An irresistible 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!
A twist on a classic
Though I love the classic pecan pie like the next person for the Thanksgiving table, I must say that this chocolate version is my new favorite.
It also has a hint of bourbon, which is something you know I love if you ever made this Brown Butter Bourbon Pecan Pie, or simply checked the archives.
I 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.
- It's a pretty decadent pie, more in line with a fudgy chocolate chess 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, mellow 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.
The crust
This is an integral part of any pie, especially during the holiday season. I have always been unsure whether to use this butter pie crust or the more American 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 crust recipe with butter and shortening, a.k.a perfect flaky pie crust.
There is a short video tutorial showing how to make it.
With all of that said, you can also use a store-bought pie crust if you are short on time or want a more uncomplicated assembly. The filling is super quick and easy.
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 (180°C) 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.
Filling ingredients
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- 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. You can use light or dark brown sugar; both work.
- Chocolate: use your favorite dark semisweet chocolate bar, chocolate chips, or chocolate chunks.
- Bourbon: I use whatever I have at home, usually Jack Daniel's or Jim Bean. But they can be expensive, and there are other bourbon brands for cooking.
- Pecans: use natural, not toasted or salted, at least for the ones that go on top of the filling because they will bake and darken when the pie is done.
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.
- Stir the eggs with the sugar and add the vanilla, bourbon, maple syrup, and melted butter.
- Mix well with a whisk but don't beat. It should be smooth and creamy.
- Add half of the pecans and all of the chocolate chunks or chips to the bourbon mixture.
- Place the remaining pecans on top of the filling after it's poured into the pie shell.
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 of the baking time specified. Ovens differ, and your pie might take a little more or less time to fully bake.
Vintage Kitchen Tip
To prevent the pecans from burning and the crust from turning too dark, you can cover the top of the pie with aluminum foil, with a circle in the center for the steam to escape. Do this about halfway through the baking time.
FAQ
The oven temperature and the number of eggs in the filling can play a big part in this. Preheat it before you start assembling the pie, and check that the temperature is right. All ovens are different, and it's essential 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.
Yes, it does. Pecan pie, like cheesecake and brownies, will set further as it cools down. The filling is an egg-based custard, so the best recommendation is to remove it while it still jiggles slightly in the center.
It's a matter of personal taste, but it's important to point out that once you remove it from the oven, you should first let the pie cool down completely. After that, you might want to eat it at room temperature (this is how I serve it because the flavors are better, in my opinion) or cold from the fridge.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the 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 keeping 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 at 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 or not. They look nicer when baked (last image above), and also if you're not. The nuts tend to rise 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: The best way is to serve it at room temperature, either plain or with a dollop of sweetened whipped cream. We recommend slightly warming the pie if serving it with a scoop of vanilla ice cream.
Storage
- 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 well-wrapped for several days, 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 pie, well-wrapped, after it has completely cooled down. To eat, I like to put it in the refrigerator the night before, then leave it outside until it reaches room temperature.
Related recipes you might like:
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Chocolate Bourbon Pecan Pie
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Ingredients
For the crust:
- 1 recipe Flaky Pie Crust, or Basic Shortcrust Pastry if you prefer all-butter
For the filling:
- 3 eggs, at room temperature
- 1 cup brown sugar, light or dark
- 2 tablespoons bourbon, or whisky
- 1 teaspoon vanilla extract
- 1 ½ tablespoons unsalted butter, melted
- ½ cup maple syrup
- ⅛ teaspoon salt
- 2 cups pecans
- ⅔ cup semisweet chocolate chunks or chocolate chips
Instructions
For the crust:
- Roll 1 recipe Flaky Pie Crust, line the pan, prick the bottom and freeze it according to the instructions.
- Preheat the oven to 350°F (180°C).
- 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:
- Mix 3 eggs and 1 cup brown sugar in a large bowl. No need to beat them, just integrate them very well. I use a wire whisk.
- Add 2 tablespoons bourbon and 1 teaspoon vanilla extract and mix.
- Add ½ cup maple syrup, 1 ½ tablespoons unsalted butter and ⅛ teaspoon salt and integrate very well.
- Add half of the pecans (1 cup) and ⅔ cup semisweet chocolate chunks or chocolate chips and mix.
- Pour this mixture carefully into the prepared pie crust. Alternatively, you can scatter the add-ins (half the pecans and chocolate) on the bottom of the pie and pour the filling carefully.
- Top with the remaining 1 cup pecan pieces and do it quickly so they don't start to sink.
- 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.
- Cool completely on a wire rack.
- 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.
Eileen Kelly says
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.
Paula Montenegro says
So happy you liked it Eileen!
Leslie says
This is a gorgeous dessert! What an impressive pecan pie recipe! Adding chocolate is genius! YUM!
Veronika says
Chocolate and pecans are the best combo! I can't wait to make it during the holiday season with a homemade pie crust!
Kushigalu says
Can I have slice of this delicious pecan pie. Looks gorgeous. Can't wait to try this for my lil one. Pinned!
Lori | The Kitchen Whisperer says
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!
Paula Montenegro says
We agree Lori, have a great week!
Jacqueline Debono says
What a fabulous pecan pie. Just love that you've made it with chocolate and bourbon! On my to make list!
Amanda says
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.
Jenny says
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.
Candice says
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.
Marta says
I love the combination of chocolate and pecan pie. When you throw bourbon in it, it's a party!