If you’re craving a dessert that’s rich, gooey, and unforgettable, this Chocolate Bourbon Pecan Pie is the one. It’s a decadent twist on the Southern classic, blending toasted pecans, silky chocolate, and a splash of bourbon for just the right kick. And with a flaky, buttery homemade pie crust holding it all together, this indulgent treat is truly over the top — perfect for holidays or any special occasion.
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🍫 The Ingredients
This pie is made with simple, classic pantry staples that come together to create a rich, buttery filling with just the right balance of sweetness, warmth, and nutty, chocolatey goodness. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes, Substitutions & Variations
- Pie Crust: A homemade crust gives the best flaky, buttery texture, but a quality store‑bought crust works in a pinch. For extra flavor, try adding a pinch of cinnamon or brown sugar to the dough.
- Corn Syrup: Light corn syrup yields a milder sweetness, while dark corn syrup adds a deeper, caramel-like flavor. You can also substitute with maple syrup or golden syrup for a different twist.
- Sugar: Granulated sugar keeps the filling smooth, but you can replace part of it with brown sugar for a richer, molasses note.
- Eggs: Use large eggs at room temperature for the best texture and even baking.
- Butter: Unsalted butter lets you control the salt level, but salted butter can be used—just reduce the added salt slightly.
- Bourbon: Adds depth and warmth; swap with dark rum, whiskey, or omit entirely for a non-alcoholic version (add a splash of extra vanilla instead).
- Vanilla Extract: Enhances the overall flavor; for a gourmet touch, use vanilla bean paste.
- Salt: A small pinch balances the sweetness—don’t skip it!
- Pecans: Toasting them first intensifies their flavor and crunch. Walnuts or hazelnuts can be used for variation.
- Chocolate: Semi-sweet chocolate creates the perfect balance, but milk chocolate makes it sweeter, and darker chocolate adds a bolder, less sweet flavor.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips for Success
- Toast the pecans: A quick toast in the oven or skillet brings out their rich, buttery flavor and adds irresistible crunch.
- Don’t overmix the filling: Stir just until combined — overmixing can introduce air bubbles and affect the pie’s texture.
- Use room‑temperature ingredients: Eggs and butter blend more smoothly, giving you a silky, even filling.
- Watch the bake time closely: The center should be just set with a slight jiggle — it will continue to firm up as it cools.
- Cool completely before slicing: This allows the filling to set perfectly and makes for clean, beautiful slices.
- Add a finishing touch: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra‑indulgent dessert.
- Make ahead: This pie tastes even better the next day — store it covered at room temperature or refrigerate for up to 3 days.
👩🏼🍳 How to Make the Best Chocolate Bourbon Pecan Pie
- Step 1: Fit the pie dough into a 9-inch pie dish and use your fingers to flute and crimp the edges (if desired).
- Step 2: Toast the pecans until fragrant, about 10 to 15 minutes.
- Step 3: In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth.
- Step 4: Place the chocolate over the pie dough and sprinkle the toasted pecans over the chocolate.
- Step 5: Pour the filling evenly over the pecans and chocolate.
- Step 6: Bake until slightly jiggly and then let cool on a rack until completely cooled.
🍽️ How to Serve
- Let it cool completely: Allow the pie to cool to room temperature before slicing so the filling sets perfectly and each piece holds its shape.
- Serve at room temperature or slightly warmed: You can gently warm slices in the microwave for 10–15 seconds to bring out that gooey, chocolatey texture.
- Top with homemade whipped cream:
- In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until soft peaks form.
- Spoon or pipe over each slice for a light, creamy contrast to the rich filling.
- Add a finishing flourish: Sprinkle a few chopped toasted pecans or chocolate shavings over the whipped cream for extra texture and presentation.
- Pair it perfectly: This pie goes beautifully with a cup of coffee, a glass of milk, or even a small pour of bourbon for the adults.
- For special occasions: Serve it as the grand finale to a holiday meal or dinner party — it’s guaranteed to impress!
🙋🏽♂️ Frequently Asked Questions
Yes! Simply leave out the bourbon and add an extra splash of vanilla extract for flavor. The pie will still be rich, gooey, and delicious.
Semi-sweet chocolate strikes the perfect balance of sweetness and depth, but you can use milk chocolate for a sweeter result or dark chocolate for a bolder, less sweet flavor.
Absolutely. While a homemade crust gives the best texture and flavor, a good-quality store-bought crust works just fine and saves time.
You can make it up to one day ahead. It actually tastes even better the next day once the flavors have melded together.
Cover the pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days, or refrigerate for up to 4 days.
Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools.
It may have been underbaked. Make sure the center is almost set before removing from the oven, and allow it to cool completely before slicing.
🥧 Other Classic Holiday Pies
Ready to make a pie that everyone will want seconds of? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chocolate Bourbon Pecan Pie
Video
Equipment
- 1 9-inch pie dish
Ingredients
- 1 9-inch pie dough
- 1½ cups pecan halves
- 1 cup corn syrup light, dark, or combination
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup unsalted butter melted and slightly cooled
- 3 tablespoon bourbon
- 1 teaspoon vanilla extract
- ½ teaspoon Kosher salt
- ¾ cup chocolate chips semi-sweet, dark chocolate, or milk chocolate
Instructions
- Preheat oven to 350°F.
- Fit the pie dough into a 9-inch pie dish, crimp or flute the edges, and refrigerate while you make the filling.1 9-inch pie dough
- Spread the pecans on a baking sheet and toast for 6 to 10 minutes, until fragrant.1½ cups pecan halves
- In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth.1 cup corn syrup, 1 cup granulated sugar, 3 large eggs, ¼ cup unsalted butter, 3 tablespoon bourbon, 1 teaspoon vanilla extract, ½ teaspoon Kosher salt
- Sprinkle the chocolate chips (or chopped chocolate bar) over the bottom of the pie dough. Add the toasted pecans, then pour the filling evenly over the top.¾ cup chocolate chips
- Bake for 55 to 60 minutes, or until the center is just (but still a little jiggly), and slightly puffed. If the pecans brown too quickly, tent loosely with foil during the final 15 minutes of baking.
- Allow the pie to cool at room temperature for at least 2 hours. This allows the filling to set completely.
Notes
- Toasting the pecans before baking enhances their flavor and adds extra crunch.
- You can use either light or dark corn syrup — light gives a milder sweetness, while dark adds a deeper, caramel flavor.
- For a non‑alcoholic version, simply omit the bourbon and add an extra splash of vanilla extract.
- Homemade pie crust gives the best buttery texture, but a quality store‑bought crust works well, too.
- The pie is done when the edges are set and the center still has a slight jiggle — it will firm up as it cools.
- IMPORTANT: Let the pie cool completely before slicing for clean, even pieces.
- Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This pie tastes even better the next day as the flavors meld together!
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