Are you ready to take your holiday pecan pie to a whole new level of decadent, show-stopping deliciousness? This incredible, from-scratch Bourbon and Chocolate Pecan Pie is the ultimate, sophisticated twist on the beloved Southern classic. With a rich, dark chocolate-infused filling, a warm and sophisticated kick of bourbon, and a uniquely nutty, homemade pecan crust, this is the impressive holiday dessert you’ve been waiting to bake.
This isn’t just another pecan pie recipe; it’s a guide to creating a truly unforgettable, gourmet dessert experience. Forget the overly sweet, one-note pies of the past. We’ll show you how to create a perfectly balanced, complex filling that is gooey, fudgy, and packed with flavor. This is the “grown-up” pecan pie that is destined to be the star of your Thanksgiving or Christmas dessert table.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Grown-Up” Pecan Pie
What makes this Chocolate Bourbon Pecan Pie so spectacular is its incredible depth of flavor and its commitment to from-scratch techniques that yield a superior result. The homemade, all-butter pie crust is uniquely enriched with finely ground pecans, creating a wonderfully tender and nutty base. The filling is a perfect harmony of flavors: the bitterness of unsweetened chocolate and the warm, oaky notes of bourbon perfectly balance the classic, sweet, corn syrup-based custard. It’s a make-ahead-friendly dessert that is pure, unadulterated indulgence.
| Metric | Time / Level |
| Total Time | 3 hours (plus chilling and cooling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 slices |
The Essential Ingredients for This Decadent Pie
This recipe uses a handful of high-quality, classic ingredients to create its signature sophisticated flavor.
- The Nutty Pie Crust: A rich, flaky, and incredibly flavorful pâte brisée with a unique twist.
- Finely Ground Pecans: This is the secret to a wonderfully flavorful and tender crust! We add finely ground, toasted pecans directly into the flour, which creates a rich, almost shortbread-like texture and a deep, nutty flavor that beautifully complements the filling.
- Cold Unsalted Butter: The absolute key to a flaky crust. It is crucial that your butter is very cold and cut into small pieces.
- The Rich Chocolate-Bourbon Filling: This is the gooey, fudgy, and slightly boozy heart of our pie.
- Unsweetened Chocolate: Using unsweetened baking chocolate is a brilliant choice. Its pure, intense, and slightly bitter chocolate flavor is the perfect counterpoint to the very sweet corn syrup and sugar in the filling, creating a perfectly balanced, not-cloying result.
- Bourbon: A few tablespoons of your favorite bourbon adds a wonderful, warm, oaky, and slightly caramel-like flavor that is a classic and sophisticated pairing with both chocolate and pecans.
- Dark Corn Syrup or Sugar Cane Syrup: Using a dark corn syrup or a traditional Southern sugar cane syrup (like Steen’s) will provide a deep, rich, and robust molasses flavor to the filling.
Step-by-Step to the Most Perfect Pecan Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Nutty Pecan Pie Crust
Step 1: In a large mixing bowl, combine the 1 cup of all-purpose flour, the 1/4 cup of finely ground pecans, the 1 tablespoon of sugar, and the pinch of salt.
Step 2: Add the 1/2 cup (1 stick) of cold, cubed butter. Using a pastry blender or your fingertips, quickly “cut” the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Step 3: Pour in the 2 tablespoons of ice water and work it in with a fork until the dough begins to hold together. If it is too crumbly, you can add more ice water, one tablespoon at a time.
Step 4: Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes.
Part 2: The Rich Chocolate-Bourbon Filling
Step 1: While the dough is chilling, you can prepare your filling. In a small saucepan over medium-low heat, melt the 1/4 cup of butter and the 2 ounces of unsweetened chocolate together, stirring until smooth. Remove the pan from the heat and let the mixture cool slightly.
Step 2: In a large mixing bowl, beat the 3 large eggs with an electric mixer or a whisk until they are frothy. Then, blend in the 1 cup of sugar.
Step 3: Stir in the 3/4 cup of dark corn syrup, the 1 teaspoon of pure vanilla extract, the 3 tablespoons of bourbon, the 1/4 teaspoon of salt, and the cooled, melted chocolate and butter mixture until everything is well blended and smooth.
Part 3: Assembling and Baking Your Masterpiece
Step 1: Preheat your oven to 350°F (175°C).
Step 2: On a lightly floured surface, roll out your chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan. Press the dough into the pan so it fits tightly, then trim and flute the edges decoratively.
Step 3: Arrange the 1 1/2 cups of pecan halves evenly on the bottom of the unbaked pie crust.
Step 4: Carefully pour the prepared chocolate and egg mixture over the top of the pecans.
Step 5: Place the pie pan on a sturdy baking sheet to make it easy to move and to catch any potential drips. Bake until the filling is set and slightly puffed, which will take about 45 minutes.
Pro Tip (How to Tell When It’s Done): A pecan pie is perfectly baked when the edges are set, but the very center still has a slight jiggle to it (like Jell-O) when you gently nudge the pan. As the recipe notes, you can also test it by sticking a thin knife into the center; if it comes out mostly clean, it’s ready.
Part 4: The Crucial Cooling and Setting Step
Transfer the hot pie to a wire rack and let it cool completely before cutting. This will take several hours.
This final, long cooling step is absolutely essential! The hot, gooey custard filling is like molten candy. It needs several hours to cool down and set up firmly. This is the only way to get perfect, clean, neat slices that don’t fall apart into a gooey mess.
The Ultimate Decadent Chocolate Bourbon Pecan Pie
A decadent, from-scratch recipe for a classic pecan pie with the rich additions of chocolate and bourbon. The recipe features a homemade pie pastry that incorporates finely ground pecans directly into the dough for extra flavor and texture. The gooey filling is a sweet custard made by blending melted unsweetened chocolate and butter with sugar, dark corn syrup, eggs, vanilla, and a splash of bourbon. This is poured over a bed of pecan halves in the unbaked crust and baked until the filling is set.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 40 minutes (includes chilling and cooling time)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Pie Pastry:
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup finely ground pecans
- 1 tablespoon sugar
- Pinch of salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small chunks
- 2 tablespoons ice water, plus more if needed
- For the Filling:
- 1/4 cup (1/2 stick) unsalted butter
- 2 ounces unsweetened chocolate
- 3 large eggs
- 1 cup sugar
- 3/4 cup dark corn syrup or sugar cane syrup
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Make the Pastry: In a large mixing bowl, combine the flour, ground pecans, sugar, and salt. Add the cold butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Pour in 2 tablespoons of ice water and work it in to bind the dough, adding more water 1 tablespoon at a time if it is too crumbly.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan, press it in, and trim the excess around the rim. Place the pie pan on a cookie sheet.
- Preheat the oven to 350°F.
- Make the Filling: In a small saucepan over medium-low heat, melt the butter and chocolate together. Remove from the heat and let cool slightly.
- In a large mixing bowl, beat the eggs until frothy. Blend in the sugar.
- Stir in the corn syrup, vanilla, bourbon, salt, and the melted chocolate-butter mixture until well blended.
- Assemble and Bake: Arrange the pecan halves on the bottom of the unbaked pie crust. Carefully pour the egg mixture over them.
- Bake for about 45 minutes, until the filling is set and slightly puffed. A thin knife inserted in the center should come out mostly clean.
- Transfer the pie to a wire rack and cool completely before cutting and serving.
Notes
- This recipe features a unique pie crust with ground pecans mixed directly into the dough.
- Chilling the dough for at least 30 minutes is an important step that helps create a tender, flaky crust.
- Baking the pie on a cookie sheet makes it easier to handle and will catch any potential spills.
- It is crucial to let the pie cool completely for several hours to allow the custard filling to set properly for clean slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 600-700
- Sugar: 55-65 g
- Sodium: 200-300 mg
- Fat: 35-45 g
- Saturated Fat: 15-20 g
- Trans Fat: 0 g
- Carbohydrates: 65-75 g
- Fiber: 3-5 g
- Protein: 6-8 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
Pecan pie is the absolute perfect make-ahead dessert for the busy holiday season.
- Make-Ahead: You can bake this pie completely up to 3 days in advance. Let it cool completely, then cover it and store it in the refrigerator. The flavors will actually meld and become even more delicious.
- Storage: Store the finished, cooled pie, covered, in the refrigerator for up to 5 days.
- Serving: Pecan pie is delicious served chilled, at room temperature, or slightly warmed. To warm a slice, you can microwave it for just 15-20 seconds.
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Creative Recipe Variations
This decadent and delicious recipe is a wonderful base for your own creative and flavorful twists.
- Add a Spicy Kick: For a delicious, Mexican chocolate-inspired flavor, you can add 1/2 teaspoon of ground cinnamon and a generous pinch of cayenne pepper to the filling when you add the salt and bourbon.
- Use a Different Nut: While pecans are the classic star, this rich, chocolatey filling is also absolutely incredible when made with an equal amount of coarsely chopped, toasted walnuts.
- Make it Non-Alcoholic: If you prefer to make this without the bourbon, you can simply omit it from the recipe. You may want to add an extra 1/2 teaspoon of vanilla extract to enhance the flavor.
Enjoy a True Holiday Icon, Elevated!
You’ve just created a truly special, from-scratch dessert that is the very definition of a holiday indulgence. This classic, homemade Chocolate Bourbon Pecan Pie, with its nutty crust and its gooey, fudgy filling, is a rewarding baking project that is guaranteed to be the star of your dessert table. It’s the kind of timeless treat that makes the holiday season feel complete and sophisticated.
We hope you and your loved ones enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake!
Frequently Asked Questions (FAQs)
Q1: What is the best chocolate to use for a pecan pie?
This recipe’s choice of unsweetened baking chocolate is fantastic because its pure, intense, and slightly bitter chocolate flavor is the perfect balance for the very sweet corn syrup and sugar in the filling, preventing the pie from becoming cloyingly sweet. You could also use a high-quality, bittersweet chocolate for a similar result.
Q2: Why did my pecan pie filling crack?
A cracked filling in a custard pie like this one is usually a sign that it was slightly overbaked. Be sure to pull the pie from the oven when the very center still has a slight jiggle to it. It will continue to cook and set up from the residual heat as it cools. Don’t worry, though—a small crack is purely cosmetic and the pie will still be delicious! A dollop of whipped cream is the perfect disguise.
Q3: Can I use a store-bought pie crust for this recipe?
Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust. Simply unroll it, fit it into your pie pan, and crimp the edges as desired before you add the filling.
Q4: Should I toast my pecans before putting them in the pie?
You don’t have to, but it is a highly recommended extra step that makes a huge difference in the flavor of the final pie! Toasting the pecans in a dry skillet or in the oven for a few minutes brings out their natural oils and gives them a much deeper, nuttier, and more complex flavor and a crispier texture.
Q5: Why do you put the pecans on the bottom of the crust before pouring in the filling?
This is a classic and brilliant technique! As the pie bakes, the lighter pecan halves will naturally float up through the denser, liquidy filling. This causes them to arrange themselves into a beautiful, even, and perfect layer right on top of the pie as it bakes.