Bourbon Chocolate Pecan Pie

Every Thanksgiving, Bourbon Chocolate Pecan Pie makes a grand entrance at our dinner table. While I was initially hesitant about the bourbon addition, it's now what everybody looks forward to the most—especially Donald, who's always had a soft spot for anything chocolate. The rich aroma of bourbon and chocolate fills our apartment, making it feel extra cozy during those chilly Manhattan evenings.

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
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Bourbon Chocolate Pecan Pie

It's a hit with the kids too, because, let's be honest—who doesn't love a chocolate surprise in their pecan pie? This delightful pie is perfect for a quick, impressive dessert that doesn't require endless hours in the kitchen, which works especially well for busy mid-week cravings too. Plus, if you're a fan of this recipe, you might enjoy checking out our Gluten-Free Lemon Crinkle Cookies.

Why you’ll love this recipe

You'll love this Bourbon Chocolate Pecan Pie for its ease and simplicity. It's a no-fuss recipe that delivers rich flavors without complicated steps. The marriage of chocolate and bourbon with the classic pecan is divine, and let's not forget how there's minimal cleanup involved. Say goodbye to spending ages scrubbing multiple bowls and utensils!

Ingredients

1 one 9-inch pie crust
4 large eggs
1 cup dark corn syrup
6 tablespoons butter, melted
½ cup granulated white sugar
¼ cup packed light brown sugar
3 tablespoons bourbon
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup semisweet chocolate chips, melted

Step-by-step instructions

Preheat your oven to 350 degrees F.
Place the pie crust into a lightly greased 9-inch pie pan.
In a medium bowl, whisk together the eggs, corn syrup, butter, sugars, bourbon, flour, and vanilla. Then stir in the pecans and melted chocolate.
Pour the filling into the pie crust and bake on the lowest oven rack for 1 hour or until set. Cover the pie loosely with foil after 20 minutes of baking to avoid the crust from browning too much.
Cool completely before serving.

Recipe tips & variations

For a non-alcoholic version, you can skip the bourbon and add an extra tablespoon of vanilla extract or a teaspoon of almond extract for a twist. You could also experiment by adding a handful of shredded coconut to the filling for a textural difference that our Sarah particularly enjoys.

Storage & reheating

Store any remaining pie in the refrigerator covered with plastic wrap or foil for up to three days. To reheat, simply warm slices in the oven at 350 degrees F for about 10 minutes, allowing the flavors to meld beautifully once more.

FAQs

Can I make Bourbon Chocolate Pecan Pie without alcohol?

Absolutely! Substitute the bourbon with extra vanilla extract or a teaspoon of almond extract for a delightful twist.

How do I keep the crust from over-browning while baking pecan pie?

Cover the edges of the pie with foil after the first 20 minutes in the oven to prevent over-browning.

Why is my Bourbon Chocolate Pecan Pie not setting in the center?

If it's not setting, it might need a little more time in the oven. Check in 5-minute increments after the hour of baking, and remember, it will fully set as it cools.

Can I prepare Bourbon Chocolate Pecan Pie ahead of time for the holidays?

Yes, you can make it a day ahead. Simply store it in the refrigerator and serve at room temperature for that perfectly gooey texture.

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