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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Chocolate bourbon pecan pie with homemade whipped cream

Chocolate Bourbon Pecan Pie

Posted by: Ari Laing

The ultimate chocolate bourbon pecan pie to get you through the holiday season looking like a hero! Flaky pie crust, sweet, chewy pecan pie filling and chocolate chips. Top with fresh cinnamon whipped cream for the perfect light and sweet finish!

recipe +-

Posted by: Ari Laing
Chocolate bourbon pecan pie with homemade whipped cream
Print Recipe
5 from 5 votes

Chocolate Bourbon Pecan Pie

The ultimate chocolate bourbon pecan pie to get you through the holiday season looking like a hero! Cinnamon whipped cream not optional.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Pie
Cuisine: American
Keyword: chocolate bourbon pecan pie, chocolate chip bourbon pecan pie, chocolate pecan pie, homemade pecan pie
Servings: 8 servings
Calories: 736kcal
Author: Ari Laing


  • Food processor fitted with blade attachment
  • Pie dish


For the pie dough

  • 2 ¼ cups all-purpose flour
  • 2 tsp granulated sugar
  • ½ tsp Kosher salt
  • ½ cup (8 Tbsp) unsalted butter very cold, cut into cubes
  • 7 Tbsp vegetable shortening very cold, cut into cubes
  • 5 Tbsp ice water

For the filling

  • 3 large eggs room temperature
  • cup dark brown sugar
  • cup light corn syrup
  • 3 Tbsp bourbon
  • 2 Tbsp unsalted butter melted
  • 1 tsp pure vanilla extract
  • 1 tsp Kosher salt
  • 2 cups pecans chopped + plus a few extra whole pecans to decorate the top
  • ¾ cup semi-sweet mini chocolate chips

For cinnamon whipped cream

  • 1 cup heavy cream
  • 2 Tbsp confectioner's sugar
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon


  • Make the pie dough. Combine 2 ¼ cups flour, 2 tsp sugar, and ½ tsp Kosher salt in the bowl of a food processor fitted with blade attachment. Pulse to blend, then add 8 Tbsp (1 stick) cold butter and 7 Tbsp shortening. Pulse until small pea-sized pieces forms. Add 5 Tbsp ice water, then pulse until dough just begins to hold together.
  • Chill the pie dough. Transfer to a lightly floured surface, pat into a round disk, then wrap in plastic wrap. Place in refrigerator for 30 minutes.
  • Prepare the filling. Whisk together 3 large eggs, ⅔ cup brown sugar, ⅔ cup corn syrup, 3 Tbsp bourbon, 2 Tbsp melted butter, 1 tsp vanilla extract, and 1 tsp Kosher salt in a large mixing bowl. Add 2 cups chopped pecans and ¾ cup chocolate chips, then stir to combine. Set aside.
  • Roll out the pie dough. Preheat oven to 350 F. Roll dough out on a lightly floured surface into a 12” round. Carefully transfer dough to pie dish. Fold excess dough under the edges, then decoratively crimp with fingers or tines on a fork.
  • Add the chocolate bourbon filling. Pour filling into pie dough -- add a few whole peans right on top, if desired -- then transfer to a baking sheet. Bake for 55-60 minutes, or until edges are golden brown and the center of the pie is set. Let pie cool for at least an hour before slicing into it.
  • Make the cinnamon whipped cream. Pour 1 cup heavy cream into the bowl of a stand mixer fitted with whisk attachment. Whisk on medium-high speed until peaks start to form, about 3 minutes, then add 2 Tbsp confectioner’s sugar, 1 tsp vanilla extract, and1 tsp ground cinnamon. Continue whisking until cream is fully whipped and reached desired consistency. Serve immediately.


  • If desired, you can use a store-bought pie crust.
  • Fully baked bourbon pecan pie will keep for up to 4 days in a refrigerator.
  • To freeze: Allow pie to cool completely, then wrap in aluminum foil or plastic wrap. Place in a freezer-safe container. Freeze for up to 3 months.
  • To defrost: Allow pie to thaw fully at room temperature or place in a refrigerator to defrost overnight. Once thawed, you can heat the pie up in a preheated oven until warm throughout.


Serving: 1slice | Sodium: 184mg | Sugar: 34.3g | Fiber: 1.9g | Cholesterol: 128mg | Calories: 736kcal | Saturated Fat: 20.7g | Fat: 44.6g | Protein: 8.6g | Carbohydrates: 77g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!