Treat yourself to a Southern classic with a twist! This Chocolate Bourbon Pecan Pie pulls together rich chocolate, a splash of smooth bourbon, and crunchy pecans into a decadent dessert that’s perfect for the holidays. The layers of flavor and gooey, buttery filling make each bite unforgettable.
First published Nov. 15, 2023. Last updated Oct. 30, 2024 for readability and more helpful information.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: step-by-step video tutorial for how to make brown butter
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 📞 Wrapping it up: the last word
- 📖 Recipe
- Chocolate Bourbon Pecan Pie
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- It's not something for the kids' table but everyone else will love the rich combination of pecans, chocolate, and bourbon. It's the perfect way to end a holiday meal.
- I love this pie for the holidays but don't stop there! It's delicious anytime of the year.
- Brown butter is an essential ingredient that adds an extra layer of nutty caramel flavor to this pecan pie recipe—don’t skip it! Be sure to watch the video below to ensure your brown butter has ALL the flavor without being scorched.
Dark brown sugar, brown butter, bourbon, and chocolate chips transform traditional pecan pie into an ultra-rich dessert that’s fit for kings!
The pecans and bourbon still shine through while the melted chocolate creates a smooth and extra gooey texture that will keep you going back for more. Serve a strong cup of coffee with this intense dessert and just wait for the compliments to roll in.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- If you don't feel like making your own homemade pie crust, a deep-dish store-bought crust will do.
- A few finely chopped chocolate bars work great instead of chocolate chips. Aim for 70% cacao if it doesn't use the term "bittersweet."
- Use light brown sugar instead of dark for a deeper flavor.
- You can swap light corn syrup with dark in this chocolate bourbon pecan pie recipe. Dark corn syrup has a more robust, toasted flavor.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Pour bourbon & corn syrup into the brown butter.
Whisk eggs, sugars, & vanilla then whisk in the butter mixture.
Add the pecans & chocolate to the bottom of the pie dough.
Pour the egg mixture over the top and bake as directed.
🤫 Marye's secret for zhuzhing it up -
I like to sprinkle a little flaked sea salt over the top of the pie before I put it in the oven. The extra salt really balances the rich sweetness of this pie.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
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🎥 Watch and cook: step-by-step video tutorial for how to make brown butter
🥫 Leftover love: how to store and reheat
If you have leftover pecan pie (chances are slim!) tightly cover the pie plate with plastic wrap. Refrigerate for up to 5 days.
Here's a happy fact: chocolate bourbon pecan pie freezes great! Transfer cooled leftovers to an airtight container and freeze it for up to 3 months.
Thaw frozen pecan pie in the fridge overnight before reheating. Then reheat your pecan pie on the oven, air fryer, microwave, or stove to warm it back up to crispy, gooey perfection.
Marye's Tip o' the day
For a perfectly done pecan pie every time, use an instant-read thermometer. It's done when it reaches 200F in the center.
💭 Insider tips: things to know
- Remember to use a deep-dish 9” pie plate, which holds about two more cups than a regular pie plate. Otherwise, you'll have extra filling!
- To make toasted pecans, lay them on a rimmed baking sheet and bake at 350 degrees F for about 5 minutes. Stir occasionally. Careful—they burn quickly!
- It’s important to allow the melted butter mixture to cool to room temperature before you stir it into the eggs. If it’s too hot, you could end up with scrambled eggs in your pie filling... ew!
- To make brown butter, stir melted butter over medium heat constantly until it turns golden brown and smells nutty. This process goes quickly. Be sure to watch the video above.
- Don’t leave out the half teaspoon salt—it helps balance the sweetness of the filling and enhances the nutty flavors in your pie.
- Resist the urge to cut into your pie until it has cooled completely. The pie filling needs time to set and firm up. I suggest making it a day ahead of time and chilling overnight for the prettiest slices.
- Be sure to read these tips for keeping the pie crust from sticking to the pan.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
If you don’t own a deep pie dish, you can use a 9x2-inch round cake pan instead. You just won’t be able to crimp the edges of your pie dough since a cake pan doesn’t have a lip. Or use 2 8-inch regular pie dishes.
No worries! It’s easy to create dark brown sugar yourself with either light brown sugar or white sugar. Just mix one tablespoon of molasses into a cup of light brown sugar—or two tablespoons of molasses if using white sugar. Use a fork to blend it together.
Yep! Pecan pie keeps well, unbaked or baked. Wrap the pie plate in aluminum foil and store it in the fridge for up to one day before baking.
The pecan pie is already pretty sweet as is, so most people prefer bittersweet chocolate in this recipe. Try it and see for yourself!
⏲️ Marye's time saving hacks -
Oven space is at a premium during the holidays. Don't be afraid to make this pie a few days ahead of time and keep it refrigerated until the big day.
📚 More Southern comfort: related recipes you'll love
We love our pecans around here!
📞 Wrapping it up: the last word
If you love classic pecan pie then this is a must try! It just absolutely over-the-top yummy. Be sure to let it chill overnight and do use an instant-read thermometer to make sure the middle is 200F before taking it out of the oven.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Deep Dish Bourbon Chocolate Pecan Pie
Print Pin Recipe Rate RecipeIngredients
- ½ cup butter
- 3 cups pecan halves, toasted
- 1 ½ cups bittersweet chocolate chips
- 6 eggs
- 1 cup sugar
- 1 cup dark brown sugar
- 1 ½ cups corn syrup, I use Karo
- 1 teaspoons vanilla
- ⅓ cup bourbon whiskey, splurge and use the good stuff - it matters!
- ½ teaspoon kosher salt, cut salt to ¼ teaspoon if using regular table salt
- 9 inch deep dish pie crust, unbaked
Instructions
- Preheat the oven to 350 F
- Melt the butter in a heavy saucepan and let it turn golden brown. Watch it carefully so that it doesn't burn.
- Add the bourbon, and the corn syrup and simmer for about 3 minutes. Let cool.
- Beat the eggs until frothy. Add the sugars and beat until the mixture is thick. Add the vanilla.
- Fit the pastry into a 9-inch deep-dish pie plate
- Arrange 2 cups of the pecan halves on the bottom of the pastry
- Chop the remaining cup of pecans and sprinkle over the pecan halves
- Sprinkle the chocolate chips over the pecans
- Mix the egg and the butter mixtures until well blended
- Carefully pour over the pecans
- Bake for 1 hour 10 minutes or until interior of pie registers 200℉ on an instant read thermometer.
- Let cool completely before cutting.
Notes
-
- It's important to use an instant-read thermometer to make sure the center of the pie is 200F and chill overnight for proper setting.
- Remember to use a deep-dish 9” pie plate, which holds about two more cups than a regular pie plate. Otherwise, you'll have extra filling!
-
- To make toasted pecans, lay them on a rimmed baking sheet and bake at 350 degrees F for about 5 minutes. Careful—they burn quickly!
-
- It’s important to allow the melted butter mixture to cool to room temperature before you stir it into the eggs. If it’s too hot, you could end up with scrambled eggs in your pie filling... ew!
-
- To make brown butter, stir melted butter over medium heat constantly until it turns golden brown and smells nutty. This process goes quickly.
-
- Don’t leave out the half teaspoon salt—it helps balance the sweetness of the filling and enhances the nutty flavors in your pie.
-
- Resist the urge to cut into your chocolate bourbon pecan pie until it has cooled completely. The pie filling needs time to set and firm up. Letting it chill overnight will give you the prettiest slices.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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Chocolate Bourbon Pecan Pie
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