If you’ve been hunting for a pie that screams both holiday indulgence and everyday wow factor, let me introduce you to my absolute favorite: the Chocolate Bourbon Pecan Pie Recipe. Trust me, this pie is fan-freaking-tastic with its gooey, fudgy filling packed with toasted pecans, a touch of bourbon warmth, and melty chocolate chips woven throughout. You’re going to want to keep this recipe handy for every special occasion — or, frankly, any day you want to treat yourself!

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Why This Recipe Works

Balance of Flavors: The rich pecans and bourbon’s warmth marry perfectly with the bittersweet chocolate for complex sweetness.
Texture Contrast: Toasted pecans add a satisfying crunch while the fudgy filling oozes lusciousness.
Simple Prep, Big Impact: Using a pre-baked crust keeps things crisp and avoids soggy bottoms.
Versatile Serving: Gooey fresh or chilled and sliced – you get two delightful textures in one recipe.

Chocolate Bourbon Pecan Pie, bourbon pecan pie, chocolate pecan pie, holiday pecan pie, indulgent chocolate pie - 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

This Chocolate Bourbon Pecan Pie Recipe thrives on classic, pantry-friendly ingredients coming together in a way that’s greater than the sum of their parts. The pecans toast up to boost nuttiness, the bourbon adds just enough kick to elevate it beyond your average pecan pie, and the chocolate chips melt into pockets of rich goodness — such a delight! Here’s a little tip: when you pick pecans, choose fresh ones with good snap and smell; old nuts can make the whole pie dull.

Chocolate Bourbon Pecan Pie, bourbon pecan pie, chocolate pecan pie, holiday pecan pie, indulgent chocolate pie - Flat lay of whole uncracked brown eggs with clean shells, a small cluster of fresh whole pecans, a small white ceramic bowl filled with glossy semisweet chocolate chips, a small white ceramic bowl holding golden unsalted butter cubes, a small white ceramic bowl with granulated white sugar, a small white ceramic bowl containing viscous light corn syrup, a small white ceramic bowl with rich amber bourbon, a small white ceramic bowl with pure vanilla extract, and a small white ceramic bowl with coarse kosher salt, one perfectly formed unbaked pie crust dough disk resting flat, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pecans: Toasting them yourself unlocks deep flavor and a fresh crunch you just can’t beat from store-bought pre-toasted nuts.
Pie Crust Dough: A homemade or quality frozen crust is your base; pre-baking it prevents that soggy bottom nightmare everyone dreads.
Granulated Sugar: Classic sweetener that blends perfectly without complicating flavors.
Corn Syrup: Keeps the filling sticky and glossy while maintaining a smooth texture.
Unsalted Butter: Adds richness without extra salt; just make sure it’s melted gently to blend well.
Eggs: Provide structure and help the filling set just right.
Bourbon: Infuses subtly boozy warmth—it’s not overpowering but definitely noticeable in a good way.
Vanilla Extract: Brings out all the sweet flavors and ties everything together.
Kosher Salt: Balances the sweetness and intensifies the depth of other flavors.
Semisweet Chocolate Chips: The melty pockets of chocolate in every bite are what truly set this pecan pie apart.

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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.

Tweak to Your Taste

One of my favorite things about this Chocolate Bourbon Pecan Pie Recipe is how flexible it is. I sometimes swap out semisweet chocolate chips for bittersweet or even chunks of dark chocolate if I’m in a fancy mood. You can also dial up or down the bourbon depending on your crowd — less for kids and more for adults who appreciate the boozy undertone. Don’t be afraid to make this pie your own!

Chocolate Variation: I once used a mix of dark and milk chocolate chips, which gave the filling extra creaminess and a bittersweet balance that everyone raved about.
Dietary Modification: For a gluten-free twist, try a gluten-free pie crust — it works beautifully without compromising flavor.
Nut Substitution: While pecans are the classic, toasted walnuts or a mix of nuts can add interesting texture and flavor.

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

Step 1: Toast the Pecans for Maximum Flavor

First things first — pop your pecans in a single layer on a baking sheet and toast them at 350°F for about 10 minutes, tossing halfway through. This step fills your kitchen with nutty aroma magic. Let them cool fully before mixing into your filling; hot nuts will make the filling less stable, which is a pitfall I learned the hard way!

Step 2: Blind Bake Your Pie Crust

Whether you’re team homemade dough or grabbing that trusty frozen pie crust, pre-baking (blind baking) is a must. Prick the crust all over with a fork, layer parchment paper on top, and fill with pie weights or dried beans to keep it from puffing up. Bake at 325°F for 10-12 minutes until firm and lightly golden. This keeps the bottom crisp instead of soggy once the filling goes in.

Step 3: Make the Filling – Sweet, Boozy, and Rich

Gently heat sugar, corn syrup, and butter in a small saucepan over medium heat, stirring until the butter fully melts and sugar dissolves. Remove from heat and let it cool; rushing this can scramble your eggs later. In a separate bowl, whisk together the eggs, bourbon, vanilla, and salt, then slowly whisk this into your sugar mixture.

Step 4: Combine the Good Stuff and Pour

Chop your toasted pecans if needed and toss them with chocolate chips into the filling. Give it a gentle stir to distribute everything evenly, then pour your glorious batter into the pre-baked crust. It’s such a beautiful sight — gooey and speckled with nuts and chocolate.

Step 5: Bake and Watch Closely

Bake at 325°F for 50-60 minutes. Halfway through, check your pie edges – if they’re browning too quickly, cover them with foil to keep things from burning. You want the edges to be set with a bit of a wobble in the center when you gently shake the pan — that’s your sweet spot for a luscious but stable filling.

Step 6: Cool, Slice, and Enjoy

Remove the pie from the oven and cool it on a wire rack. If you prefer cleaner slices and a firmer filling, pop the pie in the fridge for 1-2 hours; otherwise, serve it as soon as it’s room temp for that gooey, melt-in-your-mouth texture that’s irresistible.

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Pro Tips for Making Chocolate Bourbon Pecan Pie Recipe

Don’t Skip Toasting Pecans: It makes a huge difference in flavor and crunch—plus, it gives that cozy roasted aroma.
Temper Your Eggs Slowly: Adding eggs too fast into a hot sugar mixture can scramble them, so add gradually once cooled.
Watch Your Oven Temps: Baking at a steady 325°F ensures the filling cooks evenly without burning edges.
Cover Edges If Needed: Shield those crust edges with foil halfway through baking to prevent over-browning.

How to Serve Chocolate Bourbon Pecan Pie Recipe

Chocolate Bourbon Pecan Pie, bourbon pecan pie, chocolate pecan pie, holiday pecan pie, indulgent chocolate pie - The image shows a slice of pecan pie on a white plate placed on a white marbled surface. The pie has a thick, golden brown crust with a glossy, nutty filling made up of pecan halves and a sweet syrup. On top of the slice, there is a swirl of white whipped cream sprinkled with small pecan pieces. In the background, a bottle labeled

Garnishes

I usually keep garnishes simple because this pie stands tall on its own. A dollop of freshly whipped cream with a tiny sprinkle of cinnamon, or even a few shaved chocolate curls, adds a touch of elegance. On special occasions, a drizzle of caramel sauce can take it to the next level.

Side Dishes

I love serving this pie alongside a scoop of vanilla bean ice cream for that warm-cold mix that hits all the right spots. A steaming cup of coffee or spiced chai tea is my go-to beverage pairing—it balances the sweetness and complements the bourbon notes beautifully.

Creative Ways to Present

For holiday dinners or when I want to impress guests, I slice the pie into smaller tartlets using mini pie tins, then garnish each with a pecan half and a sprinkle of sea salt. It’s delightful for serving at conversations and looks stunning on a dessert platter.

Make Ahead and Storage

Storing Leftovers

Once your pie is completely cooled, wrap it tightly with plastic wrap or foil and pop it into the fridge. This pie keeps beautifully for 3 to 4 days — though honestly, it rarely lasts that long in my house!

Freezing

Freezing this pie is a lifesaver when you want to prep ahead. After cooling, wrap it securely with foil or place it in a freezer-safe container and label it with the date. It will keep up to 2-3 months frozen. When you’re ready, thaw overnight in the fridge and then warm in the oven for a freshly baked taste.

Reheating

I warm up leftover slices gently in the microwave for 20-30 seconds when I’m craving gooey goodness fast. For the whole pie, reheating uncovered in a 350°F oven for 15-20 minutes restores that just-baked feeling without drying it out.

FAQs

Can I make Chocolate Bourbon Pecan Pie Recipe without bourbon?

Absolutely! If you prefer to skip alcohol, substitute the bourbon with an equal amount of vanilla extract or a little maple syrup to retain sweetness and depth. The pie will still be delicious but missing that subtle boozy warmth.
How do I prevent the pie crust from becoming soggy?

Blind baking the crust before adding the filling is the best prevention. Also, prick the crust with a fork to allow steam to escape, and use parchment and pie weights during blind baking. This ensures a golden, crisp crust that matches perfectly with the gooey filling.
Why is my Chocolate Bourbon Pecan Pie filling too runny?

If your pie turns out too runny, it may be underbaked or the eggs weren’t sufficiently incorporated. Make sure to bake it until the edges are set but the center still jiggles slightly; it will firm up as it cools. Also, avoid adding the eggs while the sugar mixture is too hot to prevent a poor set.
Can I use a store-bought pie crust?

Yes! A good quality frozen crust works wonders here and saves time. Just be sure to blind bake the crust before adding filling to keep it crisp and fully cooked.
How long does Chocolate Bourbon Pecan Pie Recipe keep?

Stored properly in the fridge wrapped tightly, this pie keeps well for about 3-4 days. Beyond that, the texture and flavor start to decline, so I recommend enjoying it within that window.

Final Thoughts

This Chocolate Bourbon Pecan Pie Recipe holds a special place in my dessert lineup—it’s the perfect blend of classic and unexpected, comforting and exciting all at once. I love sharing it with friends because it sparks those “wow, what IS that?!” kind of reactions, and once they taste it, they often want the recipe. So please, do yourself a favor and bake one soon—you’ll be rewarded with luscious bites and a pie you’ll crave time and again.