Chocolate Bourbon Pecan Pie from the stove

Chocolate Bourbon Pecan Pie is a tasty twist on a Thanksgiving classic. With a rich chocolate pie filling, a little smoky bourbon flavor, and nutty pecans, this pie is simple enough to make any time of year!

With Thanksgiving coming up, We've got PIE on the mind. Who am We kidding: We always have dessert on the mind!

What kind of pie do you prefer: apple, pumpkin, or pecan pie?

We tend to prefer untraditional holiday pies. Like these Apple Pie Bars, Pumpkin Cheesecake Bars, and Mini Pecan Pies (AKA Pecan Tassies).

So We developed this untraditional Thanksgiving pie recipe that's a chocolate-y twist on classic pecan pie.

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❤️ Why you'll love this pie

Chocolate is an amazing ingredient to enjoy in dessert any time of year. But pair it with bourbon and pecans, and it's a triple threat of deliciousness!

This Chocolate Bourbon Pecan pie is perfect for Thanksgiving and other holidays.

It serves 8-10 people, depending on how big you slice each serving.
The flavors are well-balanced in this pie. The chocolate adds sweetness, which is balanced by the salty, crunchy pecans. Then the bourbon adds a hint of added smokiness.
If people can't eat pecans (like me!), they can simply take them off the top of the pie. This is actually the selfish reason We added them this way, instead of incorporating them into the pie.
You can make it a day or two in advance, so you're not stressed out the day of Thanksgiving trying to cook and bake ALL THE THINGS.

🍫 Ingredients

To make this chocolate bourbon pecan pie recipe, you'll need:

Pie crust – In order to make this simple as, well, pie, recipe, start with a store-bought, pre-made. You can, of course, use your favorite homemade pie crust recipe if you prefer.
Pie weights – to hold the crust down while it pre-bakes. If you don't have pie weights, you can use beans, or even pearl couscous as We did in a pinch in the photo above.
Semi-sweet chocolate bar – You'll want to choose a good quality You can use something like a Sharffenberger, Guittard, or Ghiradelli bar. We use Baker's Semi-Sweet Baking Bar, which tends to cost half the price as the others, and the results are usually tasty.
Bourbon – Choose your favorite kind to use in this pie. If you don't have a favorite, consider Jim Beam, Bulleit, or Buffalo Trace Bourbon.
Pecans – We like the look of pecan halves but you can also use chopped pecans.
Sweetener – We used a combination of brown sugar and dark corn syrup. Since We used dark corn syrup, We balanced it out with light brown sugar. If you use light corn syrup, use dark brown sugar to balance it out.
Butter – Since pecans are naturally salty, use unsalted butter in the pecan pie filling.

✅ Step-by-step instructions

This is a quick overview with step-by-step photos. You'll find the full list of ingredients and more detailed instructions in the printable recipe card at the bottom of this post.

Preheat your oven to 350°F.

Roll out the prepared pie crust and press into your baking pan/dish. Pre-bake the pie crust.
In a saucepan over low heat, melt together the butter and chopped chocolate. Stir until smooth, and then remove from heat and allow to cool.`
In a large bowl, whisk together cooled chocolate mixture, corn syrup, eggs, sugar, cocoa powder, bourbon, and salt. Then pour the filling mixture into the prepared crust.
Arrange pecan halves over the filling. If you've cut out decorative shapes from another round of pie crust, go ahead and add those to the top as well.
Now you can either carefully place the filled baking pan into the middle rack of your oven. Or, you can place it to a large rimmed baking sheet, and then place into the middle rack of your oven (the baking sheet simply makes it easier to transfer without spilling).
Bake the pie at 350°F for 30-40 minutes. The pie will be done when the filling is set and barely jiggles when you move the pan.
When done, remove pie from the oven and cool completely on a wire rack before serving.

👩🏻‍🍳 Recipe FAQs

What can We substitute for bourbon in pecan pie?

If you don't have bourbon, you can use whisky, brandy, or cognac. If you prefer a non-alcoholic substitution, you can use vanilla extract.

How do We store chocolate pecan pie?

To refrigerate: Allow the pie to cool completely on your kitchen counter. Cover the pie and pan with plastic wrap and store in the refrigerator for up to 5 days.

To freeze: Wrap the remaining pie or individual slices in parchment paper, and then tightly wrap plastic wrap around the pie. Place into a freezer-safe ziplock bag. Or, for additional protection, place into a freezer-safe container. Freeze for up to 3 months.

Can We use chocolate chips instead of a chocolate bar?

Yes, you can melt chocolate chips instead of a chocolate bar. As long as the chocolate melts, you can use it. So feel free to use chocolate chunks or semisweet chocolate chips.

What is the best kind of bourbon to use in pecan pie?

You'll notice a much better flavor if you use a good bourbon, like Maker's Mark. But since you're only using a splash of bourbon (two tablespoons), it's ok to use any type that you have.

How do you make gluten-free pecan pie?

Use gluten-free pie dough or make your own crust for a tasty bourbon-chocolate pecan pie.

🍽 Serving ideas

This tasty dessert is great for holidays. It's a beautiful addition to the Thanksgiving table, Christmas, and Easter. It's also a fantastic simple pie to serve as dessert with almost any dinner.

One of the best way to serve it is with a scoop of vanilla ice cream on top. The vanilla ice cream will taste tasty with the chocolate.

Some main dishes that go well with chocolate bourbon pecan pie:

More fall dessert recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Chocolate Bourbon Pecan Pie

By Marlynn Schotland Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 8 slices Sweet chocolate, bourbon, and crunchy pecans make a beautiful, well-balanced pie perfect for Thanksgiving or any holiday!

Ingredients

6 tablespoons butter
4 ounces semi-sweet chocolate
3/4 cup dark corn syrup
4 large eggs
1/2 cup light brown sugar
1 tablespoon cocoa powder
2 tablespoons bourbon
1/4 teaspoon sea salt
1/2 cup pecan halves

Instructions

Preheat oven to 375° degrees.

Pre-Bake the Pie Crust

Roll out prepared pie crust and press into your pie pan. Then place parchment paper or foil over the crust and fill the pan with pie weights (can use beans or grains instead). Bake for 20 minutes. Remove parchment paper/foil and bake the crust until it's a pale golden color, about 5 to 10 minutes longer.
Lower oven temperature to 350° degrees. Spread the pecan halves onto a baking sheet. Bake for 5-10 minutes. Remove and set aside.

Make the Filling

In a small saucepan over low heat, melt together the butter and chocolate. Stir until smooth, then remove from heat and allow to cool.
In a large bowl, whisk together cooled chocolate-butter mixture with corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. OPTIONAL: if you cut out decorative pieces from a second pie crust (as We did in these photos), add those to the top of the pie not.
At this point you can either carefully place the filled baking pan into the middle rack of your oven. Or, you can place it to a large rimmed baking sheet, and then place into the middle rack of your oven (the baking sheet simply makes it easier to transfer without spilling).
Bake the pie at 350°F for 30-40 minutes. The pie will be done when the filling is set and barely jiggles when you move the pan. When done, remove pie from the oven and cool completely on a wire rack before serving.

Notes

Refrigerate well-wrapped or in an airtight container for up to 5 days. Freeze in a freezer-safe bag or container for up to 3 months

Nutrition

Calories: 322 kcal, Carbohydrates: 48 g, Protein: 5 g, Fat: 13 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.02 g, Cholesterol: 95 mg, Sodium: 175 mg, Potassium: 202 mg, Fiber: 2 g, Sugar: 45 g, Vitamin A: 164 IU, Vitamin C: 0.1 mg, Calcium: 58 mg, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from NYT Cooking.