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An overhead view of the best chocolate bourbon pecan pie in a white pie dish resting on a baking rack on an autumnal linen underneath.

Chocolate Bourbon Pecan Pie

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 8
Calories: 508kcal
Author: Kris Longwell
This Chocolate Bourbon Pecan Pie is a rich, gooey twist on a Southern classic! Toasted pecans, smooth chocolate, and a splash of bourbon come together in a buttery homemade crust for a dessert that’s pure indulgence — perfect for holidays or any special occasion.
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Equipment

  • 1 9-inch pie dish

Ingredients

  • 1 9-inch pie dough
  • 1½ cups pecan halves
  • 1 cup corn syrup light, dark, or combination
  • 1 cup granulated sugar
  • 3 large eggs
  • ¼ cup unsalted butter melted and slightly cooled
  • 3 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
  • ¾ cup chocolate chips semi-sweet, dark chocolate, or milk chocolate

Instructions

  • Preheat oven to 350°F.
  • Fit the pie dough into a 9-inch pie dish, crimp or flute the edges, and refrigerate while you make the filling.
    1 9-inch pie dough
  • Spread the pecans on a baking sheet and toast for 6 to 10 minutes, until fragrant.
    1½ cups pecan halves
  • In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth.
    1 cup corn syrup, 1 cup granulated sugar, 3 large eggs, ¼ cup unsalted butter, 3 tablespoon bourbon, 1 teaspoon vanilla extract, ½ teaspoon Kosher salt
  • Sprinkle the chocolate chips (or chopped chocolate bar) over the bottom of the pie dough. Add the toasted pecans, then pour the filling evenly over the top.
    ¾ cup chocolate chips
  • Bake for 55 to 60 minutes, or until the center is just (but still a little jiggly), and slightly puffed. If the pecans brown too quickly, tent loosely with foil during the final 15 minutes of baking.
  • Allow the pie to cool at room temperature for at least 2 hours. This allows the filling to set completely.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Toasting the pecans before baking enhances their flavor and adds extra crunch.
  • You can use either light or dark corn syrup — light gives a milder sweetness, while dark adds a deeper, caramel flavor.
  • For a non‑alcoholic version, simply omit the bourbon and add an extra splash of vanilla extract.
  • Homemade pie crust gives the best buttery texture, but a quality store‑bought crust works well, too.
  • The pie is done when the edges are set and the center still has a slight jiggle — it will firm up as it cools.
  • IMPORTANT: Let the pie cool completely before slicing for clean, even pieces.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • This pie tastes even better the next day as the flavors meld together!

Nutrition

Calories: 508kcal | Carbohydrates: 81g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 302mg | Potassium: 102mg | Fiber: 1g | Sugar: 67g | Vitamin A: 279IU | Calcium: 35mg | Iron: 1mg