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Chocolate Bourbon Pecan Pie Recipe

Chocolate Bourbon Pecan Pie

iamwinfred
This Chocolate Bourbon Pecan Pie 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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie crust shield or use strips of foil
  • Wire cooling rack
  • Rubber spatula

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)

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 55gProtein: 6gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 230mgPotassium: 180mgFiber: 3gSugar: 40gVitamin A: 8IUCalcium: 4mgIron: 10mg
Keyword bourbon pie, chocolate pecan pie, easy pie recipe, holiday dessert, southern pie
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