Table of Contents
  1. Add in some chocolate
  2. Deepen the flavor with bourbon
  3. Watch how to make this chocolate bourbon pecan pie:
  4. Chocolate Bourbon Pecan Pie Recipe

As a child at the Thanksgiving table, I would practically scoff when asked whether I wanted a piece of pumpkin or pecan pie. Obviously pumpkin! Oh, and extra whipped cream, please, so that I could spread it on the top and sides of the entire piece. Sounds ingenious, right?

I used to think all the adults were so odd for choosing something other than pumpkin. And honestly, I don’t even remember when I had my first taste of pecan pie. I’m not going to claim it was an epiphany or a life-changing moment… that’s reserved for coffee. Instead, I’d say it was a moment I realized adults were smart for allowing kids to think pumpkin was the best. Ha!

Top down view of pecan pie sitting in pie dish with pecans all over the top sitting on wood surface

At its core, pecan pie is made with ingredients that almost every pantry has. And pretty much every good Midwesterner always has a bottle of corn syrup. I feel like I now always need a bit of a disclaimer that corn syrup is not high fructose corn syrup. But, yes, I get the hesitation for its use. It’s a processed item, but not used too often. So why even use it? Well, corn syrup helps provide that iconic gooey, custard-like interior of the pie.

Just like pumpkin, pecan pie needs to jiggle slightly when removed from the oven. A slight jiggle in the center actually helps gives that perfect texture when the pie has cooled fully. The gooey interior is prone to lending way to a soggy bottom crust. For years, I had issues with the crust becoming almost wet, soaking in the gooey filling. But once I started par-baking the crust until golden brown, then filling the pie, it came out became every time.

View of inside a pie dish with several pieces of pecan pie sliced out already with remaining pie still joined together

Add in some chocolate

Pecan pie may be one of the most decadent pies, some say even say it’s cloyingly sweet. While chocolate may not seem like a needed addition… and it totally isn’t… it does add a nice offset to the sweet interior. A high-quality dark chocolate balances out the custard center and gives just the right elevation needed.

Close up view of side of piece of pecan pie showing chocolate layer along bottom with pie sitting on white plate

Deepen the flavor with bourbon

If you want to take it one step further, a little bourbon really finishes the chocolate. Now if you’re worried, rest assured that just the flavor from the bourbon comes through without a strong alcoholic taste. It really works to enhance the filling and chocolate.

Pecan pie is a once-in-a-while treat, but this pecan pie makes the wait always worth it!

Top down view of half eaten piece of chocolate bourbon pecan pie sitting on white plate with fork sitting on side with napkin all on wooden surface

Watch how to make this chocolate bourbon pecan pie:

YouTube video
Piece of chocolate bourbon pecan pie with golden crust sitting on white plate with forks beside with extra pieces of pie sitting in background along with rest of pie all on brown wooden surface

Chocolate Bourbon Pecan Pie

4.16 from 13 votes
A regular pecan pie is decadent, but when you add in a layer of chocolate, it's an entirely new type of delicious! The optional bourbon also spices up the pie and makes it perfect for the holidays!
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8 servings


  • 1 9-inch pie crust
  • ½ cup granulated white sugar
  • 2 tbsp butter melted
  • 2 large eggs
  • 1 cup white corn syrup
  • 1 tsp kosher salt
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 ½ cups pecans (½ cup chopped)
  • 8 oz dark chocolate (70% preferable)


  • To par-bake the prepared crust, preheat the oven to 375°F. Line the chilled pie shell with parchment and fill with pie weights or dry beans. Bake until the crust is golden, 12-15 minutes. Remove parchment and weights and continue baking until the bottom of the crust is golden and dry to the touch, 10-12 minutes. Remove from the oven and set aside.
  • In a bowl, combine the sugar, melted butter, eggs, corn syrup, salt, bourbon, and vanilla. Whisk to combine.
  • Add in whole pecans and chopped pecans, and stir to combine.
  • Place the chocolate in the bottom of the par-baked pie shell. If using a bar of chocolate, roughly chop before placing it in the bottom of the shell. Pour prepared filling over the chocolate and bake in the 375°F oven until the center jiggles slightly, 45-55 minutes. Remove from oven and cool 6-8 hours before cutting and serving.


Serving: 1servingCalories: 759kcalCarbohydrates: 82.1gProtein: 7.7gFat: 45gSaturated Fat: 16.7gPolyunsaturated Fat: 7.3gMonounsaturated Fat: 18.1gTrans Fat: 0.9gCholesterol: 78.7mgSodium: 495.9mgPotassium: 292.2mgFiber: 4.9gSugar: 57.7gVitamin A: 118.6IUVitamin C: 0.2mgCalcium: 52.4mgIron: 3.6mg
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Where did you get the pie drip pan with the silicone? I found it without but I think pulling it in and out of the oven with it slipping it everywhere is wonderful.

  2. I found a similar one with the silicone ring on Amazon.
    Search The Chicago Metallic Store.
    It’s called the Chicago Metallic Professional Pie Drip Catcher.
    It sold out of the UK.
    I just asked for one for Christmas from the hubs!

    Good Luck😀

  3. Your par bake states to bake with weights in parchment paper. And then bake a little longer. You still bake again with the pecan pie filling 45-55 min? I just want to verify before I bake my crust. I always wondered why it was so soggy. Thanks for sharing!

    1. Is this actually written for a regular 9 inch crust or pie crust or will it work for a deep dish as well?

  4. What brand of chocolate chips did you use in the pie? They didn’t look like normal chocolate chips. Thanks!

  5. I’ve got your pie in my oven! We’re doing a retake on Thanksgiving Dinner today my only complaint is we don’t drink so now I have to keep hidden this bottle of bourbon as I got teenagers in the house lol and I can’t see me pouring it down the drain either I may want more pies! 💖💕💖

  6. Did this pie yesterday and unfortunately did not come out like yours. Was very hard to cut so I think I over cooked, or put too many pecans in it or too much sugar. I followed the instructions precisely. I also added 9 ounces of chocolate instead of 8. However it did taste good.

  7. Love everything you make or do! So refreshing to have some one as downtown earth, friendly, organized and full of know,edge to follow and learn things! Thank you for all you do for all of Us! ❤️

  8. 5 stars
    Made this pie today to take to
    My daughters home for Thanksgiving. I also have an Ambrosia fruit salad.

    I am headed to bed early.

    1. OMG I headed to bed early too after that pie put me over the top. So good
      I’m making it again today for tomorrow (I used frozen deep dish and chips didn’t melt, will be chopping them today

  9. Deliciousness!!!!! My 3 favorite things!! Pecan pie, chocolate and bourbon.
    Must be a Midwest thing, but it is so good together!

  10. Hello Kaleb,

    Thank you for doing what you do. I have learned so much from your videos and appreciate your humbleness.

    Question, you use a pie catcher pan with a whole in the center with a red ring around it. May I ask where you purchased it from, would like to order one.

    Thank you

    1. Did you find the name of the pie drip pan? I tried Amazon and Chicago Metal and did not find the one he used.

  11. 5 stars
    My 60% choc chips did not melt. I used a frozen deep dish pie crust. I will make another tomorrow for family Christmas party, I know 2 days after Thanksgiving. I think I will chop up the chips before pouring in the filling. It was the over all winner at the dessert table. (I cut them in slivers so everyone could try it. (20 slivers) thx