This chocolate pecan pie is my twist on the Thanksgiving classic: a gooey, custardy filling with dark chocolate chunks, a splash of bourbon, and maple syrup instead of corn syrup, so it's rich and sweet but never cloying. It comes together quickly with our homemade pie crust or a store-bought shell. You can bake it a day or two ahead, and it never lasts long on the holiday dessert table!
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Chocolate pecan pie without corn syrup
Though I love the classic pecan pie like the next person for the Thanksgiving table, I think twists on classic recipes are the way to go when you want to try something different, but not stray too much from traditions.
Corn syrup is what gives classic pecan pie its glossy, very sweet set. Here I use pure maple syrup instead, and it brings a rounder, caramel-like flavor that works beautifully with dark chocolate and bourbon.
Together with the brown sugar and eggs, the filling still sets into that sliceable, gooey layer we all love. The result is sweet but not cloying, with chocolate in every bite and that sweet smokiness that results from the bourbon.
If you ever made this brown butter pecan tart, or what is probably my favorite cake of all time, the chocolate bourbon cake, you know I love bourbon (or whiskey) in my baking. So this pie is no surprise.
It's a pretty decadent pie, in line with a fudgy chocolate chess pie, and a change from classic pecan pie recipes, but without steering too far from the original.
- Eileen ⭐️⭐️⭐️⭐️⭐️
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.
- Amanda ⭐️⭐️⭐️⭐️⭐️
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.
Bourbon questions
Yes. Leave it out and add an extra ½ teaspoon of vanilla extract, or use 1 teaspoon of bourbon extract. You'll lose some of that smoky depth, but it's still a wonderful chocolate pecan pie.
Does the alcohol bake off?
Most of it, but not all. Two tablespoons spread across a whole pie is a small amount per slice, but if you're baking for kids or anyone avoiding alcohol, use the swap above.
What bourbon is best for baking this pie?
Use one you'd happily sip; the flavor is subtle, and I wouldn't buy a premium brand just for this, especially if it's your first time. I usually reach for Jim Beam or Jack Daniel's, which is technically a Tennessee whiskey and works exactly the same. Though any can be used, I find that the better the bourbon, the better the flavor.
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.
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.
Use real maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup with flavorings, which defeats the purpose. Grade A amber or dark both work; dark gives a deeper flavor.
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.
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.
How to make chocolate pecan pie, step by step
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.
How long to bake pecan pie
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 specified baking time. Ovens and pans vary, and your pie might take a little more or less time to fully bake.
Does it continue baking as it cools down? Yes, it does. Pecan pie, like cheesecake and brownies, will set further as it cools down. The filling is an egg-based custard (like the pumpkin custard pie), so the best recommendation is to remove it while it still jiggles slightly in the center.
Paula's 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, not from the start.
Troubleshooting
Runny center: it needed more time. The edges should be set and the center should jiggle only slightly. It firms up as it cools, so give it at least 2 hours before slicing. Also, if you used less eggs or made other significant changes to the filling, it might lack structure.
Soggy bottom: don't skip the blind bake, even with a store-bought shell. Baking on the lower rack helps too.
Pecans or crust too dark: cover with the foil ring from the tip above about halfway through baking.
Puffed and cracked top: the eggs were beaten instead of just stirred, or the oven ran hot. Whisk only until smooth, and check your oven with a thermometer.
Chocolate sank to the bottom: that's normal and delicious! If you'd like it more evenly spread, scatter the chocolate over the crust and pour the filling over it.
Make it ahead for Thanksgiving
Pecan pie is one of the best pies to make ahead, which is a gift when the oven is busy with everything else.
Up to 1 month ahead: line the pie plate with the pie dough, crimp the edges, wrap well and freeze. You can blind-bake it straight from the freezer.
1 to 2 days ahead: bake the pie, let it cool completely on a rack (a couple of hours), cover it and refrigerate.
On the day: take it out about an hour before serving so it comes to room temperature, which is when the flavors are best. If you're serving it with ice cream, warm it in a 300°F (150°C) oven for about 10 minutes.
Longer: freeze the baked, fully cooled pie, well wrapped, for up to 2 months. Thaw it overnight in the fridge and at room temperature the next day if needed. Some people eat it at this point, but I like to warm it slightly to crisp it up and let it cool to room temperature before serving.
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 or Basic Shortcrust Pastry if you prefer all-butter, 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 1 cups pecans (half the amount) 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 cups pecans 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.
- Serving: The best way is to serve it at room temperature, either plain or with a dollop of sweetened whipped cream. I recommend slightly warming the pie if serving it with a scoop of vanilla ice cream.
- 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!