Can’t think of much else I’d like with this pie that’s filled to the brim with sweet, sweet pecans other than some chocolate and maybe a jigger of bourbon. Whipped cream (maybe with an added splash of bourbon), or a generous scoop of vanilla bean ice cream, and a few more chopped pecans. Serve warm, preferably.–Eric Lanlard
Why Our Testers Loved This
Our testers loved the texture and flavor of this bourbon chocolate pecan pie and were delighted that it tasted just as good at room temperature as it did warm, making it an ideal make-ahead dessert.
What You’ll Need to Make This
- Single crust pie pastry–Use your favorite pie crust recipe here, or purchase a good quality frozen pie crust.
- Chocolate–Use semisweet or dark chocolate, depending on your preference. Don’t use milk chocolate.
- Maple syrup–This adds sweetness and depth of flavor to the pie. Be sure to use real maple syrup, not pancake syrup.
- Bourbon–This is optional, but highly recommended. You could also substitute dark rum.
How to Make This Recipe
- Prepare the pie crust. Preheat the oven to 350°F. Butter a pie plate, roll out the pie dough, and lay it over the plate. Refrigerate while you make the filling.
- Toast the pecans. Using separate pans, toast the pecans in the oven until fragrant.
- Make the chocolate bourbon filling. Melt the chocolate and butter together and let cool slightly. Mix the eggs, sugar, maple syrup, vanilla, and bourbon, then beat in the chocolate mixture.
- Assemble the pie. Fill the chilled pie crust with the chopped pecans, pour in the filling, and arrange the pecan halves on top.
- Bake the pie. Cook until golden and set, about 50 minutes.
This pie bakes for 50 minutes at 350℉. You’ll know it’s ready when the crust is golden, and the filling is set around the edges but still just a little jiggly in the middle. Remember that it will firm up as it cools.
Yes. You can make your pie crust and stash it in the freezer up to 3 months, and you can toast the pecans up to a week in advance. The entire pie can be made and baked a day before serving.
Nuts can go rancid if they’ve been around too long. Taste the ones you have on hand and buy fresh ones if they’re not up to snuff. Any leftover nuts are best stored in the freezer.
Serve the pie warm or at room temperature with whipped cream or vanilla ice cream. You can rewarm it by covering it with aluminum foil, and placing it in a 275℉ oven for 10 minutes.
- Keep a close eye on your pecans while they are toasting. They can burn quickly.
- Leftover pie can be covered with plastic wrap and stored in the fridge for up to 4 days.
More Great Pecan Pie Recipes
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Chocolate Pecan Pie
- 3 tablespoons (1 1/2 oz) unsalted butter, plus more for the dish
- 1 single-crust pie pastry
- All-purpose flour, for the work surface
- 1 2/3 cups chopped pecans
- 1 cup pecan halves
- 2 1/2 ounces semisweet or dark chocolate, chopped
- 3 large eggs
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 2/3 cup maple syrup (the real deal)
- 2 teaspoons vanilla extract
- 2 teaspoons bourbon , (optional)
- Preheat the oven to 350°F (176°C). Butter a 9-inch shallow pie plate or tart pan.
- Roll out the pastry on a lightly floured work surface just slightly larger than your pie plate. Carefully drape the pie crust over the rolling pin and move it to the pie plate. Place in the refrigerator.
- Place the chopped pecans and pecan halves on separate baking sheets and toast them in the oven until golden and fragrant, about 5 minutes. (Keep an eye on them at all times and don't leave them unattended. They can—and will—burn quickly.)
- Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl doesn't touch the surface of the water, stirring occasionally. When the mixture is smooth, remove it from the heat. Let cool slightly.
- In a separate bowl, beat the eggs, sugar, maple syrup, vanilla, and bourbon, if using. Beat in the melted chocolate and butter mixture.
- Place the chopped pecans in the lined pie plate and pour the chocolate mixture over the top. Arrange the pecan halves on top.
- Bake the pie for about 50 minutes, until golden and set. Serve warm or at room temperature.
- Make-ahead–The pie crust can be made and frozen up to 3 months in advance, and the pecans can be toasted up to 1 week in advance. The entire pie can be assembled and baked up to 1 day before serving. If you want to serve it warm, reheat in a 275°F oven for 10 minutes.
- Switch up the booze–Use dark rum instead of bourbon.
- Storage–Leftover pie can be stored, covered, in the fridge for up to 4 days.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Delicious! I recommend using the bourbon in the chocolate pecan pie recipe, as I think it makes this pie different. You are, essentially, making your own maple syrup and brown sugar version of the corn syrup most recipes call for. This makes the pie darker and much richer. Personally, I like the pie better cooled, not warm.
The flavor and texture of this chocolate pecan bourbon pie turned out great. I would definitely cut back on some of the butter and add more chocolate next time. You also need to really stick a knife in because the top actually gets hard and makes it difficult to tell if it’s really set.