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Chocolate Bourbon Pecan Pie

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This easy Southern dessert combines gooey chocolate, toasted pecans, and a splash of bourbon in a crisp, buttery crust. Perfect for holidays or any special occasion, it’s a crowd-pleasing pie with bold flavors and a touch of elegance.

Ingredients

Scale
  • 1 prepared 9-inch pie crust (homemade or store-bought)
  • 1 cup granulated sugar
  • 1 cup light corn syrup (or maple syrup for deeper flavor)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons bourbon (optional, or substitute apple juice/water for alcohol-free)
  • 1 1/2 cups pecan halves (toast lightly for best flavor)
  • 3/4 cup semisweet chocolate chips (or dark chocolate chips)
  • Whipped cream (for serving, optional)
  • Extra chocolate shavings or pecan halves (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C) and place a rack in the lower third.
  2. If using homemade crust, roll and fit into a 9-inch pie dish; crimp edges. If store-bought, thaw if frozen. Place dish on a baking sheet.
  3. 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 topping).
  4. In a large bowl, whisk together sugar, corn syrup, melted butter, and eggs until glossy and smooth (about 2 minutes).
  5. Add salt, vanilla, and bourbon (or substitute). Whisk again.
  6. Fold in chocolate chips and toasted pecans (both chopped and whole).
  7. Pour filling into pie crust. Arrange whole pecans and extra chocolate chips on top.
  8. Bake for 50-60 minutes, until filling is set but center is slightly jiggly. Cover crust edges with foil if browning too quickly.
  9. Remove from oven and cool on a wire rack for 2-3 hours to set.
  10. Slice with a sharp knife, wiping between cuts. Serve with whipped cream if desired.

Notes

For best flavor, toast pecans before adding. Protect crust edges with foil to prevent burning. Let pie cool completely before slicing for clean cuts. The pie is flexible—swap chocolate types, use maple syrup, or omit bourbon for variations. Store leftovers tightly covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: chocolate bourbon pecan pie, southern dessert, holiday pie, Thanksgiving, easy pecan pie, bourbon pie, chocolate pie, classic dessert

Find it online: https://jodierecipes.com/chocolate-bourbon-pecan-pie-recipe-easy-southern-dessert-guide/