If there’s one pie that can steal the spotlight on your dessert table, it’s this Bourbon Chocolate Pecan Pie. It’s everything you want in a holiday dessert: gooey, buttery filling, toasted pecans, melted chocolate, and a whisper of bourbon for warmth and depth. Think of this bourbon pecan pie as the grown-up cousin to traditional pecan pie — richer, deeper, and completely irresistible.
This easy Thanksgiving pie delivers that “wow” moment when sliced. The chocolate melts right into the syrupy filling, creating a fudgy layer beneath the crunchy pecans. Add a splash of bourbon, and it’s perfection in a crust.
Why You’ll Love This Pie
- It’s a crowd favorite: Sweet, nutty, and just a little boozy — the ultimate dessert trifecta.
- It’s rich and indulgent: Chocolate + bourbon takes classic pecan pie up a notch to create an amazing chocolate bourbon dessert.
- It’s perfect for holidays: Ideal for Thanksgiving, Christmas, or any cozy winter gathering.
- It’s simple to bake: Mix, pour, and bake — no fancy techniques required.
Ingredients
- semisweet chocolate chips
- Pie crust (store-bought or homemade)
- eggs
- dark corn syrup
- butter
- white sugar
- light brown sugar
- bourbon
- all-purpose flour
- vanilla extract
- chopped pecans
How to Make Bourbon Chocolate Pecan Pie
- Preheat the oven to 350°F.
- Prepare the crust: Place the pie crust in a lightly greased 9-inch pie pan and flute the edges.
- Make the filling: In a medium bowl, whisk together the eggs, dark corn syrup, melted butter, both sugars, bourbon, flour, and vanilla.
- Add the mix-ins: Stir in the chopped pecans and melted chocolate until evenly combined.
- Assemble: Pour the filling into the prepared crust, smoothing the top.
- Bake: Place the pie on the lowest oven rack and bake for 1 hour, or until the center is set. Cover loosely with foil after about 20 minutes to prevent over-browning.
- Cool completely: Let the pie cool on a wire rack before slicing — the filling will firm up as it cools.
Recipe Tips
- Don’t skip the bourbon: It enhances the chocolate flavor and adds richness without tasting overpowering.
- Toast the pecans before baking for extra crunch and nuttiness. Simply heat a dry skillet until hot (cast iron skillet works great for this), add the nuts and spread out in a single layer. Stir frequently to keep the nuts from turning too brown. Cook for 3 to 5 minutes.
- Check early: If the edges brown too quickly, tent with foil mid-bake. Or add a pie crust shield.
- Make ahead: This pie tastes even better the next day once the flavors meld.
Serving Suggestions
Serve slices warm or at room temperature with whipped cream, Vanilla Ice Cream or Caramel Sauce.
Storage
Keep your chocolate pecan pie at room temperature for up to 2 days, loosely covered. You can also refrigerate it for up to 5 days. It freezes well too. Wrap tightly and freeze up to 2 months. Thaw overnight before serving.
Author’s Note:
Every bite of this pie is a balance of buttery sweetness, nutty crunch, and deep chocolate richness — with just enough bourbon to make it interesting. Consider it as a holiday pie recipe that feels both classic and special, and it always gets rave reviews. Serve it once, and it’ll become a tradition.
Bourbon Chocolate Pecan Pie
Equipment
- 9-inch pie plate (for baking the pie)
Ingredients
- One pie crust
- 4 large eggs
- 1 cup dark corn syrup
- 6 tablespoons butter, melted
- ½ cup granulated white sugar
- ¼ cup packed light brown sugar
- 3 tablespoons bourbon
- 1 tablespoon all purpose flour
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips, melted
Instructions
- Preheat the oven to 350℉.
- Place the pie crust into a lightly greased 9-inch pie pan.
- In a medium bowl, whisk together the eggs, corn syrup, butter, sugars, bourbon, flour and vanilla. Then stir in the pecans and melted chocolate.
- Pour the filling into the pie crust, and bake on the lowest oven rack for 1 hour (or until set). Cover the pie loosely with foil after 20 minutes of baking to avoid browning or burning the crust.
- Cool completely before serving.
Notes
- Toast the pecans before baking for extra crunch and nuttiness. Heat a dry skillet until hot, add the nuts and spread out in a single layer. Stir frequently to keep the nuts from turning too brown. Cook for 3 to 5 minutes.
- Check on the pie while it’s baking. If the edges brown too quickly, tent with foil mid-bake. Or add a pie crust shield.
- Make ahead: This pie tastes even better the next day once the flavors meld.
- To store: Keep at room temperature for up to 2 days, loosely covered. You can also refrigerate it for up to 5 days. It freezes well too. Wrap tightly and freeze up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
