Chocolate Bourbon Pecan Pie Recipe

This Chocolate Bourbon Pecan Pie recipe takes Pecan Pie to a new level with the addition to two flavorful ingredients.

This Chocolate Bourbon Pecan Pie is a southern favorite that takes an even tastier twist when chocolate and bourbon are added. With the addition of chocolate and a splash of bourbon, this southern favorite takes a tasty twist that everyone will love. Make a Chocolate Bourbon Pecan Pie to add to your 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 you do is take some pretty basic ingredients, then mix them all together.

Find an empty pie shell you may have lying around.

Fill it with all the good mixed up stuff.

Bake it up.

And shazam!

You’ve got a pretty darn tasty Chocolate Bourbon Pecan Pie, if I do say so myself.

This Chocolate Bourbon Pecan Pie is a southern favorite that takes an even tastier twist when chocolate and bourbon are added. This Chocolate Bourbon Pecan Pie is a southern favorite that takes an even tastier twist when chocolate and bourbon are added. This Chocolate Bourbon Pecan Pie is a southern favorite that takes an even tastier twist when chocolate and bourbon are added. Going to eat more pie.

And then hit the treadmill.

(A big shout out to Jennifer Perillo from In Jennie’s Kitchen for the baking instructions. It worked perfectly!)

By the way, here’s an excellent video I found for crimping pie crust 3 different ways.

And here are some pretty ceramic pie dishes if you’re in the market:
Ceramic Pie Dishes

Chocolate Bourbon Pecan Pie Recipe
Prep time
Total time
A southern favorite dessert pie with a twist.
Recipe type: Dessert
Serves: Makes 10-12 servings.
  • 1 – 9 inch deep-dish prepared pie crust, do not pre-bake/blind bake
  • 3 large eggs
  • ¾ cup light corn syrup
  • 4 tablespoons butter, melted
  • ¾ cup light brown sugar, firmly packed
  • 2 tablespoons bourbon
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla
  • 1¼ cup pecan, chopped
  • ½ cup chocolate chips
  1. Preheat oven to 425°F.
  2. In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined.
  3. Add the chopped pecans and chocolate chips and mix well.
  4. Pour into prepared pie crust.
  5. Bake pie on the bottom rack at 425°F for 15 minutes.
  6. After 15 minutes reduce heat to 350°F and bake for another 45 minutes.
  7. Let pie cool for at least 1 hour.
Recipe originally posted here on 11/18/2010.

This Chocolate Bourbon Pecan Pie is a southern favorite that takes an even tastier twist when chocolate and bourbon are added. Updated November 15, 2014. Originally published November 18, 2010.

Sign Up for Email Updates

Subscribe here to have all updates delivered to your email.


  1. 1


    Oh, Amy. Why do you do this to me? If this pie was set in front of me, I would be destined to spend at least 4 hours on the treadmill to work off the 5 pieces I would eat.

  2. 4


    No. Just no. I already planned my Thanksgiving desserts and I can not allow you to make me change my mind.

    Darn it.

    I’m totally making this for Thanksgiving.

  3. 6


    JACKPOT!!!! I have a bag of beautiful pecans and was looking for something to do with them. This could not look more perfect :)

  4. 10

    Lori @ RecipeGirl says

    How’d you get that crust so perfectly shaped there?? I’m hopelessly crust challenged. This looks delicious. Might even rival Ree’s pie that we saw on FN last night 😉

  5. 12


    I make a pie with the same mix of ingredients; makes for such a wonderful alternative to regular pecan pie but I’m seeing a trend in my pies this year. Bourbon. LOVE how it blends with sweet ingredients though have to admit I also have some in a stuffing I’ll prepare. Hic.

    Absolutely beautiful presentation.

  6. 13

    Michelle (What's Cooking) says

    Dang – I was thinking the same thing. Looks like a familiar pie to what I saw in Ree’s kitchen last night! Looks amazing – love the chocolate addition.

  7. 14

    Cathy B. @ Bright Bakes says

    Love pecan pie. Never tried the chocolate thing with it though…although certainly I’ve added a little bourbon! :) Looks incredible…
    cathy b. @ brightbakes

  8. 16

    Chef Gwen says

    Pie love! Great post…this kind of pie is my Mr.’s favorite. If he sees this, I’ll have to bake it for him. Maybe I could just send him to your house and save my hips :)

  9. 18

    Jenny Rickell says

    Looked toooooo good not to share! Just emailed all my foodies to check it out!
    Happy T day!!!! T for Tons! 😉

  10. 19

    TidyMom says

    I. AM. IN. LOVE! Amy that pie is to DIE for!! Thanks so much for sharing and linking up!

  11. 22

    Nana says

    Yeap!!! Looks good, sounds great and “Turkey” dessert plates here it comes. Love to all, Nana

  12. 23

    Wenderly says

    Gorgeous-o! Love a bunch of stuff that I can just “throw in” and fall in love with!

  13. 26


    Amy, this pie is a favorite in our family…in fact my brother-n-law says it’s better than you know what! mmmHMMM…..I think he might be right. YUM! beautiful pictures.

  14. 28


    This looks soooo good! And incredibly easy, too! Are all pies that easy?
    Combine, stir, pour, bake? I can do that!

  15. 29

    KathleenMary says

    My mother made an amazing Chocolate Pecan pie sans the bourbon. That recipe was lost years ago and hard as I try, I cannot find one that compares–this just might be the one. Sadly, I can’t have the Bourbon. Okay to just omit or should another ingredient be added or adjusted? Anyone?

    • 30


      Hey Kathleen,

      I think you could omit the bourbon and maybe only add 1 1/2 tablespoons of the flour instead of the whole 2 tablespoons?

      Happy baking!

      ~ Amy

    • 31

      LisaLisa says

      I would substitute water NOT flour. You need to replace liquid not bind it more. Extra flour will make it dry. I make this twice a year and it’s always a nit! One of my fave recipes!

      • 32


        Hey Lisa!

        I was recommending to cut the flour back, not substitute flour for the bourbon, but maybe your suggestion to simply substitute water for the bourbon would work better. I should try a version without the bourbon sometime just to see. Or maybe not. ; ) The bourbon adds such great flavor without adding alcohol.

        ~ Amy

    • 35


      Hey Dulcimer!

      Thanks for stopping by! I just searched for Molly’s Hoosier Pie. Molly does have beautiful recipes. It does look just about the same huh? I revised mine from a recipe I pulled from a magazine years ago that bombed the first time. I revised it, only for it to bomb again. I then revised it once more, and success! It’s called pie perseverance. And it paid off. It’s yummy stuff.

      ~ Amy

  16. 36

    Bettye Cart says

    Hi, my sister sent me this and I am wondering what else I can use instead of corn syrup? Molasses? or Maple syrup? or Brown Rice syrup? Which would taste best?

  17. 37

    amanda says

    I’ve been searching for a pie to make for Thanksgiving and I think I just found the winner! This sounds amazing!

  18. 38

    Sharon Joon says

    I like the burbon. Interesting little twist that will set it apart from the other pecan pies – yum

  19. 39


    Holy smokes, gotta have this on my T-Day table! And thanks for the link to the pie crimping video. I’m all thumbs when I do my pies. blessings on you and your family for a wonderful Thanksgiving!

  20. 40

    Lee says

    Looks amazing! And scrumptious. As a bit of an amateur baker, I was wondering if its necessary to take the pie out while the oven cools to 350 degrees?

  21. 42



    Way to stick with it! That is definitely pie perseverance! :) I’m trying it this week, and I’ll let you know how it turns out.

  22. 43


    Such a pretty pie! I know how good chocolate is in pecan pie, I just posted chocolate pecan pie bars. LOL

  23. 47

    Amy Sander says

    Made TWO of these pies tonight for Thanksgiving celebrations tomorrow…..I want to dig in soooo bad. They look exactly like your pictures, thanks for such a wonderful idea!

  24. 48

    Rachel says

    just made this for my family. WOW. AMAZING. definitely keeping this in the regular pie rotation.

  25. 50

    Sarah says

    The directions are a bit unclear… after you bake it for 15 minutes at 425, do you take it out and let it rest for 15 minutes? Or just go straight to the 45-minute bake at 350?

    I didn’t let mine rest and the crust burned. :( Haven’t tasted it yet.

    • 51


      Hey Sarah!

      Leave the pie in the oven on the bottom rack, and reduce oven temp to 350°F and cook for another 45 minutes. If the crust is getting a little dark, you can always take aluminum foil and cover the edge of the crust.

      Hope that helps!

      ~ Amy

      • 52

        Jane Majewski says

        I tried covering the crust after the initial 15 minutes…it burned anyway! What did I do wrong?

        • 53


          Hello Jane,

          Hmmmm … I think it would depend on oven temperature and rack position in oven. If the rack position was correct, I’d check your oven temperature with a thermometer to make sure your oven is showing correct temperature. Other than that, I’m not sure.

  26. 55

    Sarah says

    Thanks Amy… I was tending to the baby and left it to my husband. He did it correctly but did not check the crust at all and that’s why it burned. Still delicious with homemade whipped cream!

  27. 57

    fiona lynne says

    I also made this for Thanksgivign and it was delicious. It needed a bit longer in the oven than you stated but that was probably just due to differences in oven temperatures. Thanks for the recipe!

  28. 58

    Morgan says

    This was phenomenal. I think my boyfriend cried a little when he ate it. Thanks for the amazing recipe/photos!

  29. 62

    Averie @ Love Veggies and Yoga says

    This looks beyond good! Bourbon and chocolate and sugar…yes, please!

  30. 63

    Hannah says

    I’m kind of new to blogs and stuff so I don’t know if I posted this right. But I made this pie for my family for Thanksgiving and it was awesome, almost deadly! My crust also started to brown about 20 minutes in but I read the comment below and wrapped it in foil and it turned out perfect! I actually love the taste of slightly burnt pastry anyways…I already love pecan pie but when I saw this post I was thinking “chocolate and alcohol? Could that possibly make it anything but better?”.

  31. 64

    Kyle says

    We had a pretty awesome accident with this recipe tonight. Someone mis-read the recipe to put in 2 _cups_ of flour, instead of 2 _tablespoons_.

    It ended up as a really delicious cake!

  32. 65

    Lindsay Stark says

    I made this tonight! But realized I forgot the flour… I also exchanged the bourbon for more vanilla extract. I am hoping this will still taste yummy! It still looks great! Does anyone know if it will be good?

  33. 66

    trussia cowart says

    I never leave comments, and have made Jack Daniels pie for years. This is the best recipe that I have ever came across, I used yours b/c I didn’t want to look for mine and it was perfect!!! Thanksfor sharing

  34. 67

    Lpresley says

    Just wondering… Is the bourbon flavor obvious or strong? I want to make it for thanksgiving, but I’m concerned about the bourbon as my father-in-law is “not so thrilled” about alcohol. However, I’d love to try it with the bourbon….

  35. 74

    mel says

    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.

      • 76

        mel says

        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?

        • 77

          mel says

          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.

          • 78


            Yes, for unbaked shells follow the instructions as listed in this recipe. The initial warmer setting helps the pie crust set.

Leave a Reply

Your email address will not be published. Required fields are marked *