Chocolate Bourbon Pecan Pie Recipe

Name: Chocolate Bourbon Pecan Pie
Prep time: 10 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 cup white sugar; 1 cup light corn syrup; 0.5 cup unsalted butter; 4 large eggs; 0.25 cup bourbon; 1 teaspoon vanilla extract; 0.25 teaspoon salt; 6 ounces semisweet chocolate chips; 1 cup chopped pecans; 1 (9 inch) pie shell

Cook Time: 55 minutes

Ingredients

1 cup white sugar
1 cup light corn syrup
cup unsalted butter
4 large eggs
cup bourbon
1 teaspoon vanilla extract
teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) unbaked pie shell

Directions

Preheat the oven to 325F (165C).
In a small saucepan, combine sugar, corn syrup, and butter. Heat over medium, stirring constantly, until the butter melts and the sugar dissolves. Remove from heat and allow it to cool slightly, about 5 minutes.
In a large bowl, whisk together eggs, bourbon, vanilla extract, and salt until fully combined.
Slowly pour the sugar mixture into the egg mixture while whisking continuously to ensure smooth blending.
Stir in the chocolate chips and chopped pecans until evenly distributed.
Pour the mixture into the unbaked pie shell, spreading it out evenly.
Bake in the preheated oven for 50 to 55 minutes, or until the pie is set and golden brown on top.
Allow the pie to cool slightly before serving. It can be served warm or chilled.

Nutrition Facts (per serving)

Calories	647
Total Fat	35g
Saturated Fat	14g
Cholesterol	124mg
Sodium	228mg
Total Carbohydrate	80g
Dietary Fiber	3g
Protein	6g
Calcium	42mg
Iron	2mg
Potassium	190mg

Origin of Chocolate Bourbon Pecan Pie

The history of pecan pie dates back to the early 19th century, with its origins rooted in the Southern United States. The pie became popular as pecans, native to North America, were widely available and used in various dishes. However, the addition of bourbon and chocolate to the traditional pecan pie is a modern twist that combines the rich, nutty flavors of the original recipe with a decadent, boozy kick. This variation likely became popular in the 20th century, as bourbon became a key ingredient in many Southern desserts, and chocolate chips made their way into pies for added indulgence.

Regional Variations

The Chocolate Bourbon Pecan Pie is a beloved dessert in the Southern United States, especially in states like Kentucky, Tennessee, and Louisiana, where both bourbon and pecans are local staples. While traditional pecan pie is made with corn syrup and a base of eggs and sugar, the chocolate and bourbon version adds depth, making it richer and more complex. Bourbon, a product closely associated with the Kentucky region, is often soaked with pecans to enhance the flavor profile, making this variation distinctively Southern. The use of semisweet chocolate chips adds another layer of sweetness, making this pie a favorite for chocolate lovers.

What Sets Chocolate Bourbon Pecan Pie Apart

While traditional pecan pie is a classic Southern dessert known for its sweet and nutty filling, the addition of bourbon and chocolate makes the Chocolate Bourbon Pecan Pie stand out. The bourbon introduces a smoky and rich flavor that complements the toasted pecans, while the chocolate chips create a gooey texture that contrasts with the crunch of the nuts. Compared to the classic recipe, which uses only pecans and a syrupy filling, this pie brings an extra layer of flavor complexity that appeals to both bourbon connoisseurs and chocolate enthusiasts alike.

Where to Serve Chocolate Bourbon Pecan Pie

This pie is most commonly served during special occasions, particularly in the fall and winter months. Its a popular dessert at Thanksgiving and Christmas dinners, where its richness makes it a perfect ending to a festive meal. The Chocolate Bourbon Pecan Pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, which helps balance the sweetness and adds a creamy texture. Its also a great option for gatherings and potlucks, where its sure to impress guests with its unique combination of flavors.

Fun Facts About Chocolate Bourbon Pecan Pie

The bourbon used in the pie can be any variety of whiskey, but many bakers prefer Kentucky Bourbon for its strong, distinctive flavor.
Although pecan pie has been around since the 19th century, this chocolate-bourbon version is a more modern twist, reflecting the evolution of Southern cuisine.
The use of chocolate chips in pecan pie is relatively new and was inspired by the growing popularity of chocolate desserts in the latter half of the 20th century.
In some variations of this pie, the pecans are soaked in bourbon overnight to infuse them with a deeper flavor before baking.
Chocolate Bourbon Pecan Pie is so decadent that its often served in small slices, making it perfect for sharing at large gatherings.

FAQ about Chocolate Bourbon Pecan Pie Recipe

Store the pie in an airtight container at room temperature for up to 2 days. If you need to keep it for a longer period, refrigerate it for up to 1 week. When ready to serve, bring it to room temperature or reheat it gently in the oven for the best texture.

Yes, you can freeze the pie. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe container. It will keep well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat before serving.

Yes, you can substitute the bourbon with other alcohols such as rum or whiskey. Alternatively, for a non-alcoholic version, you can use bourbon extract or simply omit the alcohol and add a little extra vanilla extract for flavor.

If the pie is too gooey, it may need a little more time in the oven. If the top is getting too dark, you can cover the edges with foil and bake for a few more minutes. Ensure that the pie is set in the middle before removing it from the oven. A deep-dish pie may require additional baking time.

Yes, you can make this pie without a traditional pie crust. You can use a graham cracker crust or even a phyllo dough crust for a lighter alternative. If you prefer to skip the crust altogether, you could try making it as a crustless dessert in a greased pie dish.

To prevent a soggy crust, try baking the crust for 5-10 minutes before adding the filling. This will create a barrier and help keep the crust crisp. Additionally, make sure the filling is slightly cooled before pouring it into the pie shell.

Yes, you can use dark chocolate chips instead of semisweet chips. It will give the pie a richer, less sweet flavor. However, adjust the sugar level slightly if you prefer a less sweet result.

The pie typically takes 50-55 minutes to bake at 325°F (165°C). However, depending on your oven and the type of pie dish you use, it may take a few extra minutes. Check the pie after 50 minutes by gently shaking it to see if it’s set in the center.

Yes, you can use a store-bought pie crust to save time. Just make sure to choose a deep-dish crust as the filling may overflow in a standard pie shell.

You can use other nuts like walnuts or a combination of both. However, keep in mind that the flavor and texture of the pie will change slightly, as pecans are the traditional nut used in this recipe.

Comments

MEOWSIES29

10/06/2025 01:52:54 PM

this is my recipe that I have been making for at least 15 years for Thanksgiving & Christmas...I have changed it slightly to make it the way we really love. 3/4c sugar instead of of 1c, 2 tbsp bourbon instead of 1/4c and 1/2c choc chips instead of 6 oz. Make it in a DEEP pie dish, as this makes a lot of filling!! Thanksgiving isn't Thanksgiving for me without this pie.

sara g

01/03/2021 10:44:05 PM

Yummy, especially with vanilla ice cream. I made a few changes by using 4 tablespoons of bourbon, melting about a 1/2 cup of chips to mix in with the filling and also putting a single layer of chocolate chips on the bottom of the pie shell . I softened the chips in shell for 15 seconds in he microwave before adding the filling. After I poured the filling in to the pie shell, I also added a layer of pecans to make it look pretty. It took exactly an hour to bake. I covered loosely with foil when it started browning. When the hour was up, I turned off the oven and left the pie with door open to cool and continue to set in the middle. It was perfect!! Next time I may add another tablespoon of bourbon for more bourbon flavor.

SteadyOven8105

12/26/2024 12:46:49 PM

16 people for Christmas dinner, every one of them raved about "this" pie and the hand-whipped cream. Of course, after incorporating a few of the reccomended tweaks, it wasn't really this pie. Tweaks: Large sized graham cracker crust. ⅔ cup dark brown sugar. ⅓ cup dark + ⅓ light corn syrup. Soak pecans in bourbon and a little orange liquor overnight. Place chocolate chips on bottom of the crust. Bring sugar-butter-syrup to rolling boil (makes a wonderful caramel) cool to 120°. Bake 1 hour @ 325°. Perfect amount of filling, flavor and texture!

dpolson37

11/22/2017 01:10:27 PM

My first attempt making a pecan pie and the pie turned out very good only it was not the pecan pie I was aiming to make. If you follow this recipe you will have more than enough filling to make 1 pie. I ended up having enough filling left over to fill 6 small single serving crusts. Next time I may just make two pies or use a deep dish crust. Another detail I want to point out is that the picture associated with this recipe shows pecan halves in the filling. The recipe calls for chopped pecans so where do the pecan halves come into play? Next time I will use a combination of chopped pecans and halves to make the filling. I used a graham cracker crust which I would use again. I only used 2TBS of whiskey, but next time I'd use more. I added the chocolate chips to the warm syrup mix which worked out well. Most of the chocolate chips melted and result was a super chocolatey gooey filling. Can't wait to make it and eat it again.

Mare Weston Stewart

01/26/2020 04:38:41 AM

This recipe was easy to follow. I used a 9” glass pie dish and I attempted my own crust which came out too thick so it led to me having extra leftover over pie filling. I had some phyllo dough in the freezer so I experimented and put the phyllo dough in my small cupcake pan and poured the extra pie mix in there and baked it for about 15 minutes at the same temperature as this recipe. It turned out perfect!

Gae

11/24/2023 05:05:54 PM

This is a family favorite; we've made it several years in a row now. I always use a homemade deep dish pie crust, as it does make a lot! Also pour the dark chocolate chips and pecans into the pie crust first, then pour the egg/sugar mixture over it. Delicious!

Lisa Bennett

11/22/2018 12:27:33 AM

The only thing I did differently was I used a full 1 1/2 cups of pecans and I divided the chocolate chips between the two frozen pie crusts (this makes two if you're using storebought) and I put them on the bottom instead of mixing them in. I also put some of the pecans in on the bottom and put the pecan/sugar/butter mixture on top of all of the chips & pecans. Baked on the middle rack and no need to shield the pie crust. Came out beautifully! EVERYONE loved them!!! People were going back for THIRDS!!

Gregg Christoff

11/22/2018 03:51:13 AM

I make this every year with one slight modification. Instead of putting bourbon in the egg mixture. I soak the pecans in the bourbon the night before. Never a bourbon taste to the pie, but it enhances the nuts! Very rich and decadent!

sctorr

12/31/2020 12:37:57 AM

This pie is delicious and was a big hit with the family this Christmas. I made a few changes—the biggest one was using a cup of agave nectar instead of the corn syrup (our grocery store was out of Karo) and it worked great. I also used 1/2 cup brown and 1/2 cup white sugar instead of all white, and I used two cups of coarsely chopped pecans. I used the full 1/4 of bourbon (just right) and put the 6 oz of chocolate chips in the bottom of the uncooked homemade pie crust before pouring in the pie filling that was just right for a deep dish pie. Served the pie with vanilla ice cream (to “cut the sweet” as they say in Steel Magnolias) and the leftovers were excellent too a couple days later. This recipe is definitely a keeper!

matt

11/25/2020 08:51:53 PM

Like the others, I put the chocolate chips directly on the pie shell before pouring the pecan mix in. Too much mix for one pie shell, not enough for two, started 1.5x the ingredients in the pecan mix and comes out perfect for 2 pies.

ShinyPeach2750

12/02/2024 12:54:15 AM

It’s so good. I used cinnamon whiskey, only 3/4 of a cup sugar and mixed about 1/4 c of chocolate chips into the sugar mix once it had cooled a couple minutes-so it melted. It was so good, there was none left by the end of dessert.

Della Ella Ola

04/15/2025 11:53:50 PM

It was very rich and the bourbon flavour is strong. Make sure you use a bourbon you really like

Catherine Prizer

12/25/2024 04:24:01 PM

Sooo delicious! Best served warm with vanilla ice cream.

Elaine Carpenter

12/24/2024 04:10:09 PM

This is probably my 7th year making this dessert! For me, it's become a holiday staple.

Rebekah Meyer

12/19/2024 09:30:04 PM

Best pie you will ever eat. I was told to bring this pie from now on or don’t bother showing up. ;)

Cynthia Turner

12/18/2024 01:22:40 AM

I’m officially keeping this recipe forever.

DaringCod1880

12/15/2024 03:08:36 PM

Tasted Delicious.For Time purposes; I decided to use a frozen pie crust.Changes I added small quantity of walnuts to the majority being pecans .3 eggs instead of four due to be using the Karo syrup bottle as my main recipe but because I decided to add bourbon and chocolate chips, I needed another recipe to refer back to. 1/2 cup Brown Sugar (regular or organic, I used organic this time) 1/2 White Sugar 1/4 tsp Salt 1 cup of Karo Dark Corn Syrup 3 Eggs 2 Tablespoons of Butter, melted 1 teaspoon of any Vanilla Extract 6 to 8 ounces of Pecans/Walnuts (I used a few ounces more) 6 ounces of Chocolate Chips (any brand you choose, I've tasted other versions of chocolate chips but I chose Nestle 53 percent cocoa) 2 ounces of any Bourbon you choose( I soaked mine for a while too(30 minutes estimated), maybe used a little more

Kim

12/13/2024 07:41:24 PM

This pie was soooo good, it was not even fair!! My changes were to use 2/3 cup brown sugar (instead of white), 2/3 cup dark corn syrup (instead of light), and to up the salt and bourbon amounts. I didn't really taste the bourbon much; but the pie was still delicious, regardless. The chocolate is probably the most predominant flavor. I also needed to bake my pie for 75 minutes for it to be done. I would probably up my oven temp to 350 next time just to help it bake a little quicker. Other than that, it was enjoyed by everyone who tried it! Thank you for sharing your recipe!

fruitdog

12/07/2024 03:41:24 AM

I really liked this pie, as did everyone else that evening. The comments about the bourbon being too much, I just didn't get that. The chocolate maybe could have been lessened, but other than that, it was a fine pie. A bit gooey, but went great with ice cream! Will do again for sure!

Allison Just

12/02/2024 06:11:29 PM

This was SO good! Next time I would reduce the chocolate chips a little to like 4 oz. I would double the pecan halves. It took longer to cook than posted so I would keep that in mind as well.

Cook Time: 25 minutes