Chocolate Bourbon Pecan Pie Recipe

I finally perfected my Chocolate Bourbon Pecan Pie with one unexpected swap that guarantees clean slices and a stunning pecan arrangement.

I didn’t mean to dream up this Chocolate Bourbon Pecan Pie, it started as a dare to make pecan halves feel less predictable. The bourbon slips in like a secret, warming the back of your throat and making every bite feel like it has a story.

I wanted something that makes people pause, then argue over a second slice, not the kind of dessert you politely nibble. There’s a dark edge to it, a little mischief, so expect questions and maybe a few raised eyebrows when you slice it.

I cant promise youll share, and honestly I wouldnt blame you.

Ingredients

• Pecan halves: crunchy, rich in healthy fats and fiber, adds nutty protein and texture
• Corn syrup: very sweet liquid, mostly carbs, helps bind the filling and keep it gooey
• Light brown sugar: adds deep molasses sweetness and moisture, mostly simple carbs and flavor
• Unsalted butter: gives richness and creamy mouthfeel, adds saturated fat and smoothness to filling
• Large eggs: help set the pie and add protein, but they dont make it healthy alone
• Semisweet chocolate chips: bittersweet chocolate adds complexity, cacao gives antioxidants and deep cocoa flavor
• Bourbon: adds warm vanilla and oak notes, a boozy edge but mostly flavor not nutrition

Ingredient Quantities

• 1 (9-inch) unbaked pie crust
• 2 cups pecan halves, toasted if you want
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 4 tablespoons (1/4 cup) unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 cup semisweet chocolate chips (about 6 oz)
• 2 tablespoons bourbon, more if you’re feeling bold
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 tablespoon all-purpose flour (optional, helps set the filling)

How to Make this

1. Preheat oven to 350 F (175 C) and set a rack in the lower third of the oven so the bottom crust gets cooked through.

2. If you want, toast the pecans for 6 to 8 minutes on a baking sheet at 350 F until fragrant, then cool; it really wakes up the flavor but you can skip it if you’re short on time.

3. Scatter the chocolate chips evenly in the bottom of the unbaked 9-inch pie crust so they melt into a gooey layer as the pie bakes.

4. In a medium bowl whisk together 1 cup light corn syrup, 1 cup packed light brown sugar, 4 tablespoons melted unsalted butter, 3 lightly beaten large eggs, 2 tablespoons bourbon (use more if you’re feeling bold), 1 teaspoon vanilla, and 1/4 teaspoon fine sea salt until smooth.

5. Stir in 1 tablespoon all-purpose flour if using (helps the filling set), then fold in the 2 cups pecan halves; make sure pecans are coated but try not to overmix.

6. Pour the pecan mixture gently over the chocolate chips in the crust, tapping the pie dish once on the counter to remove big air bubbles.

7. Bake at 350 F for about 50 to 60 minutes until the edges are set and the center still has a slight jiggle; if the crust edges brown too fast after 30 to 35 minutes, loosely cover them with foil.

8. Remove pie from oven and let cool completely on a wire rack for at least 2 hours (longer is better) so the filling fully sets; it’ll finish thickening as it cools.

9. Serve slices with whipped cream or vanilla ice cream; store leftover pie covered at room temp for 1 day or in the fridge up to 4 days.

10. Tip: if you want a shinier, richer top, sprinkle a few extra chocolate chips on the hot pie right after it comes out and let them melt, then spread slightly with the back of a spoon.

Equipment Needed

1. Oven (preheat to 350 F and set rack in the lower third)
2. 9 inch pie dish (for the unbaked crust)
3. Baking sheet (for toasting pecans, optional)
4. Medium mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Small microwave safe bowl or small saucepan (to melt the butter)
8. Rubber spatula or wooden spoon (to fold and pour the filling)
9. Wire cooling rack
10. Aluminum foil and oven mitts (foil to shield crust edges, mitts for safety)

FAQ

Chocolate Bourbon Pecan Pie Recipe Substitutions and Variations

• Light corn syrup: swap with 1 cup pure maple syrup or 1 cup golden syrup. Maple is thinner and more flavorful, so warm and simmer 1-2 minutes to concentrate it a bit if you want the same thickness, or add 1 tablespoon flour to help set the filling.
• Pecan halves: use equal amount of walnuts, toasted hazelnuts, or chopped almonds instead. Texture and flavor will change (walnuts are closest), but measure 2 cups by volume and stir gently so the nuts stay in big pieces.
• Bourbon: replace with 2 tablespoons dark rum or brandy for similar warmth, or use 1 teaspoon bourbon extract if you want the flavor without the booze (start smaller, it’s concentrated).
• Eggs: for an egg-free option try flax “eggs” 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (for 3 eggs use 3 tbsp flax + 9 tbsp water) or use 3/4 cup unsweetened applesauce for more moisture. Expect a slightly different, denser set and maybe a few extra minutes baking time.

Pro Tips

1) Toast and texturize the nuts, even if you think you dont have time. Toasting makes the pecan flavor pop, and chopping about half of them into smaller pieces gives you a better bite distribution so every forkful has pecan not just the big halves on top. save some whole halves for the look though, they make the pie pretty.

2) Protect the crust so it wont be soggy. Either spread a thin layer of melted chocolate or a quick egg wash on the crust before you add the filling, or give the crust a short blind bake to tighten it up. Also bake the pie on a hot, heavy baking sheet on the lower rack if you can, it helps the bottom get crisp.

3) Watch for doneness the right way. The center should still have a little jiggle when you take it out, or use an instant read thermometer aiming around 200 to 205 F for the filling. If the edges start to get too brown cover them loosely with foil and keep baking the center, dont panic and keep it in forever.

4) Chill, slice, and finish like a pro. Let the pie cool and firm up before cutting, then heat a knife under hot water and wipe it between slices for clean cuts. For a glossy richer top, press a few extra chocolate chips on hot pie and spread lightly, or sprinkle a pinch of flaky sea salt right before serving. If you want more kick fold a bit more bourbon into whipped cream instead of the filling.

Chocolate Bourbon Pecan Pie Recipe

Recipe by Tina Braven

0.0 from 0 votes

I finally perfected my Chocolate Bourbon Pecan Pie with one unexpected swap that guarantees clean slices and a stunning pecan arrangement.

Pin

Servings

8

servings

Calories

787

kcal

Equipment: 1. Oven (preheat to 350 F and set rack in the lower third)
2. 9 inch pie dish (for the unbaked crust)
3. Baking sheet (for toasting pecans, optional)
4. Medium mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Small microwave safe bowl or small saucepan (to melt the butter)
8. Rubber spatula or wooden spoon (to fold and pour the filling)
9. Wire cooling rack
10. Aluminum foil and oven mitts (foil to shield crust edges, mitts for safety)

Ingredients

• 1 (9-inch) unbaked pie crust

• 2 cups pecan halves, toasted if you want

• 1 cup light corn syrup

• 1 cup packed light brown sugar

• 4 tablespoons (1/4 cup) unsalted butter, melted

• 3 large eggs, lightly beaten

• 1 cup semisweet chocolate chips (about 6 oz)

• 2 tablespoons bourbon, more if you're feeling bold

• 1 teaspoon vanilla extract

• 1/4 teaspoon fine sea salt

• 1 tablespoon all-purpose flour (optional, helps set the filling)

Directions

• Preheat oven to 350 F (175 C) and set a rack in the lower third of the oven so the bottom crust gets cooked through.
• If you want, toast the pecans for 6 to 8 minutes on a baking sheet at 350 F until fragrant, then cool; it really wakes up the flavor but you can skip it if you're short on time.
• Scatter the chocolate chips evenly in the bottom of the unbaked 9-inch pie crust so they melt into a gooey layer as the pie bakes.
• In a medium bowl whisk together 1 cup light corn syrup, 1 cup packed light brown sugar, 4 tablespoons melted unsalted butter, 3 lightly beaten large eggs, 2 tablespoons bourbon (use more if you're feeling bold), 1 teaspoon vanilla, and 1/4 teaspoon fine sea salt until smooth.
• Stir in 1 tablespoon all-purpose flour if using (helps the filling set), then fold in the 2 cups pecan halves; make sure pecans are coated but try not to overmix.
• Pour the pecan mixture gently over the chocolate chips in the crust, tapping the pie dish once on the counter to remove big air bubbles.
• Bake at 350 F for about 50 to 60 minutes until the edges are set and the center still has a slight jiggle; if the crust edges brown too fast after 30 to 35 minutes, loosely cover them with foil.
• Remove pie from oven and let cool completely on a wire rack for at least 2 hours (longer is better) so the filling fully sets; it’ll finish thickening as it cools.
• Serve slices with whipped cream or vanilla ice cream; store leftover pie covered at room temp for 1 day or in the fridge up to 4 days.
• Tip: if you want a shinier, richer top, sprinkle a few extra chocolate chips on the hot pie right after it comes out and let them melt, then spread slightly with the back of a spoon.

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: 150g
• Total number of serves: 8
• Calories: 787kcal
• Fat: 37g
• Saturated Fat: 11g
• Trans Fat: 0.5g
• Polyunsaturated: 5g
• Monounsaturated: 11g
• Cholesterol: 85mg
• Sodium: 182mg
• Potassium: 189mg
• Carbohydrates: 81g
• Fiber: 4.4g
• Sugar: 68g
• Protein: 6.8g
• Vitamin A: 200IU
• Vitamin C: 0mg
• Calcium: 46mg
• Iron: 1.9mg