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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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I have made this many times for friends. Always a winner! They look forward to me making it every year (or more)
So glad the pie is a hit Christine!
We don’t have bourbon, can we use a spiced rum instead?
Sure Lacie – I think that would work.
Excellent desert. I have made this for my family and friends many times. My husband often requests this pie. I add 1 teaspoon butter extract and another cup of pecans. I recommend covering the edges of the crust before baking.
Thanks for the suggestions Linda!
Hi there! Hope you’re enjoying your holiday season. Looking to make this for Christmas, but curious how far in advance I could make it? Or how to prepare it ahead of time so that I can bake day-of? Is there a step to stop at if so? Thanks so much!
Hi Kaitlyn – The prep before baking doesn’t take that long and the pie should be baked with the combined ingredients at the proper temp, so this isn’t really a mix ahead kind of recipe. Instead, I’d suggest doing all of the prep a day ahead including the baking and refrigerate. Then, you can always warm it up a bit in a warm oven before serving if you’d like.
I have made this pie several times and I love it! My only problem is that the chocolate chips always sink to the bottom. Is that supposed to happen?
Hi Betty – In looking at the photos, you can see that the chocolate sank to the bottom for us as well – it never really bothered us. But – you could try coating the chocolate chips in some flour before mixing them in (not too much, just a light coating). Not sure if it will help any – but if you try it, please let us know if it works!
I started making this pie a few years ago, it is now requested every Thanksgiving…. Comes out perfect each time. If your not familiar with bourbon the taste can be a bit strong but we think it’s perfect as is…
Thank you Kathy!
I have made this pie every Thanksgiving and Christmas for at least 10 years. I use a regular Pilsbury pie crust in a deep dish pie plate. The bourbon taste is spot on with the perfect amount of chocolate for balance. Thanks for sharing this fantastic recipe.
You’re very welcome Liz!