Chocolate Bourbon Pecan Pie Recipe with Flaky Crust
Article & Photos by: Allie Albanese
PUBLISHED: November 19, 2022
LAST UPDATED: November 5, 2025
This chocolate bourbon pecan pie combines pecans, dark chocolate, and a splash of bourbon for a pie that’s full of flavor but not overly sweet. It’s a fresh take on classic Southern pecan pie that’s perfect for Thanksgiving, Christmas, or any fall or winter gathering.
One thing you should know about the Albanese family is that we love food. And by love, I mean planning our meals months in advance kind of love. So when my sister and I were walking on the beach this summer, toes in the sand and sunscreen in our eyes, we were already talking about our Thanksgiving dinner menu. While some dishes are always up for debate, one thing never is: this chocolate bourbon pecan pie.
As a Southern girl, I grew up on pecan pie. It’s a fall staple, and a dessert that always has a place on our holiday table. But I have to admit something that might get me uninvited from a few potlucks: I usually find traditional pecan pie recipes way too sweet (sacrilege for a Georgian, I know).
So I started testing and tweaking my basic pecan pie recipe to fix that. I swapped light corn syrup for dark to introduce a toastier, more caramelized flavor. Added a splash of bourbon to mellow things out (but not so much that it knocks you over the head!). And incorporated dark chocolate to help rein in the sweetness.
The result is a chocolate bourbon pecan pie that’s gooey in the center but not runny. Sweet, but not cloying. Familiar but more nuanced than the classic. And once you make it, I think you’ll understand why this easy pie is the one holiday dessert we never leave off the menu.
Chocolate Bourbon Pecan Pie Ingredients
I didn’t set out to rewrite the recipe for a pecan pie, just to make one that didn’t have me reaching for water after one bite. These ingredients reflect all the small changes I’ve made over time to get the balance right in this recipe for bourbon chocolate pecan pie:
- PIE CRUST: If you’re short on time, a store-bought pie crust works just fine. But if you want to make my homemade buttermilk pie crust, you’ll need all-purpose flour, granulated sugar, salt, unsalted butter, and buttermilk. The tang from the buttermilk keeps the crust from tasting flat and gives it a little more character than a standard all-butter version.
- PECANS: Use pecan pieces or roughly chopped whole pecans or pecan halves. Bite-sized pieces make them easier to eat and distribute them more evenly in the filling. You can toast them if you like, but honestly, I usually don’t. It doesn’t change the flavor much, and skipping that step saves time (and a dirty pan).
- CHOCOLATE: The addition of chocolate helps cut through the sweetness of the pie, and dark or bittersweet chocolate in the 60–70% range is my go-to. I usually use chocolate chips or chunks, but a chopped chocolate bar works too. That said, this is totally a personal preference. If you’re a milk chocolate fan, go with what you like best.
- BOURBON: The bourbon doesn’t take over in this chocolate pecan pie recipe. Instead, it lingers in the background and keeps the pie from tasting overly sweet. Choose one with mellow caramel or vanilla notes, nothing too spicy or smoky. And if you’re baking for someone who avoids alcohol, just leave it out.
- DARK CORN SYRUP: I always use dark corn syrup in this recipe. It contains molasses, which offers a deeper, more roasted flavor that pairs especially well with the chocolate, bourbon, and pecans.
- SUGAR: Just a bit of granulated sugar keeps the pie sweet without veering into the “too sweet” territory. You can also use light or dark brown sugar for a little more depth.
- EGGS AND BUTTER: Eggs help bind the pecan pie filling, and melted butter adds richness without making it greasy. Bring both to room temperature before mixing to prevent the eggs from curdling and so the filling bakes evenly.
- SALT AND VANILLA: These ingredients might seem like background players, but they matter more than you might think. A little salt sharpens the flavors, and vanilla rounds everything out so the pie doesn’t just taste like sugar and nuts.
Corn Syrup Substitutes for Pecan Pie
I know corn syrup gets a bad rap, and while I stand by what dark corn syrup adds to this chocolate bourbon pecan pie, there are a few reliable substitutes that still give you a slice worth serving.
Pure maple syrup works well if you don’t mind a softer filling. Use the darkest variety you can find — something labeled “very dark” or “grade B” — to get that deeper, more caramelized flavor. Just keep in mind that the filling won’t set up quite as firmly.
Golden syrup is another good option, especially if you’re baking outside the U.S. in places like the UK or New Zealand, where it’s more common than corn syrup.
You can also make a homemade rich brown sugar syrup. Simmer two parts brown sugar with one part water over medium heat until the sugar dissolves and it thickens slightly. It won’t keep as long as store-bought corn syrup, but it gets the job done.
Dark vs Light Corn Syrup
Light corn syrup is milder and mostly sweet. Dark corn syrup has added molasses, which gives it a deeper, more caramel-like flavor. For this pie, dark corn syrup adds more dimension and helps balance the sweetness, so that’s what I always use.
What is a Good Bourbon In Pecan Pie?
You don’t need to use a top-shelf bottle in this bourbon chocolate and pecan pie recipe, but the bourbon you choose does make a difference. Because most of the alcohol cooks off during baking, what you’re left with is its flavor. So it’s important to pick one that complements the filling rather than clashes with it.
Look for bourbons with warm, mellow notes like vanilla, caramel, or toasted oak — flavors that pair naturally with chocolate, pecans, and dark corn syrup. Avoid anything too spicy, high-proof, or smoky, which can overpower the pie.
Bourbon Brands That Work Well in Baking
You’re only using a couple of tablespoons, so there’s no need to spend a lot. These options are easy to find and add the right flavor profile to this chocolate pie with pecans and bourbon:
- WOODFORD RESERVE: Slightly nutty with hints of dried fruit, cocoa, toffee, and caramel. An excellent match for this chocolate pecan pie, and widely available.
- MAKER’S MARK: A classic choice with soft oak, caramel, and vanilla notes. Very approachable and great in desserts.
- FOUR ROSES: Lighter-bodied with hints of honey, caramel, and gentle spice. A softer flavor that won’t dominate the pie.
- ELIJAH CRAIG SMALL BATCH: Notes of vanilla, caramelized sugar, nuts, and baking spices. A little deeper in flavor, but still pie-friendly.
Can I Use Rye Whiskey Instead?
Yes, you can use rye in this chocolate pecan and bourbon pie, but expect a different result. Rye whiskey is spicier and more assertive than bourbon, which can be a fun contrast to the sweetness of the filling. It’s a good option if you want something a little less traditional and don’t mind a pie with a bit more bite.
If you go with rye, I recommend trying Old Forester Rye or Bulleit Rye. Both have spice and complexity, but won’t throw off the flavor balance.
Crust Options for Chocolate Bourbon Pecan Pie
Traditionally, chocolate bourbon and pecan pie is made with a shortcrust pastry, which is a simple dough made from flour, fat (usually butter), salt, and water. It’s sturdy enough to hold a gooey filling, but still tender once baked.
I used to make my pecan pies with a classic all-butter shortcrust. But when I was testing variations for this recipe, I found I preferred the tang of a buttermilk pie crust. The slight acidity helps even out the sweetness of the filling, and I’ve been using it ever since.
If you’re looking for something quicker, a press-in crust made from cookies like graham crackers, gingersnaps, or vanilla wafers is an easy shortcut.
You can also add ground nuts to either a shortcrust or crumb crust for extra flavor and texture. My pecan graham cracker crust recipe is a favorite when I want a little extra crunch.
And if you don’t want to make a homemade pie crust, a store-bought crust works perfectly fine. The filling does most of the heavy lifting anyway, so if that’s what gets your pie on the table, use it!
Recommended Baking Tools I Use & Love
How to Make Pecan Pie with Chocolate and Bourbon
There’s nothing complicated about making this pie, especially if you’ve made pie before, but a few small choices make a big difference. Like chopping the pecans so they disperse evenly in the filling, or skipping blind baking because the crust browns just fine as it is. Here’s how I make it, step by step.
Step 1: Make the Pecan Pie Crust
Start by whisking the flour, sugar, and salt together in a large mixing bowl. Add the cold, cubed butter and use your fingers to cut it in until the mixture looks like coarse crumbs. You want small, pea-sized bits of butter scattered throughout, as those pockets of butter are what give the crust its flakiness.
If you’d rather use a food processor, be careful not to overpulse. The goal is to keep small bits of butter intact so the crust stays tender and flaky.
Next, make a small well in the center of the mixture and pour in the buttermilk. Mix just until the dough starts to come together. If it feels too dry, add a splash more buttermilk, but don’t overdo it — you want the dough to be moist, not wet.
Once combined, transfer the dough to a lightly floured surface and gently knead it into a disc. Wrap it in plastic wrap and refrigerate for at least an hour.
Step 2: Roll, Trim, and Chill the Crust
Once the pie dough has chilled, place it on a well-floured surface. Using a rolling pin, roll it out until it’s about 1/8 inch (3 millimeters) thick and roughly 12 inches (30 centimeters) across. Try to work quickly so the butter stays cold.
Transfer the crust to a 9-inch pie dish, and gently press it into the bottom and sides. Trim the excess, leaving about a 1/2-inch (12-millimeter) overhang, then fold the edges under and crimp with your fingers or the tines of a fork.
Cover the shaped crust loosely and chill it again for at least 30 minutes. This second chill helps prevent shrinkage and gives the butter time to firm up, resulting in a better texture once baked.
Step 3: Mix the filling
In a large bowl, whisk the eggs until blended. Add the sugar, dark corn syrup, salt, vanilla, bourbon, and melted butter, and whisk until the egg mixture is smooth and glossy. It should look thick, a little syrupy, and pourable.
If your butter is still warm, let it cool slightly before adding so it doesn’t cook the eggs. Room temperature ingredients help everything come together more evenly.
Step 4: Assemble and Bake
Scatter the chopped pecans and chocolate into an even layer across the bottom of the chilled, prepared pie shell. Give the bourbon chocolate pecan pie filling one last stir, then pour the mixture over the nuts and chocolate, letting it settle into all the nooks.
Place the pie on a sheet pan lined with parchment paper (this makes cleanup easier in case of spills) and bake at 350°F (175°C) for 45 to 60 minutes. The edges should be puffed and golden, and the center should jiggle slightly (like gelatin, not liquid).
Let your chocolate bourbon pecan pie cool on a wire rack before slicing. It needs time to firm up, so don’t skip this part. It’s the final step toward the perfect pie!
How To Tell When Pecan Pie is Done Baking
You’ll know this bourbon and chocolate pecan pie is ready when the center jiggles uniformly rather than in waves. The top should be slightly puffed and the edges of the crust golden brown.
How to Store and Reheat Chocolate Bourbon Pecan Pie
Whether you’re making this pie in advance or saving leftovers, it holds up beautifully if you store it right.
Before storing, let the pie cool completely. Covering it while it’s still warm traps steam, which can lead to a soggy crust.
- ROOM TEMPERATURE: If you plan to serve this chocolate and bourbon pecan pie within a day, you can keep it loosely covered at room temperature for a couple of hours.
- REFRIGERATOR: For longer storage, cover the fully cooled pie with plastic wrap or foil and refrigerate. It’ll stay good for 4 to 5 days.
- FREEZER: To freeze, wrap your cooled bourbon chocolate pecan pie tightly in plastic wrap, then in foil, or place it in a freezer-safe container. It will keep for up to 3 months.
- RE-HEATING: From the fridge: Place the pie on a baking sheet and warm in a 300°F (150°C) oven for 15 to 20 minutes to gently loosen the filling and refresh the crust. From frozen: Let the pie thaw overnight in the fridge, then reheat the same way. If the crust starts to brown too quickly, cover the edges with foil.
Easy Variations of this Chocolate Bourbon Pecan Pie Recipe
Most years, I don’t mess with this pie recipe. But every now and then, depending on who’s at the table or what’s in the pantry, I’ll switch things up. All of these variations keep the spirit of the original, just with a twist:
- SWAP THE BOURBON: If you don’t like bourbon, try dark rum or brandy. Keep the amount the same, just expect a slightly different finish.
- MAKE IT GLUTEN FREE: My bestie Nat, who I lived with in New Zealand, has celiac disease and makes a gluten-free pecan pie with chocolate and bourbon that’s to die for. Just use a gluten-free flour blend or grab a ready-made gluten-free crust. The filling itself is naturally gluten-free, so this is an easy adaptation if you need it.
- USE WHITE CHOCOLATE: For a sweeter take, swap the dark chocolate for white. It shifts the balance a bit, but if white chocolate’s on your list of favorite things, you’ll love the extra sweetness with the pecans.
- SKIP THE CORN SYRUP: To make this chocolate bourbon pecan pie without corn syrup, maple syrup, golden syrup, or homemade brown sugar syrup all work as substitutes. However, the pie’s texture may be slightly looser.
- ADD A TOPPING: Sprinkle with sea salt or toasted coconut flakes after baking, or drizzle lightly with chocolate sauce or caramel before serving.
- SWITCH UP THE CRUST: Try a vanilla wafer crust, a gingersnap crust, or my pecan graham cracker crust if you want a little extra crunch and a slightly different flavor base.
Does the Alcohol Cook Out of Bourbon Pecan and Chocolate Pie?
Since this pie bakes for nearly an hour, most of the alcohol evaporates. However, a hint of bourbon does remain. If you’re concerned about the alcohol content, simply leave it out. I’ve made it plenty of times without the bourbon for friends and family who don’t drink or aren’t of age, and it’s every bit as good.
FAQs About this Pecan Pie Recipe with Chocolate and Bourbon
After years of making this chocolate bourbon pecan pie (and sharing it with a lot of opinionated family and friends!) I’ve heard just about every question you can ask about pecan pie. These are the ones that come up most often, whether I’m texting someone through a bake or fielding questions across the Thanksgiving table.
Does Pecan Pie Need to Be Refrigerated?
Yes, after it has cooled completely. Once the pie has cooled, you can leave it loosely covered at room temperature for up to 2 hours. For anything longer than that, it should be stored in the refrigerator to keep the filling safe and the crust crisp.
Can You Freeze Pecan Pie?
Absolutely. Let your chocolate bourbon pecan pie cool completely, then wrap it tightly in plastic wrap and foil (or use a freezer-safe container). It’ll keep its texture for up to 3 months. When ready to serve, thaw it in the refrigerator overnight.
Can I Substitute Maple Syrup for Corn Syrup in This Recipe for Bourbon Chocolate Pecan Pie?
Yes, though the texture will be a bit softer and looser. Use the darkest grade of maple syrup you can find (like Grade B or Very Dark) for the most depth of flavor. And make sure to use pure maple syrup, not pancake syrup.
What’s the Best Crust for Pecan Pie?
It depends on your preference. Although shortcrust pastry is the traditional pie crust used for pecan pie, I use a buttermilk crust because I like how the tang plays off the filling’s sweetness. But a graham cracker, gingersnap, or even a pecan cookie crust gives it great texture and flavor, too.
Can I Make Pecan Pie Ahead of Time?
Yes. You can bake it up to two days in advance. Just let it cool completely, then cover and refrigerate. Before serving, let it come to room temperature or warm it gently in a 300°F (150°C) oven.
What Should I Serve With This Chocolate Pecan Bourbon Pie?
A scoop of vanilla ice cream is my favorite, especially when the pie is still warm and the ice cream melts into it. Whipped cream is another classic that’s always good. And a drizzle of caramel sauce never hurt anyone!
Can I Substitute Light Corn Syrup for Dark in this Chocolate Bourbon Pecan Pie Recipe?
You can, but the flavor will be milder and slightly sweeter. Dark corn syrup adds a toastier, molasses-like note that the light doesn’t have. But either way, the pie will still be delicious.
Easy Chocolate Bourbon Pecan Pie: The Wrap-Up
I make this chocolate bourbon pecan pie every year for Thanksgiving, and every year, there’s not a crumb left on the pie plate. But it doesn’t need to be reserved for the holiday season; it’s good any time of year. It’s chocolatey. Nutty. Gooey. And just plain delicious.
It even manages to win over people who claim they don’t like pecan pie. Once it hits the table, the conversation stops, and the forks take over!
Did You Make This Bourbon Chocolate Pecan Pie Recipe?
Leave a comment and tell me everything! Did you use dark chocolate or white? Bourbon or not? Even though I’ve made different versions over the years, I still love hearing how other people give it their own spin.
If you want more recipes like this one, sign up for the Parched newsletter. That’s where I share new posts, kitchen tests, and bits of life that don’t make it onto the site.
And if this pie ends up on your holiday table, tag @parchedaroundtheworld when you post. It makes my day every time.
If you’ve previously made this easy pecan pie recipe with chocolate and bourbon, don’t worry! It’s the same as when I first published it in November 2022. I’ve just updated the post with new photos and a few more helpful tips.
A writer and photographer, Allie Albanese is the founder and curator of Parched Around the World. Here she seeks to tell stories about the intersection of food, drinks, cultures, and traditions in places near and far.
Allie holds a Master’s degree in Journalism from American University and for more than a decade she has worked as a freelance journalist covering wine, cocktails, food, and travel for various publications across the United States and abroad.
If you want to know the way to Allie’s heart, give her a giant bag of peanuts or a jar of peanut butter and she’ll be your best friend for life!
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Chocolate Bourbon Pecan Pie
- Total Time: 2 hours 40 minutes
- Yield: 6-8 slices
Description
This chocolate bourbon pecan pie bakes up gooey in the center and crisp at the edges, with just the right amount of sweetness. A twist on the classic, it’s a cozy fall treat and perfect for your holiday table.
Ingredients
FOR THE BUTTERMILK CRUST:
- 1 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/3 cup buttermilk, cold
FOR THE FILLING:
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 3 tablespoons bourbon
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup (about 5 1/2 tablespoons) unsalted butter, melted and cooled
- 1 heaping cup pecans, roughly chopped
- 4 ounces dark or bittersweet chocolate chips or chunks
Instructions
TO MAKE THE CRUST:
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons granulated sugar, and 1/2 teaspoon salt.
- Add 1/2 cup (1 stick) cold, cubed butter and work it into the flour mixture with your fingers until the mixture resembles coarse crumbs. The butter pieces will vary in size, some pea-sized and others the size of oat flakes. (If using a food processor for the crust, do not over-pulse. Stop once you see small bits of butter throughout.)
- Make a well in the center and pour in the buttermilk. Stir gently just until the dough begins to come together, but don’t overwork. Add more buttermilk if needed, but be careful not to add too much. The dough should be moist but not outwardly wet.
- Turn the dough onto a lightly floured surface and gently knead it into a disc. Wrap it in plastic wrap and refrigerate for at least one hour.
- After chilling, roll out the dough on a well-floured surface to about 1/8 inch thick and 12 inches across. Work as quickly as you can to keep the butter cold.
- Fit it into a 9-inch pie pan, pressing it gently into the bottom and sides.
- Trim the excess dough around the edges, leaving about a 1/2-inch overhang. Fold the edges under and crimp using your fingers or a fork.
- Cover loosely and refrigerate for at least 30 minutes.
TO MAKE THE FILLING:
- Preheat oven to 350°F (175°C).
- Add 1 cup dark corn syrup, 1/2 cup granulated sugar, 3 tablespoons bourbon, 1 teaspoon vanilla, 1/2 teaspoon salt, and 1/3 cup (about 5 1/2 tablespoons) melted and cooled butter. Whisk until glossy and slightly thickened.
- In the prepared pie shell, evenly scatter 1 heaping cup chopped pecans and 4 ounces dark chocolate.
- Give the filling another good whisk. Pour mixture over the chocolate and nuts, letting it settle into all the spaces.
- Place pie on a rimmed baking sheet. Bake on the middle rack at 350°F (175°C) for 45 to 60 minutes, or until the edges are golden and the center jiggles like set gelatin.
- Let the pie cool completely on a wire rack before slicing to allow the filling to firm up.
Notes
- Equipment used: 9-inch pie dish | baking sheet | chef’s knife | French rolling pin | measuring cups | measuring spoons | mixing bowls | parchment paper | plastic wrap | whisk | wire cooling rack
- If you’re baking this pie for people who don’t drink alcohol or aren’t of age, simply leave out the bourbon. I’ve made it numerous times without the booze, and it’s every bit as tasty.
- When making the crust, keep the butter cold to ensure it stays flaky after baking.
- Use room temperature eggs and cooled, melted butter for the filling so the eggs don’t curdle, and the pie bakes evenly.
- Don’t skip the final cooling step; slicing too early will result in a runny filling.
- To check doneness while baking, gently shake the pie. The center should move as one uniform jiggle, not in loose waves.
- Prep time is based on making the crust from scratch. Using a store-bought shell cuts it to around 15 minutes.
- FYI: This chocolate bourbon pecan pie is delicious served cold for breakfast as well!
- Prep Time: 105
- Cook Time: 55
- Category: Eat
- Method: Bake
- Cuisine: Pies & Tarts
Hi Friends, I’m Allie!
I’m an Italian-German-Southerner with a deep passion for food, drinks & travel. After 15 years in NYC as a Certified Sommelier & cocktail creator, plus a stint in New Zealand learning how to make wine, I’m now back home in Georgia where I blend my love for culinary arts & travel into my work as a writer & photographer. Thank you so much for joining me here at Parched where I look forward to exploring the world together one bite, sip & adventure at a time!
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Incredible recipe. I love the combo of flavors and am saving this recipe to make for Thanksgiving this year!
Wooooo hooo, you won’t be sorry! I love this twist on the classic and make it every year for Thanksgiving myself. 😋
I look forward to this every single year! I love that the Bourbon really comes through because it can so often get lost in recipes. I wish I had a piece of this right now to go with my coffee!
So do I! It’s definitely a highlight of our Thanksgiving spread. 😋 And SO good the next morning with coffee!