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    Home » Recipes » Pies & Tarts

    Published: Nov 2, 2022 by Paula Montenegro · Income from ads and affiliate links 12 Comments

    Chocolate Bourbon Pecan Pie

    Jump to Recipe
    On a white surface an eaten slice of pecan pie, white orange text overlay
    Pecan pie in dish and a slice on a plate, rown and white text overlay
    Two pecan pie image collage, a slice and whole pie, brown text overlay
    Close-up image of pecan pie wedge, brown and white text

    A fun twist on the traditional (and much-loved) pecan pie, this recipe has chocolate, bourbon, and maple syrup for extra flavor and richness. Whether you use our homemade pie crust or a store-bought pie shell, you'll love how simple it is to put together and how quickly it disappears from your holiday dessert table!

    Close-up of slice of chocolate pecan pie on white plate, a silver fork.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Though I love the classic pecan pie like the next person for the Thanksgiving table, I have to say that this version with chocolate is my new favorite.

    It also has a hint of bourbon and let me tell you I love adding it in baking, a fact that is vastly obvious in the archives, from the Hot Chocolate Bourbon Bundt Cake to the more subtle Brown Butter Bourbon Pecan Pie, a cousin to this one here today.

    Table of Contents Hide
    About this recipe
    The crust
    The filling
    How to make chocolate pecan pie
    Baking
    Kitchen notes
    Storing
    Frequently asked questions
    Related recipes you might like:
    Easy Chocolate Pecan Pie

    About this recipe

    • It's a pretty decadent pie and a change from classic pecan pie recipes, but without steering too far from the original.
    • We sweeten it with maple syrup, while traditional pecan pies use light corn syrup. The flavor is quite different, mellower, and less sweet. Together with bourbon and chocolate, it's amazing.
    • Chocolate chunks or semisweet chocolate chips can both be used. We love to bite into larger pieces of dark chocolate, so we're sticking to chunks.

    Partial view of pecan pie in glass dish on white table, one slice missing.

    The crust

    This is an important part of any pie, especially during the holiday season. I have always had the dilemma of using all-butter or this version with part shortening.

    Since we're already updating the traditional pecan pie filling with chocolate and bourbon, I thought it a good idea to stick to this classic pie dough recipe with butter and shortening, a.k.a Perfect Flaky Pie Crust.

    There is a short video tutorial showing how to make it.

    Partial view of unbaked pie crust with crimped edges on a white linen and table.

    Blind baking

    Blind baking is pre-baking the dough with weight on top. It is called blind because the raw pie dough is completely covered with paper (aluminum foil or parchment paper).

    Why is this step recommended?

    • To prevent a soggy crust: some fillings tend to seep into the unbaked dough while baking, so this step ensures that the dough develops a dry layer before the tart is filled and is not soggy after it is baked.
    • To keep the shape: if left to chance without refrigerating, pricking, and blind baking, the pie dough will puff and shrink as it bakes. We don't want that. We want it to keep its shape and have enough space for the filling.

    Steps for blind baking pie dough

    Preheat the oven to 350°F and remove the lined pan from the refrigerator or freezer (always my first choice).

    • Cut a piece of aluminum or parchment paper larger than the tart pan. Cover the cold dough with it, adjusting it so that it takes the shape of the dough. You can also use parchment paper, but it's usually coarser and more difficult to make it take the shape of the pan and cover the dough well.
    • Add weight. I use round ceramic pie weights that you can buy online, but raw grains and legumes can be used, such as beans, lentils, rice, or even flour. Simply fill the aluminum paper with flour or rice or whatever you're using until you have added a layer of weight that will be enough to keep the paper down during baking.
    • Bake for 15 minutes. It might be a few minutes more or less, depending on the type of pie crust, but the idea is to let the dough bake and dry out enough so that we can lift the aluminum paper without having bits of raw dough attached to it. The paper should lift easily, and the dough below should be half-baked, and slightly wet.
    • Bake it for 5 more minutes. Just until it loses its shine and is dry. Don't let it bake fully unless you're using a no-bake filling.
    An unbaked pie crust topped with parchment paper and pie weights in a glass dish, white surface

    The filling

    We took the traditional pecan pie filling ingredients and made some changes that we think are wonderful. The result is sweet but not cloying, with chocolate in every bite and that sweet smokiness that results from the bourbon.

    Ingredients

    • Maple syrup: we use it instead of high fructose corn syrup because we think it pairs better with chocolate and bourbon. I like dark maple syrup.
    • Brown sugar: adds a great caramel undertone. Feel free to use light or dark brown sugar, both work.
    • Chocolate: use your favorite dark semisweet chocolate bar, chocolate chips, or chocolate chunks. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar for chunks, and Ghirardelli premium baking chocolate chips or Nestle toll house semisweet chips if using chips.
    • Bourbon: I use whatever I have at home, usually Jack Daniel's or Jim Bean. They can be expensive, and there are other bourbon brands for cooking that have a lower price.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Pecans: use natural, not toasted or salted, at least for the ones that go on top of the filling because they will burn by the time the pie is done.
    • Unsalted butter.
    • Eggs: fresh, large.
    Bowls with ingredients for chocolate pecan pie filling on a white surface including eggs, butter, sugar, vanilla.

    How to make chocolate pecan pie

    This is as simple as adding and mixing the ingredients in the order given.

    Mixing: it should be well integrated, especially the sugar with the eggs, but not beaten. We don't want to incorporate air into this preparation because we don't want it to puff too much while baking. So a bowl and a hand whisk are perfect.

    Adding maple syrup to pecan pie filling in a glass bowl.

    Mix the eggs with the sugar and add the vanilla, bourbon, maple syrup, and melted butter.

    View from above of pecan pie filling.

    Mix well with a whisk but don't beat. It should be smooth and creamy.

    Pecans and chocolate chunks with rest of pecan pie filling in a glass bowl.

    Half of the pecans and all of the chocolate chunks or chips are added to the bourbon mixture.

    Pecan pie filling in the pre baked pie shell.

    After the filling is poured into the pie shell, the rest of the pecans are placed on top.

    Baking

    Follow the instructions on the recipe card.

    When is it done? The crust and pecans on top will be browned, and the filling will be almost firm in the center. It might've puffed a little, but it will sink back as it cools.

    Always check about ¾ into the baking time specified. Ovens differ and your pie might take a little more or less to fully bake.

    Vintage Kitchen tip: to avoid the pecans from burning and the crust from turning too dark, you can cover the top of the pie with a piece of aluminum foil with a circle in the center for the steam to escape. Do this about halfway through the baking time.

    Baked pecan pie in a glass dish on a white surface. Partial view.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
    • Crust: blind-baking the pie dough is important to prevent sogginess. Even if you're using a store-bought one.
    • Filling: you can either spread the chocolate and pecans in the bottom of the crust and then pour the filling, or mix everything together first. Both work.
    • Pecans: use natural pecans (as opposed to lightly toasted ones) whether you're topping the gooey filling with whole pieces, so they look nicer when baked (last image above) and also if you're not. The nuts tend to go to the surface while baking, which will brown too much if already toasted.
    • Chocolate: you can use any type you want, but consider that this is already a sweet pie, so adding milk chocolate instead of dark chocolate will make it very sweet. it depends on your palate.
    • Serving it: at room temperature is the best way, either plain, or with a dollop of sweetened whipped cream. If you want to serve it with a scoop of vanilla ice cream, we recommend you slightly warm it before.
    Aerial view of pecan pie in glass dish, slice on a plate with fork, white cloth and surface, loose pecans.

    Storing

    • Room temperature: it keeps for up to a day after it has cooled down completely and I recommend covering it with a dome or plastic wrap to avoid dryness.
    • Refrigeration: you can have it for several days, well wrapped, but consider that leftover pie will start to dry out and lose some of its softness. Warming it up slightly before eating is a good idea, especially with a dollop of whipped cream.
    • Freezing: you can make the pie crust ahead, line the pan and freeze it until you're ready to put together this pie (or any other for that matter). You can also freeze the whole chocolate pecan pie, well wrapped of course, and after it has completely cooled down. To eat, I like to put it in the refrigerator the night before, and then leave it outside until it comes to room temperature.
    A single slice of chocolate pecan pie on white plate with fork, pie dish blurred in background.

    Frequently asked questions

    Why is my pecan pie runny?

    The oven temperature and the number of eggs in the filling can play a big part in this. Preheat it before you start to put together the pie and check that the temperature is the right one. All ovens are different, and it's important to know our own. If the filling lacks enough eggs, it will lack structure depending on the rest of the ingredients. Use a trusted recipe like this one.

    Should pecan pie be eaten warm or cold?

    It's a matter of personal taste, but it's important to point out that once you remove it from the oven you should let the pie cool down completely first. After that, you might want to eat it at room temperature (this is how I serve it because the flavors are better IMO) or cold from the fridge.

    Does it continue baking as it cools down?

    Yes, it does. Pecan pie will further set as it cools down, like cheesecake and brownies. The filling is an egg-based custard, so the best recommendation is to take it out while it still jiggles slightly in the center.

    Eaten slice of pecan pie with chocolate on a whitish plate, a silver fork.

    Related recipes you might like:

    • Bourbon Pecan Tart
    • Partial image of whole glazed chocolate bundt cake on wire rack
      Bourbon Hot Chocolate Cake
    • Spoon dripping stout syrup over cream topped chocolate cake
      Chocolate Guinness (Stout) Cake
    • Silver fork inserted in a slice of chocolate cheesecake on a white plate.
      Baileys Chocolate Cheesecake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Slice of pecan pie with chocolate on whitish plate, silver fork, white background

    Easy Chocolate Pecan Pie

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Save Recipe Recipe Saved

    A fun twist on the traditional (and much-loved) pecan pie, this recipe has chocolate, bourbon, and maple syrup for extra flavor and richness. Whether you use our homemade pie crust or a store-bought pie shell, you'll love how simple it is to put together and how quickly it disappears from your holiday dessert table!

    • Total Time: 2 hours 25 minutes
    • Yield: 8 servings

    Ingredients

    For the crust:

    1 recipe for Flaky Pie Crust (or Basic Shortcrust Pastry if you prefer all-butter)

    For the filling:

    • 3 eggs, at room temperature
    • 1 cup (200g) brown sugar
    • 2 tablespoons bourbon
    • 1 teaspoon vanilla
    • 1 ½ tablespoons (20g) unsalted butter, melted
    • ½ cup maple syrup
    • 2 cups (220g) pecans
    • â…” cup (90g) semisweet chocolate chunks or chocolate chips

    Instructions

    For the crust:

    1. Roll the dough, line the pan, prick the bottom and freeze it according to the instructions in the recipe above.
    2. Preheat the oven to 350°F/180°C.
    3. Blind-bake: cover the cold pie crust with a large piece of parchment paper or aluminum foil that goes over the edges and fill it with ceramic pie weights (or dry rice/legumes or flour). Bake for 15 minutes and carefully lift the paper and weights. If it sticks to the dough, bake it for 5 more minutes. Return the pie crust to the oven after removing the weights and bake for 5 more minutes. It should be dry but white or light in color. Reserve. 

    For the filling:

    1. Mix the eggs and brown sugar in a large bowl. No need to beat them, just integrate them very well. I use a wire whisk. 
    2. Add the bourbon and vanilla and mix.
    3. Add the maple syrup and melted butter and integrate very well. 
    4. Add half of the pecans and all of the chocolate and mix. 
    5. Pour this mixture carefully into the prepared pie crust. 
    6. Alternatively, you can spread the add-ins (half the pecans and chocolate) on the bottom of the pie and pour the filling carefully. 
    7. Top with the rest of the pecan pieces and do it quickly, so they don't start to sink. 
    8. Bake for about 40 minutes, until puffed but slightly jiggly in the center. It might take a few more minutes or less, depending on your oven. 
    9. Cool completely on a wire rack. 
    10. Store leftovers at room temperature for a day, or in the fridge for up to a week. Always well covered to prevent dryness. Bring to room temperature before eating. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
    • Crust: blind-baking the pie dough is important to prevent sogginess. Even if you're using a store-bought one.
    • Filling: you can either spread the chocolate and pecans in the bottom of the crust and then pour the filling, or mix everything together first. Both work.
    • Pecans: use natural pecans (as opposed to lightly toasted ones) whether you're topping the filling with whole pieces so they look nicer when baked (last image above) and also if you're not. The nuts tend to go to the surface while baking and they will brown too much if they're already toasted.
    • Chocolate: you can use any type you want, but take into account that the pie filling is sweet, so adding for example milk chocolate instead of semisweet will make it very sweet. it depends on your palate.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Pie crust making: 90 minutes
    • Cook Time: 45 minutes
    • Category: Pies & Tarts
    • Method: Baking
    • Cuisine: American

    Keywords: chocolate pecan pie

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Eileen Kelly says

      September 28, 2020 at 1:45 am

      Our pie was perfection. The step by steps were perfect to follow as I am teaching my neice how to bake and we pick new recipes every few days. We loved the results and will be making this pie often.

      ★★★★★

      Reply
      • Paula Montenegro says

        September 28, 2020 at 7:26 am

        So happy you liked it Eileen!

        Reply
    2. Leslie says

      September 27, 2020 at 3:30 pm

      This is a gorgeous dessert! What an impressive pecan pie recipe! Adding chocolate is genius! YUM!

      ★★★★★

      Reply
    3. Veronika says

      September 27, 2020 at 10:44 am

      Chocolate and pecans are the best combo! I can't wait to make it during the holiday season with a homemade pie crust!

      ★★★★★

      Reply
    4. Kushigalu says

      September 27, 2020 at 6:22 am

      Can I have slice of this delicious pecan pie. Looks gorgeous. Can't wait to try this for my lil one. Pinned!

      ★★★★★

      Reply
    5. Lori | The Kitchen Whisperer says

      September 26, 2020 at 6:22 pm

      We LOVE the combination of bourbon, chocolate and pecan! This pie is EVERYTHING you ever want in a pie! Decadent, sweet, and perfect! This is one you'll want to make for holidays, special occassions or because it's Tuesday! Thank you so much for sharing!

      ★★★★★

      Reply
      • Paula Montenegro says

        September 27, 2020 at 2:35 pm

        We agree Lori, have a great week!

        Reply
    6. Jacqueline Debono says

      September 26, 2020 at 10:32 am

      What a fabulous pecan pie. Just love that you've made it with chocolate and bourbon! On my to make list!

      ★★★★★

      Reply
    7. Amanda says

      September 24, 2020 at 2:39 pm

      This pie is amazing! I just had to bake something fall inspired to welcome the season, and this was perfect. The bourbon added such a nice depth, and it was super easy.

      ★★★★★

      Reply
    8. Jenny says

      September 24, 2020 at 12:45 pm

      Beautiful, delicious pecan pie. Loved the chocolate and bourbon in it. I tried it with your shortcrust pastry and it worked perfectly. You are right, the pie disappeared quickly, no leftovers ! Thanks so much for this lovely recipe.

      ★★★★★

      Reply
    9. Candice says

      September 23, 2020 at 10:17 pm

      Everything about this cake is just heavenly. I never had pecan pie with chocolate and just had to try it... it was SO good! Will be making this one for Thanksgiving.

      ★★★★★

      Reply
    10. Marta says

      September 21, 2020 at 10:36 pm

      I love the combination of chocolate and pecan pie. When you throw bourbon in it, it's a party!

      ★★★★★

      Reply

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