Can I omit the bourbon?

Absolutely! Swap it for 1 tablespoon of water + 1 extra teaspoon of vanilla extract if preferred. The pie still tastes fantastic—just without that cozy boozy note. Want a non-alcoholic depth? Try 1 tablespoon of strong brewed coffee instead!

How do I prevent a soggy crust?

Three tricks: 1) Always preheat your oven fully—a cold start equals sad, soggy bottoms. 2) If you're paranoid (like me!), blind bake the crust for 10 minutes at 375°F first—just line it with parchment and pie weights or dry beans. 3) Let the baked pie cool completely before slicing so the filling sets properly.

Can I use milk chocolate instead of dark?

You can, but heads up—it’ll be much sweeter. I’d reduce the granulated sugar by 2 tablespoons if switching to milk chocolate chips. For the best balance, try a 50/50 mix of milk and dark chocolates!

My filling overflowed—what went wrong?

Ah, the dreaded "pie volcano"! Next time, place a baking sheet under your pie dish to catch drips, and don’t overfill—leave about 1/4-inch space at the crust rim. Also, avoid overmixing the filling, which adds extra air bubbles that expand dramatically.

Decadent Chocolate Pecan Pie with 2 Secret Ingredients

Chocolate Pecan Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich twist on classic pecan pie with dark chocolate and bourbon notes, perfect for holiday gatherings.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 50 min
Total Time: 1 hr 5 min
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Ingredients

Scale

1 9-inch pie crust
1 1/2 cups pecans, chopped
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup unsalted butter, melted
2 tbsp bourbon
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
Place pie crust in a 9-inch pie dish and crimp edges.
Spread pecans and chocolate chips evenly over the crust.
In a bowl, whisk eggs, corn syrup, sugars, melted butter, bourbon, vanilla, and salt.
Pour mixture over pecans and chocolate.
Bake for 45-50 minutes until set.
Cool completely before slicing.

Notes

For cleaner slices, chill the pie for 2 hours before serving.
Make ahead: Bake and refrigerate up to 2 days in advance.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 80mg

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