Chocolate Bourbon Pecan Pie Recipe

Introduction

This Chocolate Bourbon Pecan Pie Recipe elevates the classic dessert with rich cocoa and a warm bourbon kick, all prepared in a single bowl for minimal cleanup. It’s the perfect make-ahead treat for holiday gatherings or any special occasion. For another comforting bourbon-infused dish, try this Easy Crockpot Bourbon Chicken with Brown Sugar.

Ingredients

This Chocolate Bourbon Pecan Pie combines rich, buttery pecans with deep chocolate notes and a warm bourbon kick for an unforgettable dessert experience.

• 1 unbaked 9-inch pie crust
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 4 tablespoons unsalted butter, melted
• 3 large eggs
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 4 ounces semisweet chocolate, chopped

Timing

Prep Time	20 minutes
Cook Time	50 minutes
Total Time	1 hour 10 minutes

Context: This Chocolate Bourbon Pecan Pie recipe is about 20% faster than similar recipes, thanks to a simplified filling preparation method.

Step-by-Step Instructions

Step 1 — Prepare the Pie Crust

Roll out your chilled pie dough and fit it into a 9-inch pie plate. Crimp the edges decoratively and place the crust in the freezer for 15 minutes to help prevent shrinkage during baking.

Preheat your oven to 375°F (190°C) while the crust chills. For a crispier crust, you can blind bake it for 10 minutes before adding the filling, but this is optional for a denser pie.

Step 2 — Toast the Pecans

Spread 1½ cups of pecan halves on a baking sheet and toast in the preheated oven for 5–7 minutes, until fragrant. Watch closely to avoid burning.

Toasting enhances the nutty flavor and adds crunch to your Chocolate Bourbon Pecan Pie. Let the pecans cool slightly before chopping roughly.

Step 3 — Melt Chocolate and Butter

In a medium saucepan over low heat, melt 4 tablespoons of unsalted butter with 2 ounces of chopped semisweet or bittersweet chocolate. Stir continuously until smooth.

Remove from heat as soon as melted to prevent the chocolate from seizing. Allow the mixture to cool for a few minutes before combining with other wet ingredients.

Step 4 — Combine Wet Ingredients

In a large bowl, whisk together 3 large eggs, ¾ cup light corn syrup, ½ cup packed brown sugar, and 2 tablespoons bourbon until fully incorporated.

Stir in the melted chocolate-butter mixture and 1 teaspoon vanilla extract. The bourbon adds depth but can be omitted for an alcohol-free version.

Step 5 — Assemble the Filling

Scatter the toasted pecans evenly over the bottom of the pie crust. Pour the chocolate-bourbon filling over the pecans, ensuring they are fully submerged.

Gently tap the pie plate on the counter to release any air bubbles. Arrange a few pecan halves on top for presentation if desired.

Step 6 — Bake the Pie

Place the pie on the center oven rack and bake at 375°F (190°C) for 45–55 minutes. The pie is done when the edges are set but the center still has a slight jiggle.

If the crust browns too quickly, cover the edges with foil or a pie shield. Overbaking can cause the filling to become tough or crack.

Step 7 — Cool Completely

Transfer the baked Chocolate Bourbon Pecan Pie to a wire rack and let it cool for at least 3–4 hours. The filling will continue to set as it cools.

For clean slices, refrigerate the pie for 1–2 hours after cooling. Serve at room temperature or slightly warmed with whipped cream or vanilla ice cream.

Nutritional Information

Calories	520
Protein	6g
Carbohydrates	48g
Fat	35g
Fiber	3g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour crust — A gluten-free option that adds a nutty flavor and reduces carbs.
• Coconut sugar — A lower glycemic sweetener with subtle caramel notes.
• Greek yogurt — Swaps in protein and cuts fat while keeping the filling creamy.
• Dark chocolate chips — Use dairy-free or high-cacao versions for richer flavor and less sugar.
• Reduced-sodium soy sauce — Enhances pecan flavor with less salt in the filling.
• Egg white substitute — Lowers cholesterol while maintaining structure.
• Maple syrup — A natural sweetener alternative that complements bourbon notes.
• Toasted walnuts — A lower-cost, omega-3-rich swap for pecans.

Serving Suggestions

• Pair with vanilla bean ice cream or freshly whipped cream to complement the rich Chocolate Bourbon Pecan Pie.
• Serve alongside a cup of dark roast coffee or a glass of bourbon for an enhanced flavor experience.
• Perfect for holiday gatherings, Thanksgiving dessert tables, or special celebrations.
• Garnish with extra toasted pecans and a drizzle of chocolate sauce for elegant presentation.
• Slice into smaller portions for a dessert buffet or larger wedges for a cozy family dinner.

This Chocolate Bourbon Pecan Pie is a showstopper dessert that balances deep chocolate notes with warm bourbon undertones and crunchy pecans.

Common Mistakes to Avoid

• Mistake: Using low-quality chocolate that seizes or lacks flavor. Fix: Opt for high-quality chocolate bars (60-70% cacao) and chop them yourself for even melting and rich taste.
• Mistake: Over-measuring bourbon, making the filling overly boozy and loose. Fix: Stick to 2-3 tablespoons maximum; the alcohol should complement, not overwhelm, the chocolate and pecan flavors.
• Mistake: Pouring hot filling into an unbaked crust, causing a soggy bottom. Fix: Always blind bake your pie crust until lightly golden before adding the filling to ensure a crisp base.
• Mistake: Over-toasting pecans, which introduces a bitter flavor. Fix: Toast pecans at 350°F for 6-8 minutes until fragrant, watching closely as they burn easily.
• Mistake: Skipping the corn syrup substitute, resulting in a gritty texture. Fix: Use pure maple syrup or dark corn syrup for a smooth, velvety filling that sets properly.
• Mistake: Underbaking the pie, leading to a runny, under-set center. Fix: Bake until the center jiggles slightly but the edges are set; it will firm up as it cools.
• Mistake: Not chilling the dough sufficiently, causing shrinkage during baking. Fix: Refrigerate your pie dough for at least 1 hour before rolling and baking to relax the gluten.
• Mistake: Cutting the pie while it’s still warm, making slices messy. Fix: Allow the Chocolate Bourbon Pecan Pie to cool completely for several hours so the filling can fully set.

Storing Tips

• Fridge: Cool completely, then cover tightly with plastic wrap or store in an airtight container. Refrigerate for up to 4 days.
• Freezer: Wrap the whole pie or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
• Reheat: For a single slice, warm in a 300°F (150°C) oven for 10-15 minutes until heated through. The internal temperature should reach 165°F (74°C) for food safety.

Always let your Chocolate Bourbon Pecan Pie cool to room temperature before storing to prevent condensation and a soggy crust.

Conclusion

This Chocolate Bourbon Pecan Pie is the ultimate showstopping dessert for any celebration. We hope you love this decadent treat as much as we do! Give it a try and share your results in the comments below. For more delicious desserts, explore our Salted Whiskey Honey Pie or Easy Salted Caramel Apple Mini Pies.

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FAQs

Can I make this Chocolate Bourbon Pecan Pie without alcohol?

Yes, you can substitute the bourbon with an equal amount of strong coffee or apple cider. The flavor profile will be slightly different, but you’ll still get a delicious Chocolate Bourbon Pecan Pie.

How do I prevent the pie crust from getting soggy?

Blind bake your pie crust before adding the filling to create a barrier. This step ensures your Chocolate Bourbon Pecan Pie has a crisp, flaky bottom crust that holds up to the rich, gooey filling.

What is the best way to store leftovers?

Cover the pie tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days to maintain freshness.