Dessert

Ari’s Foolproof Chocolate Bourbon Pecan Pie Recipe

ByMariam Harutyunyan November 29, 2025November 29, 2025

Introduction

This Chocolate Bourbon Pecan Pie is a delightful twist on a classic Southern dessert. Combining rich bourbon, toasted pecans, and melty chocolate chips creates an indulgent filling set in a flaky homemade crust. Topped with cinnamon-spiced whipped cream, it’s perfect for any special occasion or cozy night in.

A pecan pie with a thick golden brown crust, arranged in a crimped pattern at the edge, sitting in a white fluted pie dish. Inside, there is a dark brown, glossy pecan filling with whole pecans neatly lined up in a circle near the edge. On top of the filling, in the center, there is a tall swirl of white whipped cream sprinkled with small dark chocolate chips and a light dusting of cocoa powder. The pie rests on a dark gray cloth on a white marbled surface, surrounded by scattered pecans and tiny dark chocolate chips, with a glass of amber liquid and a bottle, along with gold cutlery placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Homemade Pie Crust (recipe makes 2 crusts; use 1 now, freeze the other)
3 large eggs (room temperature)

142 g (⅔ cup) dark brown sugar
225 g (⅔ cup) light corn syrup

3 Tbsp bourbon
28.4 g (2 Tbsp) unsalted butter (melted)

4.2 g (1 tsp) pure vanilla extract
1 tsp Kosher salt
2 cups pecans (chopped, plus a few whole pecans for decorating)

4½ oz (¾ cup) semi-sweet mini chocolate chips
236 ml (1 cup) heavy cream
23.4 g (3 Tbsp) confectioner’s sugar

4.2 g (1 tsp) pure vanilla extract
5.2 g (2 tsp) ground cinnamon

Instructions

Step 1: If you haven’t already, prepare the homemade pie dough following your preferred recipe.

Step 2: In a large mixing bowl, whisk together the eggs, dark brown sugar, corn syrup, bourbon, melted butter, vanilla extract, and Kosher salt until smooth. Stir in the chopped pecans and mini chocolate chips, then set the filling aside.
Step 3: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the pie dough into a 12-inch round. Carefully transfer it to a pie dish, folding any excess dough under the edges. Crimp the edges decoratively with your fingers or the tines of a fork.
Step 4: Pour the prepared filling into the pie crust. Place a few whole pecans on top for decoration if desired. Set the pie on a baking sheet and bake for 55–60 minutes, until the edges are golden brown and the center is set. Allow the pie to cool for at least one hour before slicing.

Step 5: To make the cinnamon whipped cream, pour the heavy cream into a stand mixer bowl fitted with a whisk attachment. Whisk on medium-high speed until soft peaks begin to form, about 3 minutes. Add the confectioner’s sugar, vanilla extract, and ground cinnamon, then continue whisking until the cream holds firm peaks. Serve the whipped cream immediately alongside the pie.

Tips & Variations

Use a store-bought pie crust if short on time, but homemade crust adds extra flakiness and flavor.
Swap out pecans for walnuts or almonds for a different nutty texture.

If you prefer less sweetness, reduce the corn syrup by 2 tablespoons.
For a boozier kick, drizzle a little extra bourbon over each slice before serving.
Toast pecans lightly before adding them to the filling to enhance their flavor.

Add a pinch of espresso powder to the filling to intensify the chocolate notes.

Storage

Store leftover pie tightly covered in the refrigerator for up to 4 days. Keep the whipped cream separate and freshly whip more before serving if needed. To reheat, warm individual slices in the microwave for 15–20 seconds or serve chilled. Avoid reheating the whole pie to keep the crust crisp and filling set.