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This Chocolate Bourbon Pecan Pie takes a classic dessert – pecan pie – then kicks it up a few notches with the addition of chocolate chips and Bourbon to the filling!
This grownups-only dessert is rich, delicious and very decadent, and it is sure to become a favorite on any holiday dessert table.
What I also love about this Chocolate Bourbon Pecan Pie is how easy it is to prepare! The filling comes together in just minutes. Then pour it in a pie shell (we took a short cut and used store-bought pie crust found in the refrigerated section of the supermarket), bake it, cool it – and you are done making a very memorable dessert that your holiday guests will love!
This Chocolate Bourbon Pecan Pie can be made ahead of time – in fact, it’s recommended that you make this the day before you serve it so the pie has time to full set after baking. Enjoy!
Recipe adapted from The Chew.
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Chocolate Bourbon Pecan Pie
This pie is best when it is made a day ahead so that it has time to cool and fully set. Once cooled, wrap with plastic wrap and leave at room temperature until served and refrigerate remaining pieces.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup butter (1 stick)
- 4 large eggs, beaten
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces semi-sweet chocolate chips (approximately 1 cup)
- 1 cup chopped pecans
Instructions
- Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside.
- Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool to just above room temperature.
- In a large bowl, combine egg, bourbon, vanilla and salt. Mix thoroughly. Very slowly pour cooled sugar mixture into egg mixture, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Make sure the mixture is not hot enough to melt the chocolate too much then add the chocolate chips and pecans and stir to mix well.
- Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes or until set and golden on top.
- Serve warm or chilled.
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ok I bought a already made pie crust will that work in this recipe to but it is not deep dish and I have Kentucky burbon sour mash by ezra brooks will that make a diffentents in the taste of the pie
Hi Pamela – I’m not sure about the Kentucky Bourbon sour mash – we’ve never made the pie with that substitution. For the pie crust – use what you have but don’t overfill the crust. You might also want to reduce the cooking time if you don’t use all of the filling.
Love it! I use pecan praline bourbon in this pie and it’s so delicious! Making my second pie in 2 days.
Thanks Kathleen! (Love the idea of pecan praline bourbon!)
Use deep dish pie pan or the ingredients will not fit.
Do you cook the pie crust first? I like to use a Pillsbury raw roll out dough when making pies.
Hi Rachel – We did not pre-bake the pie crust first. The Pillsbury dough should work fine – in fact, I think we used it ourselves when making this recipe. 🙂
Made this last night, and this is my first pie I’ve ever made. Couple questions maybe you can help me with. The top of my pie kind of cracked in a circle in the middle of the pie. When I tried it this afternoon the middle was still pretty gooey and taste strongly of bourbon. Any tips? I cooked it for an hour and 5 minutes because When I checked the temperature of the middle of the pie at 55minutes it wasn’t quite to the temperature it needs to be at.
Hi Tara – It’s difficult to tell exactly what the issue was without being in the kitchen with you! The pie does have a fairly distinctive bourbon flavor (you definitely know it is there!). In terms of the cracking – you can see in our photos that ours also cracked a little on top although not really a circle around the middle as you described. The egg in this recipe are the binder that holds everything together – did you use large eggs (if you used extra large, that may have impacted the consistency and caused it to be softer.) Hope that helps!
Thank you!
IS This okay to freeze
Hi Allison – We’ve only refrigerated this pie but I think it would probably be OK frozen and then thawed.
What kind of bourbon did you use?
Hi Tara – We used Jim Beam Kentucky Straight Bourbon Whiskey in our recipe.
Martha, I can’t wait to make this for Christmas! I know it will be a hit. I have tried many of your recipes and ALL of them have been a hit! Thank you lady! Happy Holidays! 🙂
You’re very welcome Jenna! So glad you are enjoying the recipes and we hope you love this pie! Happy Holidays to you too! 🙂
Flavor is there but the cooking temp and time are off. The oven ideally should be 350° and I believe I ended up cooking for at least an hour.
Thanks for your feedback Savannah – Over the years, we’ve had a handful of other readers write to tell us that they needed extra time in the oven as well. We share our recipes exactly as we make them in our own kitchen, and in this case, we followed and shared a recipe exactly as written and provided to us by the chefs from ‘The Chew’ television show that used to air on ABC television. I suppose every oven is different. I’m sorry you were disappointed with the recipe.
You neglect to mention a very important item in your recipe ingredients list: deep dish pie crust. Kind od a big deal. Its only mentioned half way thru the recipe. So much for thansgiving pie.
Hi Mary – I’m sorry you were disappointed with the recipe. We used a standard 9-inch, store-bought pie crust in a deep dish pie plate when we made the pie you see in the photographs. That should have been sufficient for your pie. Either way – we always recommend that you read a recipe completely through before making it (especially if it’s a new recipe) so there are no surprises. Happy Thanksgiving!
Do you have to use the bourbon? What are substitutes?
Hi Riley – You can swap in vanilla extract if you prefer.
Swap in the full 1/4 cup of vanilla is place of the bourbon?
No – I’d use a few teaspoons to start and then taste the filling and more if you’d like a stronger flavor.
In the South, particularly Kentucky, this is known as “Derby Pie”. Love it!
Thanks Lana! (I love it too!)