Chocolate Pecan Pie with Bourbon Recipe

If you have a soft spot for rich, nutty, and slightly boozy desserts, then you’re going to absolutely adore this Chocolate Pecan Pie with Bourbon Recipe. It’s one of those pies that feels like a warm hug, with the deep caramel-sweetness of pecans, the cozy hint of bourbon, and the surprise of melty chocolate in every bite. I stumbled on this recipe a few years ago and it instantly became a family favorite—seriously, my people go crazy for this pie every holiday season. Stick with me, and I’ll guide you through it so you end up with a show-stopping dessert everyone will rave about!

this Recipe

Ingredients You’ll Need

This recipe is all about classic, accessible ingredients that work in harmony. The pecans deliver crunch, bourbon adds warmth, and the chocolate chips bring a luscious twist—each one essential for the pie’s signature flavor.

• All-purpose flour: The base for the flaky pie crust that holds everything together perfectly.
• Sugar: Just a bit in the crust for subtle sweetness and browning.
• Kosher salt: Essential for balancing sweetness and enhancing flavors.
• Cold unsalted butter: Key to a tender, flaky crust—don’t skip chilling it!
• Ice water: Helps bring the dough together without melting the butter.
• Pecans: Toasted to boost their nutty aroma and flavor.
• Eggs: Set the pie’s gooey filling and give structure.
• Dark brown sugar: For that luscious caramel undertone.
• Light corn syrup: Keeps the filling smooth and shiny.
• Vanilla extract: Adds depth and warmth to the filling.
• Melted unsalted butter: Adds richness without overpowering.
• Bourbon: The star ingredient that gives this pie its signature kick and complexity.
• Semisweet or bittersweet chocolate chips: Melty pockets of richness you’ll swoon over.

Variations

I love playing around with this pie—it’s forgiving enough to handle personal tweaks. Whether you want it extra chocolaty or a little boozier, there’s room to make it your own.

• Chocolate Type Variation: I sometimes swap semisweet for bittersweet or even milk chocolate chips depending on who I’m serving; bittersweet adds the perfect bittersweet balance.
• Nuts Variation: Occasionally, I mix pecans with toasted walnuts or almonds for a different crunch and flavor profile.
• Bourbon Intensity: For those who prefer a milder taste, cutting the bourbon down to 1 tablespoon still provides great flavor.
• Crust Swap: If you’re short on time, a pre-made pie crust works in a pinch—I’ve done it many times with solid results.

How to Make Chocolate Pecan Pie with Bourbon Recipe

Step 1: Craft the Perfect Crust

Start by pulsing the flour, sugar, and salt in your food processor. Adding cold butter chunks and pulsing until the texture looks like coarse meal is the secret to a flaky crust—I’ve found that keeping the butter cold is key to preventing a doughy mess. Transfer the mixture to a bowl and slowly stir in your ice water—add just enough so the dough holds together when pressed. Knead it lightly on a floured surface, shape it into a disk, and pop it into the fridge for at least 30 minutes. This chill time makes rolling out easier and the crust flakier.

Step 2: Toast the Pecans and Prep the Filling

While your dough chills, preheat the oven to 375°F and toast your pecans on a baking sheet until fragrant—about 8 minutes. This step boosts their flavor and crunch, which I never skip. Coarsely chop the nuts once cooled. In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt. The mixture will look glossy and smooth—that’s your cue that the filling is just right. Stir in the chopped pecans and chocolate chips gently but thoroughly.

Step 3: Assemble and Bake

Roll out your chilled dough on a floured surface into about a 12-inch circle. Fit it into a 9-inch pie plate, trim the overhang to about 1/2 inch, then fold and crimp the edges to your liking—this step can be as fancy or as simple as you want. Pour in the filling, spreading it evenly. Bake the pie on the bottom rack in your oven for roughly 55 minutes. Here’s a trick I discovered: if you notice the crust edges browning too quickly, tent the pie loosely with foil halfway through to prevent burning while the filling sets. To test doneness, gently jiggle the center—it should be almost set, with just a little wobble.

Step 4: Let It Cool and Serve

This part is crucial—let the pie cool completely for at least an hour. It’s tempting to dig in early, but the filling needs time to firm up to that irresistible gooey yet sliceable texture. Trust me, it’s worth the wait!

How to Serve Chocolate Pecan Pie with Bourbon Recipe

Garnishes

I often serve this pie with a dollop of freshly whipped cream spiked with just a hint of bourbon to echo the flavors. A little sprinkle of flaky sea salt on top before serving adds an unexpected pop that complements the sweet filling beautifully. Sometimes, I add toasted pecan halves on top for a rustic, elegant finish that looks stunning on a pie plate.

Side Dishes

To make it a full dessert spread, I like pairing the pie with a scoop of vanilla bean ice cream or a simple scoop of cinnamon-spiced whipped cream. Because the pie is so rich, light fruity sides like a crisp apple salad or citrus compote can balance things out nicely if you want something fresh on the side.

Creative Ways to Present

For holiday dinners, I sometimes bake the pie in mini tart pans for individual servings—perfect for a fancy touch or a party tray. Another fun idea is serving wedges on vintage dessert plates with a dusting of cocoa powder or a drizzle of caramel sauce. It’s those little touches that make a dessert feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the pie loosely with foil or plastic wrap and keep it in the fridge. It stays fresh for about 3-4 days. I’ve found leftovers actually taste better the next day because the flavors meld even more.

Freezing

This is a great candidate for freezing if you want to save some for later. Wrap slices tightly in plastic wrap and foil or place whole pie in a heavy-duty freezer bag. Freeze up to 2 months. I always thaw in the fridge overnight before eating.

Reheating

If you want warm slices, pop pieces into a 300°F oven for about 10 minutes or until warmed through. Microwaving works but can get soggy, so the oven’s definitely my preferred method to keep that flaky crust.

FAQs

Final Thoughts

This Chocolate Pecan Pie with Bourbon Recipe holds a special place in my heart because it brings together the best flavors of fall in one sweet, rich package. Every time I make it, I’m reminded how a few simple ingredients can become something truly extraordinary with a little care—and I hope you feel the same when you share it with your friends and family. It’s perfect for celebrations or anytime you want to treat yourself to a slice of comfort. So go ahead, give it a try, and get ready for some serious compliments!

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