Chocolate Bourbon Pecan Pie (aka, the Pie)

Bourbon Pecan Pie

Bourbon Pecan Pie

Every year around Christmas time I start getting calls, text messages, emails, veiled hints, and outright demands for this pie.  I ran across the recipe about 20 years ago, and aside from minor variations, its been a staple in my holiday planning every year.  This year, I made 13 of them for friends and family.  One year, my roommate requisitioned my pie (the only one I had kept for myself)  to take to Christmas at his family’s home.  We’re still friends, but I never let him live it down.  (I love his family dearly, so they usually get a pie now regardless.)

The Pie:


9in Pie Crust (I recommend ChefStep’s excellent Pate Brisee recipe if you have the time)

4 large room temperature eggs

1 cup light corn syrup

6 tablespoons butter, melted (but NOT hot)

1/2 cup sugar

1/4 cup brown sugar

3 tablespoons bourbon (I recommend Four Roses Small Batch)

1 tablespoon all purpose flour

1 tablespoon

1 cup semi sweet chocolate chips

1 cup chopped pecans

Preheated 350 degree oven


Blend eggs in a stand mixer along with corn syrup.  Add ingredients one at a time (in order) until everything but the pecans and chocolate is left.  Batter should be golden and a bit frothy.  In the pie crust, add your chocolate chips and distribute evenly.  Add your pecans on top of the chocolate.  Ladle your batter over the pecans coating them evenly.  Bake for 1 hour.  Turn the pie after the first 30 mins to ensure even baking.  Cool on a wire rack completely.  Enjoy!


The pie will puff up while baking.  It will drop as it cools.

Share this pie at your own risk.  People will expect you to make them one around the holidays. Forever.

If you have an Aldi’s near you, you can make these pies on the cheap.  They have great prices on the sugars, pecans, and chocolate.  Great for making 10+ pies at a time.  Just saying.

Pecan pie slice

The finished product