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posted by Amy Johnsonon November 15, 2014 (updated Nov 27, 2019) 101 comments »
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This Chocolate Bourbon Pecan Pie recipe takes the classic Pecan Pie to a new level with the addition of a bit of chocolate and a splash of bourbon.
With the addition of chocolate and a splash of bourbon, this southern favorite takes a tasty twist that everyone will love. Make aChocolate Bourbon Pecan Pie to add toyour next dessert spread and watch it disappear!
This pie …
Oh my …
If you like pecan pie, and you like chocolate, for the love of all that is good, try this pie. Soon!
Pie making is easy.All youdoistake some pretty basic ingredients:eggs, light corn syrup, melted butter, light brown sugar, bourbon (just a little bit), all-purpose flour, vanilla extract, pecans and chocolate chips.
Find an empty pie shell you may have lying around, or make your own pie crust. My good friend Robyn from AddaPinch, has an excellent homemade pie crust recipe. During the holidays I also like to stock up on pre-made pie dough, that you unroll, fill and bake. It’s so easy to use and works great when running late on your baking schedule.
Mix up all the ingredients and fill that pie shell with all the good stuff.
Bake it up.And shazam!You’ve got apretty darn tastyChocolate Bourbon Pecan Pie, if I do say so myself.
Going now to eat more pie.
And then hit the treadmill.
A few pie making notes:
- A big shout out to Jennifer Perillo from In Jennie’s Kitchen for tips on baking instructions. Her tip for baking at a high temp first then lowering the tempeartue always works perfectly when baking pies.
- Have fun crimping and decorating your pie. There is no right or wrong way.Here’s an excellent video I found for crimping pie crust 3 different ways. Have fun with it!
- Some pretty ceramic pie dishes if you’re in the market:Ceramic Pie Dishes
Chocolate Bourbon Pecan Pie Recipe
Chocolate Bourbon Pecan Pie
Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This pecan pie is made with a bit of chocolate and a splash of bourbon added to take this classic favorite to a new level.
Ingredients
- 1 (9-inch) deep-dish prepared pie crust (do NOT pre-bake/blind bake)
- 3 large eggs
- 3/4 cup light corn syrup
- 4 tablespoons butter, melted
- 3/4 cup light brown sugar, firmly packed
- 2 tablespoons bourbon
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla
- 1 1/4 cup pecan, chopped
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 425-degrees F.
- In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined.
- Add the chopped pecans and chocolate chips and mix well.
- Pour into prepared pie crust.
- Bake pie on the bottom rack at 425-degrees F for 15 minutes.
- After 15 minutes reduce heat to 350-degrees F and bake for another 40-45 minutes. Be watchful for over-browning. Cover crust with aluminum foil if needed to avoid burning.
- Let pie cool for at least 1 hour.
Did you make this recipe?
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Originally published November 18,2010.
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originally published on November 15, 2014 (last updated Nov 27, 2019)
101 commentsLeave a comment »
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101 comments on “Chocolate Bourbon Pecan Pie Recipe”
Liz @ Floating Kitchen —Reply
Oh yes. Chocolate in pecan pie is a necessity. Love the bourbon in here too. Mmmm….I wish I had a slice for breakfast right now!
See AlsoSchool Dinners Fudge Tart RecipeAmy Johnson —
Me too, Liz! Me too. 😉
This looks fabulous, Amy — I love a little chocolate in my pecan pie — pinned!
amanda @ fake ginger —Reply
Yep. Making this for Thanksgiving. It looks fantastic!
Amy Johnson —
I think you’ll be glad you did! We’ll be enjoying another one here too.
mel —Reply
think these could be made as little tartlets? thought I might try these using the little pre-formed puff pastry shells that can be found in the freezer case. what would the baking time be in that case.
Amy Johnson —
Oh yes! I would bake them according to the package instructions on the pastry shells.
mel —
thanks. so you’re saying bake in pre-baked shells? or do you think there will be baking instructions on the package? I use the puff pastry sheets all the time but have never used the individual shells so don’t know what instructions or recipes are there. btw…what is the reason for the increased starting temp.? have always seen this and never questioned it. how do you think that would apply to the bitty shells? too much for such a small area?
mel —
just realized I can’t use puff pastry shells, can I? those come in flat little disks that puff up when baked. those have to filled AFTER they’re baked. duh! I think I’ll look for some regular old
pre-made, unbaked shells. but the question still is, would I start them at the hotter oven setting, then reduce temp?
thanks again.Amy Johnson —
Yes, for unbaked shells follow the instructions as listed in this recipe. The initial warmer setting helps the pie crust set.
Carissa —Reply
Followed instructions for cooking exactly. I still had 10 minutes of cooking time left and pie was burned. Keep an eye on it. Hopefully I rescued it in time.
Laur —Reply
Recommended bourbon for baking?
Amy Johnson —
Nothing fancy. Jim Beam, Wild Turkey or the like would be fine.
gwendolyn hales —Reply
i have been making these for 15 years now and they have always ben a hit with may family and friends
laura —Reply
This was a total hit with the whole family! From my 75 year old dad to my 8 year old niece. Bourbon flavor really comes through as does the gooey chocolate. I will be making this again but with half the chocolate. We all preferred the bourbon and pecans to be the star! A must make.
Wendy B. from Savannah GA —Reply
This is hands down the easiest and best peacn pie ever. I make it from this recipe every year. I made 4 for Christmas (2 were gifts to my parents) and 2 are literally in the oven right now! On google, it says there are no reviews. We need a way to change that. I give it 5+ stars!
Amy Johnson —
I’m so happy to hear all of that, Wendy! Easy and tasty is always a winner for us.
Sandra Langsdorf —Reply
My chocolate chips melt and combine with all the other ingredients unlike your photo that shows whole chips in your baked pie. My husband insists that with my old oven, the pie looked like yours, though I cannot remember and I had to do a lot of playing with temp/time/rack. I thought the oven was hotter on the bottom (versus middle), but after Googling, I found it to be vice versa. Once, I baked it with your directions (but had to cover the whole pie with foil for the last 15 mins). Now, I baked the pie on the middle rack at 400 degrees for 15 minutes and then turned it down to 350 for 40 minutes and the chips all melted in the crust (no chunks like you’d see in a choc. chip cookie). Any longer and the top of the pie would be too dark. The crust is perfect (without covering the edges of the pie). Do you have any suggestions.
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