Chocolate Bourbon Pecan Pie

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1

Cooling time: 2

Total Time: 3 15

Servings:

Calories: 508kcal

Author: Kris Longwell

This Chocolate Bourbon Pecan Pie is a rich, gooey twist on a Southern classic! Toasted pecans, smooth chocolate, and a splash of bourbon come together in a buttery homemade crust for a dessert that’s pure indulgence — perfect for holidays or any special occasion.

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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.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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!

Nutrition