Chocolate Bourbon Pecan Pie

Name: Chocolate Bourbon Pecan Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pie crust (store-bought or homemade); 1 cup pecans, chopped; 1 cup dark chocolate chips; 3/4 cup corn syrup; 1/2 cup sugar; 1/4 cup unsalted butter, melted; 3 large eggs; 2 tablespoons bourbon; 1 teaspoon vanilla extract; 1/4 teaspoon salt

by Joudia Elise

Published on: December 26, 2025

Delicious Chocolate Bourbon Pecan Pie topped with whipped cream

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Chocolate Bourbon Pecan Pie is a fudgy, chocolatey delight that fills the kitchen with warm caramel and toasted-nut aromas. In two to three easy steps you’ll have a glossy, crackly-topped pie with a creamy center and a satisfying pecan crunch — perfect for holidays, dinner parties, or cozy weeknight desserts. It’s seasonal and sustainable when you choose local pecans and fair-trade chocolate, and surprisingly simple to make for such a showstopping finish. Check out more decadent ideas like Chocolate Peppermint Mousse Pie for holiday dessert inspiration.

Table of Contents

Why You’ll Love This Recipe

This Chocolate Bourbon Pecan Pie is ideal for holidays, gatherings, or anytime you want a comforting, crowd-pleasing dessert. The bourbon adds depth without overpowering, while the dark chocolate creates a rich, fudgy base that contrasts beautifully with crisp pecans. It’s convenient — using a store-bought crust or a quick homemade shell — and versatile: scale up for a party or bake individual tartlets for single servings. The balance of textures (crisp crust, gooey filling, crunchy nuts) makes every bite memorable and easy to serve alongside coffee or ice cream.

Seasonal Ingredients Spotlight

Use fresh, locally sourced pecans when possible: they’re glossy, deep brown, and smell faintly of toasted butter. Choose seasonal dark chocolate (high-quality chips or a chopped bar) for a glossy, slightly bitter counterpoint to the sweet filling. Corn syrup and sugar give the pie its classic amber color and syrupy aroma while melted butter adds richness and a velvety mouthfeel. Fresh eggs provide structure and a silky texture when baked. Choosing local ingredients reduces food miles and supports sustainable farms — plus, seasonal produce usually tastes brighter, smells fresher, and creates a more vibrant final pie.

What You’ll Need

1 pie crust — Use store-bought or homemade for convenience. (Buttery, flaky texture; chill before filling.)
1 cup pecans, chopped — Adds crunch and nuttiness. Substitute walnuts for a milder flavor.
1 cup dark chocolate chips — Rich and indulgent; try 60–70% cacao for balance.
3/4 cup corn syrup — Gives the pie its signature sweetness and glossy filling. Use maple syrup for a more rustic flavor (texture will be a touch looser).
1/2 cup sugar — Balances the flavors; brown sugar adds molasses notes.
1/4 cup unsalted butter, melted — For a rich taste and silkier mouthfeel. Use coconut oil for dairy-free swaps.
3 large eggs — Binds the filling together; room temperature eggs blend more evenly.
2 tablespoons bourbon — Enhances depth; omit or replace with strong coffee for a non-alcoholic version.
1 teaspoon vanilla extract — Adds warmth and aroma.
1/4 teaspoon salt — Brings all the flavors together.

Sensory notes & substitutions: pecans provide toasted, warm crunch; chocolate lends a glossy, bitter-sweet base. For gluten-free, use a GF pie crust; for vegan, swap eggs for a commercial egg replacer and use dairy-free chocolate and coconut oil. See a pecan-focused twist in Pecan Pie Bark for inspiration.

How to Make This Recipe

Prepare the Base — Ready the crust and nuts. Preheat oven to 350°F (175°C). Roll or place a chilled pie crust in a 9-inch pie dish, crimp the edges, and prick the bottom lightly. Toast chopped pecans for 6–8 minutes until fragrant and slightly darker; they should smell toasty and feel crisp.
Mix the Ingredients — Combine filling components. In a medium bowl, whisk eggs, corn syrup, sugar, melted butter, bourbon, vanilla, and salt until glossy and smooth. Stir in the dark chocolate chips; the mixture will be thick and slightly shiny.
Assemble — Layer and fill. Sprinkle the toasted pecans evenly across the pie crust so every slice gets crunch. Pour the chocolate-bourbon filling over the nuts; the filling should spread slowly and level itself. Tap gently to release air bubbles.
Bake — Watch for set but jiggle-center. Bake for 45–55 minutes. The edges should be set and golden-brown while the center still has a slight, syrupy jiggle; a toothpick inserted near center should come out mostly clean with a few moist crumbs. If the crust edges brown too quickly, cover them with foil.
Finish or Garnish — Cool and embellish. Let the pie cool on a wire rack at least 2 hours to set fully; the center will firm up as it cools. Garnish with extra chopped pecans, a dusting of cocoa, or a drizzle of melted chocolate for shine.
Serve and Enjoy — Slice and savor. Serve slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Expect a contrast of silky chocolate filling, boozy warmth, and nutty crunch in every forkful.

Essential Tools

9-inch pie dish (glass or metal) — ensures even baking.
Mixing bowls (large and medium) — for whisking and combining.
Whisk and rubber spatula — for smooth, glossy filling.
Baking sheet (optional) — to catch any drips.
Wire rack — for cooling and setting.
Optional: hand mixer for faster mixing, silicone pie shield to protect edges. Affiliate/local product note: a heavy-duty pie dish and a good offset spatula make assembly and slicing much easier.

Meal Prep & Storage Tips

Make-ahead: Bake the pie a day in advance; chilling overnight improves texture and flavor melding. For transport, let the pie cool completely, then wrap tightly in plastic wrap and place in a sturdy box. Storage: Keep leftovers refrigerated in an airtight container for up to 4–5 days. To freeze, cool completely, wrap in plastic and foil, and freeze up to 2 months; thaw overnight in the fridge before serving. Reheat gently in a low oven (275°F / 135°C) for 10–15 minutes to refresh the crust and warm the filling. Always use clean utensils to avoid contamination.

Perfect Pairings

Serve this pie with creamy vanilla ice cream or lightly whipped cinnamon-spiked cream to balance richness. For drinks, pair with a robust coffee, a nutty tawny port, or a simple bourbon on the rocks to echo the pie’s flavor. For a lighter contrast, try a tangy citrus sorbet which cuts the sweetness and brightens the palate. Presentation tip: slice with a hot, clean knife for smooth edges; top each slice with toasted pecan halves and a thin chocolate drizzle. Explore sweet companion treats like Chocolate Candy for small confections to serve alongside coffee.

Nutrition Facts

Estimated per serving (1/8 pie):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Note: These are approximate values — exact nutrition will vary by brand of ingredients and portion size.

Avoid These Common Pitfalls

H3: Dough Too Dry — If your crust cracks when fitting, add a splash of cold water or a teaspoon of melted butter and gently press until pliable; chill briefly before filling.
H3: Chocolate Clumps or Breaks — Melted chocolate should be warm and smooth; if it seizes, stir in a small splash of warm cream or butter to re-emulsify.
H3: Uneven Bake — Rotate the pie halfway through baking for even color. If the center is still too runny after the edges set, bake another 5–10 minutes and tent with foil to prevent burning.
H3: Overbrowned Edges — Use a pie shield or foil around edges after 20–25 minutes if the crust is browning too quickly.

Pro Tips for Best Results

Use room-temperature eggs for an even, glossy filling and pre-toast pecans to intensify nuttiness and aroma. Chill your pie crust before filling to prevent shrinkage and sogginess. For a shiny top, finish with a light brush of warmed corn syrup right after baking. Watch the center near the end of baking — it should wobble slightly but not be liquid. Let the pie chill at least two hours; slicing too soon will give you messy slices. For clean cuts, warm the knife in hot water and wipe between slices.

Recipe Variations to Explore

Bourbon-Free: Replace bourbon with strong brewed espresso or dark rum for a different depth.
Salted Caramel Twist: Swirl salted caramel into the filling before baking for a sweet-salty contrast.
Nut Swap: Use walnuts or a mixed-nut blend for a varied texture and flavor profile.
Mini Tarts: Bake in a 12-cup muffin tin (adjust time to ~18–22 minutes) for handheld treats.
Chocolate-Heavy: Fold in extra chopped chocolate or use a higher-cacao bar for a more intense, bittersweet pie.
Gluten-Free/Vegan: Use a gluten-free crust and vegan egg replacer plus coconut oil and dairy-free chocolate for dietary swaps.

Dietary Adaptations & Safety Info

Allergens: contains nuts, eggs, dairy, and gluten (unless substituted). For vegan versions, use flax or commercial egg replacer, melted coconut oil or vegan butter, and dairy-free chocolate. For gluten-free, choose a certified GF crust. If serving to guests with allergies, label clearly and avoid cross-contamination by using separate utensils and prep surfaces. If omitting alcohol, replace bourbon with strong coffee or extra vanilla for similar depth.

Frequently Asked Questions

Q: Can I make this pie ahead of time?
A: Yes — it actually benefits from resting. Bake, cool, and refrigerate; flavor and texture improve after a few hours or overnight. Serve chilled or gently reheated.

Q: How can I prevent a soggy bottom crust?
A: Blind-bake the crust for 8–10 minutes before adding the filling, or ensure the filling isn’t overly wet by using measured ingredients and pre-toasting nuts to remove excess moisture.

Q: Can I use light corn syrup instead of dark?
A: Yes — light corn syrup works fine; dark syrup gives a deeper caramel flavor. You can also substitute an equal amount of maple syrup for a different nuance, though texture may be slightly looser.

Q: How much bourbon flavor will remain after baking?
A: Most alcohol cooks off, leaving behind the rich, toasty notes of bourbon. Two tablespoons add depth without a boozy bite — increase cautiously if you prefer a stronger spirit note.

Q: Why did my pie crack or bubble on top?
A: Slight cracking or bubbling is normal as eggs set; avoid overmixing and don’t overbake. Tent with foil if browning too fast and remove when the center is just slightly set.

Q: Can I make this nut-free?
A: Yes — omit pecans and add toasted sunflower seeds or a streusel topping for texture; flavor will change but stay delicious.

Q: How do I get clean slices?
A: Chill the pie completely, warm a knife under hot water, wipe dry, and slice in one smooth motion. Wiping between cuts keeps edges tidy.

Final Thoughts & Next Steps

This Chocolate Bourbon Pecan Pie balances deep chocolate, warm bourbon notes, and crunchy pecans for a dessert that feels special yet is simple to make. Try a variation, leave a comment with your favorite swap, and share photos on social using your preferred tag — we’d love to see your results. For more pie recipes and dessert ideas, explore the recipe category page.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.

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