Bourbon Chocolate Pecan Pie Recipe
Bourbon Chocolate Pecan Pie Recipe photo by Taste of Home
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Bourbon Chocolate Pecan Pie Recipe

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4.5 22 17
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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
Featured In: Southern Thanksgiving
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 642 calories, 33g fat (12g saturated fat), 109mg cholesterol, 459mg sodium, 85g carbohydrate (49g sugars, 3g fiber), 7g protein.


  1. 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.
  2. 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 plate and flute edges.
  3. 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.
Originally published as Bourbon Chocolate Pecan Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p135

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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nhersch User ID: 5467560 240563
Reviewed Dec. 29, 2015

"Disappointed. No one liked it and ended up throwing it out. Too much chocolate."

juicyfruit007 User ID: 1404522 230704
Reviewed Aug. 4, 2015

"This was a typical chocolate pecan pie -- always delicious! I did not care for the taste of bourbon however."

Cookie Crumble User ID: 6901439 222872
Reviewed Mar. 15, 2015

"This pie was good--made three this weekend. However, I don't like to the taste of the bourbon, so when I made the pie again, I substituted a little white corn syrup, a tsp. of vanilla, and water for the liquor. I also prefer not so much dark sugar/syrup, so I used light brown sugar. This is a keeper!"

klandrews84 User ID: 7066576 213792
Reviewed Dec. 2, 2014

"Family enjoyed it"

mkaskela User ID: 6061564 132074
Reviewed Nov. 25, 2014


brendadom1 User ID: 8009840 132072
Reviewed Nov. 16, 2014

"Decadent and Delicious!"

PattiRedmond User ID: 1932816 132496
Reviewed Nov. 11, 2014

"I can't wait to make this. This Thanksgiving is a perfect time :) What can be used in place of the bourbon?"

jnjrok User ID: 1992251 194735
Reviewed Nov. 4, 2014

"Sinfully rich and delicious. Got rave reviews from everyone."

sydney.haskett User ID: 5084946 212446
Reviewed May. 29, 2014

"Everyone raved about this pie! It was amazing."

twodots User ID: 3323335 192981
Reviewed Dec. 1, 2013

"This pie is excellent however it needs to be refrigerated prior to serving to"tighten up" the filling."

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