I just made a Chocolate Bourbon Pecan Pie that’s shockingly fudgy and pecan-forward, so scroll down before I eat the whole thing.
I am obsessed with Chocolate Bourbon Pecan Pie because it’s loud and a little messy and never polite. I love the crackle of pecan halves on top and the molten chocolate that makes you stop talking.
I want that bite with toasted nuts and a bourbon whisper that hits the back of your throat. Unsalted butter, melted and slightly cooled, rounds everything out and makes it sticky and dangerous.
I adore desserts that make people fight over seconds. And yes I’ll take my slice with extra chocolate.
I write Pecan Recipes on the side too.
Ingredients
- Pie crust: buttery base that holds everything together and browns nicely.
- Light corn syrup: sticky sweetness that keeps the filling gooey and glossy.
- Light brown sugar: adds molasses warmth and a deeper caramel note.
- Eggs: they set the filling so it’s sliceable but still soft.
- Butter: adds richness and keeps the texture silky, not too sweet.
- Plus bourbon: boozy warmth and a little grown up bite.
- Vanilla extract: rounds out sweetness and makes it taste homey.
- Fine salt: balances sweetness so it’s not cloying, trust me.
- Pecans: crunchy, toasty texture and nutty contrast to the goo.
- Chocolate chips: melty pockets of bittersweet chocolate in every bite.
- Plus coarse sea salt: optional sprinkle that makes each bite pop.
Ingredient Quantities
- 1 unbaked 9-inch pie crust, store bought or homemade
- 1 cup light corn syrup (or golden syrup if you like it a bit richer)
- 1 cup packed light brown sugar
- 3 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons bourbon, plus more to taste if you want it stronger
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups pecan halves or roughly chopped pecans (about 6 ounces)
- 1 cup semisweet chocolate chips, or 6 ounces chopped bittersweet chocolate
- coarse sea salt for sprinkling, optional but highly recommended
How to Make this
1. Preheat oven to 350F and set your unbaked 9 inch pie crust in a pie pan, crimp the edges, chill in fridge while you make the filling so it doesn’t slump.
2. If you like a little extra toast on the nuts, spread 1 1/2 cups pecans on a sheet and toast at 350F for 6 to 8 minutes, watch them, they burn fast; cool a bit and roughly chop if you like them smaller.
3. In a large bowl whisk together 1 cup light corn syrup and 1 cup packed light brown sugar until smooth, then whisk in 3 room temperature eggs until fully combined and a little glossy.
4. Stir in 1/4 cup melted and slightly cooled unsalted butter, 2 tablespoons bourbon (add a splash more later if you want it stronger), 1 teaspoon vanilla and 1/4 teaspoon fine salt, make sure it’s well mixed.
5. Fold in the 1 cup semisweet chocolate chips or 6 ounces chopped bittersweet chocolate and the pecans; if the chocolate doesn’t melt all the way while folding that’s ok, it’ll finish in the oven. taste a tiny bit and add a bit more bourbon if you’re feeling naughty.
6. Pour the filling into the chilled crust, smooth the top, tap the pan once on the counter to settle things and release air bubbles.
7. Bake on the middle rack at 350F for about 50 to 60 minutes. Start checking at 45 minutes; the pie is done when the edges are set and the center still jiggles a little, like warm gelatin. if the crust browns too fast tent the edges with foil.
8. Let the pie cool completely on a wire rack for at least 2 hours to fully set the filling, warm pie will be soupy so be patient, I know it’s hard.
9. Sprinkle with coarse sea salt right before serving to make the chocolate and bourbon pop, you can also add a few extra chopped pecans on top for looks.
10. Serve at room temp or slightly warm with whipped cream or vanilla ice cream, store leftovers covered in the fridge up to 4 days, bring back to room temp before eating for best flavor.
Equipment Needed
1. Oven (preheated to 350 F)
2. 9-inch pie pan
3. Baking sheet (for toasting pecans)
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Knife and cutting board (for chopping pecans and chocolate)
9. Wire cooling rack
10. Aluminum foil (for tenting crust if it browns too fast)
FAQ
Chocolate Bourbon Pecan Pie Recipe Substitutions and Variations
- Light corn syrup: swap with equal parts golden syrup or 3/4 cup maple syrup plus 1/4 cup light corn syrup if you want more chew and flavor. Maple will make it a bit thinner and more maple-forward, so bake a few minutes longer if the center seems loose.
- Packed light brown sugar: use dark brown sugar for a deeper molasses note, or substitute 1 cup granulated sugar plus 2 tablespoons molasses if you dont have brown sugar. Stir well so molasses is fully incorporated.
- Unsalted butter: use the same amount of melted salted butter but reduce added salt by about 1/8 teaspoon, or swap with melted coconut oil for a dairy-free version. Coconut oil adds a faint coconut taste, so use refined if you want it neutral.
- Bourbon: replace with an equal amount of dark rum or brandy for a different warm, boozy note, or omit and add 1 teaspoon vanilla extract plus 1 tablespoon water if you prefer no alcohol.
Pro Tips
1. Chill the fitted crust until filling goes in and consider blind baking the bottom for 8 to 10 minutes if your crust is very soft; it keeps the bottom from turning soggy when the filling bakes. I know it seems like extra work but it really helps.
2. Toast the pecans just until they smell nutty and take them out early, they keep cooking from residual heat. Chop half and leave some halves whole so you get crunchy contrast and a nicer look.
3. Doneness is about the jiggle not a timer. When edges are set and center still wiggles like warm gelatin, pull it. Overbaking makes the filling dry and grainy, so err on the side of slightly underdone because it firms as it cools.
4. Don’t skip the coarse sea salt. Sprinkle it right before serving and taste as you go with a small dab of filling if you want more bourbon; a little extra booze added after baking won’t cook off as much and brightens the whole pie.
Chocolate Bourbon Pecan Pie Recipe
I just made a Chocolate Bourbon Pecan Pie that's shockingly fudgy and pecan-forward, so scroll down before I eat the whole thing.
8
servings
637
kcal
Equipment: 1. Oven (preheated to 350 F)
2. 9-inch pie pan
3. Baking sheet (for toasting pecans)
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Knife and cutting board (for chopping pecans and chocolate)
9. Wire cooling rack
10. Aluminum foil (for tenting crust if it browns too fast)
Ingredients
1 unbaked 9-inch pie crust, store bought or homemade
1 cup light corn syrup (or golden syrup if you like it a bit richer)
1 cup packed light brown sugar
3 large eggs, room temperature
1/4 cup unsalted butter, melted and slightly cooled
2 tablespoons bourbon, plus more to taste if you want it stronger
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups pecan halves or roughly chopped pecans (about 6 ounces)
1 cup semisweet chocolate chips, or 6 ounces chopped bittersweet chocolate
coarse sea salt for sprinkling, optional but highly recommended
Directions
- Preheat oven to 350F and set your unbaked 9 inch pie crust in a pie pan, crimp the edges, chill in fridge while you make the filling so it doesn't slump.
- If you like a little extra toast on the nuts, spread 1 1/2 cups pecans on a sheet and toast at 350F for 6 to 8 minutes, watch them, they burn fast; cool a bit and roughly chop if you like them smaller.
- In a large bowl whisk together 1 cup light corn syrup and 1 cup packed light brown sugar until smooth, then whisk in 3 room temperature eggs until fully combined and a little glossy.
- Stir in 1/4 cup melted and slightly cooled unsalted butter, 2 tablespoons bourbon (add a splash more later if you want it stronger), 1 teaspoon vanilla and 1/4 teaspoon fine salt, make sure it's well mixed.
- Fold in the 1 cup semisweet chocolate chips or 6 ounces chopped bittersweet chocolate and the pecans; if the chocolate doesn't melt all the way while folding that's ok, it'll finish in the oven. taste a tiny bit and add a bit more bourbon if you're feeling naughty.
- Pour the filling into the chilled crust, smooth the top, tap the pan once on the counter to settle things and release air bubbles.
- Bake on the middle rack at 350F for about 50 to 60 minutes. Start checking at 45 minutes; the pie is done when the edges are set and the center still jiggles a little, like warm gelatin. if the crust browns too fast tent the edges with foil.
- Let the pie cool completely on a wire rack for at least 2 hours to fully set the filling, warm pie will be soupy so be patient, I know it's hard.
- Sprinkle with coarse sea salt right before serving to make the chocolate and bourbon pop, you can also add a few extra chopped pecans on top for looks.
- Serve at room temp or slightly warm with whipped cream or vanilla ice cream, store leftovers covered in the fridge up to 4 days, bring back to room temp before eating for best flavor.
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: 125g
- Total number of serves: 8
- Calories: 637kcal
- Fat: 34g
- Saturated Fat: 11g
- Trans Fat: 0.3g
- Polyunsaturated: 3.8g
- Monounsaturated: 17.5g
- Cholesterol: 85mg
- Sodium: 125mg
- Potassium: 140mg
- Carbohydrates: 89.5g
- Fiber: 2.8g
- Sugar: 76g
- Protein: 6.4g
- Vitamin A: 268IU
- Vitamin C: 0.5mg
- Calcium: 29mg
- Iron: 1.1mg
