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Chocolate-Bourbon Pecan Pie

Featured in Sweet bites of pure joy.

This unique take on pecan pie blends toasted pecans with rich chocolate and bourbon for a deep, bold flavor. The cornmeal ensures the filling is perfectly textured, while dark syrup and sugars add a luscious sweetness.

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alicia in the kitchen
Updated on Mon, 19 May 2025 12:45:35 GMT
A creamy slice of pecan pie with chocolate and whipped topping, placed on a plate with scattered pecans. Pin it
A creamy slice of pecan pie with chocolate and whipped topping, placed on a plate with scattered pecans. | tasteofsavor.com

Years back I threw together this Chocolate-Bourbon Pecan Pie and it quickly became my holiday go-to. Toasted pecans, a hit of good chocolate, and a gentle, cozy bourbon vibe come together in something pretty unforgettable. When I serve it, friends are always blown away that their usual pecan pie is now a next-level, super decadent treat.

Sumptuous and Irresistible

This pie really shines because the flavors just play off each other so nicely. That dark chocolate brings a deep, rich chocolatey note. The bourbon adds a nice warmth and amazing complexity in each mouthful. The best part? Even if folks think they don't love bourbon, they're surprised—the booze cooks out, leaving behind a hint of caramel goodness.

Everything You'll Need

  • 1/4 teaspoon salt: A pinch of sea salt keeps it from being too sweet.
  • 2 teaspoons vanilla extract: Don’t skimp—real vanilla makes a difference.
  • 2 tablespoons white cornmeal: Finely milled cornmeal thickens the filling just right.
  • 1/4 cup butter: Melted and let it cool a bit before mixing.
  • 4 large eggs: Let these sit out so they're not cold, makes mixing easier.
  • 1/4 cup bourbon: Grab a decent bourbon—the kind you'd sip on its own.
  • 1/2 cup brown sugar: Dark is best for that deep molasses flavor.
  • 1/2 cup granulated sugar: The standard sweetener.
  • 1 cup light corn syrup: For that classic sticky, gooey vibe.
  • 6 ounces semisweet chocolate: Break it up roughly—bars melt best, not the chips.
  • 2 cups pecan halves: Toast them at 350°F for about 8-10 minutes. Your kitchen will smell amazing.
  • 1 refrigerated pie crust: Let it warm up a bit before using, or try making your own.

How to Pull This Off

Bake It Just Right
Carefully pour your mixture over the chocolate and pecans in your crust. Pop it into a 325°F oven for 55 to 60 minutes. The middle should jiggle just a little when you pull it out. Let it chill for at least four hours—you’ll get clean slices when you cut it.
Whip Up the Filling
Whisk eggs, melted butter, vanilla, cornmeal, and salt in a big bowl. Slowly drizzle your hot syrup into that mix, whisking all the while so you don’t end up with scrambled eggs.
Put the Syrup Together
In a saucepan, stir together your corn syrup, both sugars, and bourbon. Heat on medium, stirring, til it comes to a boil. Let it bubble away exactly three minutes, then set aside.
Prep Your Crust
Gently press your crust into a 9-inch pie pan and decorate the edges. Scatter the toasted pecans and chocolate chunks evenly over the bottom.

Tricks for Amazing Results

  • Give the pie lots of cooling time so it firms up and slices neatly.
  • Don’t pull from the oven until you see just the slightest jiggle in the middle—it’ll finish as it cools.
  • Always toast pecans just until you smell them, not until they darken too much—brings out their best flavor.
  • Pour the hot syrup into the eggs extra slowly and keep whisking so you don't scramble them.
  • Top each slice with heaps of whipped cream or a scoop of vanilla ice cream if you're feeling fancy.

Easy Ways to Store Ahead

Make this up to two days early and stash it covered in the fridge. Want to save it for later? Wrap extra well and it’ll keep fine in the freezer for three months. Leftovers hang on in the fridge for five days. Take out what you want early so it hits room temp—it’ll taste better and the texture will be spot on.

A pecan pie with a slice cut out showing the gooey middle with big pecans on top, all sitting on a pale textured background. Pin it
A pecan pie with a slice cut out showing the gooey middle with big pecans on top, all sitting on a pale textured background. | tasteofsavor.com

Frequently Asked Questions

→ What role does cornmeal play?

The cornmeal creates a velvety texture in the filling and helps it set perfectly, adding a delicate flavor layer to the mix.

→ Can bourbon be left out?

You can replace the bourbon with water, but it adds a unique richness that complements the chocolate and nuts perfectly.

→ Why gradually whisk syrup into eggs?

This prevents the eggs from cooking too quickly. It's called tempering and ensures your filling stays smooth and creamy.

→ Why is cooling for an hour important?

Cooling lets the filling firm up and makes cutting clean slices a breeze. It also enhances the overall texture.

→ What's the benefit of toasted pecans?

Toasting boosts the nutty flavor and keeps the pecans crisp in the rich filling. A small step with big impact.

Bourbon Pecan Pie

An indulgent twist on pecan pie with rich chocolate, a hint of bourbon, and a silky-smooth filling.

Prep Time
20 Minutes
Cook Time
55 Minutes
Total Time
75 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1/2 pack (14.1 oz) of ready-to-use pie crust.
02 1 1/2 cups of pecans, toasted and chopped.
03 1 cup of dark chocolate chips.
04 1 cup of dark corn syrup.
05 1/2 cup of white sugar.
06 1/2 cup of brown sugar, lightly packed.
07 1/4 cup of bourbon or plain water.
08 4 eggs, large.
09 1/4 cup of melted butter.
10 2 teaspoons of white cornmeal.
11 2 teaspoons of vanilla extract.
12 1/2 teaspoon of salt.

Instructions

Step 01

Press pie crust into a 9-inch plate, pinching the edges to decorate.

Step 02

Scatter chopped pecans over the crust and top with chocolate chips.

Step 03

Heat corn syrup and both sugars and keep it on the stove with bourbon or water for 3 minutes. Whisk eggs and everything else in a bowl. Slowly add the hot syrup to the eggs while whisking, then mix both together.

Step 04

Fill the crust with the mixture, bake it for 55 minutes, and let it completely cool for an hour on a rack.

Notes

  1. Great for holiday celebrations.
  2. Swap water for bourbon if you prefer.
  3. Careful while mixing hot syrup with eggs.
  4. Give it lots of time to cool before cutting.
  5. Toasting the pecans brings out their flavor.
  6. Decadent chocolate taste.

Tools You'll Need

  • A deep pie dish.
  • Large pot.
  • Whisk or fork.
  • Cooling rack.
  • Measuring tools.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Nuts (pecans).
  • Contains dairy (butter, chocolate).
  • Includes eggs.
  • Made with wheat (crust).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 28 g
  • Total Carbohydrate: 65 g
  • Protein: 7 g