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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.
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Chocolate 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.
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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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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My friends and family beg me to make this pie! It is a crowd favorite and the people that tell me they don’t like pecan pie always change their minds after they try this one!
So glad the pie is a hit!
Love this pie. I do want to say, it’s okay for the whole family to enjoy at any age. Baking for this long at this high temp burns off all alcohol that would make the pie not appropriate for kids. Fortunately, everyone can enjoy it!
Thank you!
I have made this pie multiple times now and it is always a hit!
Thanks Andrea!
Can I subsitute maple syrup for the corn syrup in this recipe
Hi Clara – I’ve never tried it, but I think the corn syrup has very different properties (much thicker, a more neutral flavor, etc) – I suspect the finished consistency of the pie will be different.
This is so yummy! I will definitely make this pie again and again! Delicious and easy to prepare.
Thank you Gina!
Also, I read another similar recipe which mentioned sprinkling a little shaved salt to balance the sweet. I think I might try that next time. This one is top-notch though! 🙂
Great idea! Salt can definitely help balance the sweetness a bit!
This was a HUGE hit at Thanksgiving! Thank you!
You’re very welcome Lyn!
I added a tablespoon of maple syrup. Delish!
Thanks for the suggestion Brooke!
Excellent, Delicious. I have extra after filling the deep dish pie shells. I make 2. I put the extra in a ramekin and bake it. Makes a delicious dessert without the shell.
Great idea! Thank you for the suggestion!
I have had this pie and it’s delicious but this is the first time I will make it myself. In the recipe it calls for the chopped pecans in the filling but in the pics it also looks like there are pecan halves all over the top. Do you do the pecan halves on top when you first put the pie in the oven or do you put them on later so they don’t burn? Thank you for your help!
Hi LouAnn – Great question. Those are just the chopped pecans (chopped coarsely – we used a bag similar to this sold on Amazon: https://amzn.to/3MNyMuQ – you can see some pieces are still quite large) and some of the bigger pieces floated to the top as it baked. Hope that helps!