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The gooey interior of a chocolate pecan pie shown on a fork.

Chocolate Bourbon Pecan Pie

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

Description

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

Ingredients

Scale
  • 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

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

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Find it online: https://wowcooks.com/chocolate-bourbon-pecan-pie/