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Chocolate Bourbon Pecan Pie - A classic dessert but kicked up a notch by adding chocolate chips and bourbon to the pecan pie filling. Incredible!

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.

Chocolate Bourbon Pecan Pie - A classic dessert but kicked up a notch by adding chocolate chips and bourbon to the pecan pie filling. Incredible!

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

  • Author: A Family Feast
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 servings


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.


  • 1 9-inch pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • ½ cup butter (1 stick)
  • 4 large eggs, beaten
  • ¼ cup bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 ounces semi-sweet chocolate chips (approximately 1 cup)
  • 1 cup chopped pecans


  1. Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside.
  2. 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 slightly.
  3. 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. Add the chocolate chips and pecans and stir to mix well.
  4. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes or until set and golden on top.
  5. Serve warm or chilled.

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Chocolate Bourbon Pecan Pie - A classic dessert but kicked up a notch by adding chocolate chips and bourbon to the pecan pie filling. Incredible!

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  • Hannah Greig wrote:

    Can you use regular whisky if you don’t have bourbon?

    • Martha wrote:

      Hi Hannah – I’m not at all a whiskey expert, but I believe the flavor of bourbon vs whisky is a little different. It could change the flavor of the finished pie – but if that doesn’t bother you, then I suppose you could.

  • Karla Whitcomb wrote:

    I am so disappointed in this recipe. The crust stuck to the sides and bottom of the pie plate. It does not state to grease the pie plate first. I guess I will run to the store now for a dessert for my party this afternoon

    • Martha wrote:

      I’m sorry you were disappointed Karla – we didn’t grease the pie plate. Did your filling happen to seep through and stick/burn?

  • Nitzia Espino wrote:

    I made this lovely pie and I feel like I did something wrong the pie came out so goopey. Not liquid but like a pecan pudding. I feel like the mixture was still too warm and the chocolate melted all over n just got worse from there.

    • Martha wrote:

      I’m sorry to hear that Nitzia. We have a video at the bottom of the recipe card, showing how to make the pie…assuming all of your measurements were correct, watching the video might help you figure out if you did something wrong. In the meantime, you could chill the pie to firm up the filling and serve it more chilled (it’s still delicious!)

  • Kristen wrote:

    Followed the recipe exactly and it was perfect! Big hit at Thanksgiving!

    • Martha wrote:

      So glad you enjoyed the pie Kristen! Happy Thanksgiving!

  • Ronda wrote:

    How many pies does this yield?

    • Martha wrote:

      One deeper dish pie – but I’ve had some readers comment that the filling made enough for two smaller pies

  • Luanl wrote:

    It’s three night before Thanksgiving, this pie is for Friday. After it cools should I put it in the refrigerator until Friday? Then how should I warm it, oven or microwave?

    • Martha wrote:

      Hi Luanl – Apologies that I didn’t see this sooner. If you kept it at room temperature, it should be perfectly fine. I do typically chill it after it cools, then take it out a few hours before serving and warm slightly in the oven just before serving. Happy Thanksgiving!

  • Kiley Sheehan wrote:

    Hi there, when using a homemade pie crust, is a blind bake necessary prior to adding the filling and baking? Thank you.

    • Martha wrote:

      Hi Kiley – Whether or not to blind bake depends more on the recipe than if you are using a store-bought or homemade pie crust. In the case of this recipe, blind baking isn’t called for, so with either type of crust, you won’t need to do it. But, for example, if you were baking a quiche or some very juicy filling fruit pies, you would want to at least partially blind bake the crust because the wet custard/filling will make the bottom crust soggy. Hope that helps!

  • Serena wrote:

    How long can this pie last refrigerated?

    • Martha wrote:

      Hi Serena – It should be good for 3-4 days in the refrigerator.

  • Janet Jones wrote:

    I am wanting to make this in a 9×13 pan instead of a pie pan… do you think that once it is set and cooled that it will hold up in a bar form?

    • Martha wrote:

      Hi Janet – Yes and no…if you serve the bars warm, I think you might see some softness in the filling (especially since there is chocolate in there). Once chilled, it’s definitely a firmer texture. We haven’t tried making bars with this recipe – so please let us know how it comes out!

  • Heidi wrote:

    I just made this using the leftover frozen pie crust, regular sized instead of a deep dish. To everyone struggling with the pie crust size, I did a bit of math and you just need to scale the recipe down to 3/4 (so using 3 eggs instead of 4, etc). It fits perfectly. I did find that I had to bake it for 50-55 minutes, I’m not sure if this was due to the frozen pie crust? Just make sure the center isn’t jiggling when you take it out of the oven, and you should be good to go. It tastes delicious!

    • Martha wrote:

      Thanks Heidi!

  • Lisa wrote:

    I just made this pie and after cooking 60 minutes, it was like soup. I followed the recipe EXACTLY, cooking the sugar mixture until sugar dissolved prior to adding other ingredients as instructed. Not sure what happened. Any ideas about what I could have done? Thanks in advance.

    • Martha wrote:

      Hi Lisa – I’m sorry to hear you had issues – it’s always difficult to troubleshoot without being in the kitchen with you. The major thickener in this pie is the eggs – is it possible you used smaller eggs? Otherwise, try chilling the pie to see if it firms up a bit. I hope you can still enjoy it!

  • Lori Underwood wrote:

    My husband and I were going to visit family out of town (Kentucky) this Thanksgiving and this pie looked like it would travel well and I thought the bourbon would be well appreciated. It turned out great! Absolutely delicious! I used a deep dish pie plate as the recipe calls for but wasn’t sure why it was needed.I thought the filling would have fit in a regular pie pan. I give this recipe 5 stars and would highly recommend.

    • Martha wrote:

      Thanks Lori – Glad you enjoyed the pie!

  • Sara wrote:

    Can you substitute vanilla pasta instead of vanilla extract?

    • Martha wrote:

      Hi Sara – Yes you can. We don’t bake with vanilla paste very often, but I’ve read that you’d substitute the same amount of paste as extract. Hope that helps!

  • L wrote:

    Hello, could I use maple syrup instead of corn syrup? And I wanted to add raisins, what do you suggest?
    A cup of raisins or less?
    Thank you

    • Martha wrote:

      Hi L – Corn syrup is a totally different consistency, sweetness and flavor than maple syrup so I don’t think you’ll see the same results as a swap in this recipe. Also – I’m not sure about adding raisins to this pie…as written, it’s very rich and sweet as is. As an alternative, you might be interested in our Cranberry Raisin Pie: – hope that helps!

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