Marie Saba

From My Kitchen To Yours

Chocolate Bourbon Pecan Pie

This recipe for chocolate bourbon pecan pie is such a great one to know! Best of all, it’s very easy to make. For the filling, all you need is one bowl and something to stir with!

For the crust, you can make a homemade pie crust or use one from the grocery store. Then, just pour the filling into the crust and pop it in the oven! One hour later, your house will smell like the most wonderful mixture of crisp pastry, toasted pecans, brown sugar, bourbon and butter. Yum!

For a gluten-free version, simply sub a gluten-free crust and use gluten-free flour instead of all-purpose flour in the filling.

We make this pie every Thanksgiving and Christmas, and it’s always a hit. Hope it becomes a holiday tradition with your family, too!

For instructions on how to make the decorative cut-outs, check out this video with a step-by-step tutorial, start to finish! Looking for some other pies? Check out our Classic Pumpkin Pie, Grandma’s Apple Pie, Dutch Apple Pie, or Chocolate Cream Pie. Happy baking 🙂

Chocolate Bourbon Pecan Pie

Ingredients

1 9-inch pie crust
3 large eggs
3/4 cup packed light brown sugar
2 Tablespoons all-purpose flour
1/2 teaspoon Kosher salt
2/3 cup light corn syrup
1 tablespoon vanilla extract
2 tablespoons Bourbon (optional if you don’t have or can’t use)
2 tablespoons unsalted butter, melted and cooled
1/2 cup semi-sweet chocolate chips
2 cups pecan halves

Instructions

Preheat oven to 425 degrees F. Fit pie crust into a 9-inch pie Pyrex plate; then freeze the crust for about 30 minutes while making the filling.
Place eggs, brown sugar, flour, salt, corn syrup, vanilla and bourbon in a large bowl. Add melted butter. Stir to combine.
Remove pie crust from freezer. Add pecans and chocolate chips to filling, stir to combine and pour into crust.
Place pie plate on a baking sheet. Bake the pie at 425 degrees F for 15 minutes. Reduce heat to 350 degrees and bake for 45-50 more minutes.
Cool at least 1 hour before serving.

Make-Ahead Tip: The filling (without pecans or chocolate chips) can be made up to 2 days in advance, stored in an air-tight container in the refrigerator. The pie crust can also be made in advance, covered in plastic wrap and stored in the freezer for up to 1 month.

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