Chocolate Bourbon Pecan Pie


Photo and Story from A Family Feast (Chocolate Bourbon Pecan Pie Recipe)

October 28th is National Chocolate Day – but everything is better with Bourbon! Try this recipe from A Family Feast to kick your next dessert up a few notches.

This pie is best when it is made a day ahead so that it has time to cool and fully set. Once cooled, wrap with plastic wrap and leave at room temperature until served and refrigerate remaining pieces.

Prep Time: 10 mins
Cook time: 60 mins
Yield: 10-12 Servings


1 Pie Crust – Storebought or your favorite recipe
1 cup granulated sugar
1 cup light corn syrup
1/2 cup butter (1 stick)
4 large eggs, beaten
1/4 cup Bourbon
1 tsp vanilla extract
1/4 tsp salt
6 oz semisweet chocolate chips (approx. 1 cup)
1 cup chopped pecans


1. Preheat the oven to 325 degrees F. Line a deep dish pie plate with your crust and set aside.

2. Combine sugar, corn syrup, and butter in a sauce pan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool slightly.

3. In a large bowl, combine egg, Bourbon, vanilla, and salt. Mix thoroughly. Very slowly pour cooled sugar mixture into egg mixture, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Add the chocolate chips and pecans and stir to mix well.

4. Pour mixture into pie shell. Bake in preheated oven for 50-55 minutes or until set and golden on top.

5. Serve warm or chilled.

Caroline Paulus
Caroline Paulus is the Senior Editor for The Bourbon Review. She lives and writes in Lexington, Kentucky. Follow her on Instagram @misswhiskeyhistorian to keep up with her latest in bourbon news - and a few old finds, too.