Chocolate Bourbon Pecan Pie is a tasty twist on a Thanksgiving classic. And, it’s easy enough to make any time of year!
With Thanksgiving coming up, I’ve got PIE on my mind. (Who am I kidding: I always have dessert on my mind!)
What kind of pie do you prefer: apple, pumpkin, or pecan pie?
I enjoy apple pies and pecan pies the most, as far as traditional Thanksgiving pies go. But, I also really, really, REALLY love chocolate.
So I developed this Thanksgiving pie recipe that’s a chocolate-y tasty twist on classic pecan pie.
Chocolate Bourbon Pecan Pie
Chocolate is an amazing ingredient to enjoy in dessert any time of year. But pair it with bourbon and pecans, and it’s a triple threat of deliciousness.
This pie is perfect for Thanksgiving and other holidays.
- It serves 8-10 people, depending on how big you slice each serving.
- The flavors are well-balanced in this pie. The chocolate adds sweetness, which is balanced by the salty, crunchy pecans. Then the bourbon adds a hint of added smokiness.
- If people can’t eat pecans (like me!), they can simply take them off the top of the pie. This is actually the selfish reason I added them this way, instead of incorporating them into the pie.
- You can make it a day or two in advance, so you’re not stressed out the day of Thanksgiving trying to cook and bake ALL THE THINGS.
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What you need to make this chocolate pecan pie
To make this easy as, well, pie, recipe, start with a store-bought, pre-made pie crust. You can, of course, use your favorite homemade pie crust recipe if you prefer.
You’ll need pie weights to hold the crust down while it pre-bakes. If you don’t have pie weights, you can use beans, or even pearl couscous as I did in a pinch in the photo above.
You’ll want to choose a good quality semi-sweet chocolate bar. You can use something like a Sharffenberger, Guittard, or Ghiradelli bar. But I use Baker’s Semi-Sweet Baking Bar, which tends to cost half the price as the others, and the results are usually delicious.
Choose your favorite bourbon to use in this pie. If you don’t have a favorite, consider Jim Beam, Bulleit, or Buffalo Trace Bourbon.
I like the look of pecan halves but you can also use chopped pecans.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
How to make this chocolate pecan pie
Preheat your oven to 350°F.
Roll out the prepared pie crust and press into your baking pan/dish. Pre-bake the pie crust.
In a saucepan over low heat, melt together the butter and chopped chocolate. Stir until smooth, and then remove from heat and allow to cool.`
In a large bowl, whisk together cooled chocolate mixture, corn syrup, eggs, sugar, cocoa powder, bourbon, and salt. Then pour the filling mixture into the prepared crust.
Arrange pecan halves over the filling. If you’ve cut out decorative shapes from another round of pie crust, go ahead and add those to the top as well.
Now you can either carefully place the filled baking pan into the middle rack of your oven. Or, you can place it to a large rimmed baking sheet, and then place into the middle rack of your oven (the baking sheet simply makes it easier to transfer without spilling).
Bake the pie at 350°F for 30-40 minutes. The pie will be done when the filling is set and barely jiggles when you move the pan.
When done, remove pie from the oven and cool completely on a wire rack before serving.
What can I substitute for bourbon in pecan pie?
If you don’t have bourbon, you can use whisky, brandy, or cognac.
If you prefer a non-alcoholic substitution, you can use vanilla extract.
How to store chocolate pecan pie
TO REFRIGERATE: Allow the pie to cool completely on your kitchen counter. Cover the pie and pan with plastic wrap and store in the refrigerator for up to 5 days.
TO FREEZE: Wrap the remaining pie or individual slices in parchment paper, and then tightly wrap plastic wrap around the pie. Place into a freezer-safe ziplock bag. Or, for additional protection, place into a freezer-safe container. Freeze for up to 3 months.
More Thanksgiving recipes
- Mushroom Marsala
- Skillet Apple Cranberry Crisp
- Wild Rice Dressing with Cranberries, Cherries, and Pecans
- Roasted Brussels Sprouts with Apples
Chocolate Bourbon Pecan Pie
- 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
- Preheat oven to 375° degrees.
Pre-Bake the Pie Crust
- Roll out prepared pie crust and press into your pie pan. Then place parchment paper or foil over the crust and fill the pan with pie weights (can use beans or grains instead). Bake for 20 minutes. Remove parchment paper/foil and bake the crust until it's a pale golden color, about 5 to 10 minutes longer.
- Lower oven temperature to 350° degrees. Spread the pecan halves onto a baking sheet. Bake for 5-10 minutes. Remove and set aside.
Make the Filling
- In a small saucepan over low heat, melt together the butter and chocolate. Stir until smooth, then remove from heat and allow to cool.
- In a large bowl, whisk together cooled chocolate-butter mixture with corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. OPTIONAL: if you cut out decorative pieces from a second pie crust (as I did in these photos), add those to the top of the pie not.
- At this point you can either carefully place the filled baking pan into the middle rack of your oven. Or, you can place it to a large rimmed baking sheet, and then place into the middle rack of your oven (the baking sheet simply makes it easier to transfer without spilling).
- Bake the pie at 350°F for 30-40 minutes. The pie will be done when the filling is set and barely jiggles when you move the pan. When done, remove pie from the oven and cool completely on a wire rack before serving.
Recipe adapted from NYT Cooking.