Chocolate bourbon pecan pie is a rich and delicious version of the Thanksgiving classic. This one is easy to make and it’s made without corn syrup!
I have news, and it’s big: Thanksgiving is coming.
I’m sure you’re unaware. And if you like a little twist on Thanksgiving desserts then do I have a doozy for you: Chocolate. Bourbon. Pecan Pie.
It’s rich, it’s boozy, and it deserves a place on your table sometime this fall. Or winter. (Or summer.)
Yeah, it’s pretty dang good any time of year! And I’ll just mention this pecan pie is made without corn syrup! So if you don’t like eating that stuff then you’re safe with this recipe.
Why you’ll love this chocolate bourbon pecan pie:
- It’s relatively simple to make
- You can totally make it a day ahead and store it in the fridge
- You can use store-bought pie crust to make it even easier!
How to blind bake your pie crust
First, let’s define “blind baking” in case it sounds intimidating: it’s just the process of partially or totally baking your crust before adding the filling.
It’s actually a simple process and ensures your crust will be fully baked when your pie comes out of the oven.
- Fit your crust into the pie dish, then use a fork to prick the crust all over (this is called “docking”).
- Next, carefully cover the crust with foil and weigh it down (to prevent the crust from puffing). You can use pie weights if you want but I usually just use dried beans. Loose change also works.
- Last, bake the crust as the recipe directs.
Baker’s tip: after your crust comes out of the oven, don’t rush the removal of your foil and pie weights or you might end up ruining your nicely crimped crust. . .like mine in the last pic above.
How to toast pecans in the oven
We’re toasting the pecans for this pecan pie; it’s a simple process that adds a lot of flavor.
Arrange the pecans in a single layer on a large baking sheet; I like to use a baking sheet with a rim so the pecans don’t fall off.
Toast the pecans for 5 minutes at 375, stirring halfway through.
And that’s it! Let them cool enough so you can handle them, then chop them coarsely and they’re ready for the pie.
You can see in the pics above that the nuts are only slightly darker once they’re toasted. But taste them before and after and the flavor has changed a lot!
How to make chocolate bourbon pecan pie filling
- Place eggs in a saucepan and whisk them vigorously until they’re foamy
- Add sugar, salt, and melted chocolate and butter
- Whisk to combine
- Set the pan over medium-low heat and cook, whisking often, until the mixture is hot to the touch, then stir in the pecans and bourbon
- Pour into your crust
- Then bake about 20 minutes, until the center of the pie jiggles if you tap the edge of the pan but the edges are set
Cool your pie on a wire rack, then serve! I recommend serving with a hefty dollop of whipped cream. (You could even spike the whipped cream with a little bourbon if you were so inclined.)
Chocolate shavings on top of the whipped cream would also be a beautiful and super-fancy touch, if you’re into that kinda thing, which I totally am but neglected to do for my photography.
- Be sure to use a bourbon that you like to drink. Even though there are only 3 tablespoons of bourbon in the pie, you definitely taste it; if you use sub-par bourbon you’ll end up with a sub-par (or worse) pie.
- On a similar note, use good chocolate! My favorite is always Trader Joe’s pound plus but Baker’s and Ghirardelli are also great choices.
- You can use chocolate chips if you must but the pie really tastes better with good chocolate.
- Blind-baking the crust (process explained above) is a really important step. Don’t skip it or your crust will turn out under-baked!
How to store chocolate bourbon pecan pie
You can refrigerate the pie, covered with plastic wrap, for up to 4 days.
You can also freeze it for up to 3 months. To freeze pie, I cut the pie into slices, then set the slices on a foil-lined baking sheet.
I pop the baking sheet in the freezer for about half an hour, until the slices are set and easy to handle. Then I wrap each slice individually with plastic wrap and boom! I can pull a slice of pie out of the freezer any time I have a hankering.
Did you make this chocolate bourbon pecan pie? Awesome! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
Chocolate bourbon pecan pie is an easy and delicious twist on the classic Thanksgiving dessert.
- single crust for a 9-inch pie homemade or store-bought
- 2 cups pecans
- 2 ounces dark chocolate chopped
- 3 tablespoons unsalted butter
- 5 eggs
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons bourbon
- Roll out your pie crust to an 11-inch circle. Carefully transfer it to a 9-inch pie dish and crimp the edges. Prick the crust all over with a fork, then refrigerate for 20 minutes.
- Preheat the oven to 425 degrees. Spray a large piece of foil with cooking spray and press the foil, greased-side down, onto the pie crust. Fill the crust with pie weights or dried beans and bake for 12 minutes.
- Remove crust from the oven and reduce oven temperature to 35Carefully remove the foil and pie weights and return the crust to the oven for 10 minutes more, until the crust just begins to turn golden.
- Remove from the oven and set on a wire rack; make the filling.
- Turn the oven to 375 degrees. Arrange the pecans in a single layer on a large baking sheet. Toast for 5 minutes, stirring halfway through.
- Remove pecans from the oven and transfer to a cutting board. Allow to cool a bit, then coarsely chop them.
- Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until mixture is melted and smooth. (Set aside to cool for a few minutes if the chocolate got very hot.)
- Place the eggs in a medium saucepan and whisk vigorously until foamy. Whisk in the sugars, salt, and chocolate-butter mixture.
- Set the pan over medium-low heat and cook, whisking often, until mixture is hot to touch. Remove from the heat and stir in pecans and bourbon.
Pour the mixture into the crust and bake at 350 for 22 to 32 minutes, until the center of the pie jiggles when you rap the pan but the edges are set. Cool on a wire rack.
- The pie is easiest to slice neatly when it’s chilled but you can serve it warm if you like.
- Store uneaten pie in the fridge for up to 4 days.
- Be sure to use a bourbon that you like to drink. Even though there are only 3 tablespoons of bourbon in the pie, you can taste it; if you use sub-par bourbon you’ll end up with a sub-par (or worse) pie.
- Similarly, use good chocolate! My favorite is Trader Joe’s pound plus but Ghirardelli and Baker’s are both great choices.
- You can use chocolate chips if you must but the pie tastes better with good chocolate.
- Blind-baking the crust (as explained in the recipe) is a really important step. Don’t skip it or your crust will turn out under-baked! See the body of this post for step-by-step photos if you find the process intimidating.
Adapted from How to Bake Everything