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!
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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.
I took the traditional pecan pie filling ingredients and made some changes that I think make a difference for the better, and are a welcome change if you want to try something different this year, but not stray too much from traditions.
I sweeten it with maple syrup instead of the traditional light corn syrup. The flavor is mellower and less sweet, and it works especially well with bourbon and dark chocolate.
It 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.
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.
Testing Notes
Blind-baking the pie dough (pre-baking it) is essential to prevent sogginess, even if you're using a store-bought one.
Don't be tempted to use more chocolate, as it might overpower the rest of the flavors. Chocolate chunks or semisweet chocolate chips can both be used. I love to bite into larger pieces, so I'm sticking to chunks.
Type of chocolate: You can use any kind you want, but consider that this is already a sweet pie, so adding white or milk chocolate instead of dark chocolate will make it very sweet. It depends on your palate.
Pecans: Use natural pecans (as opposed to toasted ones), whether you're topping the gooey filling with whole pieces or not. The nuts tend to rise to the surface while baking, and can brown too much if already toasted. It also works very well with walnuts.
Bourbon: Though any can be used, I find that the better the bourbon, the better the flavor. But it's subtle, and I wouldn't buy an expensive brand if it's your first time. I use what I have at home. The alcohol evaporates almost completely during baking, leaving behind a rich and unique flavor.
Filling: You can either spread the chocolate and chopped pecans on the bottom of the crust and then pour the filling, or mix everything first. Both work.
Process steps
Why is blind-baking 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. 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.
Choose the crust
I like this butter pie crust, or the more American version, the classic flaky pie crust with some shortening. There is a short video tutorial showing how to make it.
Quick alternative: Use a store-bought pie crust if you are short on time or want a more uncomplicated assembly.
Blind bake it
This is pre-baking the dough with weight on top. It's blind because the raw pie dough is completely covered with paper (aluminum foil is easier than parchment paper).
You can buy pie weights, or use dry rice or beans (I used black beans here), or flour. Anything that weighs the paper down and takes the shape of the pie.
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: I use it instead of high fructose corn syrup because I think it pairs better with chocolate and bourbon. I like grade A 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 Beam. But they can be expensive, and there are other bourbons for cooking.
- Pecans: Use natural, not toasted or salted, especially the ones that go on top of the filling, because they will toast and darken during baking.
Stir ingredients
They should be well integrated, especially the sugar with the eggs, but not beaten, as it incorporates air into the filling, and we don't want it to puff too much while baking. It should be smooth and creamy.
Pecans
Add half of the pecans (reserve the rest for the topping) to the bourbon filling, and all of the chocolate chunks or chips to the bourbon mixture.
Before baking
Place the remaining whole pecans on top of the pie filling after it's poured into the pie shell; the baked pie will be visually nicer. But it's optional; you can mix all of them into the filling (step 4) and pour the entire preparation.
Baking the pie
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 dish with aluminum foil, leaving a circle in the center of the pie 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.
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 the leftovers will start to dry out and lose some of their 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, uncovered, until it reaches room temperature.
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Chocolate Bourbon Pecan Pie (no corn syrup)
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 light brown sugar, 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, crimp edges, 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 light 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.
anybody says
the best
anybody says
thank you
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!