I love experimenting with flavors and my latest creation, Chocolate Bourbon Pecan Pie, is a tribute to bold combinations. Imagine a crisp, unbaked crust brimming with silky light corn syrup, dark brown sugar, eggs, butter, cocoa, and a hint of bourbon. Chocolate chips and pecans add an enticing crunch.

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I first tried this Chocolate Bourbon Pecan Pie on a holiday when I was looking for something different and I instantly fell in love with it. Using a simple 9-inch unbaked pie crust, I mixed light corn syrup and packed dark brown sugar with eggs and melted unsalted butter to get a perfect filling.

Then I added unsweetened cocoa powder, a splash of bourbon, a bit of vanilla extract along with a pinch of salt, which reminded me of that famous Ina Garden Bourbon Chocolate Pecan Pie recipe I used to see on food blogs. I mixed in semisweet chocolate chips and plenty of pecan halves so every bite has an unexpected crunch.

The combination of a silky chocolate twist with the classic pecan pie feel creates a dessert that is unique. I cant wait for you to try making this chocolate bourbon creation yourself and see just how awesome it turns out to be.

Why I Like this Recipe

I like this recipe because it gives me a great mix of flavors that really make the pie feel both gourmet and cozy. I love how the dark brown sugar and cocoa powder work together with the light corn syrup to create a deep, rich sweetness that isn’t too overpowering.

Another thing is the bourbon – I know it might sound a bit grown-up but it gives the pie this subtle kick that makes every bite interesting; it’s like a secret ingredient that elevates everything.

I also really dig the texture; the crunchy pecan halves mixed in with the melty chocolate chips and soft filling creates a perfect balance that makes every mouthful different.

Finally, I appreciate how the recipe manages to combine simplicity with a flavor burst; even though it’s straightforward to make, each slice makes me feel like I’ve got a fancy dessert, and that’s why I keep coming back to it.

Ingredients

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Light corn syrup is super sweet and gives a smooth, sticky texture to the pie.
Dark brown sugar adds moist richness with a deep caramel flavor that really pops.
Unsweetened cocoa powder gives a bittersweet chocolate note and a deep color vibe.
Bourbon delivers a boozy kick that totally enhances the pie’s overall flavor mix.
Semisweet chocolate chips insert extra chocolate bursts and melty pockets of delight.
Pecan halves bring a nutty crunch, healthy fats and a contrasting texture to enjoy.

Ingredient Quantities

1 (9-inch) unbaked pie crust

1 cup light corn syrup

1 cup packed dark brown sugar

3 large eggs

1/4 cup unsalted butter, melted

1/4 cup unsweetened cocoa powder

2 tablespoons bourbon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup semisweet chocolate chips

1 1/2 cups pecan halves

How to Make this

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1. Preheat your oven to 350°F and set your unbaked pie crust into a pie pan.

2. In a large bowl, whisk together the light corn syrup, dark brown sugar, eggs, melted butter, unsweetened cocoa powder, bourbon, vanilla extract, and salt until well combined.

3. Stir in the semisweet chocolate chips so they are evenly distributed throughout the mixture.

4. Gently fold in the pecan halves making sure not to break them up too much while mixing.

5. Pour the entire filling into the pie crust, smoothing it out so everything is evenly spread.

6. Place the pie in the preheated oven and bake for about 50 to 55 minutes.

7. Keep an eye on the pie as the edges should be set while the center still looks a little jiggly when it is done.

8. Once ready, turn off the oven and let the pie sit inside for about 10 minutes to firm up a bit more.

9. Remove the pie from the oven and set it on a wire rack to cool completely at room temperature.

10. Once the pie is cool, slice it up and enjoy your Chocolate Bourbon Pecan Pie with a cup of coffee or a scoop of ice cream if you like.

Equipment Needed

1. Preheated oven – you gotta have one to bake the pie.
2. 9-inch pie pan – this holds the unbaked pie crust.
3. A large mixing bowl – for whisking together the ingredients.
4. Whisk – to mix the corn syrup, brown sugar, eggs, and all the others.
5. Measuring cups and spoons – super important so you add exactly the right amounts.
6. Spatula or mixing spoon – used to stir in the chocolate chips and gently fold in the pecan halves.
7. Cooling wire rack – so the pie can cool evenly once it’s out of the oven.
8. Oven mitts – better safe than sorry when taking the hot pie out.

FAQ

Q: Can I substitute bourbon for another ingredient?
A: Yeah, if you dont like alcohol you can swap it out for a bit extra vanilla or even coffee, but the flavor might be a bit different.

Q: Can I use a store-bought pie crust?
A: Sure thing, the recipe calls for an unbaked crust which works fine if you grab one from the store.

Q: Do I really need to melt the butter?
A: Yes, meltin the butter makes sure it blends evenly into the filling and helps keep the texture smooth.

Q: Is it ok to swap the pecans or chocolate chips?
A: You can try other nuts or even different types of chocolate, but that might change the overall flavor of the pie.

Q: How do I know when the pie is ready?
A: The filling should be set in the middle and not wiggle too much when you gently jiggle the pan. It might look a little soft at first but firm up as it cools.

Chocolate Bourbon Pecan Pie Recipe Substitutions and Variations

If you don’t have light corn syrup, try using honey or pure maple syrup. They work pretty well even if the sweetness is a bit different.
Instead of dark brown sugar, you can use light brown sugar and add a tiny drizzle of molasses if you happen to have some. It gives you that rich flavor.
If you’re out of unsalted butter, you can swap it with salted butter. Just cut back on the extra salt in the recipe a bit.
Not feeling the bourbon? Dark rum or even a bit extra vanilla extract can stand in just fine for that boozy kick.
For the pecan halves, walnuts or even almonds can be a cool alternative if you’re looking to mix things up a little.

Pro Tips

1. Toast the pecans lightly in a dry skillet before adding them to the mix for extra crunch and a richer flavor.
2. Chill your pie crust in the fridge for about 15 minutes before pouring in the filling. This helps prevent it from getting too soggy when baked.
3. Watch the pie closely near the end of the baking time and don’t overbake it – let the center be a little wobbly, it will firm up as it cools.
4. For an extra kick, sprinkle a tiny bit of flaky sea salt on top right after the pie comes out of the oven to boost the flavor.

Chocolate Bourbon Pecan Pie Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Preheated oven – you gotta have one to bake the pie.
2. 9-inch pie pan – this holds the unbaked pie crust.
3. A large mixing bowl – for whisking together the ingredients.
4. Whisk – to mix the corn syrup, brown sugar, eggs, and all the others.
5. Measuring cups and spoons – super important so you add exactly the right amounts.
6. Spatula or mixing spoon – used to stir in the chocolate chips and gently fold in the pecan halves.
7. Cooling wire rack – so the pie can cool evenly once it’s out of the oven.
8. Oven mitts – better safe than sorry when taking the hot pie out.

Ingredients

1 (9-inch) unbaked pie crust
1 cup light corn syrup
1 cup packed dark brown sugar
3 large eggs
1/4 cup unsalted butter, melted
1/4 cup unsweetened cocoa powder
2 tablespoons bourbon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 1/2 cups pecan halves

Directions

Preheat your oven to 350°F and set your unbaked pie crust into a pie pan.
In a large bowl, whisk together the light corn syrup, dark brown sugar, eggs, melted butter, unsweetened cocoa powder, bourbon, vanilla extract, and salt until well combined.
Stir in the semisweet chocolate chips so they are evenly distributed throughout the mixture.
Gently fold in the pecan halves making sure not to break them up too much while mixing.
Pour the entire filling into the pie crust, smoothing it out so everything is evenly spread.
Place the pie in the preheated oven and bake for about 50 to 55 minutes.
Keep an eye on the pie as the edges should be set while the center still looks a little jiggly when it is done.
Once ready, turn off the oven and let the pie sit inside for about 10 minutes to firm up a bit more.
Remove the pie from the oven and set it on a wire rack to cool completely at room temperature.
Once the pie is cool, slice it up and enjoy your Chocolate Bourbon Pecan Pie with a cup of coffee or a scoop of ice cream if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.