If you’re a fan of rich, decadent desserts with a little kick, then you’re going to absolutely flip for this Chocolate Bourbon Pecan Pie Recipe. It’s the kind of pie that instantly becomes the star attraction at any gathering—gooey, chocolaty, with just the right hint of bourbon warmth and the crunch of toasted pecans. Trust me, once you try it, you’ll be sneaking bites right out of the fridge!

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Why This Recipe Works

Perfectly Balanced Flavor: The bourbon adds warmth and complexity without overpowering the sweetness and chocolate.
Textural Contrast: Toasted pecans give a satisfying crunch that pairs beautifully with the fudgy filling.
Simple Yet Impressive: Uses basic pantry ingredients with a few special touches, making it doable for any home cook.
Great Make-Ahead Pie: Can be served fresh or chilled for clean slices, perfect for parties or holidays.

Chocolate Bourbon Pecan Pie, decadent pecan pie with bourbon and chocolate, easy chocolate pecan pie recipe, boozy pecan pie dessert, rich holiday pie dessert - A round pecan pie with a golden, crimped crust sits centered on a white plate over a beige linen napkin placed on a white marbled surface. The pie filling is dark brown with a glossy texture, topped with a neat layer of whole pecans arranged in concentric circles filling the entire pie surface. Around the plate, there are scattered whole pecans and some pecan halves on the white marbled surface. To the upper left, a small white bowl filled with pecans is visible, and above the pie, a clean white bowl with two forks rests on a striped beige cloth. To the lower left, two clear glasses filled with a white liquid enhance the composition. A silver knife lies to the right of the plate on the linen. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Bourbon Pecan Pie Recipe plays a starring role in creating that dreamy texture and balanced flavor. I always recommend using fresh pecans and good-quality bourbon for the best results. If you grab a pre-made pie crust, just make sure it’s sturdy enough to hold our luscious filling.

Pecans: Toasting deepens the nutty flavor and adds crunch, so don’t skip that step.
Pie Crust: Homemade gives you that buttery flake, but a frozen crust saves time with great results.
Granulated Sugar: Provides classic sweetness and structure to the filling.
Corn Syrup: Keeps the filling smooth and gooey — no grainy texture here!
Unsalted Butter: Adds richness and helps create that melt-in-your-mouth filling.
Eggs: Bind everything together, giving the pie its custardy texture.
Bourbon: Brings a subtle warmth and complexity that pairs wonderfully with chocolate.
Vanilla Extract: Enhances and elevates all the flavors.
Kosher Salt: Balances out the sweetness and sharpens the nutty notes.
Semisweet Chocolate Chips: Melty pockets of chocolate that take this pie over the top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chocolate Bourbon Pecan Pie Recipe is how easy it is to customize. I often tweak the chocolate type or bourbon brand, depending on what I have on hand or the mood I’m in. And honestly, making it your own makes it taste even better.

Variation: Sometimes I swap semisweet chocolate chips for dark chocolate chunks for a bolder flavor, and it’s divine.
Dietary Modification: If you need a gluten-free version, using a pre-made gluten-free pie crust works great here.
Seasonal Twist: Add a pinch of cinnamon or nutmeg to the filling for a cozy fall vibe.
Alcohol-Free Option: Sub out bourbon for vanilla extract if you want the flavor without the boozy punch.

Step-by-Step: How I Make Chocolate Bourbon Pecan Pie Recipe

Step 1: Toast Those Pecans to Perfection

Start by spreading the pecans on a baking sheet and toasting them for about 10 minutes at 350°F, tossing midway to ensure even browning. This step really unlocks their flavor. Just make sure they don’t burn; you’ll smell a toasty, nutty aroma when they’re ready. Let them cool completely before moving on.

Step 2: Blind Bake Your Pie Crust

Whether you’re using a homemade or frozen crust, pre-baking sets you up for success. Poke the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 325°F for 10-12 minutes until it’s lightly golden and firm, so your crust won’t get soggy under that luscious filling.

Step 3: Whip Up the Sweet, Boozy Filling

In a small saucepan over medium heat, melt together sugar, corn syrup, and butter, stirring until smooth and combined—this mixture should look glossy. Let it cool a bit—too hot and your eggs will scramble! While it cools, whisk eggs, bourbon, vanilla, and salt separately. Then, slowly whisk the egg mixture into your sugar mixture until smooth.

Step 4: Stir in Pecans and Chocolate

Chop your toasted pecans if they’re in big pieces, then fold them together with the chocolate chips into that filling. You’ll get pockets of melty chocolate and crunchy nuts in every slice—what could be better?

Step 5: Bake and Keep an Eye on It

Pour the filling into your pre-baked crust and bake at 325°F for 50-60 minutes. Keep a close eye halfway through; if the edges brown too fast, cover with foil to prevent burning. You’ll know it’s done when the edges are set but the center still wiggles slightly—it’ll firm up as it cools.

Step 6: Cool and Serve

Allow the pie to cool to room temperature on a wire rack. I usually chill mine for an hour or two in the fridge before slicing to get cleaner pieces, especially if you love that fudgy texture but want a more refined cut. Now, slice, serve, and watch it disappear fast!

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Tips from My Kitchen

Don’t Skip Toasting: I once skipped toasting the pecans because I was rushed, and the pie lacked that signature depth—never again!
Slowly Add Eggs: Adding your egg mixture gradually to the sugar combo prevents scrambling and keeps that silky custard.
Watch Those Edges: The foil trick saved my pie from over-browning more times than I can count, so keep it handy.
Chill for Clean Slices: I learned the hard way that this pie is gooey hot—pop it in the fridge first for neat, beautiful slices.

How to Serve Chocolate Bourbon Pecan Pie Recipe

Garnishes

I like to keep it simple with a dusting of powdered sugar or a dollop of freshly whipped cream lightly infused with a splash of vanilla. A few extra pecan halves sprinkled on top right before serving also add a pretty touch and extra crunch.

Side Dishes

This pie pairs beautifully with a scoop of vanilla bean ice cream or even a drizzle of salted caramel sauce if you’re feeling indulgent. For drinks, a warm cup of coffee or even a glass of bourbon on the rocks complements the flavors perfectly.

Creative Ways to Present

For special occasions, I’ve served this pie in mini tart pans as individual portions—super cute and perfect for parties. Another fun idea is drizzling melted white chocolate across the top to create a pretty contrast and a splash of extra sweetness.

Make Ahead and Storage

Storing Leftovers

After it’s completely cooled, I wrap the pie tightly in plastic wrap or aluminum foil and pop it in the fridge. It stays fresh and delicious for up to 3-4 days—though if you’re like me, it rarely lasts that long!

Freezing

Yes, you can freeze this pie! Just make sure it’s fully cooled, then wrap it well in foil or place in a freezer-safe container with a date label. It keeps for 2-3 months. When you’re ready, thaw it overnight in the fridge before reheating or serving chilled.

Reheating

I like to gently warm up the whole pie in a 350°F oven for 15-20 minutes to bring back that fresh-baked feeling. For single slices, a quick zap in the microwave for 20-30 seconds does the trick without drying it out.

FAQs

Can I make this Chocolate Bourbon Pecan Pie Recipe ahead of time?

Absolutely! This pie actually tastes better the next day once the flavors meld. Just store it in the fridge after it cools, and slice it when you’re ready to serve. It’s a perfect make-ahead dessert for holidays or get-togethers.
What can I substitute for bourbon?

If you don’t want alcohol in your pie, you can substitute bourbon with an equal amount of vanilla extract combined with a splash of water or apple juice. It won’t have that boozy punch, but you’ll still get a lovely warm flavor.
How do I prevent the pie crust from getting soggy?

Blind baking the crust with pie weights is key. This pre-baking step sets the crust, acting as a barrier so the filling doesn’t soak in and turn it mushy. Make sure to poke holes in the crust before adding the weights for even baking.
Can I use other nuts instead of pecans?

Yes! Walnuts or a mix of your favorite nuts work just fine. Just toast them similarly to bring out their flavor and crunch.
Why is my pie filling too runny?

Runny filling usually means it’s underbaked. Bake until the edges are set and the center has a slight jiggle; the residual heat will finish cooking. Also, be sure to use room temperature eggs to blend smoothly without affecting setting time.

Final Thoughts

This Chocolate Bourbon Pecan Pie Recipe has become one of my all-time favorites because it’s approachable yet so impressive. Every bite is a cozy, chocolatey hug with just enough bourbon warmth to make it feel special. I hope you’ll give it a try and watch it become a regular in your dessert rotation too—you really can’t go wrong with this showstopper.