bourbon chocolate pecan pie recipe

Written BySheba G Updated On
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The Best bourbon chocolate pecan pie recipe

Bourbon chocolate pecan pie is the version I make now, and I do not plan on going back to the plain one. The bourbon goes in with the butter and brown sugar and it does something the filling needs, cutting the sweetness so the whole slice tastes deeper instead of just sugary. Chocolate goes in as a layer under the pecans, and it melts into the filling while it bakes, so you get a soft, almost fudgy middle under that crisp top. The technique is the same as any custard pie. You mix, you pour, you bake.

My kids ask for this one every November, and my oldest has started requesting it for his birthday in July, which tells you something. It works for Thanksgiving because it holds up on a crowded table and slices clean after it sits. It works for a random Tuesday because the ingredients are already in my pantry and the whole thing comes together in about 15 minutes before it goes in the oven. I have brought it to potlucks and church dinners and it is always the first plate empty.

There are a few things in here that make me feel fine about serving it. Pecans bring fiber, protein, and the kind of fat that keeps you full, so a slice goes a long way. I use bittersweet chocolate instead of semisweet because it has less sugar and a stronger flavor, and you notice the difference. This is still pie, and I am not going to pretend otherwise, but it is a pie with some substance to it, and that counts for something at my house.

Bourbon Chocolate Pecan Pie

4.7 from 1776 votes

A deep, gooey pecan pie with a layer of melted semisweet chocolate hiding under the nuts and a generous pour of bourbon stirred into the custard. The bourbon cooks off just enough to leave a warm caramel note behind, and the chocolate keeps each slice from tasting one-note sweet.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time4 hrs 25 mins
Servings: 8Cuisine: InternationalCalories: 560 kcal

🥘Ingredients

For the Crust

1 unbaked 9-inch pie crust, homemade or store-bought
1 tbsp all-purpose flour, for dusting

For the Filling

1 cup light corn syrup
3/4 cup dark brown sugar, packed
3 large eggs, at room temperature
2 tbsp unsalted butter, melted and slightly cooled
3 tbsp bourbon
1 tsp vanilla extract
1/2 tsp fine salt
6 oz semisweet chocolate, chopped
1 1/2 cups pecan halves

For Serving

1 cup heavy cream, cold
1 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Set a rack in the lower third of the oven and preheat to 350°F. Lightly grease a 9-inch pie plate.
2If using homemade dough, roll it on a floured surface into a 12-inch round, about 1/8 inch thick. Ease it into the pie plate without stretching, press it against the sides, and crimp the edge. Chill the shell in the freezer for 15 minutes while you make the filling.
3Melt the chocolate and butter together in a small saucepan over low heat, stirring often, until smooth. Scrape into a bowl and let it cool for 5 minutes so it does not scramble the eggs.
4Whisk the corn syrup, brown sugar, eggs, bourbon, vanilla, and salt in a large bowl until the sugar dissolves and the mixture is glossy, about 1 minute. Stir in the melted chocolate mixture until evenly combined.
5Scatter the pecan halves across the bottom of the chilled crust in a single layer. Pour the filling over the nuts slowly so they stay roughly in place, then nudge any floating pecans back into an even layer with a spoon.
6Set the pie on a rimmed baking sheet and bake for 50 to 60 minutes, until the edges are puffed and set and the center still wobbles slightly when you nudge the pan. If the crust browns faster than the filling sets, tent the edges with strips of foil after 30 minutes.
7Transfer the pie to a wire rack and cool completely, at least 3 hours. The filling firms up considerably as it sits, so resist slicing early.
8For the topping, whip the cold cream with the powdered sugar and vanilla to soft peaks, about 2 minutes. Slice the pie with a sharp knife wiped clean between cuts and serve each piece with a spoonful of cream.

🔧Equipment

9-inch pie plate
Rolling pin
Mixing bowls
Whisk
Small saucepan
Rimmed baking sheet
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 560 kcal🧈Total Fat: 32g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 215mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 42g🥩Protein: 6g

📝Notes

Bake to the wobble, not to the clock: a pie pulled when the center still has a slight jiggle will finish setting on the counter, while one baked until fully firm turns grainy. If you want less booze forward flavor, use 2 tablespoons bourbon and 1 tablespoon water. No bourbon on hand? Dark rum or a tablespoon of vanilla extract plus a splash of water works, though the flavor will be sweeter. The pie keeps loosely covered at room temperature for 2 days or refrigerated for 4; bring it back to room temperature before serving so the chocolate softens. Nutrition values are estimates calculated from standard ingredient amounts and will vary with your crust and brands.

Watch Video Of How Bourbon Chocolate Pecan Pie Works

This bourbon chocolate pecan pie is the one I bring when I want a dessert that fits a holiday table and a random Sunday dinner just as well. It works for family gatherings because it looks like you fussed for hours, but the whole thing comes together in one bowl with ingredients you probably already have on hand. Serve it slightly warm with a scoop of vanilla ice cream and watch it disappear before the plates ever make it to the sink.

❓ Frequently Asked Questions About Bourbon Chocolate Pecan Pie

1. Can I make bourbon chocolate pecan pie without the bourbon?

Yes. Simply leave it out and increase the vanilla extract to 2 teaspoons, or swap in an equal amount of apple cider or brewed coffee for a similar depth of flavor. The filling will still set properly because the bourbon is there for taste, not structure.

2. How do I know when the pie is fully baked?

The edges should look set and slightly puffed, while the center still has a gentle wobble when you nudge the pan. A knife inserted an inch from the edge should come out mostly clean. Expect 45 to 55 minutes at 350°F, and remember the filling firms up considerably as it cools.

3. Why did my chocolate sink to the bottom of the pie?

Chocolate chips or chopped chocolate often drop because the filling is too thin or the pieces are too large. Toss the chocolate with a teaspoon of flour before folding it in, use chunks no bigger than a pea, and pour the filling slowly over the nuts rather than stirring everything together in the crust.

4. Should the pie be refrigerated, and how long does it keep?

Let the pie cool completely at room temperature first, which helps the filling set. After that, it keeps for about three days loosely covered at room temperature or up to four days in the refrigerator. Bring refrigerated slices to room temperature for 20 to 30 minutes before serving so the chocolate softens.

5. Can I use light corn syrup instead of dark?

Yes, though the flavor will be milder and the color paler. Dark corn syrup brings a deeper caramel note that stands up well to bourbon and chocolate. If you only have light syrup, a tablespoon of molasses stirred in will get you closer to the original taste.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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