Chocolate Bourbon Pecan Pie

This chocolate bourbon pecan pie takes the classic holiday dessert and adds layers of flavor with semisweet chocolate and a splash of warm bourbon. The filling is gooey and sweet, packed with pecans, and all baked into a simple, flaky crust.

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While it looks impressive, this pie comes together with straightforward steps. Most of the time is hands-off while the pie bakes and then cools to set the filling. It’s a wonderful centerpiece for a Thanksgiving or holiday meal.

Essential Ingredients

• Bourbon: Any good-quality bourbon you enjoy drinking will work well here. For a non-alcoholic version, you can simply omit it.
• Pie Crust: Using a store-bought refrigerated crust is a great time-saver. If you have a favorite homemade recipe for a 9-inch deep-dish pie, feel free to use that instead.
• Pecans: Toasting the pecans for a few minutes before using them can deepen their flavor, but it’s not required.
• Chocolate Chips: Semi-sweet chocolate chips are a classic choice. You can also use dark chocolate for a more intense flavor or milk chocolate for a sweeter pie. Mini chips distribute more evenly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crust and Brown the Butter: First, get your oven preheating and prepare your pie crust. Press the dough into a deep-dish pie pan, crimp the edges, and let it chill in the fridge. While it chills, melt butter in a saucepan and cook it until it turns golden brown and smells nutty.

Mix the Filling: Whisk your syrups, brown sugar, bourbon, and other flavorings into the warm browned butter. After letting that mixture cool down for a few minutes, slowly whisk in the beaten eggs until everything is just combined.

Assemble and Bake the Pie: Sprinkle the chocolate chips and chopped pecans into the bottom of your chilled pie shell. Pour the filling over the top, then arrange the pecan halves decoratively. Bake the pie until the center is almost set, then let it cool completely before slicing.

Serving Ideas

Serve slices warm or at room temperature. A scoop of vanilla ice cream or a dollop of unsweetened whipped cream is a great addition.

Storing & Reheating

Store leftover pie covered in the refrigerator for up to 4 days. The pie can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving. Serve chilled or let it come to room temperature.

FAQ

Can I make this pie without bourbon?

Yes, you can omit the bourbon completely. The pie will still be very good without it. You can add an extra teaspoon of vanilla extract if you like.

Can I use a pre-baked pie crust?

This recipe is designed for a raw crust that bakes along with the filling. Using a pre-baked crust might result in it becoming over-browned or soggy from the wet filling.

How do I know when my pecan pie is done baking?

The pie is ready when the edges are puffed and look set, but the center still has a slight wobble when you gently nudge the pan. For accuracy, an instant-read thermometer inserted in the center should register at least 160°F (71°C).

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📖 Recipe Card

Chocolate Bourbon Pecan Pie

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• Author: Emma Taylor
• Total Time: 95 minutes
• Yield: One 9-inch deep-dish pie 1x

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Description

A rich pecan pie with a gooey chocolate and bourbon filling, baked in a flaky crust until golden.

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Ingredients

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• 1 deep-dish pie crust (9-inch), from a package of two refrigerated crusts or homemade
• 6 tablespoons (85g) salted butter
• ⅔ cup (160ml) light corn syrup
• ½ cup (120ml) pure maple syrup
• ⅔ cup (145g) packed dark brown sugar
• 3 tablespoons (45ml) bourbon
• 2 teaspoons (10ml) vanilla extract
• 1 tablespoon instant espresso powder (optional)
• ¾ teaspoon kosher salt
• 3 large eggs
• ½ cup (90g) semi-sweet chocolate chips
• 1 cup (115g) chopped pecans
• 1 cup (115g) pecan halves

For the glaze

• 1 tablespoon (15ml) maple syrup
• 2 teaspoons (10g) butter

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Instructions

1. Position a rack in the center of the oven and preheat to 375°F (190°C). Fit your pie crust into a 9-inch deep-dish pie pan. Trim and crimp the edges. Place the prepared crust in the refrigerator to chill for at least 15 minutes.
2. In a small saucepan over medium-low heat, melt the 6 tablespoons of salted butter. Continue cooking, swirling the pan often, for 3 to 5 minutes. The butter will foam and then subside, leaving behind browned milk solids. When it smells nutty and is a light amber color, remove it from the heat.
3. Whisk the corn syrup, ½ cup of maple syrup, brown sugar, bourbon, vanilla, optional espresso powder, and salt into the browned butter until smooth. Set the mixture aside to cool for about 10 minutes.
4. In a separate small bowl, lightly beat the eggs. Gently whisk the beaten eggs into the cooled syrup mixture until just combined. Do not overmix.
5. Remove the chilled pie crust from the refrigerator. Sprinkle the chocolate chips and chopped pecans in an even layer on the bottom of the crust.
6. Carefully pour the liquid filling over the nuts and chocolate. Arrange the pecan halves on top of the filling in a decorative pattern.
7. Place the pie on a baking sheet to catch any drips. Bake for 55 to 65 minutes. The pie is done when the edges are set and the center has a slight jiggle. If the crust begins to darken too quickly, cover the edges with foil for the last 15-20 minutes of baking.
8. In the last few minutes of baking, prepare the glaze. Combine 1 tablespoon of maple syrup and 2 teaspoons of butter in a small microwave-safe bowl. Heat for about 20 seconds, or until the butter is melted. Stir to combine. Brush the glaze over the hot pie as soon as it comes out of the oven.
9. Transfer the pie to a wire rack and let it cool completely for at least 4 hours. This step is important for the filling to set properly before slicing and serving.

Notes

• Food Safety: Custard pies are safe to eat when a thermometer inserted into the center reads at least 160°F (71°C).
• Crust Shield: To prevent the crust from over-browning, you can use a commercial pie shield or make one by folding a piece of aluminum foil around the edges of the pie.
• Cooling Is Key: Do not skip the cooling time. Slicing the pie while it is still warm will cause the filling to be runny and not hold its shape.
• Make Ahead: This pie can be made one day in advance. Let it cool completely, then cover loosely with plastic wrap and store in the refrigerator.

• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American