Chocolate Bourbon Pecan Pie: The Ultimate Holiday Dessert!
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.
Ingredients For Chocolate Bourbon Pecan Pie
- Eggs, room temperature
- Dark brown sugar
- Light corn syrup
- Bourbon
- Unsalted butter, melted
- Pure vanilla extract
- Kosher salt
- Pecans
- 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
Pie Dough Ingredients
- All-purpose flour
- Granulated sugar
- Unsalted butter, very cold
- Vegetable shortening, very cold
- Ice water
For the homemade cinnamon whipped cream, you’ll need heavy creamy, confectioner’s sugar, vanilla extract, and ground cinnamon!
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. Dollop a generous serving of whipped cream atop each slice of pie and dig in!
Can I Omit The Bourbon
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.
Can You Freeze Pecan Pie?
You can! Once fully cooled, wrap the pecan pie tightly in plastic wrap and then freeze for up to 3 months. 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).
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.
Tips for making chocolate bourbon 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 dessert on the planet. It is seriously so delicious, and we look forward to baking this pecan pie every Thanksgiving and holiday season. 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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For additional easy holiday desserts, check out the following:
- Pumpkin Dump Cake
- Creamy Dulce de Leche Cheesecake
- Milk Bar’s Crack Pie
- Magnolia Banana Pudding
- Salted Caramel Apple Slab Pie
Chocolate Bourbon Pecan Pie
Equipment
Ingredients
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
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Photography by: Pate of The G&M Kitchen
I am making this pie now! What size pie dish should I use?
Hi Janet! A standard 9” pie plate is best!