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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! 
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


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 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
  • 1 and 1/2 cups chocolate chips
  • 2 cups halved pecans
  • 1 egg for egg wash
  • coarse sugar for decorating crust


  • 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 40-45 minutes. (Add a piece of foil or a pie shield around the edges of the crust after 20-25 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. 


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. 


Calories: 547kcal