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Best Chocolate Bourbon Pecan Pie Recipe

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This isn’t just another pecan pie. The combination of dark chocolate and bourbon creates a richness that plain pecan pie just can’t touch. It’s sophisticated without being fussy.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) light corn syrup
  • 2 tablespoons (30g) unsalted butter, melted and cooled
  • 1 tablespoon vanilla extract
  • 3 tablespoons (45ml) good quality bourbon
  • 1 cup (120g) semi-sweet chocolate chips or chopped chocolate
  • 1 ½ cups (170g) pecan halves
  • ¼ teaspoon salt
  • 1 single 9-inch pie crust (homemade or store-bought)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your prepared pie crust in the pie dish and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until the bottom looks dry and lightly golden. Set aside to cool slightly.
  2. Spread the pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant. Keep an eye on them—they burn fast. Let them cool while you make the filling.
  3. In a small, microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth. Alternatively, you can melt them in a double boiler on the stovetop. Set aside to cool slightly.
  4. In a large mixing bowl, whisk together the sugar and salt until combined. Add the eggs one at a time, whisking well after each addition. The mixture should look smooth and slightly pale.
  5. Pour in the corn syrup, melted butter, vanilla extract, and bourbon. Whisk until everything is fully incorporated and smooth. Don’t over-whisk—you don’t want to incorporate too much air.
  6. Pour the melted chocolate into the filling and whisk gently until it’s fully combined. The filling will turn a beautiful, deep brown color.
  7. Gently fold the toasted pecan halves into the filling using a spatula. Make sure they are evenly distributed.
  8. Place the blind-baked crust on the baking sheet. Pour the filling into the crust. It will be quite full—that’s fine. Use a spatula to spread the pecans evenly if needed.
  9. Carefully transfer the baking sheet to the oven. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (like a gentle wobble, not a wave). If the crust edges start browning too quickly, tent them with foil or a pie shield after 30 minutes.
  10. Let the pie cool on a wire rack for at least 3-4 hours, or preferably overnight. The filling needs time to set fully. If you cut into it while it’s warm, it will be runny.

Notes

Don’t over-bake. The center should still have a slight jiggle when you take it out of the oven. It will continue to set as it cools. An over-baked pie will be dry and cracked. Room temperature eggs are key. Cold eggs don’t emulsify properly with the corn syrup and butter, which can lead to a greasy or separated filling. Blind bake your crust to avoid a soggy bottom. Let the pie cool completely for the perfect slice.

Nutrition

Keywords: chocolate bourbon pecan pie, pecan pie, bourbon pecan pie, chocolate pecan pie, Thanksgiving pie, holiday dessert

Find it online: https://breezybake.com/best-chocolate-bourbon-pecan-pie-recipe/