Bourbon Chocolate Pecan Pie Recipe photo by Taste of Home
Total Time
Prep: 25 min. + chilling Bake: 50 min. + cooling
Inspired by Derby Pie and the beloved Thanksgiving pie, our chocolate pecan pie recipe is irresistible.

Updated: Dec. 19, 2023

Whether you associate it with Thanksgiving or the Kentucky Derby, pecan pie is always a winning choice. Loaded with rich, savory pecans suspended in a smooth, sweet custard, it’s tough to beat the classic recipe—until you try this chocolate pecan pie.

A hearty dose of chocolate chips added to the pecan filling ramps up the pie’s indulgence factor, satisfying nut lovers and chocolate lovers alike. A jolt of bourbon balances the sweetness and gives the dessert a lively hint of booze.

Ingredients for Chocolate Pecan Pie

Bourbon Chocolate Pecan Pie Ft23 83692 St 1109 5 Ss Edit

  • Cold butter: The secret to flaky pastry? Cold butter. Keep it in the fridge until the last possible moment, and keep the pastry itself cold after you mix it. The flavor of the butter will come through in your pastry, so choose a good brand of butter.
  • Dark brown sugar: Any type of brown sugar will work in the recipe, but we suggest dark brown sugar. It contains more molasses than light brown sugar, meaning it has tons of extra flavor. The bitterness of molasses also cuts the sweetness of the custard.
  • Pecans: This chocolate pecan pie recipe is truly a celebration of the pecan! Buttery, tender, delicious pecans are on full display here. Make sure to buy whole or half pecans. Avoid bagged pieces, which will be too small to create the ideal texture.
  • Chocolate: We suggest bittersweet chocolate in this recipe. Look for about 60% dark chocolate, which is strong enough to have a sharp chocolate flavor, but isn’t so dark that it’s brittle or dry.
  • Bourbon: A decent splash of booze adds that special twist in this chocolate bourbon pecan pie.


Step 1: Mix the dry ingredients for the crust

In a bowl large enough to hold all the pastry ingredients, stir together the flour, sugar and salt.

Step 2: Work in the butter

Cut the cold butter into the flour mixture until the texture becomes crumbly.

Editor’s Tip: You may use a pastry cutter, if you have one, but two knives also work, as will plain old-fashioned fingertips. Just work quickly to keep the butter cold. You want to have tiny bits of flour-coated butter throughout the dough. Once baked, these solid bits of butter will create lots of flaky layers in the crust. Check out our complete guide to making pie crust if you need extra guidance.

Step 3: Add water

Gradually add water to the bowl, tossing with a fork until dough just holds together when pressed.

Editor’s Tip: Proceed slowly and mindfully here. Adding too much water or mixing too vigorously will result in tough dough.

Step 4: Refrigerate

Flatten the dough into a disk. Wrap tightly in plastic wrap, and refrigerate until easy to handle, about one hour.

Step 5: Roll out the crust

Preheat the oven to 325°F. On a floured surface, roll the dough to a 1/8-inch-thick circle. Place dough circle in a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate. Flute the edge using your thumb and fingers. Cover the crust with plastic wrap, and return to the fridge until ready to bake.

Step 6: Begin the filling

Bourbon Chocolate Pecan Pie Ft23 83692 St 1109 1

Beat the eggs, brown sugar, light corn syrup, dark corn syrup, bourbon, butter and salt in a bowl until well blended.

Step 7: Stir in the pecans and chocolate

Bourbon Chocolate Pecan Pie Ft23 83692 St 1109 2 Ss Edit

Stir in 1 cup pecans and 1/2 cup chocolate chips.

Step 8: Pour the filling into the crust

Bourbon Chocolate Pecan Pie Ft23 83692 St 1109 3 Ss Edit

Gently pour the filling into the crust. Sprinkle evenly with the remaining pecans and chocolate chips.

Step 9: Bake

Bourbon Chocolate Pecan Pie Ft23 83692 St 1109 4 Ss Edit

Bake until crust is golden brown and filling is puffed, 50 to 60 minutes. Let the pie cool completely on a wire rack.

Editor’s Tip: The custard will continue to set after removing from heat.

Recipe Variations

  • Swap bourbon for rum: Transform this pie into a recipe for rum lovers, and swap out the bourbon for rum.
  • Mix in white chocolate chips: Want an extra color contrast and a deliciously sweet pie? Swap in white chocolate for half the chocolate chips.
  • Toast the pecans: To boost the nutty flavor and add a crispier texture, toast the pecans before mixing them into the batter.

How to Store Chocolate Pecan Pie

Like most custard pies, pecan pie keeps best in the refrigerator. Allow to cool completely, then cover with plastic wrap or aluminum foil. It will keep for up to three days in the fridge, though the crust will soften a bit.

How to Freeze Chocolate Pecan Pie

To freeze chocolate pecan pie, let the baked pie cool completely. Place it inside a freezer-safe resealable plastic bag, and store it in the freezer for up to two months. (Much longer than that, and the custard and crust texture quality will deteriorate.) Let the pie thaw in the fridge overnight.

Chocolate Pecan Pie Tips

Bourbon Chocolate Pecan Pie Ft23 83692 St 1109 6 Ss Edit

Can I use a store-bought pie crust?

Absolutely! Using a store-bought pie crust is an easy shortcut.

Can I use a gluten-free/vegan/other pie crust?

Yes, any pie crust will work in this recipe. Glute-free bakers can swap in a tasty gluten-free pie crust or try a nut-based crust. Vegan bakers can make this easy dairy-free pie crust.

How do I prevent the pecans from burning or overcooking in the pie?

If the edges of the crust and the top of the pie begin darkening early in the cooking, cover the pie with foil. This will protect the top from scorching while allowing the rest of the pie to cook through.

If your oven tends to run hot (you can use an oven thermometer to check), reduce the temperature by 25° for baking the pie.

Chocolate Pecan Pie

Prep Time 25 min
Cook Time 50 min
Yield 8 servings.


  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3 to 5 tablespoons ice water
  • 3 large 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


  1. Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap; refrigerate until easy to handle, about 1 hour.
  2. Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  3. Beat first 7 filling ingredients 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 until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.

Nutrition Facts

1 piece: 676 calories, 35g fat (14g saturated fat), 108mg cholesterol, 490mg sodium, 89g carbohydrate (70g sugars, 3g fiber), 7g protein.

When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North Carolina