Chocolate bourbon pecan pie! This is the ultimate pie for Thanksgiving, Christmas, or really any fall celebration. It’s got everything you love most about a classic pecan pie recipe — warm, gooey center, plenty sweet, and lots of nutty pecans! — with the added bonus of chocolate and bourbon!
The end result is juuuuust the right balance of sweetness, with lots of melty chocolate throughout. And of course nothing beats a homemade pie crust! It’s tender, flaky, buttery, and will take any homemade pie over the top.
Love chocolate desserts? Us too! Be sure to try one of these next: Chocolate Chess Pie, Flourless Chocolate Cake, Chocolate Cherry Dump Cake
Ingredients For Chocolate Bourbon Pecan Pie
- Eggs, room temperature
- Dark brown sugar
- Light corn syrup
- Unsalted butter, melted
- Pure vanilla extract
- Kosher salt
- Semi-sweet mini chocolate chips
We’re also making the pie dough from scratch (yes, totally use store-bought if that’s more your style!!) and cinnamon whipped cream.
How To Make A Flaky Pie Crust
We’ve got a whole post dedicated to mastering the art of homemade pie crust. Grab the following ingredients and check it out. There’s nothing quite like homemade!
- All-purpose flour
- Granulated sugar
- Unsalted butter, very cold
- Vegetable shortening, very cold
- Ice water
How To Make Chocolate Bourbon Pecan Pie
If making a homemade crust (yay!), prep that first and stick it in the fridge to chill. Once chilled, roll it out and place it in your pie plate.
To make the chocolate pecan pie filling, simply whisk together all the ingredients in a bowl. Pour the pecan pie filling into the prepped pie crust, then bake the pie for about an hour, or until the edges are golden and the middle is set.
You need to let this chocolate chip bourbon pecan pie cool for at least an hour before serving it. Near the end of the cooling time, whip up a batch of cinnamon whipped cream (you’ll need heavy cream, confectioner’s sugar, vanilla extract, and ground cinnamon). Dollop a generous serving of whipped cream atop each slice of pie and dig in!
Technically, yes. And don’t be worried about subjecting your kids to a little bit of bourbon in baked goods. The alcohol cooks off and you’re left with an intensely caramel-like flavor. If you don’t have bourbon on hand or simply want a regular chocolate pecan pie, you can leave the alcohol out.
Absolutely! Once fully cooled, wrap the pecan pie tightly in plastic wrap, then freeze for up to 3 months. To thaw, place the pie in the fridge overnight. You can also gently reheat pecan pie at 325F for 15-20 minutes, just enough to heat through.
Honestly, that’s up to you. Total personal preference. I prefer the pecans in the filling to be chopped, but I like to add whole pecans on top for the way it looks when baked.
Expert Tips For Pecan Pie
- Use very cold ingredients! If making the pie crust yourself, it’s important that your ingredients are all as cold as possible. If the butter or shortening is too warm when you make the pie dough, your pie crust won’t turn out nice and flaky.
- Add pecans on top before baking! Just before baking the bourbon pecan pie, place a few whole pecans on top to make it look prettier. This step is totally optional, but it’s a nice touch!
- Bake the pie on a baking sheet! If the pie overflows in the oven you won’t be stuck having to clean molten pecan pie filling off the bottom later.
- Don’t skip the fresh whipped cream! It is 100x better than the stuff in the can and will elevate any and every homemade dessert!
Swoon! This is our favorite pecan pie on the planet. It is seriously so delicious, and we look forward to baking this every single Thanksgiving. Planning to bake it soon? We are begging you to make the homemade cinnamon whipped cream — it really takes it over the top!
If you make this Chocolate Bourbon Pecan Pie, please let us know by leaving a review and rating below!
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More Holiday Desserts To Try!Salted Caramel Apple Slab Pie Creamy Dulce de Leche Cheesecake Apple Cinnamon Bundt Cake with Salted Caramel Swirl Lemon Olive Oil Cake Milk Bar’s Crack Pie Pumpkin Dump Cake
Chocolate Bourbon Pecan Pie Recipe
- 1 Homemade Pie Crust note that this recipe makes 2 pie crusts — you'll need 1 now, freeze the other for later!
For the filling
- 3 large eggs room temperature
- 142 g (⅔ cup) dark brown sugar
- 225 g (⅔ cup) light corn syrup
- 3 Tbsp bourbon
- 28.4 g (2 Tbsp) unsalted butter melted
- 4.2 g (1 tsp) pure vanilla extract
- 1 tsp Kosher salt
- 2 cups pecans chopped + plus a few extra whole pecans to decorate the top
- 4½ oz (¾ cup) semi-sweet mini chocolate chips
For cinnamon whipped cream
- 236 ml (1 cup) heavy cream
- 23.4 g (3 Tbsp) confectioner’s sugar
- 4.2 g (1 tsp) pure vanilla extract
- 5.2 g (2 tsp) ground cinnamon
- If you haven't already, make the pie dough.
- Prepare the filling. Whisk together 3 large eggs, 142g brown sugar, 225g corn syrup, 3 Tbsp bourbon, 28.4g melted butter, 4.2g vanilla extract, and 1 tsp Kosher salt in a large mixing bowl. Add 2 cups chopped pecans and 4½ oz chocolate chips, then stir to combine. Set aside.
- Roll out the pie dough. Preheat oven to 350F. Roll dough out on a lightly floured surface into a 12” round. Carefully transfer the dough to a 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, adding a few whole peans right on top, if desired. Transfer to a baking sheet, then 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 236ml 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 23.4g confectioner’s sugar, 4.2g vanilla extract, and 5.2g ground cinnamon. Continue whisking until cream is fully whipped and reached desired consistency. Serve immediately with pie.
- If desired, you can use a store-bought pie crust.
- Leftovers: 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.
Photography by: Pate of The G&M Kitchen
I am making this pie now! What size pie dish should I use?
Ari Laing says
Hi Janet! A standard 9” pie plate is best!