Chocolate Bourbon Pecan Pie

Prepare yourself for a slice of decadence with this Chocolate Bourbon Pecan Pie. This indulgent dessert is a luscious marriage of rich chocolate, toasted pecans, and a hint of bourbon.

If you're looking for more homemade pie recipes, check out Honey Pecan Pie, Vanilla Bean Apple Pie, Brown Butter Apple Pie Without Eggs, Brown Sugar Honey Apple Pie, or Lattice Spiced Apple Pie.

chocolate bourbon pecan pie cut into slices in a white pie dish on a white tile countertop.

A Quick Look At The Recipe

Recipe Name: Chocolate Bourbon Pecan Pie
Ready In: 5 hours 10 minutes
Makes: 9-inch pie
Main Ingredients: butter, all purpose flour, Dutch cocoa, pecans
Flavor Profile: toasted pecans, rich chocolate in a buttery, flaky crust
Dietary Info: no seed oils
Difficulty: Medium
Why You’ll Love It: cozy, decadent and the best pecan pie you'll make!

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Why You'll Love This Recipe

Rich Chocolate Flavor: This chocolate pie has a rich chocolate flavor that pairs so well with pecans and bourbon! You will love this twist on classic pecan pie if you're a chocolate lover (like me!).
Nostalgic With A Twist: This is a perfect marriage of nostalgic pecan pie, but with a twist. If you want to make something a little different this Thanksgiving, then this chocolate pie is it! This organic pie combines the nostalgic flavors of pecan pie with rich chocolate in every bite.
Organic Pie: While you can buy a pecan pie at the grocery store bakery these days, they are usually made with preservatives, shortening or other ingredients that are not ideal. When you make your own organic pie at home, you can choose high quality ingredients so you can feel good about indulging and enjoying this dessert!

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A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips
How to Make Chocolate Bourbon Pecan Pie
Chocolate Bourbon Pecan Pie FAQ’s
More Chocolate Dessert Recipes
Chocolate Bourbon Pecan Pie
The Bake Shop

I am obsessed with making classic desserts chocolate. This recipe for Chocolate Bourbon Pecan Pie is part of my series titled “Make it Chocolate!” where I take classic desserts and put a chocolate spin on them!

This Chocolate Bourbon Pecan Pie is the ultimate decadent dessert, layering bold, rich flavors into one irresistible bite for the chocolate lover. The natural nuttiness and buttery crunch of pecans create the perfect base, while silky melted chocolate adds a deep, bittersweet note that balances the pie’s sweetness. A splash of bourbon rounds it all out with warm, smoky caramel undertones, enhancing both the chocolate and the pecans. This is a pie we rarely share (Delaney gets upset when I give it away!).

If you are a chocoholic, like me, check out some more classic desserts I've put my chocolate spin on like Chocolate Strawberry Crumb Bars, Double Chocolate Pumpkin Cookies, Bakery Style Chocolate S’mores Cookies With Fluff, or Eggless Chocolate Carrot Cake.

Ingredients

Butter: I organic salted butter. Just be sure your butter is cold, straight from the fridge for the best flaky pie crust. If you are new to making pie crust, check out How to Make Pie Crust in a Mixer for a full tutorial on pie crust. And, check out Best Salted Butter for Baking to choose the bet butter for pie crust!
Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor in this chocolate pie.
Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
Corn Syrup: You'll need organic light corn syrup, if you don't want to use corn syrup, honey also works but you'll get a slight honey flavor. The corn syrup is neutral, which is why I use it here.
Eggs: Help solidify this custard in the oven while it bakes.
Bourbon: You can skip this addition if you're baking for kids or people who don't want alcohol as well.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips

Use the best organic butter, my favorite is Sierra Nevada Salted Butter. Also, make sure your butter is cold for the pie crust, as cold butter is what helps create the best flaky pie crust.
If you have excess sourdough discard, you can make a sourdough pie crust instead. Check out How to Make Pie Crust with Sourdough Discard.
You must have parchment paper to parbake the crust. This is super important! If you don't normally use parchment paper, make sure to pick some up for this recipe. I like to use Kana Lifestyle Nontoxic Parchment Paper (use code MIMIBAKES for 10% off!).
You can parbake your crust the day before you actually make the filling and bake the pie. This makes it easy to prep, as you can roll out the pie dough, parbake, and then just let it sit on the counter for a day. And then the following day, you can fill and bake the pie.
I use Dutch cocoa powder in this pie, and I prefer Dutch cocoa as it's sweeter than natural. But, if you prefer or only have natural, then you can also use that in its place.
I use semi sweet chocolate chips in this pie for a nice balanced chocolate flavor. But, if you prefer you can use dark chocolate or even milk chocolate chunks too.
This pie can also be made the day before you plan to serve it, just leave it out on the counter and do not cover it as if you cover it, the crust can become soggy if covered.
You can also warm this in the oven at 350°F for 10 minutes or until warm.

How to Make Chocolate Bourbon Pecan Pie

ingredients for pie crust in a glass mixing bowl on a white marble counter.

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients. Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

butter pie crust dough in a glass mixing bowl on a white marble countertop.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.

pie crust on a piece of plastic wrap on a white marble countertop.

Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 4 hours or overnight.

Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface.

pie crust being rolled out on a white marble counter with a marble rolling pin.

Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter.

pie crust in a cast iron pie pan on a white marble counter.

Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.

pie crust with edges folded into the pan in a cast iron pie pan on a white marble counter.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan.

pie crust with fluted curst in a cast iron pie pan on a white marble counter.

Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

pie crust in a cast iron pie pan with parchment paper and rice inside on a white marble counter.

Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes.

par baked pie crust in a cast iron pie pan on a white marble counter.

Remove the parchment paper and weights, and bake for another 5 minutes.

ingredients for chocolate bourbon pecan pie filling in a small pot on a white marble counter.

To make the filling: In a small pot, add the light brown sugar, butter, Dutch cocoa, corn syrup, salt.

chocolate bourbon pecan pie filling being cooked in a small pot on the stovetop.

Heat over low to medium heat until the butter and corn syrup are completely melted and everything is combined.

chocolate bourbon pecan pie filling with pecans being stirred in a glass mixing bowl on a white marble counter.

Add the filling and pecans to a large mixing bowl and stir.

Add the eggs and stir to combine completely.

Last, fold in the chocolate chips.

Mix until everything is combined, the chocolate chips may start to melt, that's okay but they do not need to be melted completely.

chocolate bourbon pecan pie filling in a par baked pie crust on a white marble counter.

Transfer the filling to the prepared pie crust and spread it out evenly.

chocolate bourbon pecan pie cooling on top of an oven.

Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set. (If you're baking at high altitude, be sure to check Notes at the bottom of the recipe for high altitude baking instructions).

slice of chocolate bourbon pecan pie on a black plate on a white tile countertop.

Chocolate Bourbon Pecan Pie FAQ's

What is parbaking a pie crust?

Parbaking stands for “partially baked”. This is a technique used to partially bake crust to avoid a soggy bottom in certain types of pies. Not all pecan pie recipes call for parbaking, however I always will parbake my pecan pie to prevent soggy crust, as I despise soggy crust on pie! I think it really helps for any pie that has a liquid filling, such as pecan or pumpkin. For more details, visit my post How to Parbake a Pie Crust for a step by step guide.

What can I use in place of corn syrup?

You can use honey in place of corn syrup. But, the honey flavor will shine through. Corn syrup is more neutral, which allows the chocolate and bourbon to be center stage.

How should I store pecan pie?

Store in a cool dry place.

How should I reheat pecan pie?

Reheat only in your toaster oven or oven. You can use a warm setting or 350°F for about 5 to 10 minutes, until warm. Do not reheat pie in a microwave as the crust will become incredibly soggy.

chocolate bourbon pecan pie in a white pie dish on a white tile countertop.

More Chocolate Dessert Recipes

Big Chocolate Cookie

Dark Chocolate Raspberry Truffles With Cream Cheese

Mexican Hot Chocolate Crinkle Cookies

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