Chocolate Bourbon Pecan Pie
Chocolate Bourbon Pecan Pie

There’s certainly nothing wrong with classic pecan pie, but a sprinkle of chocolate chips and a spritz of bourbon never hurts either.

In this recipe

  • How to make Chocolate Bourbon Pecan Pie
  • Cake base tips
  • Creating the pecan top
  • Pie Swaps and Substitutions
  • How to Store and Freeze Pecan Pie
  • Many more pecan dessert recipes

When I was growing up, my mom used to say thank you with pecan pie. A week later, when the neighbor was mowing our lawn or a friend was driving me home from school, she would fire up the stove and pull out a bag of pecans. The house would take on a nutty caramel smell and a few hours later she would present a smiling recipient with a perfect cake. People were always willing to do her a favor.

Growing up and becoming interested in baking, I was quickly drawn to cakes. Since those early days in the kitchen, I’ve made hundreds of pies, many of them pecan pies. I’ve experimented with different recipes using molasses, dates, and brown rice syrup, but I keep coming back to my mom’s recipe.

Make it for Thanksgiving or Christmas to impress everyone over a potluck or to say thank you to someone special.

How to make Chocolate Bourbon Pecan Pie

The base is a simple mixture of eggs, butter, brown sugar, and corn syrup. I added a healthy dose of salt and vanilla along with a dash of bourbon. The alcohol cooks off in the oven, so it’s not alcoholized – rather it accentuates the brown sugar and vanilla.

Just the right amount of chocolate chips or chunks keep it from being too rich and give the cake fancy candy bar vibes without being overly sweet.

From shaping the crust to popping it in the oven, the practical time for this dessert worthy of the occasion is just 15 minutes. It also keeps well so you can make it ahead of time and serve it at your convenience.

While a homemade pie crust is always better, to be honest, this pie is also excellent with a store-bought crust, allowing it to be customized to fit your schedule. Use these tips and tricks for a nicely browned (not soggy) crust.

  • A homemade buttery crust will always win in a flavor contest, so if you have the time, make your own with this recipe. Prepare the batter with the full amount of sugar and refrigerate up to 2 days ahead of time. Let it warm up on the counter for 10 minutes before rolling it out.
  • If you’re short on time, a chilled pie crust is perfectly acceptable.
  • Fold the outside edges of the dough under each other for a properly curled edge that looks neat.
  • If at any point your pie dough feels too soft and melty, pop it in the fridge or freezer for a few minutes to set it up. Chilling the dough during filling will help the crust hold its shape once it goes into the oven.
  • Baking the cake in the lower third of the oven will help ensure a browned bottom crust. If you want the crust extra crispy, preheat a rimmed baking sheet. Assemble the cake and then very carefully place it on the hot baking sheet to bake.

Creating the pecan top

Pecan pies are known for their signature topping, a cluster of shiny pecans that looks like it took hours to serve. Luckily, it’s all a magic trick. The pecans are simply spread out on the bottom of the pie crust and the filling is poured over them, causing the nuts to float and arrange.

For best results, use pecan halves instead of chopped pecans. You can use raw or toasted pecans, but I tend to use raw since the nuts will be toasted as the cake bakes in the oven. Slowly pour in the filling, coating each nut to create the signature shine.

Pie Swaps and Substitutions

  • No bourbon: If you don’t have bourbon around the house, this pie can easily be made without it. The change is subtle enough that you don’t need to swap out another ingredient in its place. I’ve tried this cake with and without bourbon and it adds something extra – so throw it in when it’s available.
  • No chocolate: Omit the chocolate and you have a classic bourbon pecan pie, and there’s certainly nothing wrong with that.
  • Gluten free: Use your favorite gluten-free pie crust to make this dessert celiac-friendly. Yes, quality bourbon is gluten-free! Always check that each ingredient is gluten-free before use.

How to Store and Freeze Pecan Pie

Pecan pies have a longer shelf life than many pies thanks to all that sugar, so you can make this recipe up to a day before serving with little to no noticeable difference. Once cool, cover tightly with plastic wrap or foil and store at room temperature for up to five days.

Freeze: Tightly wrap the entire cake or individual slices in plastic wrap and place in a ziplock bag. It keeps for a few months this way; thaw in the refrigerator before serving.

Many more pecan dessert recipes

  • pecan pie
  • Caramelized Pecan Pie
  • Pecan Pie Slices
  • Sweet Potato Pie with Pecan Toppings
  • Chocolate Pecan Tart

Chocolate Bourbon Pecan Pie

preparation time
15 minutes

cooking time
50 minutes

total time
65 minutes

up to 10 servings

The pie crust used in this recipe can be made up to two days in advance. If you make it in one day, allow about 2 hours to prepare and cool.


  • 1 prepared pie crustchilled

  • 6 tablespoon unsalted butter

  • 1 cup (180G) dark brown sugarlightly packed

  • 1 Cup corn syrup

  • 3 big eggs

  • 2 tablespoon bourbon

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon kosher salt

  • 2/3 cup (110G) semi-sweet or dark chocolate chips or chunks, shared

  • 1 1/4 cups (125G) half pecans


  1. Preheat the oven:

    Place an oven rack in the bottom third of the oven. Preheat it to 400°F.

  2. Prepare the crust:

    On a lightly floured surface, use a rolling pin to roll out the pie dough into a 12-inch circle. If you’re using store-bought pie dough, simply roll or unfold it.

    Transfer the batter into a 9 inch pie pan. Press the crust into the bottom corners of the pan. Use a knife or kitchen scissors to trim off any excess pieces of dough, leaving a 1-inch overhang over the edge.

    Fold the edges of the crust under itself so that the folded edge of the crust is just slightly wider than the edges of the pie pan. Use your fingers or knuckles to curve the crust all the way around.

    Place the lined cake tin in the refrigerator while you prepare the filling.

  3. make filling:

    Place the butter in a medium-heatproof mixing bowl, cover the bowl with a paper towel, and microwave in 30-second increments until just melted, stirring each time.

    Add the brown sugar and corn syrup and whisk together. Add the eggs and beat until smooth. Stir in the bourbon, vanilla, and salt.

  4. Assemble the cake:

    Remove the lined cake pan from the refrigerator and place on a rimmed baking sheet. Sprinkle in the chocolate chips or chips in an even layer, reserving a handful for decorating. Scatter the pecans on top in an even layer.

    Stir the filling. Pour slowly over the chocolate chips and pecans and coat the nuts with the mixture. Garnish the top with the reserved chocolate chips.

  5. Bake:

    Transfer the baking sheet and cake to the oven and bake for 10 minutes, then reduce the temperature to 350°F.

    Continue baking until crust is golden brown and filling is firm around the edges with a slight wobble in the center, 40 to 50 minutes.

  6. Cool and serve:

    Transfer the cake to a cooling rack and chill completely, at least 2 hours, before serving.

nutritional information (per serving)
557 calories
30g Fat
70g carbohydrates
6g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!