Ari's Foolproof Chocolate Bourbon Pecan Pie
This Chocolate Bourbon Pecan Pie is my foolproof recipe — one I’ve been making for nearly a decade. With a flaky homemade pie crust and a perfectly balanced chocolate-pecan filling, it delivers every time. Mini chocolate chips are key for the best texture (trust me, I’ve tested them all!). Serve with cinnamon whipped cream and prepare to look like a baking hero.
Servings: 8 servings
Calories: 736kcal
Video
Ingredients
- 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
- 140 g (⅔ cup) dark brown sugar
- 225 g (⅔ cup) light corn syrup
- 3 Tbsp bourbon
- 28 g (2 Tbsp) unsalted butter, melted
- 4 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 the Homemade Whipped Cream
- 236 ml (1 cup) heavy cream
- 25 g (3 Tbsp) confectioner's sugar
- 4 g (1 tsp) pure vanilla extract
- 5 g (2 tsp) ground cinnamon
Instructions
- If you haven't already, make the pie dough.
- Prepare the filling. Whisk together 3 large eggs, 140g brown sugar, 225g corn syrup, 3 Tbsp bourbon, 28g melted butter, 4g 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 350°F / 175°C. Roll dough out on a lightly floured surface into a 12-inch 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 25g confectioner’s sugar, 4g vanilla extract, and 5g ground cinnamon. Continue whisking until cream is fully whipped and reached desired consistency. Serve immediately with pie.
Notes
- Shortcut: Feel free to use a store-bought pie crust if preferred.
- Leftovers: Fully baked bourbon pecan pie will keep up to 4 days in the refrigerator.
- Freezing: Let the pie cool completely, then wrap tightly in plastic wrap or foil and place in a freezer-safe container. Freeze up to 3 months.
- Thawing: Defrost overnight in the refrigerator or at room temperature. Rewarm in the oven until heated through.
Nutrition
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
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