Chocolate Pecan Pie with Bourbon

The History

Pecan pie is a beloved Southern dessert with deep roots in American culinary tradition, particularly in the southern United States where pecan trees grow abundantly. The origins of pecan pie trace back to the late 19th century, with early versions appearing in community cookbooks from Texas and Louisiana. While the exact origin remains debated, many credit Karo syrup’s marketing campaigns in the early 20th century for popularizing the gooey, sweet filling that defines modern pecan pie.

As palates evolved and bakers sought richer, more complex flavors, chocolate was introduced into the classic pecan pie formula. This fusion—combining the buttery crunch of toasted pecans with the deep richness of chocolate—gave birth to Chocolate Pecan Pie, a decadent twist on the traditional favorite. The addition of bourbon, a spirit long associated with Southern heritage and sophistication, elevated this dessert further, adding warmth, depth, and a subtle smokiness that complements both chocolate and nuts beautifully.

Today, Chocolate Pecan Pie with Bourbon stands as a luxurious holiday staple and a show-stopping centerpiece for Thanksgiving, Christmas, and special gatherings. It embodies the essence of comfort food while exuding elegance—a perfect harmony of Southern charm and gourmet indulgence.

Ingredients Breakdown

To create an unforgettable Chocolate Pecan Pie with Bourbon, each ingredient plays a crucial role in building layers of flavor, texture, and aroma. Here’s a detailed look at what goes into this sumptuous dessert:

Unsalted Butter (½ cup / 1 stick): Provides a rich, creamy base for the filling. Using unsalted butter allows better control over the salt content, ensuring a balanced flavor profile.
Granulated Sugar (1 cup): Sweetens the pie while helping to create the signature glossy, slightly firm set when baked. It also contributes to the caramelization process during baking.
Dark Corn Syrup (1 cup): The backbone of any pecan pie, corn syrup gives the filling its sticky, luscious texture and prevents sugar crystallization. Dark corn syrup adds a deeper molasses-like note compared to light varieties.
Maple Syrup (¼ cup): Enhances sweetness with a warm, woody complexity. Pure maple syrup (not pancake syrup) is recommended for authentic flavor.
Bourbon (3 tablespoons): A high-quality bourbon brings a smooth, oaky warmth and slight vanilla undertone that pairs exceptionally well with chocolate and pecans. It also helps cut through the sweetness, balancing the overall taste.
Large Eggs (3): Act as a binding agent, giving structure to the custard-like filling. They help thicken the mixture as it bakes and contribute to a silky texture.
Vanilla Extract (1 teaspoon): Adds aromatic sweetness and rounds out the other flavors, enhancing both chocolate and nuttiness.
Salt (½ teaspoon): Essential for flavor enhancement. Salt heightens all other tastes and prevents the pie from being cloyingly sweet.
Unsweetened Cocoa Powder (⅓ cup): Imparts intense chocolate flavor without adding excess moisture. Sifted cocoa ensures even distribution and avoids clumping.
Heavy Cream (¼ cup): Adds silkiness and richness to the filling, contributing to a velvety mouthfeel.
Chocolate Chips or Chopped Chocolate (½ cup): Preferably semi-sweet or bittersweet (60–70% cacao), these melt into pockets of gooey chocolate throughout the pie, creating bursts of intense flavor.
Chopped Pecans (1½ cups): Toasted for maximum flavor, pecans provide essential crunch and buttery richness. A mix of chopped and whole pecans can be used for visual appeal and textural contrast.
Pre-Baked Pie Crust (9-inch): Can be store-bought or homemade, either all-butter pastry or graham cracker crust. For best results, use a flaky, golden-brown blind-baked crust to prevent sogginess.

Step-by-Step Recipe

Preheat Oven & Prepare Crust: Preheat your oven to 350°F (175°C). Place a 9-inch unbaked pie crust in a pie dish and pre-bake it for 10–12 minutes until lightly golden. Remove and let cool slightly while preparing the filling. This step ensures a crisp bottom crust.
Toast the Pecans: Spread the chopped pecans on a baking sheet and toast them in the preheating oven for 6–8 minutes, stirring once, until fragrant and slightly darkened. Set aside to cool. This enhances their natural oils and deepens their flavor significantly.
Melt Butter & Combine Wet Ingredients: In a medium saucepan over low heat, melt the butter. Remove from heat and stir in granulated sugar, corn syrup, maple syrup, and bourbon. Mix until fully combined and smooth.
Add Eggs Gradually: In a separate bowl, lightly beat the eggs. Slowly whisk about ¼ of the warm syrup mixture into the eggs to temper them (this prevents curdling). Then pour the egg mixture back into the saucepan, whisking constantly.
Incorporate Flavorings: Stir in vanilla extract, salt, cocoa powder, and heavy cream. Whisk vigorously until the mixture is smooth and uniformly dark brown. If needed, strain through a fine mesh sieve to remove any cocoa lumps.
Mix in Chocolate & Pecans: Fold in the chocolate chips and about 1 cup of the toasted pecans, reserving the rest for topping. Allow the chocolate to begin melting slightly from the residual heat.
Assemble the Pie: Pour the filling into the pre-baked pie crust. Arrange the remaining ½ cup of pecans on top in a decorative pattern—either in concentric circles or scattered for a rustic look.
Bake the Pie: Place the pie on the center rack of the oven. Bake for 45–55 minutes, or until the edges are set but the center still has a slight jiggle (like gelatin). Overbaking will cause cracking, so monitor closely.
Cool Completely: Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for at least 3–4 hours. The filling will continue to set as it cools. Avoid refrigerating until completely cooled to prevent condensation.
Serve or Chill: Once set, you may serve at room temperature or chill in the refrigerator for 2–3 hours for a firmer slice. Optionally, top with whipped cream, a drizzle of chocolate, or a sprinkle of flaky sea salt before serving.

Tips

Blind Bake the Crust: Always pre-bake your crust to avoid a soggy bottom. Use pie weights or dried beans to keep the shape during baking.
Use Room Temperature Eggs: Cold eggs can cause the hot syrup mixture to seize or scramble. Let them sit out for 30 minutes before use.
Don’t Skip Tempering: Adding eggs directly to hot liquid risks curdling. Always temper by slowly incorporating warm syrup into the eggs first.
Toasting Pecans is Crucial: Raw pecans lack depth. Toasting unlocks their full flavor and improves texture.
Choose Quality Bourbon: Since bourbon doesn’t fully cook off, pick one you’d enjoy sipping. Cheap bourbons may leave harsh notes.
Avoid Overbaking: The pie will set further as it cools. When the center jiggles slightly like Jell-O when nudged, it’s done.
Cool Slowly: Rapid cooling causes cracks. Let the pie cool gradually at room temperature.
Prevent Over-Browning: If the crust edges begin to darken too quickly, cover them with aluminum foil or a pie shield halfway through baking.
Let it Rest Before Slicing: Cutting too soon leads to messy slices. Wait at least 3–4 hours after baking for clean cuts.
Use a Hot Knife: Dip your knife in hot water and wipe it dry between each slice for neat, professional-looking portions.

Variations and Customizations

While the classic Chocolate Pecan Pie with Bourbon is divine on its own, there are countless ways to personalize it to suit dietary preferences, seasonal themes, or creative flair:

Gluten-Free Option: Use a gluten-free pie crust made from almond flour, oat flour, or a commercial GF blend. Ensure all other ingredients (especially syrups and chocolate) are certified gluten-free.
Dairy-Free Version: Substitute butter with coconut oil or vegan butter, and replace heavy cream with full-fat canned coconut milk. Use dairy-free chocolate chips.
Lower Sugar Alternative: Replace granulated sugar with coconut sugar or monk fruit sweetener, and use sugar-free chocolate. Note: texture may vary slightly.
Alcohol-Free: Omit bourbon and replace with an equal amount of strong brewed coffee, vanilla almond milk, or additional maple syrup for similar depth.
Spiced Chocolate Pecan Pie: Add ½ teaspoon of cinnamon, a pinch of cayenne, or a few gratings of nutmeg for a warm, spiced twist.
White Chocolate Variation: Swap dark chocolate for white chocolate and use toasted walnuts instead of pecans for a sweeter, creamier profile.
Double Crust or Streusel Top: Create a double-crust version with a top lattice, or add a crumb topping made from brown sugar, flour, butter, and chopped pecans before baking.
Mini Individual Pies: Bake in muffin tins or small tart pans for adorable personal desserts—perfect for parties. Adjust baking time to 25–30 minutes.
Sea Salt Finish: Sprinkle flaky sea salt (like Maldon) on top just before serving to enhance sweetness and add a gourmet touch.
Boozy Variants: Try substituting bourbon with rum, brandy, or Kahlúa for different flavor profiles—rum for tropical warmth, brandy for fruitiness, or Kahlúa for coffee-chocolate notes.
Swirled Ganache: After pouring the filling, drizzle melted dark or white chocolate on top and swirl with a toothpick for a marbled effect.

Health Considerations and Nutritional Value

While Chocolate Pecan Pie with Bourbon is undeniably indulgent, understanding its nutritional components can help you enjoy it mindfully:

Calories: One average slice (1/8 of a 9-inch pie) contains approximately 450–550 calories, depending on crust type and added sugars.
Fats: High in fat due to butter, pecans, and egg yolks—around 25–30g per slice. However, much of this comes from heart-healthy monounsaturated fats found in pecans and butter.
Protein: Contains about 4–6g of protein per slice, primarily from eggs and pecans.
Carbohydrates: Approximately 55–65g per slice, mostly from sugars and refined flour in the crust. Opting for whole grain or nut-based crusts can increase fiber content.
Sugar Content: Around 40–50g of sugar per slice. This is relatively high, so moderation is advised, especially for those managing blood sugar levels.
Bourbon Alcohol Content: Most alcohol evaporates during baking, but trace amounts remain. A typical slice retains less than 5% of the original alcohol volume.
Nutritional Benefits of Pecans: Pecans are rich in antioxidants, vitamin E, magnesium, zinc, and healthy fats. They support heart health and may help reduce LDL cholesterol when consumed in moderation.
Dark Chocolate Advantages: Bittersweet chocolate provides flavonoids and antioxidants linked to improved circulation and reduced inflammation.
Dietary Modifications: To make a healthier version, consider reducing sugar by 25%, using natural sweeteners, increasing pecan quantity for satiety, or serving smaller portions with fresh berries on the side.
Allergen Information: Contains tree nuts (pecans), dairy, eggs, wheat (unless using a GF crust), and alcohol. Not suitable for individuals with these allergies unless modified accordingly.

Ingredients

1 (9-inch) unbaked pie crust (store-bought or homemade)
½ cup (1 stick / 113g) unsalted butter
1 cup (200g) granulated sugar
1 cup (340g) dark corn syrup
¼ cup (85g) pure maple syrup
3 tablespoons (45ml) bourbon (preferably aged, small-batch)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
⅓ cup (30g) unsweetened cocoa powder, sifted
¼ cup (60ml) heavy cream
½ cup (90g) semi-sweet or bittersweet chocolate chips or chopped chocolate
1½ cups (170g) pecans, roughly chopped – divided

Directions

Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and pre-bake for 10–12 minutes until lightly golden. Set aside to cool slightly.
Spread 1½ cups chopped pecans on a baking sheet and toast in the oven for 6–8 minutes until fragrant. Remove and set aside to cool.
In a medium saucepan over low heat, melt the butter. Remove from heat and stir in sugar, corn syrup, maple syrup, and bourbon until smooth.
In a bowl, lightly beat the eggs. Gradually whisk in about ¼ of the warm syrup mixture to temper the eggs. Then pour the egg mixture back into the saucepan, whisking constantly.
Stir in vanilla, salt, sifted cocoa powder, and heavy cream. Whisk until smooth and uniform. Strain if necessary to remove lumps.
Fold in chocolate chips and 1 cup of the toasted pecans. Let sit for 1–2 minutes so chocolate begins to soften.
Pour the filling into the pre-baked pie crust. Arrange the remaining ½ cup pecans on top in a circular pattern.
Bake for 45–55 minutes, until edges are set and center jiggles slightly. Do not overbake.
Cool completely on a wire rack for 3–4 hours. Filling will firm up as it cools.
Once cooled, slice with a sharp, hot knife. Serve plain or with whipped cream, ice cream, or a dusting of powdered sugar.

FAQ

Can I make this pie ahead of time?: Yes! You can bake the pie up to 2 days in advance. Store it covered at room temperature for the first day, then refrigerate if keeping longer. Bring to room temperature before serving.
Why did my pie crack on top?: Cracking usually occurs due to overbaking or rapid cooling. Make sure to remove the pie when the center still has a slight wobble, and let it cool slowly at room temperature.
Can I freeze Chocolate Pecan Pie?: Yes, though the texture may change slightly. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Is bourbon necessary? Can I omit it?: Bourbon enhances flavor but isn’t essential. Substitute with strong coffee, extra maple syrup, or non-alcoholic vanilla extract for a similar depth.
Can I use milk chocolate instead of dark?: You can, but milk chocolate is sweeter and melts more easily. For balance, consider reducing sugar slightly and adding a pinch more salt.
How do I know when the pie is done?: The edges should be firm and set, while the center still jiggles slightly when nudged. It will continue to set as it cools.
Can I use walnuts instead of pecans?: Yes, walnuts work well and offer a similar crunch, though they have a slightly more bitter edge. Toast them first for best flavor.
My filling is too runny. What went wrong?: This could be due to underbaking, using too many eggs, or not letting the pie cool long enough. Ensure accurate measurements and adequate baking time.
Can I make mini pies?: Absolutely! Use a muffin tin lined with small pie shells or parchment cups. Fill and bake at 350°F for 25–30 minutes. Great for gifting!
Do I need to refrigerate the pie after baking?: Yes, once completely cooled, refrigerate within 2 hours for food safety. It will keep for 4–5 days. Serve chilled or at room temperature.

Summary

Indulge in the ultimate Southern dessert with this rich, decadent Chocolate Pecan Pie infused with smooth bourbon—where toasted pecans, dark chocolate, and a hint of oak-aged whiskey come together in a buttery, flaky crust.

Perfect for holidays or special occasions, this pie balances sweetness with depth, offering a luxurious treat that’s as impressive to serve as it is irresistible to eat.