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Bourbon Chocolate Pecan Pie

 Bourbon Chocolate Pecan Pie
When my fiance first made this for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. —Tanya Taylor, Cary, North Carolina
8 ServingsPrep: 25 min. + chilling Bake: 55 min. + cooling


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 2 to 3 tablespoons cold water
  • 3 eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1/4 cup bourbon
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1-1/2 cups pecan halves, divided
  • 3/4 cup 60% cacao bittersweet chocolate baking chips, divided


  • In a small bowl, combine the flour, sugar and salt. Cut in butter
  • until mixture resembles coarse crumbs. Add water; toss with a fork
  • until mixture forms a ball. Flatten into a disk. Wrap dough in
  • plastic wrap and refrigerate for 30 minutes or until easy to handle.
  • On a floured surface, roll out dough to fit a 9-in. deep-dish pie
  • plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of

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Bourbon Chocolate Pecan Pie (continued)

Directions (continued)

  • plate and flute edges.
  • In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon,
  • butter and salt until blended. Stir in 1 cup pecans and 1/2 cup
  • chocolate chips. Pour filling into crust; sprinkle with remaining
  • pecans and chocolate chips. Bake at 325° for 50-60 minutes or
  • until crust is golden brown and filling is puffed. Cool completely
  • on a wire rack. Yield: 8 servings.
Nutritional Facts: 1 piece equals 642 calories, 33 g fat (12 g saturated fat), 109 mg cholesterol, 459 mg sodium, 85 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.