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 (Use store-bought or homemade for convenience.); 1 cup pecans, chopped (Adds crunch and nuttiness.); 1 cup dark chocolate chips (Rich and indulgent.); 3/4 cup corn syrup (Gives the pie its signature sweetness.); 1/2 cup sugar (Balances the flavors.); 1/4 cup unsalted butter, melted (For a rich taste.); 3 large eggs (Binds the filling together.); 2 tablespoons bourbon (Enhances the depth of flavor.); 1 teaspoon vanilla extract (Adds warmth.); 1/4 teaspoon salt (Brings all the flavors together.)

by Joudia Elise

Updated on: January 8, 2026

Delicious Chocolate Bourbon Pecan Pie topped with pecans and chocolate drizzle

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I still remember the first time the kitchen smelled like toasted pecans and warm chocolate, how my kids drifted in from homework and conversation just to stand at the counter and breathe it in. That slow, sweet scent felt like an embrace, and when I finally pulled the pie from the oven the crust hugged a glossy, nut-studded center that tasted like every small Sunday I had ever wanted to keep. If you like that kind of cozy, chocolatey comfort, you might also enjoy the warm layers in my chocolate peppermint mousse pie, which plays with the same memories in a lighter, more playful way.

Table of Contents

Why Chocolate Bourbon Pecan Pie Still Feels Like Home

This pie has a way of making time slow down. In our house, it arrived the year my grandmother taught me to fold a crust without fuss, pressing her thumb into the edge like a small blessing. The bourbon was my husband’s idea, a small splash that made the whole kitchen smell like the holidays without being too loud. It sits on the table like a quiet story, sweet and bright and just a little grown-up.

When guests come, they always ask what’s in it before they taste it. The chocolate draws them in, the pecans keep them talking, and the bourbon brings the pause that makes a bite feel like a memory. I make this pie for birthdays, for slow Saturday breakfasts that turn into lunch, and for those nights when dessert is the reward for simply getting dinner on the table. It became our family’s way of saying we were home.

There’s also something about this pie that makes it forgiving. You can use a store-bought crust when the day is full. You can leave the bourbon out for the kids and still have the same warmth. The intent matters more than perfection, and that is one of the things I love about home cooking.

Bringing Chocolate Bourbon Pecan Pie Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making this pie has a rhythm. First you’ll hear the pecans sing as they toast, a low, nutty crackle that tells you they are taking on color and flavor. The chocolate will melt into a glossy ribbon, thick and indulgent, and as you stir the filling it will take on a shine that makes you want to steal a spoonful. When the corn syrup and sugar come together with the eggs, the mixture will move like silk, pulling away from the spatula in slow, glossy sheets.

Watch the crust as it goes golden at the edges. That soundless change is one of those small kitchen victories that makes your heart lift. Once the pie is out of the oven, let the filling settle a little. You will notice the surface become calmer, the shine softening into a tender sheen. When you slice it, the cut will reveal a ribbon of chocolate and nuts, and the scent of bourbon will float up in small, friendly waves.

Throughout the process, keep your movements easy and steady. Stir in one direction, fold with intention, and follow the timer but trust your senses. The joy in this pie is in the small, tactile moments — the heat of the bowl on your palms, the sticky touch of melted chocolate on your spoon, the warmth that gathers in the room as the oven hums.

Ingredients You’ll Need

1 pie crust 1 pie crust (Use store-bought or homemade for convenience.)
1 cup 1 cup pecans, chopped (Adds crunch and nuttiness.)
1 cup 1 cup dark chocolate chips (Rich and indulgent.)
3/4 cup 3/4 cup corn syrup (Gives the pie its signature sweetness.)
1/2 cup 1/2 cup sugar (Balances the flavors.)
1/4 cup 1/4 cup unsalted butter, melted (For a rich taste.)
3 large 3 large eggs (Binds the filling together.)
2 tablespoons 2 tablespoons bourbon (Enhances the depth of flavor.)
1 teaspoon 1 teaspoon vanilla extract (Adds warmth.)
1/4 teaspoon 1/4 teaspoon salt (Brings all the flavors together.)

A little note as you gather these: a little extra vanilla if you love a cozy aroma makes a gentle difference. Fresh butter gives this its richness, so if your butter smells fresh and creamy, trust that. If bourbon is not your cup of tea, substitute with strong coffee and the pie will still sing. For those who love texture, toast the pecans an extra minute to bring out deeper toasty notes — and if pecans are your thing, you might enjoy a crunchy twist in my take on pecan treats in this pecan pie bark that shares the same nutty spirit.

Step-by-Step Directions

Preparation

Preheat your oven to 350 degrees Fahrenheit. Place the pie crust in a 9-inch pie dish and crimp the edges as you like, then set it on a baking sheet to catch any spills. Use a fork to prick the bottom lightly so steam can escape, and let the crust rest while you make the filling.
Toast the pecans in a dry skillet over medium heat until they release a warm, nutty scent and a few pieces turn a golden brown. Shake the pan a couple of times so they brown evenly, then transfer them to a plate to cool; the toasting brings out their natural oils and adds depth.
In a medium saucepan, melt the dark chocolate chips gently over low heat with the melted butter, stirring until smooth and glossy. You want a ribbon-like texture that clings to your spoon, warm and thick but not grainy.
In a separate bowl, whisk the eggs until they are lightly beaten and a bit frothy. Add the corn syrup, sugar, bourbon, vanilla, and salt, and whisk until the mixture looks even and slightly shiny. The sugar will begin to dissolve into the syrup, and the mixture will move together like silk.
Temper the eggs by adding a ladle of the warm chocolate mixture into the egg mixture and whisking quickly, then pour the warmed egg mixture back into the pot with the rest of the chocolate. Stir steadily until everything is fully combined and glossy.

Baking

Scatter the chopped, toasted pecans evenly in the prepared pie crust, leaving a small ring around the edge if you like to see a bit of crust. Pour the chocolate-bourbon filling gently over the pecans, letting it settle and find its way between the nut pieces.
Place the pie on the middle rack and bake for about 45 to 55 minutes, watching the crust edges for a golden halo and the filling for a slight jiggle in the center. The pie should be mostly set but still have a little give when you gently nudge the pan.
Remove the pie and let it cool on a wire rack for at least two hours so the filling can finish setting and the flavors settle. This is the part where patience pays off; waiting lets the bourbon meld with the chocolate and pecans into a deeper, softer warmth.
Once cooled, slice with a sharp knife wiped between cuts for clean pieces. I like to serve each slice with a dollop of softly whipped cream or a scoop of vanilla ice cream, and a few whole pecans sprinkled on top for a pretty, crunchy finish.

Chocolate Bourbon Pecan Pie

Serving Chocolate Bourbon Pecan Pie With Family Warmth

When it’s time to bring this pie to the table, I like to let each slice have a little moment. Place it on a simple white plate so the dark filling and caramelized pecans shine. A small dollop of lightly sweetened whipped cream calms the sweetness and brings a cloud-like texture that pairs well with the dense filling. If you prefer ice cream, a scoop of vanilla bean slowly melting across a warm piece makes everything feel indulgent and gentle.

We make simple rules at our table: one slice to share, one story per person, and no phones at the table. The pie moves around slowly, and every forkful invites a memory or a small confession. For a brunch with friends, cut the pie into smaller wedges and set out coffee, fruit compote, and a pot of tea. I sometimes set out a plate of little bites like cookies or mini tarts so kids can nibble while grown-ups savor a longer conversation.

If you want to add a playful side, serve a small tray of buttery crackers or thin slices of pear. Their crispness and mild acidity balance the pie’s richness. For a treat that leans more snack than dessert, try pairing the slices with warm cider on cool evenings. And if you happen to be serving a crowd who likes a twist, put out a small bowl of extra toasted pecans and a bottle of extra bourbon for those who want an evening pour.

I often pair this pie with simple, familiar dishes at family gatherings — roasted vegetables, a small green salad with a bright citrus dressing, and a loaf of crusty bread. The pie keeps the meal feeling homey and unhurried, a reminder that dessert is not a finish line but a moment to gather and breathe.

Storing Chocolate Bourbon Pecan Pie for Tomorrow

Leftovers are a happy problem in my kitchen. To keep the pie fresh, cover it loosely with plastic wrap or a pie carrier and leave it at room temperature if you plan to eat it within a day. The texture stays tender and the flavors remain bright that way, especially if your kitchen is cool and calm.

If you want to store it longer, refrigerate the pie in an airtight container for up to four days. The filling will firm up and the flavors will deepen; a chilled slice is denser and slightly sweeter, which some of us love. When you’re ready to serve a refrigerated slice, let it sit at room temperature for 20 minutes, or warm it gently in a low oven for five to eight minutes to bring back the soft sheen.

To freeze, wrap the cooled pie tightly in plastic and then foil, and freeze for up to two months. Thaw in the refrigerator overnight before serving. Once thawed, a quick 10-minute warm-up in a low oven will restore that just-baked glow. If you’re saving slices for a special treat, wrap individual portions so you can pull them out one by one without fuss.

A small trick I share with friends is to keep a little bowl of soft butter or a splash of cream near the pie while it rests. Rubbing a tiny bit of butter on the crust before reheating brings back a fresh-baked feel, and a spoonful of warmed cream can lift a chilled slice back to life. If you’re packing a slice for a neighbor or a friend, tuck a note with the time it was baked and a suggestion to warm it for a few minutes; people appreciate those small acts of care.

Notes for the Home Cook

This pie is forgiving, but there are a few small things that help it sing. Don’t overbake it; the center should have a slight wobble when you take it out. The residual heat will finish the job. Taste your pecans as you go — they should be warm and fragrant, not bitter from over-toasting.

If you’re nervous about the bourbon, start with one tablespoon and add a touch more if you like the aroma. You can replace the bourbon with strong coffee or a bourbon extract for a milder approach. For a deeper chocolate flavor, choose high-quality dark chocolate chips; they melt more smoothly and give the filling a silkier texture.

For a prettier slice, chill the pie well before slicing and clean your knife between cuts. Use a long, thin-bladed knife and wipe it with a warm, damp towel between slices for neat edges. If you want a glossy top, brush a light sugar syrup over the surface after the pie cools for a subtle shine that photographs beautifully.

I also like to add a little salt on top before serving. A pinch of flaky sea salt brings out the chocolate and rounds the sweetness. It is one of those small, bright touches that makes a pie feel complete.

Small Variations to Try

If you want to make this pie your own, try a few gentle shifts. Swap half the pecans for walnuts for a softer, woodier flavor. Fold a handful of finely chopped candied orange peel into the filling for a citrus note that plays beautifully with the bourbon. Stir in a teaspoon of instant espresso for a deeper chocolate flavor without adding more liquid.

For a crunchy top, sprinkle a light layer of chopped pecans mixed with a tablespoon of brown sugar over the pie in the last 10 minutes of baking. It creates a caramelized crust that the kids will notice first. If you prefer an extra chocolate punch, press a thin layer of chocolate ganache over the cooled pie and let it set for a glossy finish.

If someone at your table prefers less sweet, halve the corn syrup and increase the chocolate by a quarter cup. The texture will change slightly but the pie will still be balanced and rich. And if you want to make individual pies, this recipe scales down well; use small tart pans and reduce baking time by 10 to 15 minutes, watching for that gentle jiggle.

A Few Kitchen Tricks I Lean On

I always toast nuts at the last minute so the oils are fresh and vibrant when they meet the warm filling. I also like to melt chocolate using a double boiler or a very low setting on the stove to avoid seizing. When combining warm mixtures with eggs, temper the eggs by slowly whisking in a small amount of the warm mixture first; it keeps the eggs from scrambling and keeps the filling silky.

Use a light touch when crimping the crust. A simple fork edge or a gentle pinch is enough to feel pretty and homemade. If your crust edges start to brown too quickly, tent them with foil for the second half of baking to protect them while the filling fully sets.

Finally, keep a towel nearby for little spills and a damp washcloth for wiping your knife between slices. These small habits make serving and cleanup feel calm and doable, and they help the whole experience feel like a shared moment rather than a task.

How This Pie Fits Into Everyday Life

This pie is not just for holidays. I make it for quiet weeknight dinners when we want something a little special. It is what I bring when a friend has a new baby or when a neighbor needs a little cheering up. It fits into the rhythm of ordinary life because it is both simple and thoughtful.

When I teach my kids to bake, this pie helps them learn to read the oven and listen to the sounds of toasting nuts. It teaches them small acts of patience, like waiting for the filling to set, and small acts of generosity, like bringing a warm slice to someone else. Those lessons are as much a part of the recipe as the chocolate and the pecans.

If you want to pair this pie with another treat for a party, try a plate of little buttery cookies or a tray of chewy bars. For a kid-friendly spread, put out simple bites like rice krispie treats — and for a bit of nostalgia and spice, try my Biscoff twist in these Biscoff Rice Krispies treats that carry the same warm comfort.

Conclusion

If you want a reliable, comforting riff on a classic, try this Chocolate Bourbon Pecan Pie Recipe for a warm, chocolatey centerpiece that brings people to the table and keeps them chatting long after the last forkful.

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.