... Print

Decadent Chocolate Bourbon Pecan Pie: The Ultimate Holiday Showstopper

Close-up of a thick slice of chocolate bourbon pecan pie showing the rich, dark filling and pecan topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best Thanksgiving pie with this recipe for Chocolate Bourbon Pecan Pie. This rich dessert combines dark chocolate, crunchy pecans, and warm Kentucky Bourbon for a gooey, indulgent filling inside a flaky crust. It is a gourmet twist on a Southern classic.

Ingredients

Scale
  • 1 (9-inch) unbaked homemade pie crust (or store-bought)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1/2 cup light corn syrup (or substitute with maple syrup for a different flavor profile)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup good quality Kentucky Bourbon
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet or dark chocolate, chopped or in chips
  • 1 1/2 cups pecan halves, lightly toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar, brown sugar, flour, and salt.
  3. In a separate large bowl, whisk the eggs until they are light. Add the corn syrup, melted butter, bourbon, and vanilla extract. Whisk until just combined.
  4. Gradually add the dry sugar mixture to the wet ingredients, mixing until smooth. Do not overmix.
  5. Stir in the chopped dark chocolate until it is evenly distributed throughout the filling mixture.
  6. Pour half of the chocolate-pecan filling into the prepared pie crust. Sprinkle half of the toasted pecans over the filling.
  7. Pour the remaining filling over the pecans. Arrange the remaining pecan halves decoratively on top of the filling.
  8. Bake for 50 to 60 minutes. The center should be mostly set but still have a slight wobble when gently shaken. If the crust edges brown too quickly, cover them loosely with aluminum foil.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This allows the gooey filling to set properly.
  10. Serve this boozy holiday pie at room temperature or slightly chilled.

Notes

  • For a non-alcoholic version, substitute the bourbon with 1/4 cup strong brewed coffee or extra corn syrup and 1 teaspoon of rum extract.
  • Toasting the pecans brings out their best flavor, so do not skip this step.
  • If you want a chocolate swirl effect, reserve a few tablespoons of the chocolate chips and sprinkle them on top just before the last 10 minutes of baking.
  • This pie is a fantastic addition to your Christmas dessert ideas or Friendsgiving hosting menu. Find more great recipes on our Pinterest account!

Nutrition

Find it online: https://kitchenuser.net/chocolate-bourbon-pecan-pie-recipe/