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Home » Recipes » Pie

chocolate bourbon pecan pie

November 20, 2018 21 Comments

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Sorry Pecan Pie, you just got pushed aside in this major upgrade that includes a decadent chocolate filling and a splash of bourbon! It’s all wrapped up in a flaky, buttery pie crust – top it off with a dollop of whipped cream for Thanksgiving perfection!

A slice of chocolate bourbon pecan pie with a collop of whipped cream on a plate. this recipe

I LOVE this time of year. I love the cold weather (not sorry about it). I love the anticipation of all the wonderful holiday moments to come, but mostly I love the good food enjoyed with people we love.

Here’s what I don’t enjoy: pecan pie. I’m sorry, I’ve just never been able to do traditional pecan pie. I like pecans, but not enough to eat something that is made up of ENTIRELY pecans. Luckily for me though – and for you, because I know you love pie – my mom introduced me to this pie a few years ago. Chocolate Bourbon Pecan Pie. (I think it’s also known as Kentucky Derby Pie.)

SO much yes. The chocolate and bourbon give so much more depth of flavor than a pie that’s only made of pecans. And, we’re amping it up this year with a melted chocolate + butter base (instead of just adding chocolate chips into the brown rice syrup base).

How to Make Chocolate Bourbon Pecan Pie:

First, we’re whisking together room temp eggs, vanilla, and salt. Then, we’re going to heat a mixture of brown rice syrup (or corn syrup), bourbon, and brown sugar on the stove.

Pie filling mixing in a pot.

That mixture gets whisked SLOWLY into the egg mixture – this part is super important! If you whisk it in too quickly, you risk cooking the eggs.

Then, we’ll melt our butter and chocolate together, and whisk it in to the egg/bourbon mixture.

Chocolate bourbon pecan pie filling mixing in a bowl.

It’s going to be thick, decadent, and oh so chocolatey! Toss your pecans in the bottom of the pie crust, pour the chocolate mixture in, and bake! See? Easy. If I can do it, you can certainly do it!

Pie filling poured into pie crust.
Pecans placed on top of pie filling.
Freshly baked chocolate bourbon pecan pie.

If you’re not super confident with homemade pie crust, I wrote a whole post on How to Make Perfect Pie Crust last week and it’s full of tips, tricks, photos, and troubleshooting help!

Slices of chocolate bourbon pecan pie on plates.

If you’ve never experienced pie like this you need to make it asap. Your Thanksgiving-people will thank you. And, I doubt there will be any pesky leftovers to fit into your fridge.

A slice of chocolate bourbon pecan pie with a dollop of whipped cream.

Did you make this recipe? Snap a photo and leave a comment! 

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Chocolate Bourbon Pecan Pie

Sorry Pecan Pie, you just got pushed aside in this major upgrade that includes a decadent chocolate filling and a splash of bourbon! 
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Pecan Pie without Corn Syrup, Thanksgiving Dessert, Pie Recipe, Easy Pie, Chocolate Bourbon Pecan Pie
Prep Time: 40 minutes
Cook Time: 40 minutes
Pie Cool Time: 3 hours
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: 547kcal
Author: Stephanie Simmons

Ingredients

For the Crust:

  • 1 half my perfect pie crust – recipe linked below Or 1 sheet store bought pie crust

For the Filling:

  • 1 tsp vanilla
  • 1/4 tsp salt
  • 4 Large eggs, at room temp VERY IMPORTANT that they’re at room temp
  • 1/4 cup bourbon
  • 1 cup brown rice syrup or corn syrup
  • 1 cup brown sugar, packed
  • 3 tbsp butter
  • 9 ounces Semi sweet chocolate, chopped use bakers bars of chocolate, not chips
  • 2 cups halved pecans
  • 1 egg for egg wash
  • coarse sugar for decorating crust

Instructions

  • Before you start, set your eggs out in a bowl on the counter so they can come to room temp. This is very important!
  • Make pie crust: Follow the directions in my post on How to Make Perfect Pie Crust. We only need a bottom crust for this pie, so you can cut the recipe in half, or make the full recipe and reserve half for another pie. 
    Follow the directions through step 7 – freeze the crust in the pie plate as directed (without egg wash – that comes just before baking), and although this is a single-crust pie, we're NOT blind-baking it so ignore that step. Make the filling while the dough is in the freezer.
  • Preheat oven to 350 degrees. Make the filling: In a large mixing bowl, whisk together the vanilla, salt, and room temp eggs. Set aside. 
    In a medium pot on the stove, over medium heat, whisk together the bourbon, brown rice syrup, and brown sugar. Stirring constantly, bring to a gentle boil over medium heat (about 7 minutes). Remove from the heat as soon as it starts the gentle boil, and set aside to cool slightly – for about 5 minutes. 
    While that cools, melt your butter and chocolate together in a microwave safe bowl, in 30 second intervals, stirring between each interval until fully melted and smooth. Set aside. 
    Slowly drizzle the bourbon/syrup mixture into the bowl with the eggs. You MUST go very slowly, whisking constantly, to avoid cooking the eggs. I recommend slowly pouring for a bit while whisking, then stop, keep whisking, and repeat. 
    After the bourbon mixture is all mixed in to the egg mixture, whisk in the chocolate butter mixture (pop it back in the microwave for a few seconds if it's hardened up at all) until fully combined and smooth. Set aside. 
  • Assemble the pie: Beat an egg in a small bow with a splash of water – this is your egg wash. Pour 1 and 1/2 cups of the pecans into the bottom of the frozen, crimped pie crust, and pour the filling over the top of them. Pop the remaining 1/2 cup of pecans on the top of the filling to make it look nice. 
    Brush the edges of the pie crust with the egg wash. Sprinkle some coarse sugar over the edges of the crust. 
  • Bake: Bake at 350 degrees for 52-62 minutes. (Add a piece of foil or a pie shield around the edges of the crust after 30-35 minutes, if the crust is getting too brown, to prevent burning.)
  • Serve + Store: Let pie cool completely before cutting + serving (about 3 hours). Serve with whipped cream! Store leftovers, covered, in the fridge for up to 5 days. 
  • Make Ahead Tip: Pie dough can be made 1-2 days in advance, and kept in the fridge, tightly covered, or made 1 month in advance, and kept in the freezer, tightly covered. Let it sit in the fridge overnight before using, to thaw. 
    The pie can be baked 1-2 days before serving. Allow it to cool completely, then cover it tightly with foil/plastic wrap and refrigerate until ready to serve. 

Notes

NOTE: To bring your eggs to room temp faster, place them in a bowl of warm water for about 5-10 minutes. 
NOTE: To make whipped cream, beat 1 cup COLD heavy whipping cream w/ 2 TBSP powdered sugar + 1 tsp vanilla in a large mixing bowl on high speed until stiff peaks form when you turn off the mixer and lift it straight out of the bowl. Whipped cream is best made right before you plan to serve it. I like to add a pinch of nutmeg when I make it for extra flavor! Refrigerate leftovers, but know it’s best the first day. 

Nutrition

Calories: 547kcal

 Note: Brown rice syrup can be found at Target/Whole Foods/Amazon. We used this one (affiliate link). You can also substitute corn syrup.

 

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Comments

  1. Aaron says

    December 11, 2022 at 10:08 am

    5 stars
    Wow! This is rich and delicious. This is definitely a variation of pecan pie bordering on its own pie entirely, which is not a bad thing. If you are looking for a traditional pecan pie, this could be viewed as disappointing I suppose as the pecan are definitely there to provide their nutty crunchy texture but are a bit in the shadows from a flavor perspective, as this is really chocolately and has a bourbon favored kick as well, which overall I found delightful. I is a bit like super fudgey brownie with pecans and bourbon in a pie crust, YUM! Of note I used a popular double oaked bourbon which may have made the bourbon flavor stand out a bit more than intended.

    Reply
    • Stephanie Simmons says

      December 11, 2022 at 6:29 pm

      Thanks so much for this in depth review, Aaron! It’s always helpful for other readers (and myself!) to hear how other people found the recipe. Glad you enjoyed it!

      Reply
  2. Jana says

    November 28, 2020 at 11:19 am

    5 stars
    This pie has such a unique flavor, and was so fun to make for Thanksgiving! My husband raved about it! I didn’t have bourbon on hand so I used rum extract, and it was still delicious! It’s amazing to eat with either coffee or wine!

    Reply
    • Stephanie Simmons says

      December 15, 2020 at 10:26 am

      Ooh, I’ll have to try this pie with rum extract (or even real rum!) sometime – it sounds yummy! Glad you enjoyed this pie 🙂

      Reply
      • Jana says

        December 15, 2020 at 10:33 am

        ????????

        Reply
  3. Caren says

    February 09, 2020 at 11:48 am

    Hello, question? You say chocolate chips ? Are you using semi sweet, bittersweet , unsweetened, mild chocolate. I have read so many chocolate pecan recipes but no ones says . I have delayed baking one for his reason. Please reply caren

    Reply
    • Stephanie Simmons says

      February 12, 2020 at 7:12 pm

      I used semi sweet! 🙂

      Reply
  4. Alexis says

    November 28, 2019 at 8:30 am

    I am going to make this for Thanksgiving! I’m starting now! I have a question though what kind of chocolate did you use? Semi sweet or dark chocolate I was thinking of doing a little mix of both. If you don’t see this in time Happy Thanksgiving everyone xoxo
    Lex

    Reply
    • Stephanie Simmons says

      November 28, 2019 at 8:46 am

      Hi Alexis! I used semi sweet (sorry it doesn’t say that in the recipe – I’ll update it in a sec) and I think it’s the right level of sweetness with semi sweet chocolate. However, if you like a little less sweetness or if you really love dark chocolate I think you could definitely mix them! I’d do half and half or 2/3 semi sweet 1/3 dark chocolate. Happy Thanksgiving! 🙂

      Reply
  5. Matt Myers says

    September 08, 2019 at 12:18 pm

    My niece and nephew made the Chocolate Bourbon Pecan and I must say I love it.

    Reply
  6. V at LoveBecomesHer says

    November 25, 2018 at 8:52 am

    how did you even come up with a combination like this?! sounds so delicious ?

    Reply
    • Stephanie Simmons says

      November 28, 2018 at 9:30 am

      My mom actually introduced me to this! Thanks! ?

      Reply
  7. Elaine @ Dishes Delish says

    November 06, 2017 at 12:46 pm

    Yum. I love pecan pie and add bourbon and chocolate, it’s a win-win!! This looks so delicious and I can’t wait to try your recipe!! 🙂

    Reply
    • bluebowl says

      November 06, 2017 at 6:07 pm

      Thanks so much! 🙂

      Reply
  8. Jane says

    November 06, 2017 at 12:42 pm

    Holy moly! Now I’m an English lass, and pecan are an expensive treat over here so I’ve never had regular pecan pie before. However, you’ve now got me so interested in trying it that they’re going on my shopping list right now!
    Jane x

    Reply
    • bluebowl says

      November 06, 2017 at 6:08 pm

      I hope you love it as much as I do! 🙂

      Reply
  9. Catherine Brown says

    November 06, 2017 at 9:42 am

    This looks absolutely AMAZING! Pecan pie has always been my favorite but I’ve never tried it with added chunks of chocolate! I also love that you used rice syrup instread of corn syrup too. I need to make this soon! 🙂

    Reply
  10. April says

    November 05, 2017 at 8:25 pm

    I’m getting hungry looking at your photos! I love the sound of this pie! So decadent!

    Reply
  11. cakespy says

    November 05, 2017 at 7:31 am

    THIS. PIE. Seriously, my OMG alert is ding ding dinging. It’s got everything good in a pie shell!

    Reply

Trackbacks

  1. The Best Lemon Meringue Pie - The Love Nerds says:
    December 16, 2018 at 10:43 am

    […] Chocolate Pecan Bourbon Pie […]

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    November 15, 2018 at 2:38 pm

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