Chocolate Bourbon Pecan Pie Recipe Easy Southern Dessert Guide

The first time I tasted a slice of chocolate bourbon pecan pie, it was like biting into the best parts of the South—rich, gooey, a little bit boozy, and absolutely unforgettable. Honestly, if you’ve never tried this classic dessert, you’re missing out on something special. The crackly top, the warm aroma of roasting pecans, and that deep hint of chocolate all come together in a way that just makes you want to cozy up with a fork and never look back.

I remember baking my first chocolate bourbon pecan pie on a chilly November afternoon, right before Thanksgiving. My grandma always swore by her old Kentucky recipe, but I was feeling adventurous and tossed in a handful of chocolate chips and a splash more bourbon than she’d ever admit. Let’s just say, the pie disappeared faster than the turkey that year! That mix of tradition and a little twist is honestly what makes this pie so much fun to bake (and eat).

Why do I keep coming back to this recipe? Well, it’s not just the taste—it’s the nostalgia, the southern comfort, and the way it makes any gathering feel like a celebration. Chocolate bourbon pecan pie is perfect for anyone who loves a dessert with bold flavors and a touch of elegance, but also wants something that’s easy enough for a beginner baker. Plus, if you’re a fan of classic pecan pie, this version takes things to a whole new level with chocolate and bourbon doing a happy dance in every bite. Trust me, I’ve tested this recipe more times than I can count, and it truly is the best way to end any meal.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 15 minutes of prep—just mix, pour, and bake. Perfect for busy holidays or last-minute dessert cravings.
• Simple Ingredients: No need for specialty shops. You probably have most of these in your pantry right now (think sugar, eggs, butter, pecans, chocolate, and bourbon).
• Perfect for Special Occasions: Ideal for Thanksgiving, Christmas, or anytime you want to impress guests with a memorable southern dessert.
• Crowd-Pleaser: Kids love the chocolatey filling; adults appreciate the subtle bourbon kick. It’s always the first pie to vanish at family gatherings.
• Unbelievably Delicious: The gooey chocolate-bourbon filling against that crisp, buttery crust is pure comfort food—one bite and you’ll close your eyes in bliss.

What sets my chocolate bourbon pecan pie recipe apart? I blend the bourbon right into the filling (not just a splash), and use a mix of semisweet and dark chocolate chips for extra depth. By toasting the pecans first, you get a nutty flavor that really pops, and the chocolate melts into layer after layer of goodness. It’s not just another southern pie—it’s the one that your friends will ask for by name.

Honestly, this dessert is a little bit magical. It’s got that homey, soul-soothing vibe but feels decadent enough for a special night. If you’re looking for a pie that’s easy, impressive, and guaranteed to win hearts, this chocolate bourbon pecan pie is the answer. I’ve baked it for potlucks, fancy dinners, and quiet nights in, and it’s never let me down!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and there’s plenty of room for little tweaks if you need to substitute.

• For the crust:
  • 1 prepared 9-inch pie crust (homemade or store-bought; I like classic butter crust for best flavor)
• For the filling:
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) light corn syrup (you can use maple syrup for a deeper flavor)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons bourbon (I use Maker’s Mark, but use your favorite—skip if you want alcohol-free)
  • 1 1/2 cups (150g) pecan halves (toast lightly for best flavor)
  • 3/4 cup (130g) semisweet chocolate chips (dark chocolate chips work well too)
• Optional toppings:
  • Whipped cream (for serving)
  • Extra chocolate shavings or pecan halves (for garnish)

Ingredient tips: Use fresh pecans if you can—they’re sweeter and crunchier. For bourbon, pick one you like to drink; the flavor really comes through. If you want this pie gluten-free, swap in a gluten-free crust. You can use coconut sugar instead of granulated for a slightly caramel flavor, or swap chocolate chips for chunks if you like bigger bites. The recipe is flexible, so don’t stress if you need to make a couple of swaps!

If you’re out of corn syrup, I’ve used golden syrup or a mix of honey and maple syrup in a pinch—just keep in mind, it’ll change the flavor a bit. Also, for egg-free versions, you can try a flaxseed mixture, though the texture will be different. I usually stick to the classic version because, hey, if it ain’t broke…

Equipment Needed

• 9-inch pie dish (glass or metal; I prefer glass for even baking)
• Mixing bowls (one large for the filling, one small for melting butter)
• Whisk (for blending eggs and syrup—an electric mixer can make things easier, but not required)
• Rubber spatula (for scraping every bit of filling—don’t waste the good stuff!)
• Measuring cups and spoons (accuracy matters here)
• Baking sheet (place under the pie dish to catch any spills—trust me, I’ve learned the hard way)
• Wire rack (for cooling the pie evenly)

If you don’t have a pie dish, a cake pan will do in a pinch—just grease it well. For mixing, I’ve used everything from a wooden spoon to a hand mixer, but a simple whisk does the job. Budget tip: Dollar store pie plates work fine, and they make cleanup easy. If you use a metal pan, watch the crust for browning; glass lets you peek underneath for that perfect golden finish.

Maintenance tip: If you use a glass pie dish, avoid thermal shock—let it come to room temperature before putting it in the oven. Oh, and keep your measuring spoons dry when measuring syrup or melted butter, so things don’t get sticky.

Preparation Method

1. Preheat your oven: Set to 350°F (175°C). Place a rack in the lower third—this helps the crust get nice and crisp.
2. Prep your pie crust: If using homemade, roll and fit into your 9-inch pie dish. Crimp the edges as you like. If store-bought, let it thaw if frozen. Place the dish on a baking sheet for stability.
3. Toast the pecans: Spread pecan halves on a baking sheet and toast in the oven for 6-8 minutes until fragrant. Let cool, then roughly chop half (leave some whole for a pretty top).
4. Mix the filling: In a large bowl, whisk together 1 cup (200g) sugar, 1 cup (240ml) corn syrup, 1/2 cup (113g) melted butter, and 3 large eggs. Whisk until glossy and smooth—about 2 minutes. Add 1/4 teaspoon salt, 2 teaspoons vanilla, and 3 tablespoons bourbon. Whisk again. (If using an electric mixer, go low speed.)
5. Add the chocolate and pecans: Fold in 3/4 cup (130g) chocolate chips and 1 1/2 cups (150g) toasted pecans. I like mixing in chopped and whole pecans for texture.
6. Pour and arrange: Pour filling into the pie crust. Arrange a few whole pecans and extra chocolate chips on top for a Pinterest-worthy look.
7. Bake: Slide the baking sheet with pie into the oven. Bake for 50-60 minutes, until the filling is set but still a little jiggly in the center. The top should be glossy and crackled. (If the crust browns too fast, cover edges with foil.)
8. Cool: Remove from oven and let cool on a wire rack for 2-3 hours. The pie firms up as it cools—don’t rush this step!
9. Slice and serve: For clean cuts, use a sharp knife and wipe between slices. Serve with whipped cream if you feel fancy.

Prep notes: If your filling bubbles up too much, it’s okay—a little cracking is normal. If the pie seems runny after baking, let it cool completely before slicing; it thickens as it sits. Sometimes the chocolate chips rise to the top—looks pretty, tastes amazing. For efficiency, toast pecans while prepping the crust, and melt butter while measuring other ingredients. Oh, and don’t forget to taste the bourbon before adding—a little quality control never hurt!

Cooking Tips & Techniques

• Chocolate placement: Mix some chips into the filling, but sprinkle a few on top for a pretty finish. It’s tempting to use only dark chocolate, but I find a mix adds the best flavor.
• Crust protection: To keep the edges from burning, use a pie shield or strips of foil. I learned the hard way—my first pie had a crust tougher than a boot!
• Don’t over-bake: The center should jiggle slightly. If it’s too firm, the filling dries out. If too runny, let it cool longer; it’ll set as it rests.
• Egg mixing: Whisk eggs just until incorporated. Over-mixing makes the filling dense. I used to go wild with the whisk, but now I take it easy and the pie is much silkier.
• Multitasking: Toast pecans while melting butter and prepping crust. Saves time and keeps things moving.
• Consistency: Same measurements every time—don’t eyeball the syrup or sugar. Precision means reliable results (and fewer kitchen disasters).

If you’ve ever had a pie that didn’t set, it’s usually from under-baking or skipping the cooling step. Let the pie sit—patience pays off. I once tried to slice a hot pie for guests and ended up with a chocolate-pecan avalanche. Now, I always cool it at least two hours. For extra shine, brush the crust with a bit of egg wash before baking.

Variations & Adaptations

• Gluten-Free: Use a gluten-free pie crust. The filling is naturally gluten-free!
• Alcohol-Free: Omit the bourbon and add 1 tablespoon apple juice or water for moisture. You’ll still get great flavor.
• Vegan Version: Swap eggs for flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg), use dairy-free butter, and vegan chocolate chips.
• Seasonal twist: Try adding orange zest to the filling or topping with dried cranberries for a winter vibe.
• Nut allergy: Substitute walnuts or leave out nuts and add toasted oats for crunch.

My favorite personal twist? I add a handful of toasted coconut flakes on top before baking for a tropical flair. It’s not classic southern, but it’s delicious. For a smoky taste, swap bourbon for smoked maple syrup. If you love spicy chocolate, toss in a pinch of cayenne. This pie is super forgiving—don’t be afraid to experiment. (And if you come up with a genius adaptation, please tell me in the comments!)

Serving & Storage Suggestions

Chocolate bourbon pecan pie is best served at room temperature, but slightly warmed slices with a dollop of whipped cream are downright dreamy. For presentation, slice neatly and garnish with extra pecans and chocolate shavings—makes it Pinterest-perfect every time.

Pair with strong coffee (my personal favorite), or a little vanilla ice cream if you want something extra. For holiday tables, this pie sits beautifully next to pumpkin or apple pies, and it’s a great match for after-dinner bourbon or Irish coffee.

Storage: Cover leftovers tightly and refrigerate for up to 4 days. For longer storage, freeze slices in airtight containers for up to 2 months. To reheat, just warm gently in the oven at 300°F (150°C) for 10 minutes—microwave works too, but the crust stays crisp in the oven. The flavors deepen after a day, so if you have patience, it’s even better the next day!

Nutritional Information & Benefits

Each slice (1/8 of a 9-inch pie) has approximately:

• Calories: 450
• Fat: 26g
• Carbs: 57g
• Protein: 5g
• Sugar: 39g

Pecans offer healthy fats, antioxidants, and a boost of magnesium. Chocolate adds a little iron and happiness, and if you use dark chocolate, you get even more health perks. This pie is naturally gluten-free if you use the right crust, but does contain eggs, nuts, and dairy. If you have allergies, adapt accordingly. I love that this dessert feels indulgent but has real food ingredients—no weird additives, just classic southern goodness. It’s dessert, so moderation is key, but honestly, a slice now and then is good for the soul!

Conclusion

If you’re looking for a show-stopping dessert that’s easy to make, deeply comforting, and just a little bit cheeky (thanks to the bourbon), this chocolate bourbon pecan pie recipe is your new best friend. It’s the kind of pie that brings people together and has everyone asking for seconds.

If you bake this pie, let me know how it goes! Leave a comment, share your twist, or tag me in your pics. I love seeing your creations and hearing how you make it special. Now, go grab those ingredients and treat yourself—you deserve it!

Frequently Asked Questions

Can I use a store-bought pie crust for chocolate bourbon pecan pie?

Absolutely! A good-quality store-bought crust works just fine. Homemade is great too, but no shame in saving time.

Is there a substitute for bourbon in this pie?

Yes, you can leave it out or swap in apple juice, water, or even a little extra vanilla for a non-alcoholic version.

How do I know when the pie is done baking?

The filling should be set around the edges but still a little wobbly in the center. It firms up as it cools.

Can I make chocolate bourbon pecan pie ahead of time?

Definitely! Bake it a day ahead and store covered at room temp or in the fridge. The flavors get richer as it sits.

Can I freeze leftovers?

Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge and warm gently before serving.

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