that make the process smooth and mess free.
Chances are you already have most of these sitting in your kitchen right now.
- 9 inch pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Pie crust shield
- Wire cooling rack
- Rubber spatula
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie.
None of them are required, but they make the process easier and the results even better.
If you are baking your crust from scratch, my Butter Pie Crust is the exact base I use for this recipe.
1. Bulk Pecan Halves
Freshly shelled, plump pecan halves make a noticeable difference in both flavor and texture compared to the small pre-chopped bags at the grocery store.
I always buy a larger bag and freeze the extra for my next pecan pie or batch of banana bread.
2. Kentucky Straight Bourbon
You do not need your fanciest bottle for baking, but a smoother, mellow bourbon gives the filling a rounder flavor instead of a harsh bite.
A little goes a long way in this recipe.
3. Ceramic Pie Dish
A sturdy ceramic pie dish heats evenly, which helps the crust bake through without getting soggy in the center.
It also looks beautiful enough to bring straight to the table.
4. Adjustable Pie Crust Shield
This little tool saves the edges of your crust from burning during the longer bake time this pie needs.
It fits most standard pie dishes and is reusable for every pie you make after this one.
5. High Quality Dark Chocolate Chips
Using a good quality chocolate chip means cleaner melting and a richer, less waxy flavor throughout the filling.
It is a small swap that makes a big difference in the final bite.
Step-by-Step Instructions: How to Make Chocolate Bourbon Pecan Pie
1. Preheat the Oven and Prep the Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Roll out your pie dough if using a homemade crust, and fit it into a 9 inch pie dish.
- Crimp the edges decoratively with your fingers or the tines of a fork.
- Place the crust in the refrigerator while you prepare the filling. This keeps the butter in the dough cold, which helps it bake up flaky instead of dense.
2. Whisk the Wet Ingredients
- In a large mixing bowl, whisk together the light corn syrup, granulated sugar, and brown sugar until no lumps of sugar remain.
- Add the eggs one at a time, whisking well after each addition so the mixture stays smooth.
- Pour in the melted butter, whisking constantly so the eggs do not scramble from the heat.
- Whisk in the bourbon, vanilla extract, and salt until fully combined and glossy.
3. Fold in the Pecans and Chocolate
- Add the pecan halves to the filling mixture and gently fold them in with a rubber spatula.
- Add the semisweet chocolate chips and fold again until everything is evenly distributed throughout the filling.
- Work quickly here so the chocolate chips do not start to melt from the warm butter mixture.
4. Assemble the Pie
- Remove the chilled pie crust from the refrigerator.
- Slowly pour the pecan and chocolate filling into the crust, using the spatula to spread it into an even layer.
- Gently press down on any pecans sticking straight up so they stay coated in filling instead of burning during baking.
5. Bake the Pie
- Place the pie on the middle rack of your preheated oven.
- Bake for 45 to 50 minutes, until the edges are set and the center has a slight jiggle, similar to a set gelatin.
- If the crust edges start browning too quickly, cover them with a pie crust shield or strips of foil around the 25 minute mark.
- The pie is done when a knife inserted about an inch from the edge comes out mostly clean.
6. Cool and Set the Pie
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 2 hours.
- This resting time allows the filling to fully set, so avoid the temptation to slice it early.
- For the cleanest slices, refrigerate the cooled pie for an additional hour before cutting.
Another favorite: Chocolate Chip Pecan Pie Recipe
Tips for The Best Chocolate Bourbon Pecan Pie
A few small details make the difference between a good pie and a great one.
Keep these tips in mind as you bake, and you will end up with a pie that looks just as good as it tastes.
- Use room temperature eggs so they blend smoothly into the filling
- Toast the pecans for 5 minutes before adding them for deeper, nuttier flavor
- Do not skip the resting time, the filling needs it to fully set
- Blind bake the crust for 10 minutes if you prefer an extra crisp bottom
- Cover crust edges early rather than waiting until they are already dark
- Let the pie come fully to room temperature before refrigerating to prevent condensation
If you love pecan pie bars for easier serving at parties, try my Pecan Pie Bars Recipe next.
Serving Suggestions
This pie is rich, so a little goes a long way. Here are a few of my favorite ways to serve it, from a holiday dinner table to a simple Tuesday night treat.
- A scoop of vanilla ice cream on top of a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of warm caramel sauce over the top
- A sprinkle of flaky sea salt right before serving
- Alongside a cup of coffee or an espresso shot to cut the sweetness
For a lighter option, try: Chocolate Mousse
Variations of Chocolate Bourbon Pecan Pie
Once you have made this pie once, it is easy to switch things up to fit your taste or the occasion.
Here are a few variations worth trying.
- Swap the bourbon for 1 tablespoon of vanilla extract for a nonalcoholic version
- Use dark chocolate chips instead of semisweet for a more intense chocolate flavor
- Add 1/2 teaspoon of espresso powder to deepen the chocolate notes
- Top with extra pecan halves arranged in a circle for a decorative finish
- Use a graham cracker crust for a slightly sweeter, crumblier base
- Stir in a pinch of cinnamon for a warm, spiced version
This version actually takes some inspiration from my Pumpkin Pecan Pie, which blends warm spice with that same gooey pecan base.
Storage and Reheating
This pie stores beautifully, which makes it a great make ahead option for busy holiday weeks.
- Store covered in the refrigerator for up to 5 days
- Freeze whole or in individual slices for up to 2 months, wrapped tightly in plastic wrap and foil
- Thaw frozen pie overnight in the refrigerator before serving
- Warm individual slices in the microwave for 15 to 20 seconds if you prefer it slightly warm
- Avoid leaving the pie at room temperature for more than 2 hours since it contains eggs
Read Also: Pecan Pie Dump Cake Recipe
Nutritional Facts
Nutritional values are estimated per slice, based on 8 slices per pie. Actual values will vary depending on the exact ingredients and brands used.
- Calories: approximately 480 per slice
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 230mg
- Total Carbohydrates: 55g
- Sugars: 40g
- Protein: 6g
This pairs well with the flavor profile found in my Chocolate Fudge if you are planning a full dessert table.
Health Benefits of Key Ingredients
While this is absolutely a dessert meant for indulging, a few of the ingredients do bring some genuine nutritional value to the table.
- Pecans are a good source of heart healthy monounsaturated fats
- Pecans also provide fiber, manganese, and antioxidants
- Eggs contribute protein and important vitamins like B12
- Dark chocolate chips contain flavanols linked to antioxidant benefits
- Bourbon, in moderation, contains no fat or cholesterol compared to cream based additions
You might also enjoy: Hot Fudge Sauce
FAQs About Chocolate Bourbon Pecan Pie
1. Can I make this pie without bourbon?
Yes, you can simply leave it out or replace it with an equal amount of vanilla extract.
The pie will still be rich and delicious, just without the warm bourbon undertone.
2. Will the alcohol in the bourbon burn off while baking?
Most of the alcohol content will cook off during the 45 to 50 minute bake time.
What remains is mostly a subtle flavor note rather than a strong alcoholic taste.
3. Why is my pecan pie filling runny?
This usually means the pie needs more resting time. The filling continues to set as it cools, so give it the full 2 hours before slicing.
4. Can I use pecan pieces instead of pecan halves?
Yes, pecan pieces work fine and will give you a slightly different texture in each bite.
Pecan halves simply create a more classic, decorative top layer.
5. Can I make this pie a day ahead of time?
Absolutely, this pie actually tastes even better the next day once the flavors have had time to meld.
Store it covered in the refrigerator and bring it to room temperature or serve slightly chilled.
This makes it an especially smart pick for a packed holiday menu like my Quick and Easy Thanksgiving Desserts roundup.
Chocolate Bourbon Pecan Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store-bought
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs room temperature
- 1/3 cup unsalted butter melted and slightly cooled
- 3 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup semisweet chocolate chips
- vanilla ice cream for serving (optional)
- whipped cream for serving (optional)
- caramel sauce for serving (optional)
- flaky sea salt for serving (optional)
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Pie crust shield or use strips of foil
- Wire cooling rack
- Rubber spatula
Method
- Preheat the oven to 350°F. Roll out the pie dough and fit it into a 9 inch pie dish. Crimp the edges and chill the crust in the refrigerator while preparing the filling.
- In a large mixing bowl, whisk together the light corn syrup, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition.
- Pour in the melted butter while whisking constantly. Whisk in the bourbon, vanilla extract, and salt until fully combined and glossy.
- Fold the pecan halves and semisweet chocolate chips into the filling with a rubber spatula until evenly distributed.
- Remove the chilled pie crust from the refrigerator and slowly pour the filling into it. Gently press down on any pecans sticking straight up.
- Bake for 45 to 50 minutes on the middle rack, until the edges are set and the center has a slight jiggle. Cover the crust edges with a pie crust shield around the 25 minute mark if they are browning too quickly.
- Transfer to a wire cooling rack and cool at room temperature for at least 2 hours to allow the filling to fully set. For cleanest slices, refrigerate for an additional hour before cutting.
Nutrition
Notes
- Use room temperature eggs so they blend smoothly into the filling.
- Toast the pecans for 5 minutes before adding them for a deeper, nuttier flavor.
- Do not skip the resting time; the filling needs it to fully set.
- Blind bake the crust for 10 minutes if you prefer an extra crisp bottom.
- Cover crust edges early rather than waiting until they are already dark.
- Let the pie come fully to room temperature before refrigerating to prevent condensation.
- Swap the bourbon for 1 tablespoon of vanilla extract for a nonalcoholic version.
- Use dark chocolate chips instead of semisweet for a more intense chocolate flavor.
- Store covered in the refrigerator for up to 5 days.
- Freeze whole or in individual slices for up to 2 months, wrapped tightly in plastic wrap and foil.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Chocolate Bourbon Pecan Pie Recipe is the kind of dessert that turns a simple gathering into a memorable one.
It is rich, a little boozy, packed with pecans and chocolate, and easier to make than it looks.
Give it a try for your next holiday table or whenever you need a showstopping dessert.
I would love to hear how yours turns out, so leave a comment below and let me know, or snap a photo and share it with me.
Recommended:
- Bourbon Pecan Tart Recipe
- Vegan Maple Pecan Pie Recipe
- Thanksgiving Recipes
- Bourbon Pecan Bread Recipe
- Holiday Pie Recipes
