Let me introduce you to a pie that’s about to become your new holiday obsession. This Chocolate Bourbon Pecan Pie takes the beloved Southern classic and elevates it with rich dark chocolate and a warming splash of bourbon. It’s the kind of dessert that makes people go quiet when they take their first bite – in the best possible way.

The story of this pie began during a particularly memorable Thanksgiving when I wanted to bring something different to the dessert table. Traditional pecan pie is wonderful, but adding chocolate and bourbon? That’s how family traditions are born. The bourbon adds depth without making the pie taste boozy, while the chocolate brings a rich complexity that perfectly complements the sweet, nutty filling.

What makes this pie truly special is the interplay of textures – the crisp, flaky crust, the gooey chocolate-infused filling, and the satisfying crunch of toasted pecans. Each bite offers a different experience, making it impossible to stop at just one slice. The bourbon doesn’t just add flavor; it enhances everything else in the pie, making the chocolate more chocolatey and the pecans more aromatic.

The beauty of this recipe lies in its timing. While the pie bakes, your kitchen fills with an intoxicating aroma of toasting pecans, melting chocolate, and caramelizing sugar. It’s the kind of smell that draws people to the kitchen, asking when it’ll be ready. And trust me, the wait is worth it.

I’ve found that this pie has a way of turning ordinary gatherings into memorable occasions. Whether it’s a holiday dinner or a casual Sunday supper, it’s the kind of dessert that people talk about long after the plates are cleared.

Resume:
This Chocolate Bourbon Pecan Pie transforms the traditional Southern dessert into something extraordinary. By incorporating rich dark chocolate and smooth bourbon, it creates layers of flavor that make each bite an adventure.

The careful balance of ingredients ensures that no single flavor overpowers the others. The chocolate adds richness without overwhelming the pecans, while the bourbon provides warmth and depth without being too strong.

The recipe stays true to what makes pecan pie beloved while offering something new and exciting. It’s both familiar and surprising, making it perfect for those who love traditional pecan pie but are ready to try something more sophisticated.

This pie works equally well as a showstopping holiday dessert or an elevated addition to any special meal. It’s impressive enough for celebrations but approachable enough for any baker to master.

Exciting Story:
During last year’s Thanksgiving, my brother-in-law, who claims he doesn’t like “fancy desserts,” took one bite of this pie and literally stopped mid-conversation. The whole table went quiet as he savored it, then declared it the best pie he’d ever tasted. He even asked to take a whole pie home! Now he requests it for every family gathering, and I’ve caught him sneaking second (and third) slices when he thinks no one is looking. It’s become such a family favorite that I have to make extra during the holidays because everyone wants to take leftovers home!

Why This Chocolate Bourbon Pecan Pie?

This isn’t just another pecan pie – it’s a masterpiece of balanced flavors and textures. The dark chocolate adds richness without overwhelming the pecans, while the bourbon brings warmth and complexity that elevates every other ingredient. The filling achieves that perfect consistency – gooey but not runny, sweet but not cloying. It’s the kind of pie that makes people ask for the recipe and becomes their new holiday tradition.

Cuisine: American (Southern)

What You Need For Chocolate Bourbon Pecan Pie

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4-5 tablespoons ice water

For the Filling:

• 3 large eggs
• 1 cup dark corn syrup
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tablespoons unsalted butter, melted
• 3 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves
• 4 ounces dark chocolate, roughly chopped
• Whipped cream for serving (optional)

How to Make Chocolate Bourbon Pecan Pie

Let me guide you through creating this showstopping dessert. Start with the crust – combine flour and salt, then cut in the cold butter until you have pea-sized pieces. Gradually add ice water until the dough just comes together. Shape into a disk, wrap, and chill for at least an hour.

While the dough chills, toast your pecans in a dry skillet until fragrant – this extra step makes a world of difference. Let them cool completely while you prepare the filling.

Roll out your chilled dough and fit it into a 9-inch pie dish, crimping the edges beautifully. Chill the crust again while you prepare the filling.

In a large bowl, whisk together eggs, corn syrup, both sugars, melted butter, bourbon, vanilla, and salt until smooth. Layer the chocolate and toasted pecans in your prepared crust, then pour the filling mixture over them. The pecans will float to the top, creating that classic look.

Bake at 375°F for about 45-50 minutes, or until the filling is set but still slightly jiggly in the center. Let it cool completely – I know it’s tempting, but this step is crucial for the perfect texture!

Tips For Chocolate Bourbon Pecan Pie

The key to this pie’s success is temperature control. Your butter should be cold for the crust, and the filling should be room temperature when it goes into the oven. If your crust edges start browning too quickly, cover them with foil.

Don’t skip toasting the pecans – it develops their flavor and helps them stay crisp in the filling. Also, use good quality chocolate; it makes a noticeable difference in the final taste.

Substitutions and Variations

Don’t drink bourbon? You can substitute vanilla extract, dark rum, or even maple syrup. For the chocolate, try milk chocolate if you prefer it to dark, or use chocolate chips in a pinch. You can also add a sprinkle of sea salt on top before baking for a sweet-salty contrast.

Make a Healthier Version

While this is definitely an indulgent dessert, you can make some adjustments. Try using maple syrup instead of corn syrup, reduce the overall sugar slightly, or use sugar alternatives. You can also make a smaller pie or cut smaller slices – remember, it’s rich enough that a little goes a long way!

Closing For Chocolate Bourbon Pecan Pie:
And there you have it! A decadent, impressive pie that’s sure to become your new signature dessert. Don’t forget to let us know how your pie turns out, and consider checking out some of our other holiday dessert recipes!

Frequently Asked Questions For Chocolate Bourbon Pecan Pie:

1. Can I make this pie ahead of time?
   Yes! It can be made 1-2 days in advance and stored covered at room temperature.
2. How do I know when the pie is done?
   The filling should be set around the edges but still slightly jiggly in the center – it will continue to set as it cools.
3. Can I leave out the bourbon?
   Yes, substitute with vanilla extract or omit entirely.
4. Why did my filling overflow?
   Make sure to use a deep-dish pie plate and don’t overfill – leave about 1/4 inch at the top.
5. Can I use a store-bought crust?
   Absolutely! While homemade is delicious, a quality store-bought crust works well too.
6. My pecans are sinking – what went wrong?
   Make sure your filling is well-mixed and not too hot when you add it to the crust.
7. How should I store leftovers?
   Cover and store at room temperature for up to 3 days, or refrigerate for up to a week.
8. Can I freeze this pie?
   Yes, wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator.
9. Why did my crust shrink?
   Make sure to chill the crust thoroughly before baking and use pie weights for blind baking.
10. Is light or dark corn syrup better?
    Dark corn syrup provides a richer flavor, but light works well too.
11. Can I use chopped pecans instead of halves?
    Yes, but pecan halves create a more traditional and attractive appearance.
12. Why is my filling grainy?
    Make sure both sugars are completely dissolved in the filling mixture before baking.