Chocolate Bourbon Pecan Pie
Prep time
Cook time
Total time
A southern classic, loaded with pecans, chocolate, and the kick of Kentucky bourbon. While baking, expect most of the chocolate chips to sink to the bottom of the pie while the pecans float to the top, resulting in delectable layers of flavors. Bourbon, or rum if you prefer, gives this pie an A+ rating. The sweet Butter Nut Pastry provides a nice pastry for this holiday pie, or use a classic pie pastry if you prefer.
Recipe type: Dessert | Custard Pie
Serves: 6 to 8
Butter Nut Pastry:
  • 1 cup all-purpose flour, plus additional for work surface
  • ¼ cup finely ground pecans
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 2 to 3 tablespoons cold water
Pecan Pie Filling:
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 4 large eggs
  • ¼ cup bourbon or rum
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1½ cups pecan halves or pieces
Butter Nut Pastry:
  1. In a large mixing bowl, combine flour, ground pecans, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. Add the minimum amount of water noted in the list of ingredients, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional one tablespoon of water (or a little more) if necessary.
  3. Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours.
  4. Preheat oven to 350 degrees F.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle.
  6. Transfer the pastry to a 9 inch pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges.
Pecan Pie Filling:
  1. In a medium heavy saucepan over low heat, combine butter, sugar, and corn syrup; heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Remove from heat and set aside to cool.
  2. In a large bowl, beat the eggs with a wire whisk or fork until frothy. Add bourbon, vanilla, and salt, beat well to mix. Stir in the cooled sugar mixture, chocolate chips and pecans. Pour mixture in the pastry-lined pie pan.
  3. Bake: Bake 55 to 60 minutes until filling is set and golden, or until a kitchen knife inserted near the center comes out clean. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove from oven. Cool on a wire cooling rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.
Recipe Notes
Pan: One 9" Pie Pastry: Butter Nut Pastry Prep: Chilled, Unbaked Oven Temp: 350° Storage: Cover and Refrigerate
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