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My Chocolate Pecan Pie features a bourbon chocolate filling topped with toasted pecans, the most decadent and perfect dessert. I think it’s the very best combination of classic pecan pie with rich chocolate chips. Plus, this homemade pie is easier to make than you may think – it couldn’t be more perfect for the holidays!
What’s in This Chocolate Pecan Pie Recipe?
I love how the mix of pecans, chocolate chips, and bourbon balance each other out so perfectly in this Thanksgiving pie recipe! But I don’t stop at making it just for Thanksgiving. I think it’s also perfect for Christmas, Easter, and Summer potlucks. So really, I’m saying it’s the perfect year round pie.
- Pie Crust: You can use store-bought or make your own homemade pie crust recipe!
- Pecans: If you have any extra, toss them into some air fryer roasted vegetables for a wonderful Thanksgiving side dish.
- Eggs: We try to use free-range organic eggs when possible.
- Sugar: We like dark brown sugar for its rich taste. You can always make your own by combining 1 cup of white granulated sugar with 1 tablespoon (or more) of molasses.
- Corn Syrup: Light corn syrup adds sweetness and that signature smooth consistency for the pie filling.
- Vanilla: For the best flavor, consider using some homemade vanilla extract. It’s so easy to make!
- Butter: It needs to be unsalted and melted.
- Bourbon: We added bourbon to the filling to cut the sweetness, but you can leave it out.
- Chocolate Chips: For the deepest, richest flavor, use bittersweet chocolate chips and semisweet chocolate chips.
Variations on Chocolate Bourbon Pecan Pie
I’ve added bourbon to cut the sweetness of the chocolate pecan pie. It also complements the deep chocolatey flavor perfectly. If you’d like, you can omit it and the pie will still be delicious. Feel free to use a mix of your favorite chocolate chips, such as milk, dark, or white. I like bittersweet and semisweet to cut the sweetness of the filling.
How to Store
You’ll want to keep your chocolate pecan pie stored in the refrigerator if you have leftovers, or if you make it ahead of time. It will keep for 3-4 days if stored in an airtight container. You can also keep it right in the pie dish covered tightly with plastic wrap.
How to Freeze
You can freeze chocolate pecan pie the same way you would freeze pecan pie. Wrap the pie in plastic wrap (a few layers) and store it in the freezer to eat another time.
Serving Suggestions
I like to serve this delicious pie simply with an ice-cold scoop of vanilla ice cream. A drizzle of caramel sauce or chocolate ganache would also be delicious. However you serve it, this chocolatey spin on pecan pie is sure to please!
Notes from the Test Kitchen
Chocolate pecan pie is just like traditional pecan pie but with the addition of chocolate chips and bourbon! I find it to be a rich, decadent pie that deserves a spot on your Thanksgiving dessert table.
5-Star Review
“This was soooo friggin’ awesome. thank you for the recipe. I made a few minor changes, the most notable being the addition of maple syrup because I didn’t have quite enough corn syrup, but dayaaam!!! That was truly the best I’ve ever had.” – Gilda G.
Chocolate Pecan Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Baking Sheet
Ingredients
- 1 (9-inch) refrigerated pie crust 213 grams
- 1½ cup pecan halves 188 grams
- 3 large eggs 150 grams
- ½ cup dark brown sugar 107 grams
- ½ cup light corn syrup 156 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon kosher salt 3 grams
- 3 tablespoons unsalted butter 42 grams, melted (⅜ stick)
- 2 tablespoons bourbon 28 grams; optional
- ⅓ cup bittersweet chocolate chips 57 grams
- ⅓ cup semisweet chocolate chips 57 grams
Instructions
- Preheat oven to 375°F and set oven rack to middle position.
- Prepare the pie crust and place it in a pie pan. Refrigerate until ready to fill.1 (9-inch) refrigerated pie crust
- Spread the pecans on a rimmed baking sheet and toast the nuts (shaking them twice during toasting) until fragrant, 7-9 minutes.1½ cup pecan halves
- Remove and set the nuts aside until ready to use.
- In a large bowl, lightly whisk the eggs and add the brown sugar, corn syrup, vanilla, salt, melted butter, and bourbon until smooth.3 large eggs, ½ cup dark brown sugar, ½ cup light corn syrup, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 3 tablespoons unsalted butter, 2 tablespoons bourbon
- Mix in the chocolate chips and transfer the filling into the prepared pie shell.⅓ cup bittersweet chocolate chips, ⅓ cup semisweet chocolate chips
- Arrange the pecan halves over the filling.
- Bake for 30-35 minutes, or until the filling is a little puffy and the center barely jiggles.
- Transfer the pie to a cooling rack and allow it to cool completely before slicing.
- Serve with a scoop of ice cream or a dollop of whipped cream, if desired.
Becky’s Tips
- We added bourbon to the filling to cut the sweetness, but you can leave it out.
- Look at the center of the pie to tell when it is properly baked. It should barely jiggle when moved. Also, all of the filling should appear a little puffy.
- Make sure to let the pie cool completely before serving. You don’t want it to be too hot to enjoy! Also, you want to give the pie enough room to settle and hold its shape.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
this was soooo friggin’ awesome. thank you for the recipe. I made a few minor changes, the most notable being the addition of maple syrup because I didn’t have quite enough corn syrup, but dayaaam!!! That was truly the best I’ve ever had.
Thanks for stopping by and sharing!
So inviting ! Thank you so much !
Thank you!