Treat yourself to a Southern classic with a twist. This Chocolate Bourbon Pecan Pie combines dark chocolate, a splash of bourbon, and crunchy pecans in a rich, gooey filling that’s ideal for the holidays or any special occasion.
First published Nov. 15, 2023. Last updated Oct. 30, 2024 for readability and more helpful information.
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🗝️ Key takeaways: why this recipe is your new favorite
- This pie is sophisticated and best enjoyed by adults and dessert lovers — the combination of pecans, chocolate, and bourbon makes a memorable finish to a holiday meal.
- Though perfect for holidays, this pie is equally welcome any time of year.
- Brown butter is a small step with a big payoff: it adds a nutty, caramel note that deepens the filling’s flavor. Watch the brown butter carefully so it browns but doesn’t burn.
Dark brown sugar, brown butter, bourbon, and bittersweet chocolate transform classic pecan pie into an indulgent dessert. The pecans remain prominent while melted chocolate adds a smooth, gooey texture that pairs beautifully with a strong cup of coffee.
🧾 Gather your ingredients: what you’ll need
This section outlines the main ingredients. Exact measurements and printable instructions appear in the recipe card below.
📖 Make it your own: yummy variations
- If you prefer convenience, a deep-dish store-bought crust works fine.
- Finely chopped chocolate bars are a great substitute for chips — aim for ~70% cacao if you want a bittersweet profile.
- Use light brown sugar if you want a slightly different caramel note.
- Dark corn syrup can replace light for a more robust, toasted flavor.
🔪 Step-by-step guide: instructions for success
This overview covers the steps. Full step-by-step instructions are included in the printable recipe card below.
Pour the bourbon and corn syrup into the brown butter and let it cool slightly.
Whisk the eggs, sugars, and vanilla until thick, then fold in the cooled butter-bourbon mixture.
Layer pecans and chocolate chips across the bottom of the unbaked deep-dish crust.
Pour the filling over the pecans and chocolate, then bake as directed in the recipe card.
🤫 Marye’s secret for zhuzhing it up
Sprinkle a light dusting of flaked sea salt over the pie before baking. The salt balances the sweetness and brightens the nutty flavors.
zhuzh: verb. To make something more interesting or attractive
🍴 Must-have tools: essential equipment
- 9-inch deep-dish pie plate
- Instant-read thermometer (for best results)
- Mixing bowls and basic baking utensils
🎥 Watch and cook: step-by-step video tutorial for how to make brown butter
🥫 Leftover love: how to store and reheat
Cover the pie tightly with plastic wrap and refrigerate for up to five days. This pie freezes well: transfer cooled slices or the whole pie to an airtight container and freeze for up to three months. Thaw overnight in the fridge before reheating.
Marye’s Tip o’ the day
Use an instant-read thermometer to ensure the pie center reaches 200°F for perfect doneness.
💭 Insider tips: things to know
- Use a 9″ deep-dish pie plate — it holds more filling than a standard pie plate.
- To toast pecans, spread them on a rimmed sheet and bake at 350°F for about 5 minutes, stirring once or twice. Watch closely; they brown very quickly.
- Allow the butter-bourbon mixture to cool to room temperature before adding it to the eggs to avoid scrambling.
- Brown butter by stirring melted butter over medium heat until it turns golden and smells nutty. The change happens quickly; keep an eye on it.
- Don’t skip the ½ teaspoon kosher salt — it balances sweetness and enhances flavor.
- For clean slices, chill the pie overnight so the filling sets properly before cutting.
👩🍳 FAQs
Have other questions? Ask in the comments of the original post.
A 9×2-inch cake pan can substitute; you won’t be able to crimp the edges. Alternatively, use two 8-inch pie dishes.
Make your own by stirring 1 tablespoon molasses into 1 cup light brown sugar, or 2 tablespoons into 1 cup white sugar.
Yes. Assemble and refrigerate (unbaked) for up to one day before baking, or bake and refrigerate for serving later.
Semi-sweet will work, but bittersweet chocolate balances the pie’s sweetness best.
⏲️ Marye’s time saving hacks
Make this pie a few days ahead and refrigerate until needed to free oven space on the big day.
📚 More Southern comfort: related recipes you’ll love
We love pecan-forward desserts. Try these other favorites.
Southern Pecan Pie Recipe with Karo Syrup-
Buttermilk Pecan Pie
-
Pecan Pie Cheesecake
-
Pecan Praline Cheesecake
📞 Wrapping it up: the last word
If you love classic pecan pie, this chocolate bourbon version is worth trying. Let the pie chill overnight for the best slices and use an instant-read thermometer to confirm the center reaches 200°F before removing from the oven.
Adjust servings in the recipe card to scale the ingredients to your needs. If you try this recipe, please leave a rating and comment on the original post.
📖 Recipe
Deep Dish Bourbon Chocolate Pecan Pie
Ingredients
- ½ cup butter
- 3 cups pecan halves, toasted
- 1½ cups bittersweet chocolate chips
- 6 eggs
- 1 cup sugar
- 1 cup dark brown sugar
- 1½ cups corn syrup
- 1 teaspoon vanilla
- ⅓ cup bourbon whiskey
- ½ teaspoon kosher salt (use ¼ teaspoon if using table salt)
- 9-inch deep-dish pie crust, unbaked
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a heavy saucepan and cook until it turns golden brown, stirring and watching carefully so it doesn’t burn.
- Add the bourbon and corn syrup, simmer for about 3 minutes, then remove from heat and let cool to room temperature.
- Beat the eggs until frothy, then add the sugars and beat until the mixture is thick. Stir in the vanilla.
- Fit the pastry into a 9-inch deep-dish pie plate.
- Arrange 2 cups of the pecan halves on the bottom of the pastry. Chop the remaining cup of pecans and sprinkle over the halves.
- Sprinkle the chocolate chips over the pecans.
- Mix the egg mixture and the cooled butter-bourbon mixture until well blended.
- Carefully pour the filling over the pecans and chocolate.
- Bake for about 1 hour 10 minutes, or until the interior registers 200°F on an instant-read thermometer.
- Let the pie cool completely (preferably chill overnight) before slicing.
Notes
Storage: Cover the pie tightly and refrigerate for up to four days. To freeze, wrap cooled slices or the whole pie and store in an airtight container for up to three months. Thaw overnight in the fridge before reheating.
Tips:
- Use an instant-read thermometer to confirm the center reaches 200°F and chill overnight for best slicing.
- Toast pecans at 350°F for about 5 minutes, stirring once; watch closely to avoid burning.
- Allow the butter-bourbon mixture to cool before adding to the eggs to prevent scrambling.
- Brown butter over medium heat until golden and nutty — this happens quickly, so don’t walk away.
- Include the ½ teaspoon kosher salt to balance sweetness and boost flavor.
- Chilling the pie overnight yields the prettiest, firmest slices.
Nutrition Facts
| Carbs: 111 g
| Fat: 48 g
Nutrition information is estimated and should be verified for medical uses. Percent Daily Values are based on a 2,000 calorie diet.
This recipe has been tested several times. Substitutions or technique changes may alter the results.
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Chocolate Bourbon Pecan Pie
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