chocolate pecan pie with bourbon recipe

Written ByJenny Smyth Posted on
chocolate pecan pie with bourbon recipe
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The Best chocolate pecan pie with bourbon recipe

I’m so excited to share this recipe for chocolate pecan pie with bourbon with you all. This classic dessert has been a staple in my family for years, and I just can’t get enough of it.

The combination of rich, velvety chocolate and crunchy pecans is absolute perfection. And let’s not forget the addition of bourbon – it adds a depth of flavor that’s simply unbeatable.

When I make this pie for family gatherings or special occasions, it’s always a hit. My kids love helping me assemble the crust and sprinkling the chocolate chips on top, and my husband can’t resist sneaking a slice (or two) when I’m not looking.

As for me, I just love the way the pie makes me feel – like I’m giving my loved ones a little piece of my heart. There’s something so comforting about serving a warm, gooey slice to someone you love, and I could never imagine using any other recipe for this beloved dessert.

The best part? This pie is ridiculously easy to make, even for those who don’t consider themselves bakers.

Just be sure to use high-quality ingredients, especially when it comes to the chocolate – it makes all the difference in the world.

Chocolate Pecan Pie with Bourbon

Chocolate Pecan Pie with Bourbon

4.6 from 1154 votes

A rich and decadent twist on classic pecan pie, this version adds dark chocolate and a splash of bourbon for depth. The filling is silky and nutty, baked in a flaky pie crust until set.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3-4 tbsp ice water

For the Filling

1 cup dark chocolate chips (60% cacao)
1 cup pecan halves
3 large eggs
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup unsalted butter, melted
2 tbsp bourbon
1 tsp vanilla extract
1/4 tsp salt

👨‍🍳Directions

1Prepare the crust: In a large bowl, whisk together flour and salt.
2Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5Preheat the oven to 375°F.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick.
7Transfer to a 9-inch pie dish, gently pressing into the bottom and up the sides.
8Trim excess dough and crimp the edges.
9Place the crust in the freezer for 15 minutes to firm up.
10Line the frozen crust with parchment paper and fill with pie weights or dried beans.
11Bake at 375°F for 15 minutes, then remove the parchment and weights.
12Continue baking for another 5 to 7 minutes until the crust is lightly golden.
13Remove from oven and let cool slightly.
14In a small saucepan over low heat, melt the dark chocolate chips, stirring constantly until smooth.
15Remove from heat and set aside.
16In a large bowl, whisk together eggs, sugar, corn syrup, melted butter, bourbon, vanilla, and salt until well combined.
17Slowly whisk in the melted chocolate until the mixture is smooth and glossy.
18Spread the pecan halves evenly over the bottom of the pre-baked crust.
19Pour the chocolate filling over the pecans, ensuring they are fully covered.
20Bake at 375°F for 40 to 45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
21A knife inserted near the center should come out clean.
22Cool the pie completely on a wire rack, about 2 hours, to allow the filling to firm up.
23Slice and serve at room temperature or slightly warmed.
24Store leftovers covered in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Measuring cups and spoons
Rolling pin
Saucepan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 30g💛Saturated Fat: 13g❤️Cholesterol: 95mg🧂Sodium: 240mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 7g

📝Notes

For a non-alcoholic version, substitute the bourbon with 2 tablespoons of strong brewed coffee or water plus 1/2 teaspoon of vanilla extract. Toast the pecans lightly in a dry skillet for extra flavor. Let the pie cool completely before slicing for clean pieces.

Watch Video Of How Chocolate Pecan Pie with Bourbon Works

One thing I love about this recipe is how versatile it is – whether you’re serving it at a family gathering or just enjoying it on a Tuesday night with your loved one (no judgment!) , this pie is always a hit.

Plus, since it’s relatively easy to make and requires minimal special equipment (aside from your trusty stand mixer), there’s no excuse not to give it a try! As for storage and reheating ideas – simply wrap your cooled pie tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days or freeze for up to two months.

When reheating, try warming individual slices in the microwave or oven until they’re nice and gooey (about 20-30 seconds per slice). Or go old-school style and serve directly from the pan – either way works beautifully!

❓ Frequently Asked Questions About Chocolate Pecan Pie with Bourbon

Q1: What’s the best type of bourbon to use in this recipe?

For this recipe, you’ll want to use a high-quality bourbon that’s full-bodied and rich in flavor. Some good options include Maker’s Mark, Jim Beam, or Wild Turkey. If you’re looking for something a bit more affordable, you can also try using a bourbon-flavored extract instead.

Q2: Can I substitute the pecans with another type of nut?

While pecans are traditional in this recipe, you can definitely substitute them with another type of nut if you prefer. Walnuts or hazelnuts work particularly well in place of pecans.

Q3: How do I know if the pie is done?

The easiest way to check if your pie is done is by inserting a toothpick into the center of the filling – if it comes out clean, then your pie is ready! If not, bake it for an additional 5-10 minutes and check again.

Q4: Can I make this recipe ahead of time?

You can actually make this entire recipe ahead of time – just assemble the crust and filling separately until you’re ready to bake it. Keep in mind that the longer you wait before baking, the more likely your crust will become soggy – so try to get it baked as soon as possible.

Q5: Is it okay if I use dark chocolate instead of milk chocolate?

Dark chocolate works beautifully in place of milk chocolate – just keep in mind that it will give your pie a slightly different flavor profile. If you’re looking for a more intense chocolate experience, go for it! If not, stick with milk chocolate for that milder taste.

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