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+ servings
slice of chocolate bourbon pecan pie with a fork taking a bite out of it

Chocolate Bourbon Pecan Pie

Chocolate bourbon pecan pie is an easy and delicious twist on the classic Thanksgiving dessert.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author Kelsie


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and set on a wire rack; make the filling.
  5. 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.
  6. Remove pecans from the oven and transfer to a cutting board. Allow to cool a bit, then coarsely chop them.
  7. 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.)
  8. Place the eggs in a medium saucepan and whisk vigorously until foamy. Whisk in the sugars, salt, and chocolate-butter mixture.
  9. 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.
  10. 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.

  11. The pie is easiest to slice neatly when it’s chilled but you can serve it warm if you like.
  12. Store uneaten pie in the fridge for up to 4 days.

Recipe Video

Recipe Notes

  • 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.