A classic pie with a twist, this bourbon chocolate pecan pie has it all: crunchy pecans and dark chocolate chunks wrapped in a buttery caramel filling with a kick of smoky bourbon whiskey. It’s a Southern favorite!
If you love this recipe, be sure to check out my Kahlua pecan pie spiked with coffee liqueur. You might also like this classic chocolate pie and Turtle pie.
Decadent Chocolate Pecan Pie with Bourbon
This bourbon chocolate pecan pie is something special! A twist on classic pecan pie, this recipe is extra decadent, with melty dark chocolate chunks and a splash of Kentucky bourbon to bring out the caramel flavors. It’s baked inside a flaky, all-butter pie crust that I make from scratch, but you can just as easily use your favorite store-bought crust to save time. Whether I make it for a potluck, as a holiday dessert, or just for the family, everyone goes in for seconds!
Why I Love This Chocolate Pecan Pie Recipe
- It’s easy to make. This bourbon chocolate pecan pie is surprisingly simple, and it’s ready to bake in just a few minutes. The longest step is chilling the pie afterward!
- Rich chocolatey flavors. I love that the dark chocolate melts into the filling, balancing the sweetness and caramel flavors perfectly. Bourbon adds just the right hint of smoky, vanilla undertones. It’s truly delicious! I’ve never had a pie quite like it, in the best way.
- Make-ahead. If you prepare your pie crust in advance, this bourbon chocolate pecan pie is a great last-minute dessert. This pie also stores and freezes well, so you can make it ahead and simply thaw it out when it comes time to serve.
Ingredient Notes
These are my notes on the important ingredients in this easy chocolate bourbon pecan pie. Scroll down to the recipe card for a printable list with the full measurements.
- Pie Crust – I use my homemade pie crust. If you’re pressed for time, a store-bought refrigerated crust works perfectly.
- Brown Sugar – Light or regular brown sugar, packed. Granulated sugar works in a pinch.
- Dark Corn Syrup – You can substitute light corn syrup for dark, however I find that the filling doesn’t have as much depth of flavor.
- Bourbon – Fun fact: another name for a chocolate pecan pie is Kentucky Derby pie (see my chocolate walnut pie, too). Choose your favorite brand of Kentucky bourbon whiskey. If you don’t have bourbon, however, you can use another type of whiskey (or leave it out altogether for an alcohol-free dessert).
- Pecans – Coarsely chopped so that some larger pieces are left intact.
- Dark Chocolate Chunks – You can use chocolate chips or roughly chopped chocolate bars if you don’t have the chunks.
Does Alcohol Cook Out of Pecan Pie?
Yes. Most if not all of the alcohol in the bourbon evaporates from the pie while it bakes. It leaves behind a hint of caramel, vanilla-like notes without any of the alcohol flavor.
How to Make Bourbon Chocolate Pecan Pie
Here’s an overview of the steps to make this easy bourbon chocolate pecan pie from scratch. You’ll find the printable recipe in the recipe card.
- Prepare the pie crust. First, roll out your prepared flaky crust into a 9” pie plate and place it into the fridge.
- Make the pie filling. Meanwhile, whisk the melted butter with brown sugar, then mix in the remaining wet ingredients.
- Add the dry ingredients. Afterward, mix in the flour followed by the chopped pecans and chocolate chunks.
Julianne’s Tip For Pecans
Finer-cut pecans change the texture of the filling. Instead you’ll want a mix are larger and smaller pieces. I like to buy pecan halves and crush them up with a rolling pin, leaving some larger pieces in the mix. You can do the same with whole pecans and chop them yourself.
- Bake. Add the filling to the chilled pie crust and then bake the pie on a baking sheet. Start at 400ºF for 10 minutes before lowering the oven temperature to 350ºF. Bake for another 45-50 minutes, until the filling is just set with a slight wiggle. You may need to use a pie shield if the crust is browning too quickly.
- Chill. Leave the bourbon chocolate pecan pie to cool on a rack for 2 hours, and then move it to the fridge. Chill the pie for another 2 hours before serving.
How Can I Tell When the Pie Is Done?
This chocolate pecan pie is finished baking when it still has a slight jiggle in the center and the top of the pie is a crisp, golden brown. If the pie is completely set and doesn’t move at all when it comes out of the oven, chances are it’s overbaked.
Recipe Notes
- Keep the crust from browning. If needed, cover the crust with a pie shield or aluminum foil. It prevents the edges from over-browning while the rest of the pie continues to bake.
- Try not to overbake. As mentioned in the How To section earlier, pecan pie should still have a little jiggle when it comes out of the oven. Overbaked pecan pie will be hard and dry, so check the pie as it nears the end of the baking time.
- Don’t underbake the pie, either! On the other hand, pecan pie that’s underbaked will be runny, and the filling won’t set even after hours in the fridge. If your pie filling looks a bit loose, it likely needs a little more time in the oven.
- Make it gluten-free. If needed, you can make this pie with a gluten-free pie crust and replace the flour in the filling with cornstarch. Note that cornstarch has double the thickening power as all-purpose flour, so you’ll only need 1 tablespoon of cornstarch for every 2 tablespoons of flour.
Serving Suggestions
My favorite way to serve slices of pecan pie is topped with a big dollop of whipped cream, next to a cozy cup of coffee or tea after dinner. You can also serve it with a scoop of vanilla ice cream, or another flavor, like peach maple walnut ice cream or apple ice cream. This pumpkin ice cream is also perfect for the fall!
How to Store
- Refrigerate. Store this bourbon pecan pie covered in the fridge for up to 5 days.
- Freeze. Before freezing, wrap the pie in plastic and then foil, either whole or in slices. Freeze the pecan pie for up to 3 months and thaw it in the fridge. I recommend bringing it back to room temperature for serving (I usually take the pie out about 1 hour ahead of time).
More Classic Pie Recipes
Bourbon Chocolate Pecan Pie
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Pies
- Method: Oven
- Cuisine: American
Description
This bourbon chocolate pecan pie is a decadent twist on a classic! It’s an easy dessert, with crunchy pecans and gooey chocolate wrapped in a bourbon-spiked caramel filling.
Ingredients
- 1 recipe of my easy pie crust
- 4 tablespoons (56g) Salted butter, melted
- ¾ cup (168g) Light brown sugar, packed
- ¾ cup (177ml) Dark corn syrup
- 3 large eggs, room temperature
- ½ teaspoon Salt
- 1 teaspoon (5ml) Pure vanilla extract
- 2 tablespoons (10ml) Bourbon
- 2 tablespoons (14g) All-purpose flour
- 1 ½ cups roughly chopped pecans, leaving some large pieces
- ¾ cup Dark chocolate chunks
Instructions
- Preheat the oven to 400℉. Roll out the dough into an 11-12” circle. Gently place it into a standard depth 9” pie plate. Trim the excess edges and crimp. Place in the refrigerator while preparing the filling.
- In a large bowl whisk together the melted butter and brown sugar until well combined. Whisk in the corn syrup, eggs, salt, vanilla extract, and bourbon until well combined, then in the flour. Finally, stir in the pecans and chocolate chunks.
- Pour the filling into the prepared crust. Place the pie on a baking sheet and bake at 400℉ for 10 minutes. Reduce temperature to 350℉ and bake for another 45-50 minutes, until the pie jiggles just slightly in the center of the pie and the top is golden brown. If the crust starts to become too brown in the oven, you can use a pie shield or aluminum foil to cover just the crust while the pie continues to bake.
- Chill on a wire rack for 2 hours, then refrigerate for another 2 hours. Slice and serve with whipped cream if desired.
Notes
- To store: Store leftover bourbon chocolate pecan pie covered in the fridge for up to 5 days.
- Freeze: Freeze this pie for up to 3 months. After the pie has cooled completely, wrap the whole pie or individual slices tightly in plastic wrap followed by aluminum foil. Thaw the pie in the fridge overnight and let it sit at room temperature for 1 hour before serving.
- Substitute chocolate chunks with chocolate chips or roughly chopped chocolate bars if needed.
- You can use light corn syrup in place of dark corn syrup. The flavor will have less depth and the color of the filling may be a bit lighter.
Hi Carla, you can use any Walkers shortbread cookie you can find!
I’d never made pecan pie until last week too! No idea why that was but I think we both need to make up for lost time with these bars!
I’m a huge pecan pie fan, so I’ll take it in any form, especially these bars!
I think I like pecan pie bars more than pecan pie – better and bigger CRUST! Especially when it’s shortbread!