Decadent Chocolate Bourbon Pecan Pie: The Ultimate Holiday Dessert

There are some desserts that just define a season, and for fall and winter holidays, a classic pecan pie is undoubtedly one of them. Its sweet, gooey filling and crunchy, toasted nuts evoke warmth and nostalgia. But what if we told you it could get even better? This Chocolate Bourbon Pecan Pie is a decadent, showstopping twist on a beloved classic, guaranteed to elevate any festive occasion.

Imagine the rich, buttery notes of a flaky all-butter crust, giving way to a luxuriously smooth, sweet filling. Then, picture an exquisite blend of semi-sweet chocolate and robust bourbon, perfectly complementing the nutty crunch of toasted pecans. This isn’t just a dessert; it’s an experience, a true indulgence designed to be savored. It’s the kind of pie you look forward to all year, especially when served with a generous dollop of cinnamon-infused whipped cream, making it an unforgettable centerpiece for your Thanksgiving or Christmas celebrations.

Making a showstopping pie doesn’t have to be complicated. With a few key tips and high-quality ingredients, you can achieve a truly exceptional dessert that will impress everyone at your table. From perfecting the crust to balancing the flavors of chocolate and bourbon, we’ll guide you through each step to ensure your Chocolate Bourbon Pecan Pie is nothing short of perfection.

Crafting the Perfect Chocolate Bourbon Pecan Pie: Essential Tips for Success

Achieving the best possible Chocolate Bourbon Pecan Pie involves more than just mixing ingredients; it’s about understanding the role each component plays and employing smart techniques. Here are some critical steps and insights to help you bake a masterpiece.

The Foundation: Blind Bake Your Pie Crust

One of the most common challenges with pecan pie is a soggy bottom crust. The filling for pecan pie is notoriously moist and gel-like, which can prevent the crust from cooking through properly if not addressed. The solution? Blind baking, also known as par-baking, the crust before adding the filling. This crucial step gives your pie crust a head start, ensuring it bakes up golden, flaky, and wonderfully crisp, providing a sturdy and delicious base for your decadent filling.

To blind bake, simply line your pie crust with parchment paper and fill it with pie weights, dried beans, or even rice. Bake until the edges are lightly golden and the bottom appears dry. This pre-baking process creates a protective barrier against the moist filling, guaranteeing a beautifully textured crust with every slice.

Enhance Flavor with Toasted, Coarsely Chopped Pecans

Pecans are the star of this pie, and their flavor can be significantly enhanced with a few extra minutes of effort. Toasting the pecans brings out their natural oils, deepening their nutty aroma and adding another layer of complexity to the pie. This step is quick but yields a huge payoff in taste. If you plan to use pecan halves for a decorative topping, you can leave those untoasted, as they will toast nicely while the pie bakes.

For the best texture within the filling, it’s essential to chop the pecans coarsely. You want bite-sized pieces that are substantial enough to be discernible against the gooey filling but not so large that they make slicing and serving difficult. I prefer a generous amount of pecans in my pie—two cups total—because I love the robust nutty texture that contrasts beautifully with the sweet, rich filling. The abundance of pecans also contributes to a sturdier pie, making it easier to achieve clean slices. If you prefer a slightly softer, more filling-forward pie, you can reduce the amount of toasted pecans to 1½ cups.

The Secret to Gooey Perfection: Corn Syrup

The signature smooth, luscious, and “gooey” texture of a traditional pecan pie filling is largely thanks to one essential ingredient: corn syrup. It’s a key component that contributes to the pie’s characteristic consistency, preventing crystallization and ensuring a beautifully smooth filling that sets perfectly.

In recent years, there has been much discussion about high fructose corn syrup. It’s important to note that many corn syrups commonly found in grocery stores for baking and candy making, such as the widely available Karo brand, do not contain high fructose corn syrup. These are primarily made of glucose. Always check the label if you have concerns, but rest assured that traditional corn syrup is a safe and effective ingredient for achieving that classic pecan pie texture without the issues associated with high fructose varieties.

Choose Quality Chocolate for Superior Flavor

When you add chocolate to a classic, it better be good! The chocolate in this pie isn’t just an afterthought; it’s a significant contributor to the overall flavor profile. Therefore, selecting a high-quality chocolate is paramount. I typically use semisweet chocolate chips, which offer a balanced sweetness that complements the rich pecan filling without overpowering it. However, if you prefer a less sweet pie or a deeper chocolate intensity, you can easily substitute your favorite bittersweet chocolate, ideally between 60-70% cacao.

Both chocolate chips and finely chopped chocolate blocks work wonderfully in this recipe, each offering a slightly different experience. When using chips, the chocolate melts to create delightful, tiny pockets of melted chocolate throughout the filling—a textural surprise I particularly enjoy. Chopped chocolate, on the other hand, will melt more uniformly, resulting in a consistently chocolatey filling that blends seamlessly with the pecan mixture. Experiment to see which you prefer!

Mastering the Bourbon Note: Adjust to Your Taste

As a passionate enthusiast for cooking and baking with bourbon, I believe a “Bourbon Pecan Pie” should truly deliver on its promise. For that unmistakable warm, rich, and recognizable bourbon note in every single bite, I recommend using 3 tablespoons of bourbon in this recipe. This quantity ensures the bourbon flavor is prominent and truly shines through the sweetness of the pie.

If you prefer the bourbon to play a more subtle, background role—a gentle whisper rather than a bold statement—you can reduce the amount to 2 tablespoons. You’ll still experience its comforting warmth, but it won’t be as forward on the palate. The beauty of this recipe lies in its adaptability to your personal preference. While any bourbon you enjoy can be used, be mindful of the assertive nature of some brands. I find Maker’s Mark to be an excellent choice for this pie; its smooth, approachable profile pairs exceptionally well with baked goods and is a classic complement to pecan pie.

Serving and Pairing Your Decadent Chocolate Bourbon Pecan Pie

Presentation and accompaniment can elevate an already exquisite dessert into an unforgettable culinary experience. This Chocolate Bourbon Pecan Pie is no exception, designed to impress from the first glance to the last delicious bite.

The Perfect Accompaniments

I find this pie to be at its absolute best when served just slightly warm. The gentle heat allows the gooey filling to soften beautifully, enhancing its luxurious texture and releasing all those wonderful aromas. A generous dollop of homemade cinnamon whipped cream is the ideal companion, adding a subtle hint of spice that harmonizes with the chocolate, toasted pecans, and bourbon. For an extra touch of elegance and crunch, consider garnishing with a sprinkle of Caramelized Pecans. The combination of creamy, crunchy, sweet, and spiced creates a truly magnificent finish.

Effortless Holiday Entertaining

Planning for holiday gatherings can be stressful, but dessert doesn’t have to be. This Chocolate Bourbon Pecan Pie is wonderfully suitable for making a day in advance. Simply bake, cool completely, and store at room temperature. When you’re ready to serve, gently rewarm the entire pie in a 250°F (120°C) oven for 10-20 minutes. The goal is to warm it through just enough so the filling becomes luscious and inviting, but not so hot that it becomes difficult to slice neatly. This make-ahead capability allows you to focus on other aspects of your holiday meal, ensuring a stress-free and delicious dessert experience.

Complete your indulgent dessert experience with an expertly recommended wine pairing!

Hugh Preece, Sommelier and Italian Wine Ambassador – Vinitaly Academy, suggests pairing this rich pie with:

Bertani Recioto della Valpolicella DOCG ‘Valpantena’, Veneto, Italy

“This exquisite dessert wine boasts an intense ruby-red color, with captivating aromas and flavors of candied cherry and blackberry fruit, intertwined with notes of crème de cassis, balsamic undertones, and nutty, Sherry-like nuances. On the palate, it’s creamy and elegant, revealing hints of cocoa powder and dried mint on the lingering finish. Its sweetness is perfectly balanced, leaving a long, harmonious aftertaste that evokes wild berries, decadent chocolate, and a subtle touch of licorice. An ideal complement to the complex flavors of the Chocolate Bourbon Pecan Pie.”

Explore More Holiday Pie Recipes

If you’ve enjoyed this decadent creation, you might be looking for more delightful pie recipes to round out your holiday dessert table or simply to satisfy your sweet cravings. Here are some other beloved pie varieties that are perfect for any occasion:

Caramel Apple Hand Pies
Pumpkin Custard Pie
Homemade Apple Pie
Coconut Custard Pie

Chocolate Pecan Pie with Bourbon Recipe

slice of chocolate pecan pie on a plate with whipped cream

Chocolate Pecan Pie with Bourbon

by Amanda Biddle

If you’re looking for a decadent dessert for fall or winter, this Chocolate Pecan Pie is a winner! Rich and toasty, with a splash of bourbon, this beautiful pie is indulgence defined.

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Servings: 8 slices

Ingredients

½ recipe all butter pie crust (link to crust recipe)
1 cup light corn syrup
3 large eggs
⅔ cup light brown sugar, lightly packed
½ teaspoon kosher salt
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
2-3 tablespoons bourbon (depending on desired strength)
2 cups toasted pecans, coarsely chopped
¾ cups semisweet chocolate chips

Instructions

Follow the instructions for the all-butter pie dough recipe to create a blind-baked, single pie crust in a 9-inch pie plate. Once the crust is prepared, return the baking sheet to the oven rack and keep the oven preheated to 375°F (190°C).
In a large bowl, whisk together the corn syrup, eggs, brown sugar, salt, melted butter, vanilla extract, and bourbon until the mixture is smooth and well combined. Gently stir in the coarsely chopped pecans and semisweet chocolate chips.
Carefully pour the prepared filling into your blind-baked pie crust. For an elegant touch, arrange un-toasted pecan halves around the outer edge of the filling, as shown in the accompanying photos, before baking.
Place the pie on the preheated baking sheet in the oven and bake for 45-50 minutes. The pie is done when the edges are set and a small circle in the very center still shows a slight jiggle when the pan is gently moved. Keep a close eye on the pie crust edges during baking; if they start to brown too quickly, loosely cover them with a foil sling to prevent over-browning.
Allow the pie to cool for at least one hour before serving, until it is just slightly warm. Serve this delightful pie with a scoop of vanilla ice cream or, for an extra special touch, with cinnamon whipped cream.

Notes

To toast pecans:

Spread shelled, halved pecans in a single layer on a parchment-lined baking sheet. Bake at 375°F (190°C) for 5-8 minutes, or until they become fragrant and lightly golden. Be careful not to burn them.

Cinnamon Whipped Cream:

In a chilled bowl, pour 1 cup of heavy cream. Begin whipping on medium speed with a hand mixer until the cream just starts to become frothy. Gradually add 2 tablespoons of granulated sugar, ½ teaspoon of cinnamon, and ¼ teaspoon of vanilla extract. Continue whipping until soft peaks form, creating a light and airy consistency.

To reheat pie:

If you’ve prepared the pie a day ahead of serving, you can gently rewarm the entire pie. Place it on a baking sheet and heat in an oven preheated to 250°F (120°C) for 10 to 20 minutes. This will bring the filling back to a luscious, warm state without overcooking.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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