For an easy dessert that will wow your guests, whip up a classic bourbon chocolate pecan pie. The old-fashioned Southern treat is rich, chocolatey, buttery, crunchy — and ready for the oven in about 10 minutes!
Table of Contents
- Why You’ll Love this Chocolate Bourbon Pecan Pie
- Ingredients for a Southern Chocolate Pecan Pie
- How to Make Chocolate Pecan Pie
- How to Know When Chocolate Pecan Pie is Done
- Serving Suggestions
- Preparation and Storage Tips
- Easy Chocolate Pecan Pie Recipe Variations
- Tips for the Best Chocolate Bourbon Pecan Pie Recipe
- Kentucky Bourbon Chocolate Pecan Pie Recipe
An easy chocolate pecan pie that’s spiked with a hint of bourbon is the most decadent, festive dessert for Thanksgiving, Christmas, Kentucky Derby parties, and just about any other special occasion. If you love pies as much as we do, be sure to try these pecan pie bars, my mom’s easy apple pie, this rich chocolate pudding pie, a peanut butter pie, or a perfect pumpkin chiffon pie, too! They would all be wonderful on your holiday table.
Why You’ll Love this Chocolate Bourbon Pecan Pie
- It’s one of the easiest pies to make, since it starts with a store-bought pie crust that you don’t even have to bake in advance. Of course, you can whip up your favorite homemade crust if that’s your preference, but it’s certainly not necessary.
- Simply stir together the filling. In about 10 minutes, your pie will be ready for the oven. You don’t have to spend time peeling, chopping, or cooking fruit. This pie is so darn fast!
- It’s a convenient make-ahead dessert. Especially around the busy holidays, life is easier when you rely on no-fail desserts that can be prepared in advance. This pie is a great solution to eliminate the last-minute stress of a big holiday meal.
- There’s no special equipment required. You don’t need a stand mixer or any other fancy baking gear. Just a big bowl and a whisk or wooden spoon will do the job!
- It hits every texture and flavor craving! It’s sweet, salty, and crunchy, so every bite is incredibly satisfying — especially when it’s garnished with a cool, creamy scoop of vanilla ice cream or a dollop of whipped cream!
The Taste
If you’ve never tasted this old-fashioned dessert, then you’re in for a real treat! It’s unclear exactly when or where the classic pecan pie originated; however, pecans are native to the Southern United States, and the pie has been closely associated with the culture of the South since the 1940s and 50s.
Chocolate bourbon pecan pie filling is made with eggs, corn syrup, brown sugar, butter, pecans, and semisweet chocolate chips, so the pie is sweet and gooey, studded with nuts, and has a rich, caramel flavor. By adding a touch of bourbon, you get the rich notes of the alcohol’s vanilla, oak, and caramel that pair so nicely with the rest of the pie.
The filling is baked in a traditional pastry pie crust, which provides a nice contrast to the sweet insides. The booze is noticeable, but not overpowering (even my kids like it). You won’t get drunk off of a slice of this pie, but you’ll definitely know that the bourbon’s in there!
Ingredients for a Southern Chocolate Pecan Pie
This is just a quick overview of the ingredients that you’ll need for an old-fashioned chocolate pecan pie recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Single unbaked pie crust: I use a Pillsbury refrigerated store-bought pie crust for ease, but you can use your favorite homemade pie dough recipe if you prefer.
- Eggs: give the pie structure and help the filling set.
- Light corn syrup and light brown sugar: the sweeteners that create the pie’s classic gooey, caramel filling.
- All-purpose flour: just a little bit of flour helps to thicken the filling and counteract the extra liquid from the bourbon.
- Salted butter: we like salted butter because that extra salt is a nice balance to the sweet filling. If using unsalted butter, you’ll need to increase the salt by an extra ¼ teaspoon.
- Bourbon: pick a high-quality Kentucky bourbon for the best flavor!
- Vanilla extract: adds warm flavor. For a really special treat, use our 2-ingredient homemade bourbon vanilla extract.
- Salt: to balance the sweetness and enhance the other ingredients.
- Semi sweet chocolate chips: these add rich chocolate flavor without too much extra sweetness. Feel free to sub with dark chocolate chips or milk chocolate chips if that’s your preference.
- Pecans: coarsely chopped nuts add a nice buttery crunch to the filling.
How to Make Chocolate Pecan Pie
This dessert is as easy as pie! I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Unroll the pie crust and place it in a deep-dish pie plate.
- Whisk together the filling.
- Pour the pecan mixture into the unbaked pie shell.
- Bake, cool, slice, and serve!
How to Know When Chocolate Pecan Pie is Done
The pie might jiggle a little bit in the center when you remove it from the oven, but it should have structure and not wiggle too much. You can test to see if the pie is baked all of the way through by inserting a knife into the center. If the knife comes out clean (or with some melted chocolate on it), the pie is done.
The pie will continue to thicken, set, and firm up as it cools. Do not slice into it until it’s completely cool.
Serving Suggestions
Chocolate pecan pie is best served at room temperature or even chilled, straight from the fridge. If the pie is too warm, the filling will just come oozing out rather than setting up nicely. It’s delicious on its own, but it also feels decadent when served with vanilla ice cream or fresh whipped cream. Pair a slice with a mug of homemade hot chocolate, too!
Preparation and Storage Tips
- Make Ahead: Once the pie is completely cool, it can be covered and left out at room temperature for 1-2 days. The pie does not need to be refrigerated.
- Storage: If you’d like the pie to keep longer than a day or two, or if it seems too soft and warm on the counter, cover it tightly with plastic wrap or store in an airtight container in the refrigerator for up to 1 week.
- How to Freeze: Chocolate bourbon pecan pie is one of those great desserts that freezes beautifully. Just allow the baked pie to cool completely, wrap tightly, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Easy Chocolate Pecan Pie Recipe Variations
- If using unsalted butter instead of salted butter, increase the salt in your filling to a total of ½ teaspoon.
- Instead of semi-sweet chocolate chips, try dark chocolate chips or milk chocolate chips.
- Use a homemade pie crust instead of the store-bought pastry.
- This recipe calls for light corn syrup. You can substitute with dark corn syrup if you prefer an even stronger, more robust toasty flavor. I recommend Karo brand corn syrup, which has a nice touch of vanilla.
- I use light brown sugar in this pie filling, but you can substitute with dark brown sugar for a stronger molasses flavor.
- Don’t omit the corn syrup. I know that some modern bakers are looking for unrefined substitutes for corn syrup; however, the corn syrup is the glue that holds the pecan pie filling together. It’s thicker than other sweeteners like maple syrup, and it offers the old-fashioned flavor that you expect in a Southern pecan pie recipe. Are there other options out there? Of course…but they won’t taste quite the same!
Tips for the Best Chocolate Bourbon Pecan Pie Recipe
- Use a deep-dish pie plate (at least 9 inches in diameter and 2 inches deep). A standard pie plate is too shallow to accommodate all of the filling.
- I prefer Pillsbury’s refrigerated pie crust, which is sold in a box of two. You only need one crust for this recipe, so stash the extra in your freezer for another day. You do not need to “blind bake” or “pre-bake” the crust.
- If you’re using a Pillsbury refrigerated pie crust, follow the instructions on the box. Let the crust come to room temperature before unrolling (or else the crust will tear). Leave the crust in its wrapper on the counter for 15 minutes, or microwave on defrost for 10-20 seconds.
- Pick a high-quality Kentucky bourbon for the best flavor! I used Woodford Reserve here, but this is also a great list of the top rated Kentucky bourbon brands.
- Bake the pie on the middle rack (or in the lower third of the oven) — not on the top rack. This allows the crust to become crisp and flaky (not soft and soggy), so that you can avoid the extra step of pre-baking the crust.
- Shield the crust or the top of the pie after the first 20-30 minutes if they’re getting too dark before the filling is done. I love this silicone pie crust shield, but aluminum foil also works well.
- If you’re worried that the filling might bubble over a bit, don’t pour all of the filling into the crust, and set the pie plate on a rimmed baking sheet to catch drips when it goes into the oven.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Kentucky Bourbon Chocolate Pecan Pie
Equipment
Ingredients
- 1 unbaked 9-inch pie crust (I use Pillsbury refrigerated pie crust)
- 4 large eggs, lightly beaten
- 1 cup light corn syrup
- 1 cup light brown sugar
- 1 tablespoon all-purpose flour, sifted
- ½ cup (1 stick) salted butter, melted and slightly cooled
- ¼ cup bourbon
- 1 teaspoon vanilla extract (use homemade 2-ingredient bourbon vanilla extract for the best flavor!)
- ¼ teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup (4 ounces) coarsely chopped pecans
- Optional, for serving: vanilla ice cream or whipped cream
Instructions
- Preheat oven to 350°F. Place the pie crust in a 9-inch deep-dish pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10 minutes while you prepare the filling.
- In a large bowl, whisk together eggs, corn syrup, brown sugar, flour, melted butter, bourbon, vanilla extract, and salt. Whisk until smooth. Add the chocolate chips and pecans; stir to combine. Pour into the chilled pastry shell.
- On the middle rack (or in the lower third of the oven), bake until a knife inserted in the center comes out clean, about 50-60 minutes. Keep an eye on the crust as it’s baking. You may want to place a pie crust shield (or strips of aluminum foil) around the edges of the crust after the first 20 or 30 minutes to prevent the edges from browning too much. If the top of the pie is getting too dark before it’s fully set, you can loosely tent the whole pie with a piece of aluminum foil.
- Place the pie on a wire rack to cool completely before slicing.
Notes
- Use a deep-dish pie plate (at least 9 inches in diameter and 2 inches deep). A standard pie plate is too shallow to accommodate all of the filling.
- I prefer Pillsbury’s refrigerated pie crust, which is sold in a box of two. You only need one crust for this recipe, so stash the extra in your freezer for another day. You do not need to “blind bake” or “pre-bake” the crust.
- If you’re using a Pillsbury refrigerated pie crust, follow the instructions on the box. Let the crust come to room temperature before unrolling (or else the crust will tear). Leave the crust in its wrapper on the counter for 15 minutes, or microwave on defrost for 10-20 seconds.
- Pick a high-quality Kentucky bourbon for the best flavor! I used Woodford Reserve here, but this is also a great list of the top rated Kentucky bourbon brands.
- Bake the pie on the middle rack (or in the lower third of the oven) — not on the top rack. This allows the crust to become crisp and flaky (not soft and soggy), so that you can avoid the extra step of pre-baking the crust.
- Shield the crust or the top of the pie after the first 20-30 minutes if they’re getting too dark before the filling is done. I love this silicone pie crust shield, but aluminum foil also works well.
- If you’re worried that the filling might bubble over a bit, don’t pour all of the filling into the crust, and set the pie plate on a rimmed baking sheet to catch drips when it goes into the oven.
Ooh. Yum. I need to get me some bourbon!! What a great thanksgiving dessert. My birthday is the 25th, maybe I should make it for my birthday.
Yes, it would be perfect!!
I made two for a Thanksgiving potluck. A doubled recipe works beautifully.
They were such a huge hit, that Everybody asked me for the recipe and demanded that I never come to a potluck without them! The only thing I changed was I toasted the pecans and I used Marie Callender piecrust. Yes, there was a little too much filling.
As I sit here one just came out of the oven for a Christmas potluck And I plan on making six more in the coming weeks.
That’s so amazing, Shelly. You totally made my day. What an honor to know that they’re being enjoyed by so many of your friends. Thank you for taking the time to leave a note!