Chocolate Pecan Bourbon Pie

Chocolate Pecan Bourbon Pie

5 from 1 review

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.


Units Scale
  • 1 Pie Crust
  • 3 large eggs
  • 3/4 cup dark brown sugar
  • 2/3 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter, melted
  • 3 tablespoons bourbon
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups pecans, chopped
  • 3/4 cup dark chocolate chips
  • flaky sea salt for sprinkling


  1. Position the oven rack on the bottom and preheat the oven to 375°F.
  2. Roll out chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
  3. Transfer dough to a 9” pie plate. Trim the edge of the dough so that there is about 1” overhang.
  4. Fold the edges under and crimp with your fingers or a fork.
  5. Put the pie plate in the freezer for about 15-20 minutes.
  6. Meanwhile, in a large bowl, whisk the eggs, dark brown sugar, dark corn syrup, vanilla, melted butter, bourbon and kosher salt until blended.
  7. Stir in the chopped pecans and chocolate chips until evenly distributed.
  8. Remove the pie plate from the freezer and pour pecan filling into prepared pie plate. Use a spatula to even out the filling.
  9. Bake for 30 minutes, then tent the crust with foil or a pie shield if the crust edge is browning too quickly. Cook for an additional 20-25 minutes.
  10. Transfer the pie to a wire rack  and top with flaky sea salt. 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.

Keywords: Thanksgiving, Pecan, Pie, Bourbon, Dark Chocolate

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