Chocolate Bourbon Pecan Pie is a classic dessert but kicked up a notch by adding chocolate chips and bourbon to the pecan pie filling. Also called a Derby Pie.
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 incredible 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 deep dish 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.
PrintChocolate Bourbon Pecan Pie
Chocolate Bourbon Pecan Pie is a classic dessert but kicked up a notch by adding chocolate chips and bourbon to the pecan pie filling. Also called a Derby Pie.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
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.
Notes
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.
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Do you have a recipe for egg whites and sugar mixture use to coat and bake pecan halves? I had one that I used several time but can’t find it. Thanks
Hi Margie – I’m afraid we don’t have a recipe for that. Let us know if you find a good one!
This is a great pie! Have been making it for years. One thing I have learned is a premium bourbon is lost on this pie, save that for your sipping pleasure. When BAKING with bourbon (if you want the taste of bourbon to come through) it is best to use a cheaper brand. Not THE cheapest, then it’ll only taste like turpentine. I’ve tried the vanilla ones, the honey ones & the cinnamon ones. I love drinking them but, they are not for baking.
Thanks so much for the advice Jana! So glad you enjoyed the pie.
Hello! I’d like to make this pie for our Christmas Eve and Christmas day gatherings. I am interested in making one with chocolate chips and one without. Can you tell me what I would need to alter if I leave out the chocolate chips? Thank you
Hi Denise – I don’t think that should be a problem – without the chocolate chips added, it will just be like a regular pecan pie (plus bourbon). Without testing the recipe out ourselves without chocolate chips added, I’m guessing you won’t need to add anything else, just leave out the chocolate chips. Hope that helps!
Hi. I noticed it calls for chopped nuts. Would it be okay with this recipe to add some whole nuts, just because I like how whole nuts look when they flat to the surface. Thanks for the help!
Of course Michelle – you can definitely do that. Enjoy!
Hi! If you’re subbing bourbon with vanilla how much would you use?
Hi Calli – I’d probably start with 2 teaspoons of vanilla – you can always taste the filling and add more if you want a stronger flavor.
Have you ever soaked your pecans in bourbon before using them in the pie?
No – we haven’t tried doing that.
Hi there! Do you use salted or unsalted butter? Can’t wait to make this!
Hi Kelly – We used unsalted butter
I made this on Friday for a family dinner on Saturday. It was a huge hit! One thing; I had to add 35 minutes to the baking time, otherwise it would have been pecan pie soup. I’m wondering if this could be because I used a frozen deep dish pie crust that’s in a thin aluminum pie pan? It maybe didn’t retain heat as well and therefore had to bake longer? I’ll be making this again for a work potluck, and will just make sure I bake it longer than the 55 minutes.
I’m glad you were able to get the recipe to firm up Kristin! If the pie crust was still frozen when you filled it, it’s possible that was the cause.
How long should you cook the butter, sugar, and corn syrup on the stove? It kept looking like the sugar wasn’t dissolved so I kept cooking it. I then had to put it back on the stove because it hardened too much while I was getting the rest of the ingredients ready. Now it’s in the oven and I’m nervous the inside will be hard like candy and inedible. Any thoughts?
Hi Lynn – Not long at all..only about 5 minutes or so. Hope the pie turned out for you!
It makes it double good if you make your own vanilla extract in a good bottle of bourbon.
Great idea Clay!