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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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Terri says
Can I make this pie 4 days earlier than I need ? Will it keep ok ??
This looks delicious and would like to make 🙂
Martha says
Hi Terri – We’ve only made this pie a day ahead of time so I’m not exactly sure how it will hold up after four days. Sorry I can’t be more help.
ellen heim says
Rich & delicious and fairly easy to prepare! Crispy topping (I used pecan halves) with a slightly boozy carmel-like filling & a layer of chocolate on the bottom. Yum! This recipe is a keeper!
Martha says
Thanks Ellen – so glad you liked the pie!
Christine says
Good, but mine came out far too chocolatey. The instructions said to cool “slightly”, which I did, but my chocolate completely melted throughout the filling, so it didn’t taste like a pecan pie.
Jack says
Christine
I can see how a few degrees too warm may melt the chocolate too much. I will go back into the recipe and add a line about the cooling time.
Thanks
Jack
Debbie Marlin says
Made the pie and it looked so pretty but when I cut into it it was super runny. I read the reviews and one said the same thing..deep dish frozen crust with aluminum pie pan. So I put pie make in oven for another 25-30 minutes. It was still somewhat runny but edible and omg rich. I guess I can put it over ice cream.
Martha says
Hi Debbie – I’m not sure why your pie came out runny. Glad you are still able to enjoy it!
Marie says
Mine burned black on top when I put i in the oven initially-pulled it out and scooped the burned nuts off (and ate them;) and tented with foil and back in at 300…hopefully no more fanning on the smoke alarms! Not sure what went awry?
Martha says
Not sure either Marie…glad you were able to save the pie!
Sylvia O'Brien says
Can you substitute something non alcholic for the bourbon?
It looks delicious
Martha says
Hi Sylvia – I don’t know of a bourbon-flavored substitute. You could either leave it out, or perhaps swap in some brewed coffee if that flavor appeals to you.
Hannah Greig says
Can you use regular whisky if you don’t have bourbon?
Martha says
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 says
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 says
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 says
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 says
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 says
Followed the recipe exactly and it was perfect! Big hit at Thanksgiving!
Martha says
So glad you enjoyed the pie Kristen! Happy Thanksgiving!