This post may contain affiliate links. Please read my disclosure for more information.

This Chocolate Pecan Bourbon pie is so decadent that you’ll be surprised at how simple it is to make. Bourbon’s sweet and toasty flavor is the perfect partner for the dark chocolate in this rich traditional pecan pie.

This pie is a combination of two my favorite things, dark chocolate and bourbon. Baking with bourbon helps enhance and deepen flavors of this gooey, yet crunchy traditional pecan pie. The hint of bitterness in the rich dark chocolate compliments the bourbon’s sweet caramel and vanilla notes, sending this pie over the top! Have I convinced you to make this Chocolate Pecan Bourbon Pie yet?

You probably know my love for bourbon by now. If not, you should try my Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting & Pecan and Toffee Bits, Bourbon Pear Pie with Oat Pecan Crumble, Bourbon Pecan Pumpkin Pie and Brown Butter Bourbon Peach Cobbler. Enough said. This pie combines two of my favorite ingredients: bourbon and dark chocolate. Not only do those two things complement each other and add depth to this pie, when you add in crunchy pecans – it’s a texture and flavor explosion!

This pie is easy to make too, just follow the simple tips and instructions below and you’ll be wowing your guests with this oh-so delicious, rich and decadent Chocolate Pecan Bourbon Pie.

How to Make Bourbon Chocolate Pecan Pie:

The great thing about this pie is that it’s easy to make. There is no need for a fancy pie crust, although I do recommend a homemade crust (this one is simple, flakey and can be made ahead of time). You also need to let this pie rest for at least 2 hours before serving.

Position the oven rack on the bottom and preheat the oven to 375°F.

In a large bowl, whisk the eggs with the dark brown sugar, dark corn syrup, vanilla, melted butter, bourbon and salt until blended. Next, stir in the chopped pecans and chocolate chips until evenly distributed and pour the filling into the unbaked pie crust. Use a spatula to even out the filling.

Bake on the bottom rack of the oven for about 55 minutes, or until the center of the pie is set.

Tent the crust with foil or a pie shield halfway through the baking time if the edge is browning too quickly.

Remove finished pie from the oven and sprinkle sea salt on top. Let cool for at least 2 hours before serving. I usually make this a day in advance and refrigerate it overnight. Bring to room temperature or rewarm at 325°F for 15 minutes before serving.