Chocolate Bourbon Pecan Pie

Pecan pie is a classic dessert for American Thanksgiving. Adding chocolate to a traditional favorite... well, that can only make it better!

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Pecan pie is actually very easy to make, but with a few special touches that are equally easy, you can take your regular pecan pie to the next level. This recipe for pecan pie adds two extra special ingredients that are near and dear to my heart – chocolate and bourbon. 

Ingredients on a wooden cutting board - bourbon, pastry, pecans, sugar, butter, eggs, chocolate chips.

Chocolate is always a good way to make something better (at least if you’re making it in my house), but the nice thing about this recipe is that you don’t have to do anything with it, other than pick a good quality dark chocolate and toss it in the pie dish along with the pecans. The same goes for the bourbon – pick your favorite bourbon and simply add it to the filling mixture that you’re already making. Of course, if you don’t want to add the bourbon, don’t. Just leave it out – there’s no need to replace it with anything.

Pouring the sugar filling into chocolate bourbon pecan pie.

The next simple trick to make your pecan pie stand out is all about the pecans themselves. Reserve a few pecan halves and place them in a decorative circle around the outside of the pie. It’s a simple touch, but it makes a big difference visually and how people see food definitely affects the overall impression of what it is they are eating.

Raw chocolate bourbon pecan pie on a baking sheet ready for the oven.

Of course, you can (and should) make this ahead of time. If it is indeed Thanksgiving, you’ll have plenty of other things to do the day of the big meal. Keep it on the countertop, covered, and just reheat ever so slightly before serving if desired. 

Chocolate Bourbon Pecan Pie, baked and on a wooden table with a green napkin and flowers around.

When you’re ready to serve, all you’ll have to do is slice it, listen to the “oohs” and “ahhs” as people see the chocolate inside and dollop a little whipped cream on top if you’re game.

A piece of pie in front of the whole pie on a wooden table.

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Chocolate Bourbon Pecan Pie

  • Prep Time: 30 m
  • Cook Time: 1 h
  • Total Time: 1 h 30 m
  • Servings:


  • 2⅓ cups halved pecans divided
  • 1 9-inch pastry dough pie crust
  • 1 beaten egg for egg wash
  • 1 cup dark corn syrup
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 tablespoons bourbon
  • 4 tablespoons butter melted
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • cups bittersweet chocolate chips
  • Whipped cream for serving (optional)


  1. Pre-heat the oven to 350ºF.
  2. Spread the nuts on a baking sheet and toast them in the oven for 10 minutes. Remove from the oven and let them cool. Coarsely chop 1½ cups of the nuts, leaving about 40 pecan halves to decorate the top of the pie.
  3. Roll out the pastry and line a 9-inch pie plate. Crimp the edges and brush the crust with the egg wash. Place the crust in the freezer while you make the filling.
  4. Combine the dark corn syrup, sugar, brown sugar, and bourbon in a small saucepan. Bring the mixture to a boil and then lower heat and simmer for 2 minutes. Whisk in the melted butter.

  5. Whisk the eggs in a bowl along with the vanilla and salt. Temper the eggs into the corn syrup mixture by whisking ½ cup of the corn syrup into the eggs. Then pour the eggs into the pot with the remaining corn syrup, whisking constantly.
  6. Place the chilled pie crust on a baking sheet. Mix together the pecans and chocolate chips and spread them out in the bottom of the crust, set aside. Pour the warm pie filling over the nuts and chocolate in the pie shell. Arrange the reserved pecan halves around the outer edge of the pie in a decorative manner. Transfer the baking sheet to the oven.
  7. Bake at 350ºF for 60 minutes, until the pie has browned on top and the edges of the pastry are set. There should still be a little jiggle in the middle of the pie. Let the pie cool for at least 2 hours before serving.
  8. Serve warm or at room temperature and dollop with whipped cream, if desired.
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Comments (13)Post a Reply

  1. The picture of the ingredients shows butter but I don’t see butter mentioned in the recipe. Is the recipe correct as is?

  2. I made this pie into mini pies using a mini muffin tin. They were the perfect two bite treat and the first dessert gone.

  3. Do you turn the heat after after adding the melted butter in step #4? Or, do you leave the heat on while tempering the eggs, then turn heat off after adding tempered eggs back into the sauce?

    1. After you simmer for 2 minutes, you turn the heat off underneath the pan, so before you whisk in the melted butter.

  4. Where I live corn syrup is not available. Do you think it’s possible to make the pie with panela instead? If so, how would I do it? Thanks!

    1. I have never tried it but I do think you could substitute the corn syrup for panela in a liquid form. I would use the same amount in the recipe for the corn syrup.

  5. Between the corn syrup, the two sugars, and the chocolate chips, there’s a lot of sweetness going on here. Could I reduce the sugars by half or is it necessary for structure?

    1. Hi, One tip is to put the pecans in a pot of water and bring the water to a boil. Once it is at a boil, let it boil for 10 minutes and then strain it. When they are cool enough to handle, they should be a lot easier to crack with a nut cracker.

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