Description

Ari’s Foolproof Chocolate Bourbon Pecan Pie combines the rich flavors of bourbon, chocolate chips, and toasted pecans in a buttery homemade pie crust. Topped with a cinnamon-spiced whipped cream, this classic Southern dessert is perfect for holidays or any special occasion.

Ingredients

Scale

Pie Crust

1 Homemade Pie Crust (recipe makes 2 crusts; use 1 now and freeze 1 for later)

Pie Filling

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 decoration
4½ oz (¾ cup) semi-sweet mini chocolate chips

Cinnamon Whipped Cream

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

Make the Pie Dough. If you haven’t already, prepare your homemade pie crust according to your preferred recipe. This recipe yields two crusts; use one now and freeze the other for future use.
Prepare the Filling. In a large mixing bowl, whisk together the eggs, dark brown sugar, light corn syrup, bourbon, melted butter, vanilla extract, and Kosher salt until well combined. Stir in the chopped pecans and mini chocolate chips. Set the filling aside.
Roll Out the Pie Dough. Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll the dough out into a 12-inch round. Carefully transfer the dough to a pie dish. Fold any excess dough under the edges and create a decorative crimp using your fingers or the tines of a fork.
Add the Chocolate Bourbon Filling and Bake. Pour the prepared filling into the pie crust. Optionally, arrange a few whole pecans on top for decoration. Place the pie on a baking sheet and bake for 55 to 60 minutes, or until the edges are golden brown and the center is set. Allow the pie to cool for at least one hour before slicing.
Make the Cinnamon Whipped Cream. In the bowl of a stand mixer fitted with the whisk attachment, pour the heavy cream and 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 whipping until stiff peaks form. Serve immediately with the pie slices.

Notes

For best results, use room temperature eggs to help the filling mix evenly.
Chilling the pie crust before baking can help prevent shrinking.
The bourbon flavor intensifies after resting, so slicing the pie after cooling allows the flavors to marry.
If you prefer a less sweet pie, you can reduce the brown sugar slightly but be cautious as it may affect the texture.
The cinnamon whipped cream adds a lovely spicy contrast but can be omitted if desired.
Store leftover pie covered in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Keywords: chocolate bourbon pecan pie, pecan pie with chocolate, southern dessert, holiday pie, homemade pie crust, bourbon desserts