Chocolate Bourbon Pecan Pie
on Sep 19, 2024
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Chocolate Bourbon Pecan Pie is the perfect blend of rich chocolate, smooth bourbon, and toasted pecans, all wrapped up in a flaky crust.
This is one of my favorite homemade pies for our Thanksgiving table, but you can make it for any occasion. It’s the ideal dessert for impressing guests or treating your family to something special after dinner.
Best of all, this homemade dessert is easy to make, and like our popular pecan pie, there’s no corn syrup in it. Grab some measuring cups and a mixing bowl and start your ovens!
Table of Contents
About this Chocolate Pecan Pie
This Chocolate pecan pie is a rich and decadent Southern dessert that combines the smoothness of chocolate with a slightly crisp, sugary crust. Imagine a fudgy brownie baked into a pie crust with a gooey center and just the right chew.
We add savory pecans and a hint of bourbon to this chocolate pie recipe for some extra Southern flare and a little more crunch.
What makes this bourbon chocolate pecan pie different from our famous pecan pie is its deep chocolate flavor, thanks to the combination of unsweetened chocolate and butter, which are melted together to create a silky base.
The small amount of bourbon whiskey leaves a shadow of bourbon flavor that pairs perfectly with the chocolate and pecans. We’ve showcased the magical combination of bourbon and chocolate before in this delicious chocolate whiskey cake.
As you mix in sugar, eggs, a splash of bourbon, vanilla, and a pinch of salt, the filling becomes thick and luxurious. Chopped pecans add a savory crunch, balancing out the creamy chocolate filling. The pie is baked until the edges puff up and crack slightly while the center remains soft and just set.
Once cooled, the pie is ready to be served, and it pairs perfectly with a dollop of whipped cream. It’s a comforting, old-fashioned dessert that brings warmth and indulgence to any table. Whether you’re familiar with Southern desserts or trying it for the first time, this chocolate chess pie will surely be a crowd-pleaser.
What’s in This
- 1/2 cup (1 stick) unsalted butter: Adds richness to the pie filling and helps create that melt-in-your-mouth texture, especially when used at room temperature.
- 2 ounces unsweetened chocolate, chopped: The melted chocolate forms the foundation of the pie’s deep, dark chocolate flavor, making this a true southern chocolate pie.
- 1 cup sugar: Sweetens the pie filling and contributes to the crackly top, a signature feature of chess pie recipes.
- 2 large eggs: The combination of eggs binds the ingredients together, giving the pie its custard filling consistency and structure.
- 1 tablespoon bourbon: Adds a subtle warmth and complexity to the flavor, elevating this simple pie to a more sophisticated dessert.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile of the pie, balancing the chocolate and sugar with a sweet, aromatic note.
- 1/4 teaspoon salt: Provides contrast and depth, bringing out the best part of the chocolate and pecans in the filling.
- 1 cup chopped pecans: Adds a savory crunch to the pie filling, complementing the smooth custard and creating a textural contrast in this classic southern recipe.
- 1 purchased frozen 9-inch pie crust: A store-bought crust makes this an easy dessert recipe with minimal effort, perfect for when you don’t have extra time to make your own pie crust from scratch.
This combination of basic ingredients results in a delicious pie that’s a perfect slice of Southern comfort, best served with a scoop of vanilla ice cream or fresh whipped cream.
How to Make This
(see the recipe card below for the full recipe
Kitchen Tools You’ll Need
Begin by preheating your oven to 375° F. and placing the baking sheet on a center rack.
- In a small, heavy saucepan, gently melt the butter and chocolate over low heat, stirring until the mixture is smooth. Take the pan off the heat and let it cool for 10 minutes.
- In a medium bowl, whisk together the sugar and eggs until well combined.
- Gradually whisk the cooled chocolate mixture into the egg and sugar blend, then add the bourbon, vanilla, and salt.
- Fold in the pecans, which will make the filling thick and rich.
- Carefully spoon the thick filling into the prepared pie crust.
- Set the pie on a baking sheet and place it in the oven. Bake for about 55 minutes, or until the edges of the filling puff up and begin to crack, with the center just set. Move the pie to a cooling rack and let it cool completely. Serve with a dollop of whipped cream.
Substitutions and Variations
- Prepared Pie Crust: For a more personalized touch, substitute the store-bought pie dough with a homemade crust. If you prefer a slightly different texture, try using a graham cracker crust for a sweeter base.
- Sugar: For a deeper, more caramel-like flavor, replace white sugar with brown sugar. This adds a molasses note that complements the chocolate part of the pie.
- Bourbon: If bourbon isn’t your thing, try substituting it with espresso powder for a coffee-infused variation or evaporated milk for a creamier, more subtle flavor.
- Cream Topping: Instead of serving with whipped cream, try topping a slice of chocolate chess pie with a drizzle of heavy cream for some visual flare and a unique contrast in textures.
- Pecans: For a nut-free version, omit the pecans entirely or replace them with finely chopped almonds or walnuts. You can also substitute with a layer of fresh berries for a fruity twist.
- Unsweetened Chocolate: If you don’t have unsweetened chocolate on hand, you can make the following substitutions:
- 3 level tablespoons unsweetened cocoa and 1 tablespoon melted butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.
- 3 level tablespoons Dutch-processed cocoa powder plus 1 tablespoon shortening, melted butter, or oil for every 1-ounce unsweetened baking chocolate.
- 3 ounces semi-sweet chocolate chips or morsels – plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.
Recipe Tip
Toasting the pecans before adding them to the pie filling enhances their natural nutty flavor, adding a deeper, richer taste to your chocolate chess pie.
To do this, spread the pecans in an even layer on a baking sheet and toast them in a preheated oven at 375°F for about 5-7 minutes or until they are golden and fragrant.
Make sure to keep an eye on them, as they can go from perfectly toasted to burnt quickly. Once toasted, let them cool before stirring them into the filling.
Each of these substitutions and variations can create a new twist on this classic pie recipe, offering endless possibilities for this unforgettable chocolate dessert!
Common Questions
This pie is done with the center is set.
Yes, during baking, the alcohol evaporates, but the bourbon’s rich caramel and vanilla flavors remain without the strong taste of alcohol.
Serving Suggestions
Once baked and cooled on a wire rack, wrap the pie in plastic wrap and store it in a pie chest or refrigerator. Serve with fresh whipped cream, fresh berries, or even melted butter drizzled over the top for an old-fashioned pie experience.
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Chocolate Bourbon Pecan Pie
Equipment
Ingredients
- 1/2 cup unsalted butter
- 2 oz unsweetened chocolate, chopped
- 1 cup sugar
- 1 tbsp bourbon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup pecans, toasted and chopped
- 1 9" pie crust
Instructions
- Preheat oven to 375° F and place a baking sheet on the center rack.
- Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Remove from heat; cool 10 minutes.
- Whisk sugar and eggs in medium bowl to blend.
- Whisk in chocolate mixture, then bourbon, vanilla and salt. Stir in pecans (filling will be thick.)
- Spoon filling into crust.
- Place pie on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set, about 55 minutes. Transfer pie to rack and cool completely. Serve with whipped cream
Notes
Important Recipe Tips
- Use Room Temperature Ingredients: For best results, ensure that your eggs, butter, and chocolate are at room temperature before mixing. This helps the ingredients combine smoothly, creating a velvety pie filling with an even texture. Melt the chocolate gently to avoid burning, which could affect the flavor.
- Don’t Overbake: Keep a close eye on the bake time—the pie should have a set edge with a slightly wobbly center. Overbaking can lead to a dry filling and a less desirable texture. Remember, the pie will continue to set as it cools on the wire rack, so pulling it out at the right time is crucial for that perfect crackly top and soft center.
- Cool for 1 Hour After Baking: Allowing the pie to rest for at least one hour is super important. There is still some baking going on (carry-over cooking), and the ingredients are settling in together. This resting period will give you a better texture and flavor in each slice of pie!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this Chocolate Bourbon Pecan Pie as soon as I saw it on Platter Talk, and it was an absolute hit! The chocolate custard filling was so rich and decadent, and the hint of bourbon really took it to the next level. I was a little nervous about overbaking, but I followed the tip to pull it out while the center was still slightly wobbly, and it set perfectly after cooling. My family couldnโt stop raving about how delicious it wasโthere wasnโt a single slice left by the end of the night! I can’t wait to make it for Thanksgiving because I know that this will definitely become a new holiday tradition for us. Thank you for such an amazing recipe!