I am so excited to have a pecan pie recipe on my website. This homemade pecan pie is the stuff of dreams. The best part? It’s got both chocolate and bourbon. Because chocolate bourbon pecan pie would win out against regular ol’ pecan in a fist fight any day of the week.
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. It’s actually the best possible scenario. My sample size is a mere three, but the Well Seasoned kiddos gobbled this up and were able to walk in a straight line to their bedrooms without issue. Go forth with the bourbon.
What’s in this chocolate bourbon pecan pie?
Besides the star ingredients — chocolate, pecans, and bourbon — you’ll need the usual pecan pie ingredients for this recipe. Think: corn syrup, brown sugar, eggs, butter, vanilla extract, pie crust.
I also gave instructions for my favorite cinnamon whipped cream in the recipe card below. It’s made using whipping cream, cinnamon, powdered sugar, and a splash of vanilla, and it pairs perfectly with this chocolate bourbon pecan pie.
How to make chocolate bourbon pecan pie
If making a homemade crust (good for you!), 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. Dollop a generous serving of whipped cream atop each slice of pie and dig in!
Can I omit the bourbon?
Technically, yes. Although like I mentioned above, the bourbon cooks off. But if you don’t have bourbon on hand or simply want a regular chocolate pecan pie, you can leave the alcohol out.
Can you freeze pecan pie?
You can! Once fully cooled, wrap the pecan pie tightly in plastic wrap and then freeze. To thaw, place it in the fridge overnight. You can also gently reheat pecan pie in a warm oven (it only needs 15 to 20 minutes to heat through).
Tips for making chocolate bourbon pecan pie
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.
Before baking the chocolate chip 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!
Before baking the chocolate bourbon pecan pie, I highly recommend placing it onto a baking sheet first. That way if your pie overflows in the oven you won’t be stuck having to clean molten pecan pie filling off the bottom later.
If you make my Chocolate Bourbon Pecan Pie, please let us know by leaving a review and rating below!
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For additional easy holiday desserts, check out the following:
Chocolate Bourbon Pecan Pie
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)
- ⅔ cup dark brown sugar
- ⅔ 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.