Mix together all of your favorite things [butter, bourbon, sugar, chocolate] and dump them into a flaky crust for a Chocolate Bourbon pecan Pie. Pies don’t get much better than this.
Pecan pie is a holiday staple whether it be Thanksgiving, Christmas, or even Easter. While a traditional pecan pie can hold its own, we love the chocolate buttery bourbon taste of this new edition.
Traditional doesn’t have to mean boring. Raise your hand this year for dessert and impress your family & friends with this scrumptiously sweet ending.
With only a few steps before placing this pie in the oven, those extra 5-10 minutes of prep will make all the difference!
It’s important to get the butter and sugar to integrate well before mixing in any goodies aka pecans or chocolate chips.
While you wait for the sugar and butter mixture to cool, whip together the eggs, bourbon, vanilla, and salt. When cool enough to not cook your eggs, slowly whisk in the sugar mixture before add in the pecans and chocolate chips.
Once all the ingredients are mixed together, pour the filling in the pie crust and place into the oven. While you wait for this chocolate-bourbon-pecan beauty to bake, take this opportunity to whip up a batch of bourbon whipped cream.
This batch we used unsweetened coconut cream instead of heavy cream. Either are excellent choices.
Let your pie cool completely before serving for the best taste. You can chill it a bit in the fridge too. Add a bit of whipped topping and it’s ready to serve!
Chocolate Bourbon Pecan Pie Recipe
Buttery bourbon and chocolate take the traditional pecan pie to the next level.
- 1 Pie Crust (deep dish)
- 3/4 cup Raw Cane Sugar
- 1 cup Light Corn Syrup
- 1 stick Butter (1/2 cup)
- 4 Eggs
- 1/4 cup Bourbon
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1 cup Semi-Sweet Chocolate Chips (6oz)
- 1 cup Salted Pecans (chopped)
Bourbon Whipped Cream
- 1 cup Heavy Cream
- 2 tbsp Bourbon Barrel Aged Maple Syrup
Bourbon Barrel Aged Maple Syrup
100% pure maple syrup aged in small batch bourbon barrels for up to 18 months!
Preheat oven to 325F.
Place pie crust in pie dish or if using frozen crust, place on baking sheet. Set aside.
Place sugar, corn syrup, and butter in saucepan over medium heat. Stir constantly until sugar completely dissolves. Remove from heat and let cool slightly.
In a mixing bowl, combine eggs, bourbon, salt, and vanilla. Beat well. Once sugar mixture has cooled, whisk into eggs.
Stir in pecans and chocolate chips.
Pour mixture into prepped pie crust.
Place pie in oven and bake for 55 to 60 minutes. Pie should be golden and set on top.
While pie is baking, whisk cold heavy cream and bourbon maple syrup together until stiff peaks form. Store in fridge until ready to serve pie.
Let pie cool before topping with a dollop of bourbon whipped cream.
Start with quality chocolate, pecans, and butter; it really does make a difference.
For a non-alcoholic version, omit bourbon. During the last 15 minutes of cooking, glaze top of pie 2-4 tbsp Bourbon Barrel Aged Maple Syrup.
Swap heavy cream for unsweetened coconut cream & use topping for vegan or paleo desserts.
Tell us in the comments below: Pumpkin or Pecan? What’s your pie choice?
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