This Chocolate Bourbon Pecan Pie is an amazing twist on the classic!
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I am a HUGE pecan pie fan. I just love them.
And Bourbon Chocolate Pecan Pie just sounded like a dream!
I was worried that both flavors would be too much, or that one of them might overpower the others, but I found all three flavors to work great together.
The holidays are all about baking in our family and a recipe for pecan pie always surfaces. Especially in the fall.
I always make my pie crusts from scratch. And my Easy Pie Crust (Food Processor) is perfect for this Chocolate Bourbon Pecan Pie.
You can also check out my Perfect Pie Crust Tips to set yourself up for success!
And finally, you NEED to make this Salted Caramel Whiskey Sauce to just pour allllllllll over the Bourbon Chocolate Pecan Pie. You will not regret it.
I can’t stop talking about it.
Adding Bourbon and Chocolate
The additions of bourbon and chocolate just take this pie over the top!
You can use any bourbon for pecan pie that you like. You can also use whiskey in place of bourbon. Whatever you have on hand or prefer. I don’t bother with anything expensive – just something lower tier is fine.
For chocolate, I love to use dark chocolate chips because I am a dark chocolate fan. Either dark or milk will work here.
And I keep the chocolate chips at 3/4 cup. You can go up to a full cup of chocolate, however I think it starts to overpower the other flavors.
The chocolate melts and gets gooey, but stays in the little pockets without spreading through the pie.
So you will hit delicious, rich pockets of chocolate as you eat!
Want to go light on the chocolate? Reduce the chocolate chips to 1/2 cup or even less if preferred.
I like to take the extra pie crust scraps and use pie crust cookie cutters to make some little decorations on top.
In this case, leaves and acorns look great!
Make sure to toast the pecans for added depth of flavor. It makes a difference in a recipe like this!
And I like to chop up the pecans instead of leaving them whole. Yes, the whole pecans look great, but I like the texture of the chopped pecans more.
Cooking Pecan Pies
One of the most important parts of cooking a pecan pie recipe, or most pies, is to not overcook it.
One time years ago I overcooked a pecan pie and the sugars start to get hard and sticky. Not good.
You want to pull the pie out when you can press gently on the middle of the pie and it does not feel like there is a water pool under it.
Some jiggle is just fine, but you want it to mainly hold its volume like gelatin or a cheesecake.
- Toast the pecans in a skillet over medium heat until just fragrant, approximately 3-5 minutes. Remove from the hot pan and set aside.
- Preheat oven to 325F.
- Have your pie crust ready to go in the dish you will be baking in.
- In a small pot, combine the sugar, corn syrup, and butter. Heat over medium heat, stirring frequently, until it is melted and the sugar has dissolved. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, bourbon, vanilla, and salt. When the sugar mixture has cooled slightly, slowly pour it into the bowl while whisking until combined.
- Chop the pecans. Add them to the filling along with the chocolate chips. Stir to combine.
- Pour the filling into the pie crust shell.
- Bake for approximately 50 minutes. If the crust is browning too quickly, cover the crust edges with foil. The pie is done when you press on the middle and it feels like gelatin with a soft wiggle, but not like there is a pool of water underneath.
- Serve warm or at room temperature with ice cream, whipped cream, or our Salted Whiskey Caramel Sauce.