This Chocolate Bourbon Pecan Pie is a decadent twist on the classic dessert with a velvety chocolate filling, crunchy pecans and just a hint of warmth from the bourbon. This decadent pie is topped with creamy bourbon cinnamon whipped cream, making it the perfect centerpiece for holiday gatherings or special occasions.
Love pecan pie? Make sure to try these recipes: Maple Pecan Pie, Brown Sugar Pecan Pie and these crowd-friendly Chocolate Pecan Pie Bars!
Pecan Pie with Bourbon and Chocolate
Pecan pie is a holiday classic and a personal favorite of mine. I’ve made it so many ways including our favorite Mini Pecan Pies but this chocolate bourbon version is really something special. The chocolate is really the star in this pie and creates the most velvety, rich and decadent filing imaginable. The filling is gooey yet perfectly set, delivering a luxurious texture in every bite. The pecans add their signature crunch and are extra delicious when paired with the warm notes from the bourbon.
This pie is delicious and impressive on it’s own but we love to give it a little extra love during the holiday season with a dollop of bourbon cinnamon whipped cream that brings a cozy warmth and hint of spice. If you’re not sure about that flavor combo (try it, it’s amazing!) you can always use my homemade whipped cream instead.
If you’re looking for a dessert that will wow your family and friends and look amazing on your dessert table, this Chocolate Bourbon Pecan Pie is it! You are going to be pleasantly surprised at the delicious upgrade with the simple additions of rich chocolate and a splash of bourbon – it really creates an irresistible flavor combination! This scrumptious pie is perfect for holidays, special occasions, or when you’re just craving a little extra decadence.
Why You’ll Love This Recipe
This Chocolate Bourbon Pecan Pie takes classic pecan pie to the next level with a velvety bourbon-chocolate filling. Every bite is a perfect balance of gooey, nutty, and sweet flavors. Finished with a creamy Bourbon Cinnamon Whipped Cream, it’s a dessert that’s as unforgettable as it is indulgent! I know you’ll love this pie just as much as we do!
- Unique Flavor Combo: The rich chocolate and bourbon add a depth of flavor that elevates traditional pecan pie. Decadence and warmth really take this pie to the next level.
- Simple Ingredients: Everything you need for this recipe is easy to find and might already be in your pantry! I love that I can make this pie on a whim or a moment’s notice.
- Crowd-Pleaser: This pie is a show-stopping dessert that’s perfect for holidays, special occasions or a yummy treat for the chocolate and pecan lovers in your life.
Ingredients Needed
You’ll need basic pantry staples like brown sugar, flour, eggs, and vanilla, along with pecans, chocolate chips, and a splash of bourbon. A store-bought or homemade pie crust works perfectly for this chocolate pecan pie recipe. As always, you can find the full, printable recipe card at the end of this post.
How To Make Chocolate Bourbon Pecan Pie
This chocolate pecan pie with bourbon is a luscious mix of chocolate, bourbon and pecans baked in a golden crust. It’s paired with bourbon cinnamon whipped cream that makes it perfect for the holidays or any special occasion. Let’s take a quick look at how to make this pie and, as always, you can find the full, printable recipe card at the end of this post.
- Roll out and press pie dough into a 9-inch pie plate. Sprinkle with pecans in an even layer.
- Melt butter and chocolate chips in the microwave in 30 second increments at 50% power, stirring in between, until melted.
- Whisk together the brown sugar, flour, cocoa powder, eggs, cinnamon, corn syrup, melted butter, vanilla, salt, melted chocolate, and bourbon until thoroughly combined.
- Pour the mixture over the pecans, making sure everything gets coated.
- Bake at 350°F for 50-60 minutes, or until the top is golden brown and the pie appears barely set. Let cool completely.
- Combine whipped cream ingredients in a medium bowl and whip until stiff peaks form. Chill until ready to serve the pie. Serve the pie with a dollop of the whipped cream and enjoy!
Storage Information
- Make Ahead: This pie can be made 1-2 days in advance and stored covered at room temperature. For longer storage, cover tightly and refrigerate for up to 5 days.
- Freezing: Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil. Transfer to a freezer safe ziploc bag and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days.
- Whipped Cream: The whipped cream will stay fresh in the fridge for up to three days. Store in an airtight container.
Can I make this pie without bourbon?
Yes, you can omit the bourbon and replace it with more vanilla extract for a non-alcoholic version.
How do I know when the pie is done?
The chocolate pecan pie with bourbon is ready when the center just begins to set and is no longer jiggly (the middle shouldn’t move, and a knife inserted should come out clean). The internal temperature should reach 200°F. Avoid overcooking, as it can make the pie dry.
Can I use a homemade pie crust for this recipe?
Of course! The store-bought crust just makes things quicker. I particularly love the cream cheese pie crust I used for these Mini Pecan Pies.
Variations to Try
- Not a bourbon lover? No problem! Simply replace the bourbon with an extra teaspoon of vanilla extract for a delicious Chocolate Pecan Pie.
- Sprinkle a handful of chocolate chips on top of the pecans before adding the filling for extra chocolatey bites.
- Swap out the pecans for walnuts or a mix of nuts for a fun twist on this chocolate pecan pie.
Trish’s Tips
- For an extra layer of flavor, toast the pecans before adding them to the crust. Simple to do:
- Preheat the oven to 350°F. Spread pecans evenly on a small baking sheet.
- Bake for 7 to 10 minutes, stirring every minute or so until the pecans are lightly browned and fragrant.
- Remove from the oven and let cool before adding to pie.
- Be careful not to over bake the pie. The pie should jiggle slightly in the center when you remove it from the oven – it will continue to set as it cools.
- Use room temperature ingredients to ensure the filling mixes together smoothly and bakes evenly.
- Keep an eye on the crust. It’s easy to over bake the edges of your pie crust. After the pie has baked for 20 minutes, remove it from the oven and add a silicone pie crust shield around the edges or make your own with strips of foil.
- Get fancy. If you want to up your pie decoration game, you can use a second pie crust to make braids, leaf shapes or other designs for around the crust edge.
- Change the chips. You can use any kind of chocolate chips you want! Semisweet, milk, or dark chocolate chips are great!
More Pecan Recipes
- Candied Pecans
- Cranberry Pecan Pumpkin Bread
- Buttermilk Pecan Pralines
- Cranberry Pecan Brie Bites
- Mini Pecan Pies
Chocolate Bourbon Pecan Pie
Equipment
Ingredients
Pie
- 1 unbaked pie crust store bought or homemade
- 2 cups chopped pecans (toasted, optional, see notes below)
- 2 tablespoons unsalted butter
- ¾ cup dark chocolate chips
- ¾ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3 large eggs room temperature
- 1 teaspoon ground cinnamon
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- ¼ teaspoon fine sea salt
Bourbon Cinnamon Whipped Cream:
- 1 cup heavy whipping cream cold
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1 tablespoon maple syrup real maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1½ tablespoons bourbon
Instructions
- Preheat your oven to 350°F.
Crust
- Carefully roll out your pie dough and gently press it into a 9-inch pie plate. Press the dough gently into the pie plate and make the edge of the crust decorative by crimping or fluting the dough. No need to pre-bake the crust.1 unbaked pie crust
Filling
- Sprinkle the roughly chopped pecans on top of the dough, spreading them out into an even layer. (You can toast the pecans first if you want!)2 cups chopped pecans
- In a small microwave-safe bowl, combine the butter and chocolate chips. Melt in the microwave in 30 second increments at 50% power, stirring in between, until all the mixture is smooth and the chips are melted.2 tablespoons unsalted butter, ¾ cup dark chocolate chips
- In a medium-sized mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, cinnamon, corn syrup, vanilla, bourbon, salt and the melted chocolate mixture. Mix until thoroughly combined and smooth.¾ cup packed brown sugar, 3 tablespoons all-purpose flour, 1 tablespoon unsweetened cocoa powder, 3 large eggs, 1 teaspoon ground cinnamon, ¾ cup light corn syrup, 1 teaspoon vanilla extract, 2 tablespoons bourbon, ¼ teaspoon fine sea salt
- Pour the mixture over the pecans, making sure everything gets coated.
- Bake on the center rack for approximately 50-60 minutes, or until the top is golden brown and the pie appears barely set.
Whipped Cream
- While the pie is baking, make the whipped cream. Use a stand mixer (with a whisk or a hand mixer.
- Combine all the whipped cream ingredients in a medium bowl or the bowl of a stand mixer. Starting at medium speed, whip the cream. Increase the speed to high and and whip until stiff peaks form. Store in the fridge until ready to serve the pie.1 cup heavy whipping cream, 1 tablespoon cornstarch, 2 tablespoons granulated sugar, 1 tablespoon maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon vanilla extract, 1½ tablespoons bourbon
- Remove the pie from the oven and transfer to a wire rack to cool completely before slicing.
- Serve with a dollop of whipped cream and enjoy!
Notes
- Make Ahead: This pie can be made 1-2 days in advance and stored covered at room temperature. For longer storage, cover tightly and refrigerate for up to 5 days.
- Freezing: Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil. Transfer to a freezer safe ziploc bag and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days.
- Whipped Cream: The whipped cream will stay fresh in the fridge for up to three days. Store in an airtight container.
How To Toast Pecans
- Preheat the oven to 350°F. Spread pecans evenly on a small baking sheet.
- Bake for 7 to 10 minutes, stirring every minute or so until the pecans are lightly browned and fragrant.
- Remove from the oven and let cool before adding to pie.
Not a bourbon lover? No problem! Simply replace the bourbon with an extra teaspoon of vanilla extract for a delicious Chocolate Pecan Pie.
See post above for more FAQs, tips and helpful information.
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