This chocolate bourbon pecan pie is even more delicious than it sounds! The extra gooey filling is loaded with chocolate and a hint of bourbon. It adds an extra depth of flavor atop a classic homemade pie crust. It’s the perfect centerpiece dessert for your Thanksgiving table!
The best chocolate bourbon pecan pie
This pie definitely doesn’t belong on the kids table, but it will absolutely impress everyone else at your next Holiday party. It has that classic gooey pecan pie texture with a little extra something.
The pecans, chocolate, and bourbon all work so well together. The dark chocolate helps to elevate the pie while balancing out the deep woody flavor of bourbon.
It’s also very easy to make! The homemade pie crust is nearly fool proof and the filling comes together in minutes. It’s completely effortless, but looks like you worked all day on it.
Tips for making homemade pie dough for pecan pie
The foundation of this recipe is a super easy pie dough recipe. You only need a few ingredients to create a delicious buttery crust. Here are a few tips to ensure you get it right every time:
- Work with COLD ingredients. Both your butter and water should be as cold as possible (without being frozen). This ensures a super flaky crust. Keep a glass of ice water on the side and dip your tablespoon right into it.
- Don’t over do it when cutting the butter into the dry ingredients. There shouldn’t be any large butter chunks left when you’re done, but you still want some smaller bits of butter all throughout the dough.
- Once the butter is properly cut into the dry ingredients, slowly add the ice water. First mix in 2 tablespoons, then the other 2. That way you don’t flood the dough all at once and it gets the chance to evenly hydrate.
- To make sure the dough is ready, squeeze some in your hand. If it holds it’s shape without sticking to you, it’s done. It’s OK if some of the dry ingredients are still hanging out at the bottom of the bowl.
After all is said and done, turn the dough out onto a sheet of plastic wrap and press it all together (including those flour bits at the bottom of the bowl). Form it into a thick disk and refrigerate for 45 minutes.
How to make chocolate bourbon pecan pie filling
The best (and easiest) part about this recipe is the filling. Not only is it quick to make, but it tastes so good and has the PERFECT texture.
It starts with a super simple base, but the star of the show is the Karo® Light Corn Syrup. It’s the cornerstone to all classic pecan pie recipes because it gives it that signature gooey texture without melting all over the place.
Karo® Corn Syrup also adds a touch of extra sweetness to balance out the savory nuts, dark chocolate, and deep bourbon. It’s also something my mom always had on hand during the Holidays, so it definitely feels like home when I bake with Karo® Corn Syrup.
As for the base, it’s a mix of Karo® Light Corn Syrup, dark brown sugar, eggs, melted butter, vanilla, bourbon, and salt.
Dark brown sugar adds some extra richness to all of the deep flavors happening inside this pie. If you don’t have it on hand, light brown sugar will also work!
We’re also only using 2 tablespoons of bourbon in this recipe. If you really want a strong bourbon flavor, add an extra tablespoon. I like mine to have just a hint of that bourbon so I stick with just 2.
Once the base is mixed, combine the pecans and dark chocolate in a separate bowl. Toss those into your homemade pie shell and pour the wet ingredients on top.
Pick up and drop the pie against the counter about 10 times. This allows the filling to reach all the way down to the bottom of the pie, filling every nook and cranny between the pecans and chocolate.
Now it’s ready to bake!
How to bake chocolate bourbon pecan pie
Allow the pie to bake at 350F for 45 minutes. Check it about 30 minutes in to see if the crust is browning too quickly. If so, cover it with a pie ring or wrap foil just around the crust.
It’s ready when the center no longer wobbles. It can jiggle just a bit, but if the center is still looking like soup keep baking for another 5-10 minutes.
How to serve pecan pie
The worst part is just having to wait! When your pie is fresh from the oven, let it rest at room temperature for about an hour. Then, transfer it to the fridge for another 2 hours.
I know, it’s a long time but it creates the perfect texture. Your pie will be perfectly gooey in the center while still holding its shape.
How to store pecan pie
Whether you have leftovers you want to save, or you need to keep the pie in the fridge until your party is ready…both are treated the exact same.
Simply wrap your pie in aluminum foil and keep it in the fridge. It will keep for up to 5 days for optimal freshness.
For more delicious pie recipes, check out my:
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Chocolate Bourbon Pecan Pie. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
Chocolate bourbon pecan pie is an elevated version of a classic dessert. It’s rich, gooey, and FULL of delicious flavors.
Homemade Pie Dough
- 1 1/2 cups all-purpose flour
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 4 tbsp ice water
Chocolate Bourbon Pecan Pie Filling
- 2 cups pecan halves, very roughly chopped
- 1 cup dark chocolate chips
- 3/4 cup Karo® Light Corn Syrup
- 3/4 cup dark brown sugar, packed
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 1/2 tsp salt
Homemade Pie Dough
- Fill a glass of ice water and set aside.
- Combine the flour, sugar, and salt in a large bowl. Cut in the cold and cubed butter using a pastry cutter or two forks. You can also work it in with your hands but be careful not to warm the butter up too much.
- The mixture should be roughly combined, with many small lumps of butter distributed all throughout.
- Dip into your ice water and pour in 2 tablespoons of water into the flour and butter mixture. Stir it in with a rubber spatula and then mix in the other 2 tablespoons of water.
- Pick up a handful of dough and squeeze. If it holds its shape without sticking to you, it’s done. It’s OK if some dry ingredients hang out around the bottom of the bowl.
- Dump the dough out onto a sheet of plastic wrap. Work in those last few bits of dry ingredients (careful not to work it TOO much), and form into a thick disk. Wrap it and store in the fridge for 45 minutes.
- When the dough is completely chilled (it should be very firm), take it out of the fridge to rest at room temperature for about 10 minutes. This makes it easier to roll out.
- Roll out the dough on a lightly floured surface. This is enough for a 9″ pie dish, so roll the dough out so that it’s slightly larger than the dish by about an inch.
- Roll the dough onto your rolling pin and gently place it into the pie dish. Crimp the edges and pop the prepped pie shell in the fridge.
Chocolate Bourbon Pecan Pie Filling
- Preheat the oven to 350F.
- In a bowl mix together the Karo® Corn Syrup and sugar. Once combined, mix in the eggs, butter, vanilla, bourbon, and salt.
- In a separate bowl, combine the pecans and chocolate. Take your pie shell out of the fridge and pour the pecans/chocolate into the center. Spread them even.
- Pour the filling over top the pecans/chocolate and tap the pie against the counter about 10 times. This allows the filling to reach all the way down to the bottom of the pie.
- Bake for 45 minutes or until the center of the pie no longer wobbles. It can have a slight jiggle, but it shouldn’t be too thin.
- Let the pie sit out at room temperature for about an hour then transfer to the fridge for another 2 hours.
- Once set, it’s ready to serve!
Keywords: pecan pie, chocolate pecan pie, chocolate bourbon pecan pie, pie recipes, pie recipe