This bourbon and chocolate pecan pie recipe is the thing that Thanksgiving dessert dreams are made of! Deliciously decadent and full of flavor, this is the best dessert you'll serve this holiday!
My mom, sisters, and I have an ongoing group text. At any given time, you’ll find us chatting about everything from politics and the local news to the latest décor item that my mom spotted at Home Goods and wants our opinion on. Last week we were lining up our December calendars— the events smaller this year and reimagined to take into account best health practices. Some of them are traditions that date back so far into my own childhood that I can barely remember their inception. Some are just a few years old. Each of them, though, a part of our family narrative.
As we prepare for Thanksgiving, plotting and planning who will bring the green bean casserole and who the potatoes au gratin, I already know it is I who will make the pies, and this bourbon and chocolate pie will definitely be making an appearance!
How to Make Bourbon and Chocolate Pecan Pie - Step By Step
- Preheat the oven to 375°F.
- Roll the pie dough into a large disk, crimp the edges and refrigerate while the oven preheats.
- Line the crust with foil and fill the foil with dried beans or pie weights. Bake the crust until the dough is almost set, about 20 minutes. Remove the foil and beans and continue baking until the dough is set and just beginning to brown, about 5 minutes. Remove the pan from the oven. Reduce the heat to 325°F.
- While the crust is baking, toast your pecans over medium high heat until fragrant and just beginning to brown. Coarsely chop the nuts and pour them into the baked crust when it comes out of the oven.
- Combine the butter and chocolate in a large bowl. Microwave in 30 second increments, stirring in between, until the chocolate is completely melted.
- Add the brown sugar, honey, vanilla, bourbon and salt. Mix until blended. Whisk in the eggs.
- Pour the filling over the pecans and bake until the filling is set, about 20 minutes. The filling will still wiggle a bit when it’s ready.
- Allow to rest for 20 minutes before serving.
And my favorite pie of all?
This Bourbon Chocolate Pecan Pie. It’s not that I don’t love the strawberry rhubarb or the maple pumpkin, but the pecan has a special place in my heart. It reminds me of my grandmother. At some point during my childhood, she got it in her head that pecan pie was my favorite and was thus never without one.
Thanksgiving? Pecan Pie. Birthday? Pecan Pie. College graduation? Pecan Pie and an extra for the freezer. Somewhere along the way it actually did become my favorite. It reminded me of her. A self-fulfilling prophecy, one might argue.
A twist on a traditional pecan pie recipe
This is not her recipe. This one is all mine. It’s the past and tradition of what she shared with me, with my own twist—the bourbon and the chocolate. (Leave it to me to make something boozy and extra decadent!) That’s the thing about traditions, though. We get to take what we love from our past and marry them with pieces from our present day.
Southern chocolate pecan pie recipe
I love the addition of bourbon and chocolate in this traditional pecan pie recipe. It's so deliciously decadent and it has become a firm favorite with our family and friends over the holiday season. It's so straight forward to make, I just know you are going to love it!
Top Tips to Make Bourbon and Chocolate Pecan Pie
- If you are short on time, you can use a pre-made pie crust, and obviously gluten-free if you or anyone in your family has intolerances.
- Bake the pie in a pre-heated oven for the best results.
- Let the pie sit for 20 minutes before serving it.
- Serve on it's own or with ice cream!
Be sure to check out these other delicious dessert recipes!
- Gluten Free Pineapple Upside Down Cake
- Gluten Free Carrot Bundt Cake with Coconut
- Blueberry Hand Pies with Lavender (Gluten Free and Paleo!)
- Gluten Free Carrot Cake Donuts with Goat Cheese Glaze
I would love t0 hear form you if you've made this bourbon and chocolate pecan pie - be sure to leave me a star rating and a comment below!
Bourbon and Chocolate Pecan Pie with Buttery Crust
Ingredients
- 1 Pie Crust this is my favorite recipe!
- 2 cups pecans chopped
- 4 tablespoons unsalted butter
- 2 ounces unsweetened baking chocolate chopped
- ¾ cup brown sugar
- ⅔ cup honey
- 1 teaspoon pure vanilla extract
- ¼ cup bourbon
- ¼ teaspoon salt
- 4 large eggs
Instructions
- Preheat the oven to 375°F.
- Roll the pie dough into a large disk, crimp the edges and refrigerate while the oven preheats.
- Line the crust with foil and fill the foil with dried beans or pie weights. Bake the crust until the dough is almost set, about 20 minutes. Remove the foil and beans and continue baking until the dough is set and just beginning to brown, about 5 minutes. Remove the pan from the oven. Reduce the heat to 325°F.
- While the crust is baking, toast your pecans over medium high heat until fragrant and just beginning to brown. Coarsely chop the nuts and pour them into the baked crust when it comes out of the oven.
- Combine the butter and chocolate in a large bowl. Microwave in 30 second increments, stirring in between, until the chocolate is completely melted.
- Add the brown sugar, honey, vanilla, bourbon and salt. Mix until blended. Whisk in the eggs.
- Pour the filling over the pecans and bake until the filling is set, about 20 minutes. The filling will still wiggle a bit when it's ready.
- Allow to rest for 20 minutes before serving.
Nutrition
Photography by Katie Jameson
Jennifer says
OMG this looks so good!! I love pecan pie but I've never had chocolate pecan pie!
Jennifer
Effortlessly Sophisticated
Jen Pinkston says
Oh you have to try it! The chocolate adds such a nice twist to the pecan!