chipotle pecan pie
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Chipotle Pecan Pie

Classic pecan pie with a smoky spicy kick and a little bourbon to keep it interesting. This pie fairly screams Texas.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Marye Audet-White


  • 1 cup light corn syrup
  • 3 eggs
  • 1 cup brown sugar
  • 4 tablespoons butter , melted and allowed to turn golden brown
  • 1/2 teaspoon vanilla
  • 2 tablespoons of bourbon
  • 1/4 teaspoon of chipotle powder , more or less to taste
  • 1/3 teaspoon of Kosher salt
  • 2 cups chopped pecans
  • 1 (9-inch deep dish or 10-inch)) unbaked pie crust


  • Preheat the oven to 350F.
  • Toast the pecans for a about 5 minutes in the oven being careful not to scorch them; set aside.
  • Whisk the eggs until well blended; add the corn syrup and melted butter.
  • Add the sugar, vanilla, bourbon, chipotle, and salt.
  • Whisk until smooth.
  • Stir in the pecans.
  • Pour into the crust.
  • Bake for 1 hour at 350F. The middle of the pie will still jiggle slightly.
  • Chill before serving.