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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

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 cinnamon whipped cream
Print Recipe
5 from 4 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


For the pie dough

  • 2 ¼ cups all-purpose flour
  • 2 tsp sugar
  • ½ tsp kosher salt
  • ½ cup 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 (optional)


Make the dough

  • Combine flour, sugar, and salt in the bowl of a food processor fitted with blade attachment. Pulse to blend, then add cold butter and shortening. Pulse until small pea-sized pieces forms. Add ice water, then pulse until dough just begins to hold together.
  • 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 eggs, brown sugar, corn syrup, bourbon, butter, vanilla extract, and salt in a large mixing bowl. Add pecans and chocolate chips, then stir to combine. Set aside.
  • 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.
  • Pour filling into pie dough (you can add a few whole peans right on top if you want it to look extra nice -- see above!), 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 whipped cream

  • While pie is cooling, make whipped cream. Pour 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 confectioner’s sugar, vanilla, and cinnamon, if using. Continue whisking until cream is fully whipped and reached desired consistency. Serve immediately.


If desired, you can use a store-bought pie crust.


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