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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!

Side shot of a slice of the best old-fashioned chocolate pecan pie recipe.
Table of Contents
  1. Why You’ll Love this Chocolate Bourbon Pecan Pie
  2. Ingredients for a Southern Chocolate Pecan Pie
  3. How to Make Chocolate Pecan Pie
  4. How to Know When Chocolate Pecan Pie is Done
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Easy Chocolate Pecan Pie Recipe Variations
  8. Tips for the Best Chocolate Bourbon Pecan Pie Recipe
  9. 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 my mom’s easy apple pie, this rich chocolate pudding pie, or a perfect pumpkin chiffon pie, too! They would all be wonderful on your holiday table.

Overhead shot of bourbon chocolate pecan pie on a wooden 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!
Close up side shot of a slice of dark chocolate pecan pie on a plate with a fork.

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!

Unbaked pie crust in a white dish.

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.
Process shot showing how to make a chocolate pecan pie.

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!
Overhead shot of a baked chocolate pecan pie in a white pie dish on a wooden table.

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.

Overhead shot of a slice of the best chocolate pecan pie recipe on a vintage plate.

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.

Slice of chocolate pecan pie with a scoop of vanilla ice cream.

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.
Horizontal shot of a slice of chocolate pecan pie on a wooden table.

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!
Square side shot of southern chocolate pecan pie on a vintage plate.

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.
Side shot of pecan chocolate pie on a plate with a scoop of vanilla ice cream.
Square side shot of southern chocolate pecan pie on a vintage plate.

Kentucky Bourbon Chocolate Pecan Pie

Prep: 10 minutes
Cook: 55 minutes
Cooling Time 4 hours
Total: 5 hours 5 minutes
Servings 8 slices
Calories 706 kcal
For a classic Southern dessert, it doesn't get much better than a chocolate bourbon pecan pie!

Ingredients
  

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.
    Unbaked pie crust in a white dish.
  • 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.
    Process shot showing how to make a chocolate pecan pie.
  • 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.
    Overhead shot of a baked chocolate pecan pie in a white pie dish on a wooden table.
  • Place the pie on a wire rack to cool completely before slicing.
    Side shot of pecan chocolate pie on a plate with a scoop of vanilla ice cream.

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.

Nutrition

Serving: 1sliceCalories: 706kcalCarbohydrates: 85gProtein: 7gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 125mgSodium: 323mgPotassium: 281mgFiber: 4gSugar: 68gVitamin A: 509IUVitamin C: 0.1mgCalcium: 74mgIron: 3mg
Keyword: chocolate bourbon pecan pie, chocolate pecan pie, chocolate pecan pie recipe, easy chocolate pecan pie, old fashioned chocolate pecan pie recipe, southern chocolate pecan pie
Course: Dessert
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Marion McClung says:

    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.

    1. Blair Lonergan says:

      Yes, it would be perfect!!