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Best Chocolate Bourbon Pecan Pie – Easy Kentucky-Style Recipe

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A rich, indulgent chocolate bourbon pecan pie that’s quick to prepare and perfect for impressing guests. The filling combines bourbon, chocolate, and pecans in perfect balance, with a crackly top and gooey interior.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves
  • ½ cup semi-sweet chocolate chips
  • ¼ cup dark chocolate chips (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or fingers to work butter into flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water one tablespoon at a time, mixing with a fork until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to a 9-inch pie dish, trim edges leaving a ½-inch overhang, fold under and crimp. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 5 minutes. Set aside to cool slightly.
  3. Make the filling: Reduce oven temperature to 350°F (175°C). In a large bowl, whisk eggs until well beaten. Add sugar, corn syrup, melted butter, bourbon, vanilla, and salt. Whisk until smooth and well combined, about 30 seconds. Fold in pecan halves and both types of chocolate chips.
  4. Assemble and bake: Pour filling into pre-baked crust. Bake for 50-60 minutes until edges are set and center is slightly jiggly. If crust browns too quickly, tent edges with foil after 30 minutes. Let pie cool completely on a wire rack, about 2-3 hours.

Notes

Don’t cut into the pie while it’s still warm; let it cool completely for the filling to set. The flavors meld even better overnight. For a non-alcoholic version, replace bourbon with strong brewed coffee or extra vanilla extract. Toast pecans lightly for extra flavor.

Nutrition

Keywords: chocolate bourbon pecan pie, Kentucky pecan pie, bourbon pecan pie, chocolate pecan pie, easy pecan pie, holiday dessert, potluck dessert

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