5 Amazing chocolate bourbon pecan pie Slices

If you’re anything like me when the holidays roll around, you just want one thing: a dessert so ridiculously rich and satisfying that everyone forgets about everything else. Forget complicated techniques; I’m here to make your show-stopping dreams come true! This chocolate bourbon pecan pie is the answer—think intensely dark chocolate melting into that classic gooey filling, spiked with just the right kick of Kentucky bourbon. When I started cooking, I never thought I’d tackle something this decadent, but here at Pure Cooking Joy, my goal is always to take those gourmet recipes and make them totally approachable. Trust me, Alex Hayes guarantees you can nail this incredible Southern comfort dessert!

Why This Chocolate Bourbon Pecan Pie is Your Next Holiday Star

Listen, I know there are a million pecan pie recipes out there, but this one—the addition of dark chocolate and bourbon—just takes it to another level. It’s rich, it’s comforting, and honestly, it smells absolutely heavenly while it bakes. This isn’t just another dessert; it’s the one everybody talks about afterward. It’s how you make an impressive statement without spending all day fussing around! You could try a pecan cheesecake recipe showstopper, but this pie really steals the spotlight.

• It has the perfect structure: gooey in the right places, but it never runs everywhere when you slice it.
• That warm kick of Kentucky bourbon cuts through the sweetness perfectly.
• It elevates any dessert board instantly; it just looks expensive!

Achieving the Perfect Gooey Holiday Pie Texture

The secret to that wonderful, barely-set center—that ultimate gooey holiday pie texture—is striking a balance. We use corn syrup as the main binder, which keeps things liquidy while baking, alongside the eggs. The key is to pull it out when it *still has a little wobble*. If you wait until it’s totally solid, you’ll end up with firm candy instead of decadent filling. Trust me on the wobble!

The Flavor Profile of a True Chocolate Bourbon Pecan Pie

For the bourbon, don’t skimp! You want one you’d actually take a sip of—something with good oak and vanilla notes works miracles here. And the chocolate? I’m using dark chocolate chips. They melt down beautifully and that slight bitterness stops the entire pie from tasting one-dimensionally sweet. It’s that complex layering of flavor that makes it feel gourmet.

Gathering Ingredients for Your Decadent Chocolate Pie

Okay, this pie looks fancy, but I promise you, the ingredient list is super straightforward. We’re leaning into rich flavors here, so quality matters, but you probably have most of this stuff waiting in your pantry right now! I made sure that even the most complex-tasting pie uses basic building blocks. Everything you need is right here for our Decadent Chocolate Pie—it just needs to be assembled correctly.

Here’s what you need on your counter before you start whisking:

• 1 (9-inch) unbaked homemade pecan pie crust (This is important!)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 cup light corn syrup
• 1/4 cup heavy cream
• 1/4 cup Kentucky bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup dark chocolate chips
• 1 1/2 cups pecan halves

Notes on the Homemade Pecan Pie Crust

For this recipe, I specified an unbaked 9-inch crust. If you’re feeling ambitious and want to make your own super flaky pastry, go for it! A great homemade pecan pie crust makes a huge difference in the final texture. If you want my go-to recipe for something that layers perfectly, check out my guide for an easy butter pie crust recipe. Just remember to blind-bake it slightly or chill it thoroughly before pouring in this wet filling!

Selecting the Right Bourbon for This Bourbon Dessert Idea

This is where a little bit of knowledge goes a long way in making great bourbon dessert ideas. You’re using a quarter cup, so the flavor definitely comes through! I avoid the absolute cheapest stuff, but you don’t need top-shelf either. Look for something smooth, maybe an aged bourbon, because the barrel notes pair wonderfully with the dark chocolate. If you find a higher proof bourbon, you can lean into that nice burn, but if you’re worried about too much alcohol taste, use a slightly smoother, mid-range option. The vanilla and cream will balance it out beautifully.

Step-by-Step Instructions for Chocolate Bourbon Pecan Pie

I know timing is everything when you’re juggling holiday dishes, so let’s get this pie baking efficiently! We’re going straight into the steps here because the method is just as important as those decadent ingredients. Preheat your oven to 350 degrees Fahrenheit right away, and make sure that 9-inch unbaked crust is sitting happy on a sturdy baking sheet. That sheet is your best friend for catching any drips! Following this order ensures a perfectly smooth, luscious filling that shines. If you’ve ever made my chocolate chip cheesecake recipe, you know I like things neat, and this pie is no different!

Mixing the Rich and Nutty Pie Filling

Grab a big bowl! First things first: whisk the granulated sugar and the light brown sugar together until they’re combined. Then, we introduce the wet elements. Whisk in that melted butter, followed by the eggs, corn syrup, heavy cream, your bourbon splash, vanilla, and salt. You want to whisk this until it looks completely uniform—no streaks of egg white hanging around! Now, for the fun part: gently stir in the cup of dark chocolate chips and those beautiful pecan halves until everything is distributed evenly throughout this gorgeous base for your rich and nutty pie.

Baking and Cooling the Chocolate Bourbon Pecan Pie

Carefully pour that amazing filling right into your waiting crust. We bake this for about 50 to 60 minutes. Here’s my biggest tip for success: don’t wait until it’s rock solid! When you gently shake the pan, the center should still have a slight jiggle—maybe the size of a quarter. That means the residual heat will cook it perfectly as it cools. And please, I beg you, step away from the pie after it comes out! It needs a minimum of three hours on a wire rack to cool completely. If you cut it hot, it will collapse into a soupy mess. Patience here means stunning slices later!

SAVE

Tips for Baking the Best Chocolate Bourbon Pecan Pie

I’ve learned a few tricks over the years that make the difference between a good pie and the *best* pie, especially when dealing with custards and crusts. These little adjustments are what keep me coming back to this recipe time and time again. If you follow these tips, you won’t just succeed; you’ll feel like a baking pro!

First up, let’s talk crust flakiness. This is crucial for a chocolate bourbon pecan pie because you need that sturdy, buttery bottom to hold up to that rich filling. If you’re making your own crust for this, make sure that dough is super chilled—I mean *ice cold*—before you even think about rolling it out. Seriously, 30 minutes in the fridge isn’t optional; it helps prevent shrinkage and keeps those layers nice and flaky when they hit the heat. If you feel like you’re having any trouble with your pastry, you can always check out my main blog for all my pastry troubleshooting guides!

Next, we have to address the bourbon. That little bit of alcohol is what gives the pie its signature warmth, but you control the intensity! Don’t be scared of the ¼ cup measurement, as much of that flavor evaporates, leaving behind a beautiful complexity. However, if you’re serving this to folks who might not appreciate a ‘boozy’ note, you can absolutely scale it back. Just use 2 tablespoons of Kentucky bourbon and swap the missing liquid volume out with an equal amount of water or maybe even a tiny splash more of that corn syrup. It still works perfectly with the dark chocolate, you just won’t get that intense, warm bourbon finish.

SAVE

Finally, about the chocolate—please treat yourself and use decent quality dark chocolate chips. Since there aren’t a million ingredients shouting for attention, that chocolate flavor really shines through. Using a higher quality chip melts smoother and tastes richer, which is exactly what we want in this decadent dessert. Seriously, these small tweaks are the difference between a homemade pie and a **Christmas baking showstopper** that earns you bragging rights all year!

Making This Chocolate Bourbon Pecan Pie a Christmas Baking Showstopper

This is the pie you bring out when you really want to impress, no question! While it’s perfect for Thanksgiving, I find that the deep, dark richness of this chocolate bourbon pecan pie just screams cozy holiday indulgence. It looks gorgeous sitting on the counter, waiting for dessert time, and the smell alone is pure Christmas magic. It’s one of those recipes that really earns you the title of ‘host with the most’ because it feels so luxurious but, as you know, it’s actually pretty straightforward to pull off.

To really turn this into an official Christmas baking showstopper, think about presentation. Since the filling should be thick and glossy, you don’t necessarily need a heavy topping, but a little extra polish goes a long way!

Don’t overcomplicate things, though. A simple dusting of powdered sugar around the edge of the crust, leaving the glossy chocolate center exposed, looks incredibly festive. Or, if you want a bit of green contrast, try arranging a few extra toasted pecan halves in a perfect ring right before it slides into the oven. It makes all the difference!

SAVE

If you’re looking for other festive treats that match this vibe, you absolutely have to check out my hot chocolate cookies recipe—they are just as comforting! And hey, if you ever want to share your own baking adventures or see what I’m up to in the kitchen currently, come say hi over on Facebook. Nothing makes me happier than seeing your successes!

Serving Suggestions for Your Chocolate Bourbon Pecan Pie

Okay, congratulations! Your chocolate bourbon pecan pie is finally cooled, perfectly set, and gorgeous. Now, how do we finish this masterpiece? This pie is so rich and deeply flavored that it really only needs a little something extra to make those bourbon and chocolate notes sing. I swear, the right companion topping can be the difference between a delicious pie and a moment of pure, quiet heaven!

Since we aren’t doing a heavy glaze or frosting—we want that glossy top to shine—we focus on cool, creamy counterpoints. My absolute favorite pairing, especially when this pie is served slightly warm (not hot, remember!), is a big scoop of top-quality vanilla bean ice cream. The coldness slams against the warmth of the pie, and the sweet creaminess is the perfect foil for that bourbon kick. My homemade strawberry ice cream recipe makes a surprisingly good twist too, if you prefer a little fruit tang!

If ice cream feels like too much, don’t worry. A simple, lightly sweetened dollop of freshly whipped cream works wonders. Whip the cream until soft peaks form, then maybe fold in just a tiny drizzle of maple syrup instead of powdered sugar for a more rustic feel. You just want enough airiness to cut through the pie’s density.

SAVE

And here’s an idea for the adults around the table: a small glass of good bourbon or a smoky dark roast coffee on the side. It really enhances that Kentucky Bourbon Dessert Idea we aimed for. Sometimes, the best topping is just a great beverage to sip alongside your slice!

Storage and Reheating Instructions for Leftover Chocolate Bourbon Pecan Pie

I’m going to be honest with you—if this stunning chocolate bourbon pecan pie lasts long enough to need storing, you’ve got some serious willpower! Custard pies, even ones studded with nuts and chocolate, need a little special care compared to, say, an apple crumble. You definitely don’t want to leave this beauty out on the counter for days.

Since this recipe relies on eggs and cream to get that gooey texture, the safest and best place for leftovers is the refrigerator. Once the pie is completely cooled from its initial 3-hour rest (Rule #1!), cover it tightly with plastic wrap. I usually use a gentle tenting method so the plastic doesn’t touch the glossy top too much, but if your pie top is very uneven, cling film needs to be tight or it’ll dry out.

In the fridge, tightly covered, this pie should stay fantastic for about three to four days. The chilling process will firm up that filling quite a bit—it will feel much firmer than when it was warm. Don’t panic! That’s perfectly normal for any easy holiday baking guide recipe involving custard.

The Best Way to Reheat a Slice

Now, this is crucial: Do we reheat this pie? My answer is generally yes, but gently! You want to bring back some of that fresh-baked gooeyness without turning the filling watery or the pecans soggy. I avoid the microwave for slices because it heats unevenly, making the edges rubbery while the center stays cold.

The oven is your best friend here. Let your refrigerated slice sit on the counter for about 20 minutes to lose the deep chill. Then, place that slice on a small piece of foil or a tiny oven-safe dish and warm it at a very low temperature—think 300 degrees Fahrenheit—for about 10 minutes. You just want it warm to the touch. This short, gentle heat reactivates that luscious filling texture without overcooking the eggs!

If you’re serving it cold, which is also totally delicious (especially with that bourbon flavor!), try topping it with a scoop of vanilla ice cream—the contrast in temperature is just divine. Either way you eat it, savor every last bite of this Thanksgiving dessert recipe favorite!

Frequently Asked Questions About Chocolate Bourbon Pecan Pie

It’s totally normal to land here with a few lingering questions, especially when dealing with slightly fancy ingredients like bourbon! I get it—we want this chocolate bourbon pecan pie to be perfect for your big gathering. Baking is precise, but it shouldn’t be scary! I’ve gathered the questions I always get asked after serving this pie at parties. If you’re planning ahead, make sure you read up on my general easy holiday baking guide while you’re at it!

Can I make this chocolate bourbon pecan pie ahead of time?

Yes, you absolutely can, that’s the beauty of making a great Thanksgiving dessert recipe ahead of time! Because this is a custard-based pie, it actually benefits from resting overnight. Once it’s completely cooled to room temperature (remember that 3-hour rule!), cover it tightly and pop it in the fridge. It’s great for up to three days. Just make sure you pull it out about an hour before serving so it loses that deep fridge chill; that way, the filling comes back to that perfect, gooey texture we worked so hard for.

What if I want a less boozy dessert?

Oh, that’s an easy fix! If you’re hosting folks who prefer their dessert to taste more nutty and chocolatey than spirited, we can totally dial back that Kentucky bourbon. Remember that we used ¼ cup? You can easily cut that down to just 2 tablespoons of bourbon. To make up the volume difference so the filling sets correctly—which is vital for that gooey holiday pie goodness—just substitute the remaining 2 tablespoons with plain water or even a bit of extra light corn syrup. You still get the warmth and aroma, just less of the punch!

How do I prevent the top of my chocolate bourbon pecan pie from cracking?

Cracking is usually a temperature issue, often caused by rapid cooling or baking too long. To prevent that sunken, cracked surface on your rich and nutty pie, two things are key. First, make sure you pull it out of the oven when the center still has that slight jiggle. If it bakes until firm, it *will* crack as it cools down unevenly. Second, let it cool slowly at room temperature on the counter for those crucial few hours. Avoid placing it near a cold window or blasting it with cool air immediately. Slow, steady cooling is the secret to a perfectly smooth, glossy top!

Nutrition Estimates for This Decadent Chocolate Pie

Now, let’s chat about the nutrition for this absolute stunner. I always like to post estimates here because, hey, this is pie we’re talking about, not a salad! This Decadent Chocolate Pie is definitely a treat—a special occasion centerpiece—so we expect it to be rich. It’s designed to be shared, so one slice goes a long way!

Here are the estimates based on making the recipe exactly as listed, yielding 8 generous slices. Remember, these numbers are just guidelines, especially since the exact type of chocolate or bourbon you use can shift things slightly. For the full scoop on how I calculate these things, you can always check out my official disclosure policy page.

This data helps me know exactly *why* it tastes so good—that fat content comes from all that glorious butter and the chocolate!

• Serving Size: 1 slice
• Calories: 550
• Sugar: 55g
• Sodium: 150mg
• Fat: 35g
• Saturated Fat: 12g
• Unsaturated Fat: 23g
• Trans Fat: 0g (Hooray for no trans fats!)
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 75mg

I hope seeing those numbers doesn’t scare you away! If you are worried about sugar, remember that using really dark chocolate chips (70% cocoa or higher) boosts the flavor complexity without needing quite as much added sugar in the overall filling. That’s something you can tweak next time you bake it. But for now? Enjoy every bit of this Southern comfort dessert because you absolutely earned it!

Decadent Chocolate Bourbon Pecan Pie

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You will make an indulgent, rich, and gooey pie combining dark chocolate, toasted pecans, and Kentucky bourbon in a flaky crust. This is a show-stopping Southern comfort dessert perfect for your holiday table.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 140 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 (9-inch) unbaked homemade pecan pie crust
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 cup light corn syrup
• 1/4 cup heavy cream
• 1/4 cup Kentucky bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup dark chocolate chips
• 1 1/2 cups pecan halves

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Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust on a baking sheet.
2. In a large bowl, whisk together the granulated sugar and brown sugar.
3. Add the melted butter, eggs, corn syrup, heavy cream, bourbon, vanilla extract, and salt to the sugar mixture. Whisk until everything is well combined and smooth.
4. Stir in the dark chocolate chips and the pecan halves until they are evenly distributed throughout the filling.
5. Carefully pour the filling mixture into the unbaked pie crust.
6. Bake for 50 to 60 minutes. The center should be mostly set but still have a slight jiggle when gently shaken.
7. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time helps the gooey filling set properly.
8. Slice and serve your rich and nutty pie.

Notes

• For a flakier crust, chill your pie dough for at least 30 minutes before filling and baking.
• If you prefer a less boozy flavor, reduce the bourbon to 2 tablespoons and substitute the remaining amount with water or extra corn syrup.
• Use good quality dark chocolate chips for the best flavor in this decadent chocolate pie.

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 55g
• Sodium: 150mg
• Fat: 35g
• Saturated Fat: 12g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 75mg