Growing up, pumpkin pie was always my favorite Thanksgiving dessert. Pumpkin pie with fresh, unsweetened whipped cream. But lately pecan pie is growing on me. Especially this bourbon chocolate pecan pie with its super rich, intricate flavor profile. Even people who don’t like bourbon (Lane) will love this pie!
Plus, chocolate! Its the best of everything delicious. The bourbon in this pie really mellows out and of course, all the alcohol cooks out, so its totally kid/pregnant mama safe. Although when we gave Richard a piece he mostly just pulled the pecans off the top and ate those 🤷🏻♀️.
Important, friendship defining question for you:
Do you chop up your pecans and put them in the pie filling, or arrange them on top? Or do both?! I never considered doing both before…🤯
I have always arranged mine on top that way they get a nice toasty flavor and you can decide with each bite if you want only pecans, only filling, or both! But, you can definitely make this bourbon chocolate pie any way that you would prefer.
A few recipe notes:
- Be sure to let the filling cool before adding the eggs. If you don’t let the filling cool you will end up with scrambled eggs in your pie filling (been there, done that many years ago and it was 🤢). A film will probably form on top of your filling (unless you stand there all day stirring it), but don’t worry. You can break that up with a wooden spoon and mix it in vigorously and all will be well with the world.
- Per my pie crust instructions, you will get the flakiest crust if you roll out the crust, fill the pie, and then let it sit in the fridge for about an hour. Bake it directly from the fridge. If you don’t have time for this step, no worries – your pie will still be delicious.
- For this recipe I used mini semi-sweet chocolate chips, but I have also used the regular size chocolate chips in the past as well. I have found that the milk chocolate chips are too sweet.
Bourbon Chocolate Pecan Pie
- 1/2 Recipe Pie Crust See Link Below
Bourbon Chocolate Pecan Pie
- 1 c dark corn syrup
- 1/3 c granulated sugar
- 1/3 c brown sugar
- 1/4 c bourbon
- 1/3 c butter
- 4 eggs at room temperature
- 2 t vanilla
- 1/2 t salt
- 1 1/2 c mini semisweet chocolate chips
- 2 c pecans
- Follow directions to make and chill pie crust.
- In a medium saucepan, combine corn syrup, granulated sugar, brown sugar, bourbon, and butter. Over medium heat bring to a boil stirring constantly. Remove from heat and allow to cool, stirring occasionally to prevent a film from forming.*If a film does form, no worries – just break it up with a wooden spoon and stir it in vigorously until it is mixed back in to the corn syrup mixture.
- Once mixture is cooled, vigoroulsy whisk in eggs one at a time. Stir in vanilla and salt. Set aside.
- In a 9" deep dish pie pan, roll out 1/2 of the pie dough per pie crust recipe directions.
- Sprinkle chocolate chips in the bottom of the pie pan. Pour the corn syrup mixture over the chocolate chips. Top with pecans working in a circular fashion, starting on the perimeter and working your way to the center.
- Cover the pie loosely with plastic wrap, taking care to keep it away from the pecans, and carefully move it to the fridge to chill for at least an hour (up to overnight).
- When you are ready to bake the pie, preheat the oven to 325. Place your pie on a baking sheet to catch any spills/drips and move straight from the fridge to the oven. Bake for 55 minutes or until done in the middle. Allow pie to cool completely.Pie is best if made 1 day in advance and it can cool completely and then be stored in the fridge – this really helps the filling firm up. But, if you don't have time for that, no worries it is still just as delicious if it hasn't been able to cool overnight. Enjoy!
Pecan perfection 💖
Share below: Regular pecan pie? Chocolate pecan pie? Or, bourbon chocolate pecan pie? Which is your favorite?
If you make this bourbon chocolate pecan pie…
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