Chocolate Bourbon Pecan Pie

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Chocolate Bourbon Pecan Pie

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.

Course Dessert

Cuisine American

Keyword bourbon chocolate pecan pie, chocolate bourbon pecan pie, pecan pie with bourbon and chocolate

Prep Time 15

Cook Time 50

Servings

Calories 750kcal

Author Trish - Mom On Timeout

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

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.

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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