Go Back
+ servings
Chocolate Bourbon Pecan

Chocolate-Bourbon Pecan Pie

This chocolate rich pie has the most bourbon of all the recipe I've seen.
Course Dessert
Cuisine Southern
Keyword Chocolate-Bourbon, Pecan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Anna
Cost 5


  • 1 9 inch unbaked pie shell or a roll-and-bake crust deep dish
  • 1 1/2 cups toasted and chopped pecans plus some whole ones for the border
  • 6 tablespoons unsalted butter (84 grams)
  • 3 ounces bittersweet chocolate or Ghirardelli bittersweet chips (84 grams)
  • 3/4 cup dark brown sugar (150 grams
  • 1/2 cup light corn syrup (150 grams)
  • 1/2 cup dark corn syrup (150 grams)
  • 4 large eggs, bring to room temperature
  • 2 tablespoons cocoa powder
  • 1/3 cup bourbon
  • 1/4 scant teaspoon salt
  • 1/2 teaspoon vanilla extract


  • Meanwhile, If using a store-bought roll and bake crust, let it come to room temperature. Roll out and fit into a 9 inch pie dish and keep chilled until ready to use.
  • Preheat oven to 350 degrees F.
  • Toast the pecans at 350 for about 7 minutes or until fragrant. Set aside to cool, then chop.
  • Combine the butter and chocolate in a microwave-safe bowl and heat on high, stirring every 30 seconds, until chocolate is melted and mixture is smooth. If you have a microwave-safe mixing bowl, you can do it directly in the mixing bowl. Let the mixture cool for 10 minutes.
  • Whisk together the chocolate mixture, dark brown sugar, corn syrups, eggs, cocoa powder, bourbon, salt and vanilla.
  • Sprinkle the toasted nuts over the pie crust, then pour the chocolate mixture over the nuts. They will rise to the top.
  • Set the pie on a rimmed baking sheet and bake for about 45 minutes.
  • Allow the pie to cool for several hours. If you want to solidify the chocolate, let cool, then chill, then bring back to room temperature.


Blue Moon Bakery Crust Recipe
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, chilled and cube
  • 2-4 tablespoons ice water
Put the flour and salt in a food processor and pulse while slowly adding cubes of butter until pea-size lumps form.  Add ice water a tablespoon at a time until dough starts to hold together.  Empty onto a pastry mat and shape into a disk.  Wrap in plastic and chill until ready to use (at least an hour).  When ready to use, bring to cool room temperature, roll into a 12 inch circle and fit into a 9 inch metal pie pan.  Crimp the edges and return to the freezer. Freeze just until firm, then press a piece of plastic wrap over it and keep frozen until you are ready to make the pie.