I can never resist this Chocolate Bourbon Pecan Pie, with its fudgy filling, glossy pecans, and just enough bourbon to make everyone ask for the recipe.
I’m obsessed with Chocolate Bourbon Pecan Pie because it doesn’t play nice, and I mean that as praise. It’s rich, sticky, a little boozy, and absolutely shameless in the best way.
I love how bourbon cuts through the sweetness instead of letting the whole thing go flat, while pecans bring that crunchy, toasty bite I keep going back for. But the real reason I adore it?
Every slice tastes bold, messy, and impossible to ignore. No polite little dessert energy here.
Just glossy, deep, sweet pie drama that makes me hover near the serving plate like I have zero self-control.
Ingredients
- Pie crust holds all that gooey filling, and flaky edges make every slice better.
- Light corn syrup gives the pie its classic sticky, glossy center.
- Brown sugar brings cozy caramel vibes, not just plain sweetness.
- Eggs help everything set, so you’re not serving pecan soup.
- Melted butter makes the filling rich, smooth, and kind of irresistible.
- Bourbon adds warmth and a grown-up kick, without taking over.
- Vanilla rounds things out and makes the chocolate taste deeper.
- Kosher salt keeps the sweetness from getting too loud.
- Pecans add crunch, nuttiness, and that classic holiday pie feel.
- Chocolate makes it extra indulgent.
Basically, you’ll want a bigger slice.
Ingredient Quantities
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 4 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups pecans, coarsely chopped
- 3/4 cup semisweet chocolate chips or chopped bittersweet chocolate
How to Make this
1. Preheat oven to 350 F and place the 9-inch unbaked pie crust in a pie plate on a rimmed baking sheet.
2. Whisk together 1 cup light corn syrup and 1 cup packed light brown sugar in a large bowl until smooth.
3. Add 4 large room temperature eggs one at a time, whisking until fully incorporated and mixture is glossy.
4. Stir in 6 tablespoons melted and slightly cooled unsalted butter, 2 tablespoons bourbon, 1 teaspoon pure vanilla extract, and 1/2 teaspoon kosher salt until combined.
5. Fold in 1 1/2 cups coarsely chopped pecans and 3/4 cup semisweet chocolate chips or chopped bittersweet chocolate so they are evenly distributed.
6. Pour the filling into the prepared pie crust and smooth the top.
7. If the crust edge browns too quickly, tent with foil after about 25 minutes of baking.
8. Bake on the rimmed sheet for 50 to 60 minutes, or until the filling is mostly set with a slight jiggle in the center.
9. Remove from oven and cool on a wire rack to room temperature so the filling fully sets, at least 2 hours.
10. Serve at room temperature or chilled; store any leftovers covered in the refrigerator.
Equipment Needed
1. Oven
2. 9-inch pie plate
3. Rimmed baking sheet
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Cutting board and chef knife (for chopping pecans)
9. Wire cooling rack
FAQ
Chocolate Bourbon Pecan Pie Recipe Substitutions and Variations
- Corn syrup: substitute 1 cup pure maple syrup or 1 cup honey, no other changes needed; for a less intense flavor use light golden syrup 1 to 1.
- Light brown sugar: substitute 1 cup granulated sugar plus 1 tablespoon molasses to mimic light brown sugar, or use coconut sugar 1 to 1 for a caramel note.
- Bourbon: substitute 2 tablespoons dark rum for similar depth, or omit alcohol and add 1 teaspoon pure vanilla extract for flavor without booziness.
- Unsalted butter: substitute an equal amount (6 tablespoons) melted coconut oil or melted salted butter, reducing added salt by about 1/4 teaspoon if using salted butter.
Pro Tips
1. Toast the pecans briefly in a dry skillet until fragrant and slightly darker. Let them cool before chopping. That small step intensifies the nutty flavor and keeps the filling from tasting flat.
2. Warm the corn syrup, brown sugar and butter just enough so the sugar melts and the butter integrates smoothly. It helps the filling become glossy and pourable without overworking the eggs. Room temperature eggs are still important to avoid chilling the mixture.
3. To prevent a soggy bottom, prebake the crust for 6 to 8 minutes until just set, or brush the raw crust with a thin layer of beaten egg white and bake 2 minutes before adding the filling. Both seal the dough and give a crisper base.
4. Bake until the center reaches about 200 to 205 F or until there is only a slight jiggle in the middle. Overbaking causes a dry, crumbly filling; underbaking makes it runny. Cool completely at room temperature so the sugars stabilize, then chill if you want clean slices.
5. Scatter the chocolate chips in two stages: fold half into the filling for even distribution, then sprinkle the rest on top a few minutes before the end of baking so you get melty pockets and shiny chocolate ribbons on the surface. Finish with a light pinch of flaky salt just before serving for contrast.
Chocolate Bourbon Pecan Pie Recipe
I can never resist this Chocolate Bourbon Pecan Pie, with its fudgy filling, glossy pecans, and just enough bourbon to make everyone ask for the recipe.
8
servings
687
kcal
Equipment: 1. Oven
2. 9-inch pie plate
3. Rimmed baking sheet
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Cutting board and chef knife (for chopping pecans)
9. Wire cooling rack
Ingredients
1 9-inch unbaked pie crust (store-bought or homemade)
1 cup light corn syrup
1 cup packed light brown sugar
4 large eggs, room temperature
6 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons bourbon
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups pecans, coarsely chopped
3/4 cup semisweet chocolate chips or chopped bittersweet chocolate
Directions
- Preheat oven to 350 F and place the 9-inch unbaked pie crust in a pie plate on a rimmed baking sheet.
- Whisk together 1 cup light corn syrup and 1 cup packed light brown sugar in a large bowl until smooth.
- Add 4 large room temperature eggs one at a time, whisking until fully incorporated and mixture is glossy.
- Stir in 6 tablespoons melted and slightly cooled unsalted butter, 2 tablespoons bourbon, 1 teaspoon pure vanilla extract, and 1/2 teaspoon kosher salt until combined.
- Fold in 1 1/2 cups coarsely chopped pecans and 3/4 cup semisweet chocolate chips or chopped bittersweet chocolate so they are evenly distributed.
- Pour the filling into the prepared pie crust and smooth the top.
- If the crust edge browns too quickly, tent with foil after about 25 minutes of baking.
- Bake on the rimmed sheet for 50 to 60 minutes, or until the filling is mostly set with a slight jiggle in the center.
- Remove from oven and cool on a wire rack to room temperature so the filling fully sets, at least 2 hours.
- Serve at room temperature or chilled; store any leftovers covered in the refrigerator.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 8
- Calories: 687kcal
- Fat: 36.6g
- Saturated Fat: 12g
- Trans Fat: 0.1g
- Polyunsaturated: 4.6g
- Monounsaturated: 12.2g
- Cholesterol: 116mg
- Sodium: 145mg
- Potassium: 162mg
- Carbohydrates: 86.9g
- Fiber: 3.6g
- Sugar: 67.5g
- Protein: 6.9g
- Vitamin A: 258IU
- Vitamin C: 0.5mg
- Calcium: 41mg
- Iron: 1.7mg
