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Ultimate Chocolate Bourbon Pecan Pie

A close-up of a gooey slice of chocolate bourbon pecan pie on a white plate, showing a rich filling and pecan topping.
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This recipe delivers the ultimate holiday showstopper: a rich, gooey Chocolate Bourbon Pecan Pie. We combine deep dark chocolate, crunchy pecans, and warm Kentucky Bourbon in a buttery, flaky crust for an indulgent Southern comfort dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (flaky crust recommended)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1/2 cup light corn syrup
  • 1/2 cup unsalted butter, melted
  • 1/4 cup quality bourbon (like Kentucky Bourbon)
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet or dark chocolate, chopped
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar, brown sugar, flour, and salt.
  3. In a separate large bowl, whisk the eggs until light. Add the corn syrup, melted butter, bourbon, and vanilla extract. Mix until just combined.
  4. Gradually add the dry sugar mixture to the wet ingredients, whisking constantly until smooth. This forms the gooey base.
  5. Stir in the chopped dark chocolate and the pecan halves until they are evenly distributed throughout the filling.
  6. Pour the entire filling mixture into the prepared pie crust.
  7. Bake for 50 to 60 minutes. The center should be mostly set but still have a slight jiggle when gently shaken. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil.
  8. Remove the pie from the oven and place it on a wire rack to cool completely. Cooling takes several hours; the filling will firm up as it cools.
  9. Slice and serve this boozy dessert idea once fully cooled.

Notes

  • For a deeper chocolate flavor, use bittersweet chocolate (around 60-70% cacao).
  • If you prefer a pie without corn syrup, you can substitute with an equal amount of maple syrup, though the texture will change slightly.
  • You can make this a ‘Make Ahead Holiday Pie’ by baking it one day in advance and storing it covered at room temperature.
  • Toasting the pecans lightly before adding them deepens their nutty flavor.

Nutrition

Find it online: https://spoonsprout.com/chocolate-bourbon-pecan-pie/