Rich dark chocolate and smooth bourbon are a dream pairing in this gooey dark chocolate bourbon pecan pie that’s perfect for the holidays.
Pecan pie lovers, you don’t know what kinda danger you’re in today. Dark chocolate and bourbon are taking things to a whole new level of indulgent.
As if pecan pie of all pies needed it, but I’m declaring these changes necessary because wow, does this one ever hit every single dessert note.
We’ve got that classic gooey filling you know and love about pecan pie, but melty dark chocolate makes the filling even better and it’s got a background of firey bourbon flavor that pairs so well with the nutty pecans.
Definitely one of those pies you can only have a small slice of especially after a turkey dinner, but you’ll definitely savor every crumb.
This Pecan Pie features…
- A rich, custardy pecan filling
- A flaky pie crust
- Flavorful bourbon and gooey dark chocolate
Making the Pecan Pie
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pie pastry
- Pecan halves
- Dark chocolate
- Eggs
- Corn syrup
- Granulated sugar
- Bourbon
- Unsalted butter
- Vanilla extract
- Salt
- Nutmeg
- Cinnamon
Choosing Your Pie Crust
You will need pie pastry equivalent to a 9-inch pie for this recipe. You can use a pre-made crust or homemade, both will work perfectly fine.
If you need a great homemade pie crust recipe, this pie dough recipe is the one I always turn to when I’m baking pie – it’s a keeper for good reason!
Tips for Perfect Pecan Pie
- Arrange pecans and dark chocolate in pie shell – no need to mix these ingredients into the filling – the filling gets poured over top.
- Chill pie crust before baking – once you have the pie crust rolled out and in the pan, pop it in the refrigerator or freezer while you prep the filling to allow the fats to chill before baking.
- Bake pie on a sheet pan – this will catch any potential drippings while the pie bakes and will make it easier to remove the delicate pie from the oven.
- Bake pie 50-60 minutes – the pie is done when the filling feels firm to the touch and crust is golden-brown.
- Use a pie shield – if the crust starts to brown too fast, carefully cover the edges with a pie shield or strips of tin foil.
- Cool pie completely before slicing – the filling will set up during this cool time.
Recipe Variations
Try these ideas for a different twist on this pie.
- Use another spirit – try whiskey, brandy, or dark rum in place of the bourbon.
- Try another type of chocolate – milk or semisweet chocolate work well in place of the dark.
- Top pie – you can top pie with homemade or canned whipped cream. A small scoop of vanilla ice cream is also excellent on top.
Storing Pecan Pie
Allow the pecan pie to cool to room temperature then store in refrigerator until ready to serve for up to 4 days. Due to the delicate nature of the filling, I do not recommend freezing this pie.
A slice of this pie will have you thinking you died and went to pie heaven. The bourbon plays seriously so well with the rich pecans and all that gooey dark chocolate business.
Cancel any previous pie plans you may have had for the upcoming holiday, because you definitely want this beauty on your table!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More Thanksgiving pies you’ve gotta try next!
Dark Chocolate Bourbon Pecan Pie
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Ingredients
- Pie pastry for 1 (9-inch) pie
- 2 cups pecan halves
- 3 oz dark chocolate, cut into chunks
- 3 large eggs
- 1 cup dark corn syrup
- 3/4 cup granulated sugar
- 1/3 cup bourbon
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Flaky sea salt for topping, optional
- Whipped cream for serving, optional
Instructions
- Preheat oven to 350F. Roll pastry out to fit a 9-inch pie pan and transfer to pan leaving about 1 inch of overhang. Fold edges under and crimp edges.
- Arrange pecan halves in bottom of pie shell and sprinkle dark chocolate chunks over top. Chill pie crust in refrigerator or freezer while preparing the filling.
- In a large bowl, whisk eggs until smooth. Whisk in corn syrup, sugar, bourbon, melted butter, vanilla, salt, nutmeg, and cinnamon until smooth.
- Remove pie crust from refrigerator or freezer and place on a sheet pan. Carefully pour filling over pecans/dark chocolate. Top with flaky salt if desired.
- Bake pie at 350F 50-60 minutes until filling is set and crust is golden brown (cover the crust edges with a pie shield or tin foil if it browns too fast).
- Allow pie to cool completely on a wire cooling rack. Once cooled, cut into slices and serve with whipped cream on top if desired. Enjoy!
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