Chocolate Bourbon Pecan Pie is a delicious variation on a Thanksgiving favorite. A rich chocolate filling, a touch of smoky bourbon, and crunchy pecans combine for an indulgent pie that’s simple enough to make year-round.
With the holidays approaching, pie is top of mind — and honestly, I always think about dessert! Whether you love apple, pumpkin, or pecan, there’s something comforting about a homemade pie.
I tend to lean toward less traditional holiday pies, like these Apple Pie Bars, Pumpkin Cheesecake Bars, and Mini Pecan Pies (aka pecan tassies).
This recipe is my twist on pecan pie: chocolate and bourbon lend depth while pecans provide crunch and visual appeal.
❤️ Why you’ll love this pie
Chocolate, bourbon, and pecans play wonderfully together: the chocolate brings sweetness and depth, pecans add crunch and saltiness, and bourbon contributes a warm, smoky note. This pie is ideal for Thanksgiving or any festive meal.
- Feeds 8–10 people, depending on slice size.
- The flavors are well balanced: rich chocolate, toasty pecans, and a hint of bourbon.
- Pecans are arranged on top so guests who prefer not to eat them can remove them easily.
- You can make the pie a day or two ahead to free up time on the holiday itself.
🍫 Ingredients
To make this Chocolate Bourbon Pecan Pie, gather the following:
- Pie crust – store-bought refrigerated crust for convenience, or use your favorite homemade crust.
- Pie weights (or dried beans/grains) to blind-bake the crust.
- Semi-sweet chocolate bar (good-quality baking chocolate melts and sets smoothly).
- Bourbon – a couple of tablespoons for flavor; use a bourbon you enjoy.
- Pecans – halves look decorative, but chopped pecans are fine too.
- Sweeteners – a mix of corn syrup and brown sugar creates the classic pecan-pie texture; adjust types (light/dark) to taste.
- Unsalted butter – balances the natural salt in pecans and gives a silky filling.
✅ Step-by-step instructions
Below is an overview of the method. The printable recipe card at the bottom includes ingredient amounts and detailed steps.
Preheat your oven to 350°F (unless noted otherwise in individual steps).
- Roll out and fit the prepared pie crust into a pie pan. Blind-bake the crust with parchment and pie weights until set and pale golden.
- In a small saucepan over low heat, gently melt together the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
- Whisk the cooled chocolate-butter mixture with corn syrup, eggs, brown sugar, cocoa powder, bourbon, and salt until combined. Pour the filling into the pre-baked crust.
- Arrange pecan halves over the filling. Add any decorative crust cutouts if desired.
- Place the filled pie on a rimmed baking sheet for easy transfer, then bake at 350°F for 30–40 minutes, until the filling is set and only slightly jiggles in the center.
- Cool completely on a wire rack before slicing to allow the filling to finish setting.
👩🏻🍳 Recipe FAQs
Substitutes include whiskey, brandy, or cognac. For a non-alcoholic option, use vanilla extract.
To refrigerate: cool the pie completely, cover tightly with plastic wrap or a lid, and store in the refrigerator up to 5 days. To freeze: wrap the pie or slices in parchment, then plastic wrap, and place in a freezer-safe bag or container for up to 3 months.
Yes. Chocolate chips, chunks, or a chopped baking bar all work—melt them slowly over low heat for a smooth filling.
A good-quality bourbon improves flavor, but since the recipe uses only a small amount, use what you have on hand.
Use a gluten-free pie crust or make a homemade gluten-free crust to suit dietary needs.
🍽 Serving ideas
This pie is a lovely centerpiece for holiday dessert tables — Thanksgiving, Christmas, Easter — or anytime you want a special finish to a meal. A scoop of vanilla ice cream pairs especially well, balancing the warm chocolate and bourbon flavors.
It also pairs nicely with roasted turkey, savory beef roasts, or simply as the sweet finale to a home-cooked dinner.
More fall dessert recipes
Mini Pecan Pies-
Pumpkin Cream Cheese Roll
-
Pear Tartlets
-
Air Fryer Apple Hand Pies
Did you make this recipe? Please leave a 5-star rating in the recipe card and a comment—your feedback means a lot. Thank you!
Chocolate Bourbon Pecan Pie
Ingredients
- 6 tablespoons butter
- 4 ounces semi-sweet chocolate
- 3/4 cup dark corn syrup
- 4 large eggs
- 1/2 cup light brown sugar
- 1 tablespoon cocoa powder
- 2 tablespoons bourbon
- 1/4 teaspoon sea salt
- 1/2 cup pecan halves
Instructions
- Preheat oven to 375°F.
Pre-Bake the Pie Crust
- Roll out the pie crust and press into a pie pan. Cover with parchment or foil, add pie weights, and bake for 20 minutes. Remove weights and bake 5–10 minutes more until the crust is a pale golden color. Lower oven to 350°F.
- Spread pecan halves on a baking sheet and toast in the oven for 5–10 minutes. Remove and set aside.
Make the Filling
- In a small saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk the cooled chocolate mixture with corn syrup, eggs, brown sugar, cocoa powder, bourbon, and salt. Pour into the prepared crust and arrange pecans on top. Add decorative crust pieces if desired.
- Place the pie on a rimmed baking sheet and bake at 350°F for 30–40 minutes, until the filling is set and just slightly jiggly in the center. Cool completely on a wire rack before serving.
Notes
Freeze in a freezer-safe bag or container for up to 3 months.
Nutrition
Nutrition information is an approximation.
Recipe adapted from NYT Cooking.