Chocolate Pecan Pie with Bourbon Recipe

If you’re on the hunt for a show-stopping dessert that blends rich flavors with a touch of boozy warmth, you’re going to love this Chocolate Pecan Pie with Bourbon Recipe. I absolutely love how the deep notes of bourbon complement the crunchy pecans and gooey chocolate, making each bite a decadent experience. Whether you’re baking for a holiday gathering or just craving something special, this pie delivers that perfect balance of sweet, nutty, and chocolaty goodness that keeps everyone coming back for seconds.

this Recipe

Ingredients You’ll Need

These ingredients come together to create a pie that’s both rich and buttery, with that signature nutty crunch and a boozy twist. I usually recommend using fresh, high-quality pecans and real bourbon (not imitation) for the authentic flavor that really shines through.

• All-purpose flour: The base for your perfect flaky crust—make sure it’s fresh for the best texture.
• Sugar: Just a touch in the crust to balance the savory butter flavor.
• Kosher salt: Essential for enhancing all the rich, sweet flavors in both crust and filling.
• Unsalted butter: Cold and cubed for the crust, melted for the filling; using real butter is a game-changer here.
• Ice water: Helps bind the dough while keeping the butter from melting too soon during mixing.
• Pecans: Toast them lightly to boost their nuttiness before folding into the filling.
• Eggs: They set the filling perfectly, giving the pie that custardy texture.
• Dark brown sugar: Adds a deep, molasses-like sweetness that pairs beautifully with pecans.
• Light corn syrup: Provides that classic gooey texture pecan pies are famous for.
• Pure vanilla extract: Just a splash to round out the sweetness.
• Bourbon: The star of the show—look for a good quality brand to infuse warmth and complexity.
• Semisweet or bittersweet chocolate chips: The chocolate in this recipe melts into those pockets of gooey bliss.

Variations

I love mixing things up with this recipe depending on the occasion or what I have on hand. The great thing is you can tweak it without losing that classic deliciousness, so feel free to make it your own.

• Nut-Free Variation: Swap pecans for toasted sunflower seeds or pumpkin seeds for a similar crunch without nuts—I’ve tried this for a friend’s allergy and it worked surprisingly well!
• Dairy-Free Option: Replace butter in the crust and filling with coconut oil or plant-based butter—just watch your baking times since textures can vary.
• Extra Boozy Kick: Add a splash of bourbon to your whipped cream topping for an adult twist I swear elevates the whole experience.
• Chocolate Swap: Use white chocolate chunks or dark chocolate for subtle shifts—I sometimes use bittersweet for a more intense chocolate hit that balances the sweetness.

How to Make Chocolate Pecan Pie with Bourbon Recipe

Step 1: Crafting the Perfect Pie Crust

Start by pulsing your flour, sugar, and salt in a food processor for a few seconds until everything’s combined. Then, add those cold butter chunks and pulse again until the mixture looks like coarse meal—little pea-sized bits of butter are what you want here because that’s what creates flakiness. Pour the mix into a bowl and gently stir in your ice water until dough just starts to come together. I like to knead it softly on a floured surface twice or thrice, then shape it into a disk, wrap it up, and chill it for at least 30 minutes. This chilling step is key—it firms up the butter so the crust bakes crisp and flaky instead of tough.

Step 2: Toasting and Preparing the Filling

Preheat your oven to 375°F. While it heats up, toast your pecans for about 8 minutes on a rimmed sheet until they smell nutty and golden—this step amps up their flavor dramatically. Chop them coarsely once cooled, then whisk eggs with brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt in a big bowl until smooth. Stir in those toasted pecans and chocolate chips evenly so every slice has a lovely mix of textures and tastes.

Step 3: Baking Your Pie to Perfection

Roll out your chilled dough on a floured surface into a 12-inch circle, then fit it into a 9-inch pie plate. Trim the excess dough to about a half-inch, fold it under itself, and crimp for a nice edge. Pour the filling into the shell and pop it on the bottom shelf of your oven. Bake for roughly 55 minutes—the center should be set but still slightly wobbly (like a custard). If your crust edges start browning too fast, tent them with foil halfway through baking to prevent burning. Let the pie cool on a rack for at least an hour to let the filling fully set before slicing.

How to Serve Chocolate Pecan Pie with Bourbon Recipe

Garnishes

I usually keep it simple and elegant with a dollop of freshly whipped cream—sometimes I stir in a teaspoon of bourbon to echo those rich flavors inside the pie. A sprinkle of flaky sea salt on top intensifies the chocolate and pecan notes even more, which my family absolutely loves.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla bean ice cream or a small pour of leftover bourbon on the side for sipping. Around holidays, I like serving it alongside roasted chestnuts or spiced apples for a cozy autumn spread.

Creative Ways to Present

For a dinner party, I sometimes serve individual mini pies or chocolate pecan tartlets in pretty ramekins with a light drizzle of caramel sauce and a sprig of fresh thyme for a festive touch. It’s amazing how a little garnish can make it look so elegant!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I cover the pie loosely with foil or plastic wrap and keep it in the fridge. It stays fresh for about 3 to 4 days—although, honestly, it rarely lasts that long in my house! Before serving leftovers, I let them come to room temperature for 20–30 minutes to recapture that tender texture.

Freezing

I’ve frozen this pie twice—wrap it tightly in plastic wrap and foil to protect from freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator, then warm it gently in the oven to bring back that fresh-baked feeling.

Reheating

Reheat slices in a low oven, about 300°F for 10–15 minutes, covered loosely with foil to prevent the crust from browning too much again. This method warms the pie just enough without drying out the filling or toughening the crust.

FAQs

Final Thoughts

This Chocolate Pecan Pie with Bourbon Recipe holds a special place in my heart—it’s the dessert I bring out when I want to impress but not stress, and it’s never disappointed. The combination of rich chocolate, buttery pecans, and that subtle bourbon warmth is just magical. I hope you give this a whirl and enjoy it as much as my family and friends do. Trust me, once you’ve tasted it, it’ll be your new go-to pie for celebrations big and small!

Chocolate Pecan Pie with Bourbon Recipe

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• Author: Jessica
• Prep Time: 30 mins
• Cook Time: 1 hr 5 mins
• Total Time: 2 hrs 25 mins
• Yield: 1 (9-inch) pie
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This decadent Chocolate Pecan Pie with Bourbon combines a flaky homemade crust with a rich filling of toasted pecans, melted chocolate chips, and a hint of bourbon for a luscious twist on the classic southern dessert. Toasted nuts add crunch and depth, while the bourbon and chocolate provide warmth and indulgence, perfect for special occasions or holiday gatherings.

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Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 2 teaspoons sugar
• 1/4 teaspoon kosher salt
• 1 stick (4 ounces) cold unsalted butter, cut into pieces
• 1/4 cup ice water

Filling

• 2 cups pecans (about 7 ounces)
• 3 large eggs
• 3/4 cup dark brown sugar
• 2/3 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted
• 3 tablespoons bourbon
• 1/2 teaspoon kosher salt
• 3/4 cup semisweet or bittersweet chocolate chips

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Instructions

1. Make the Pie Crust: In a food processor, pulse the all-purpose flour with the sugar and kosher salt until combined. Add the cold unsalted butter and pulse until the mixture resembles coarse meal. Transfer this mixture to a bowl and stir in the ice water until the dough just starts to come together. Knead gently two or three times on a lightly floured surface, then shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to chill.
2. Roll and Fit the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch round. Carefully transfer it to a 9-inch glass pie plate. Trim the overhang to ½ inch, fold the edge under itself, and crimp decoratively. Place the pie shell in the refrigerator again until firm, about 15-20 minutes.
3. Toast the Pecans: Preheat the oven to 375°F (190°C). Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, or until fragrant. Remove from the oven and coarsely chop the pecans once slightly cooled.
4. Prepare the Filling: In a large bowl, whisk together the eggs, dark brown sugar, light corn syrup, vanilla extract, melted unsalted butter, bourbon, and kosher salt until well blended. Stir in the chopped toasted pecans and chocolate chips evenly into the mixture.
5. Assemble and Bake the Pie: Pour the prepared filling into the chilled pie crust. Bake on the bottom shelf of the oven for approximately 55 minutes, or until the center is set and not jiggly. To prevent the crust edges from browning too fast, tent the edges with foil halfway through baking if needed.
6. Cool Before Serving: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing and serving to allow the filling to set perfectly.

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Notes

• Use cold butter and ice water to ensure a flaky crust.
• Chilling the dough before rolling helps prevent shrinkage during baking.
• Make sure the pie filling is fully set by checking the center; it should not jiggle.
• Tent the crust edges with foil if they brown too quickly in the oven.
• The bourbon adds a subtle warmth; you can omit it for a non-alcoholic version.
• Store leftover pie covered in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 slice (1/8th of pie)
• Calories: 420
• Sugar: 30g
• Sodium: 180mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 80mg