Chocolate Bourbon Pecan Pie Recipe
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 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: 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 a pretty darn tasty Chocolate 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
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.
Chocolate Bourbon Pecan Pie
Ingredients
Instructions
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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.
My husband would call this Derby Pie. Looks lovely, Amy! Send a piece my way.
Okay, you crust is perfectly shaped. Wow. And holy pie this looks fab!
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.
Wow, Amy! A great twist on the traditional Pecan Pie! Just imagining those flavors together and my mouth is watering for a slice.
JACKPOT!!!! I have a bag of beautiful pecans and was looking for something to do with them. This could not look more perfect 🙂
Wow, that pie looks sinfully good! So irresistible.
Cheers,
Rosa
Perfectly awesome, I just adore your photos!
So delicious and now I need to go watch that video. I make the worlds ugliest pies!
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 😉
Oh… please give me some now. I want to come to your house for Thanksgiving.
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.
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.
Love pecan pie. Never tried the chocolate thing with it though…although certainly I’ve added a little bourbon! 🙂 Looks incredible…
love,
cathy b. @ brightbakes
Oh, AMY!!! This is the pie you mentioned last night! I hope you had a BIG OL’ SLICE during the throwdown!!!
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 🙂
Oh, dear. I just died. Was going to make pot roast for dinner but have revamped my entire plan.
http://www.adventuresinwomanland.com
Looked toooooo good not to share! Just emailed all my foodies to check it out!
Happy T day!!!! T for Tons! 😉
I. AM. IN. LOVE! Amy that pie is to DIE for!! Thanks so much for sharing and linking up!
That pie looks gorgeous!! I’m always up for a little chocolate plus a little alchohol 🙂
I tried so hard not to click over here. I really did…
Weight Watchers here I come.
Yeap!!! Looks good, sounds great and “Turkey” dessert plates here it comes. Love to all, Nana
Gorgeous-o! Love a bunch of stuff that I can just “throw in” and fall in love with!
Always a favorite in our house. Oh my is right 🙂
Mmmmm. Yummy.
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.
This pie looks gorgeous, and that crust crimping—A+ in my book! So glad you liked the baking tip too!
This looks soooo good! And incredibly easy, too! Are all pies that easy?
Combine, stir, pour, bake? I can do that!
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?
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
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!
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
Thanks, Amy~
I’m giving it a go. It looks amazing!
Looks almost exactly like Molly Wizenburg of Orangette’s (http://orangette.blogspot.com/) Hoosier Pie. Can’t wait to try it!
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
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?
I’ve been searching for a pie to make for Thanksgiving and I think I just found the winner! This sounds amazing!
I like the burbon. Interesting little twist that will set it apart from the other pecan pies – yum
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!
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?
Thanks
Now this is a pie!!! Love pecans, chocolate & pie crust any day andy time – especially for the holidays 😉
Amy,
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.
Such a pretty pie! I know how good chocolate is in pecan pie, I just posted chocolate pecan pie bars. LOL
awesome looking pie! chocolate and bourbon… my my!
Look great! Nice to see your pie on PW’s website, my pie is there too 🙂
wow this looks delicious!
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!
just made this for my family. WOW. AMAZING. definitely keeping this in the regular pie rotation.
Why not prebake the pie?
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.
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
I tried covering the crust after the initial 15 minutes…it burned anyway! What did I do wrong?
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.
I made this pie for Thanksgiving and it was a huge hit! Thanks for a wonderful recipe. My family is also very grateful!
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!
This was fabulous pie and a huge success at Thanksgiving!
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!
This was phenomenal. I think my boyfriend cried a little when he ate it. Thanks for the amazing recipe/photos!
This pie looks so amazing!
Beautiful pie! I feature it on my Top Five Best Classic Pies: Reinvented
http://domesticfits.blog.com/2011/11/16/top-five-best-classic-pies-reinvente/
WOW! i love pecans and I love chocolate! the simplicity in the preparation of this pie is tempting…will make this sometime 🙂
thanks for sharing 🙂
This looks beyond good! Bourbon and chocolate and sugar…yes, please!
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?”.
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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!
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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?
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
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….
Personally I didn’t find the bourbon flavor strong at all.
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!
Me too, Liz! Me too. 😉
This looks fabulous, Amy — I love a little chocolate in my pecan pie — pinned!
Yep. Making this for Thanksgiving. It looks fantastic!
I think you’ll be glad you did! We’ll be enjoying another one here too.
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.
Oh yes! I would bake them according to the package instructions on the pastry shells.
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?
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.
Yes, for unbaked shells follow the instructions as listed in this recipe. The initial warmer setting helps the pie crust set.
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.
Recommended bourbon for baking?
Nothing fancy. Jim Beam, Wild Turkey or the like would be fine.
i have been making these for 15 years now and they have always ben a hit with may family and friends
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.
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!
I’m so happy to hear all of that, Wendy! Easy and tasty is always a winner for us.
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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.