Chocolate Bourbon Pecan Pie Recipe – Easy Gooey Dessert for Holidays

The aroma of toasted pecans mingling with deep, velvety chocolate and just a whisper of bourbon—honestly, it’s the kind of scent that fills your whole kitchen and makes your mouth water before the oven timer even dings. There’s something magical about slicing through the crisp, golden crust into a gooey, rich center that practically begs to be scooped up with a fork (or, you know, just fingers when nobody’s watching). I remember the very first time I made this Chocolate Bourbon Pecan Pie—it was a chilly holiday weekend, and I was trying to recreate the pie my grandma used to make, but with a bold little twist. The moment I took my first bite, I had to pause—close my eyes, savor that perfect blend of chocolate and bourbon, and smile because, let’s face it, I knew I’d found something truly special.

Back when I was knee-high to a grasshopper, pecan pie was the star of our family gatherings. But years ago, I stumbled onto the idea of adding chocolate and bourbon, and now, I wish I’d known about this sooner. My family couldn’t stop sneaking pieces off the cooling rack (and, honestly, I can’t blame them for that). It’s the kind of dessert that brings everyone into the kitchen, forks in hand, each bite followed by a little sigh of “Oh wow.” Whether it’s a potluck, a holiday dinner, or just a sweet treat for your kids after school, this Chocolate Bourbon Pecan Pie is pure, nostalgic comfort—dangerously easy and so satisfying.

If you love gooey desserts with a bit of grown-up flavor, you’re going to want to bookmark this one. I’ve tested it more times than I care to admit (in the name of research, of course), and now it’s a staple for family gatherings, gifting, and those cozy nights when you need a dessert that feels like a warm hug. Get ready to brighten up your Pinterest board—this pie will be the centerpiece every single time.

Why You’ll Love This Chocolate Bourbon Pecan Pie Recipe

Let me tell you, there’s a reason this pie has become my go-to for holidays, birthdays, and every “just because” moment. Years of recipe testing and family feedback have gone into perfecting this Chocolate Bourbon Pecan Pie, and I’m sharing every little secret with you. Here’s why it stands out:

• Quick & Easy: Comes together in under an hour, so you’re not stuck in the kitchen all day—perfect for last-minute holiday prep or spontaneous cravings.
• Simple Ingredients: No fancy grocery runs required; you probably have everything in your pantry right now (I love recipes like this, don’t you?).
• Perfect for Holiday Gatherings: Whether it’s Thanksgiving, Christmas, or a cozy winter potluck, this pie brings everyone together—kids, grandparents, neighbors, you name it.
• Crowd-Pleaser: The gooey chocolate center and crunchy pecans make this pie a hit with every age group. I’ve never had leftovers, and that’s saying something!
• Unbelievably Delicious: It’s comfort food at its best—the chocolate bourbon custard is rich and luscious, balanced by the nutty pecans and a hint of vanilla.

What makes my version different? It’s all about the gooey center. By tweaking the ratio of eggs and syrup, and folding in extra chocolate, the filling stays soft, never dry. The bourbon adds a subtle depth without overpowering the pecans, and the flaky crust holds up beautifully (even after a night in the fridge).

This isn’t just another pecan pie—it’s the one you’ll crave. The first bite is so comforting, you might just close your eyes and let out a little “mmm” (I know I do every single time). It’s perfect for impressing guests, sharing with friends, or simply treating yourself to a dessert that’s got soul.

If you want a dessert that’s got a little nostalgia, a little wow-factor, and a lot of flavor, this Chocolate Bourbon Pecan Pie recipe is the one. Trust me—your holiday table will never be the same!

What Ingredients You Will Need

This pie comes together with a handful of pantry staples and a couple of special touches that make all the difference. Each ingredient plays a key role in delivering a gooey, rich, and utterly irresistible dessert. Let’s break it down:

• For the crust:
  • 1 9-inch pie crust (homemade or store-bought; I like Trader Joe’s for convenience and buttery flavor)
• For the filling:
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) light corn syrup (for classic gooeyness—can sub maple syrup for a deeper flavor)
  • 1/4 cup (60 ml) bourbon (I use Maker’s Mark; it gives a smooth, subtle kick)
  • 4 large eggs, room temperature (helps the filling set just right)
  • 1/4 cup (57 g) unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract (adds warmth and depth)
  • 1/2 tsp salt (balances the sweetness)
  • 1 1/2 cups (180 g) pecan halves (toast for extra flavor—seriously, don’t skip this step!)
  • 1 cup (175 g) semi-sweet chocolate chips (I use Ghirardelli; they melt perfectly for that gooey center)

Optional but Recommended:

• 1 tbsp all-purpose flour (to help stabilize the filling, especially if your eggs are extra-large)
• Whipped cream or vanilla ice cream for serving

Ingredient Tips: Use fresh pecans for best flavor—old nuts can taste bitter. If you prefer a gluten-free option, swap in a gluten-free pie crust (Bob’s Red Mill makes a good one). For a non-alcoholic version, replace bourbon with extra vanilla or a splash of espresso.

Substitutions: You can use dark chocolate chips for a more intense chocolate flavor, or swap half the pecans for walnuts if you’re feeling adventurous. Maple syrup works instead of corn syrup for a richer taste (though you’ll lose some classic gooeyness). If allergies are a concern, try sunflower seeds in place of pecans—it’s not the same, but it’s still delicious!

Honestly, this recipe is forgiving, so don’t stress too much about swapping ingredients. The key is good chocolate, fresh nuts, and a crust that holds up to the gooey filling. That’s what makes this Chocolate Bourbon Pecan Pie truly shine.

Equipment Needed

Let’s talk gear—you don’t need a fancy kitchen to pull off this Chocolate Bourbon Pecan Pie recipe, but the right tools do make things easier.

• 9-inch pie plate (I use glass for even baking; ceramic works too)
• Mixing bowls (at least two: one for wet, one for dry ingredients)
• Whisk (for blending eggs and sugar—don’t skip whisking, it’s the secret to that gooey texture!)
• Spatula (for folding in pecans and chocolate chips)
• Measuring cups and spoons (accuracy matters with baking!)
• Baking sheet (to catch any drips in the oven—trust me, this saves cleanup time)
• Cooling rack (helps set the gooey center before slicing)

If you don’t have a pie plate, you can use a tart pan or even a square baking dish in a pinch—just keep an eye on the baking time. I’ve used disposable aluminum pans for potlucks, and while they’re not my favorite, they do the job and simplify transportation.

Personally, I stick with glass because it lets me peek at the crust to check doneness. If you’re using metal pans, reduce baking time by a few minutes since they heat up faster. For maintenance, make sure to wash your pie plate gently—no harsh scrubbing. If you’re on a budget, thrift stores are a goldmine for pie plates and cooling racks!

Preparation Method

Ready to bake? Here’s the step-by-step guide for a perfect Chocolate Bourbon Pecan Pie with a gooey center. I’ve included US and metric measurements, timing, and my own troubleshooting notes.

1. Prep your crust:
   • Preheat your oven to 350°F (175°C).
   • Roll out your pie crust and fit it into a 9-inch pie plate. Crimp the edges for a classic look. If using store-bought, let it soften for 10 minutes at room temp before unrolling.
   • Chill the crust in the fridge while you prepare the filling—this helps prevent soggy bottoms.
2. Toast the pecans:
   • Spread pecan halves on a baking sheet and toast in the oven for 6-8 minutes, until fragrant. Let cool—it brings out so much flavor!
3. Mix the filling:
   • In a large bowl, whisk together 1 cup (200 g) sugar, 1 cup (240 ml) corn syrup, and 4 large eggs until smooth.
   • Add 1/4 cup (60 ml) bourbon, 1/4 cup (57 g) melted butter, 1 tsp vanilla, 1/2 tsp salt, and 1 tbsp flour if using. Whisk until fully combined—look for a glossy, pale yellow mixture.
4. Add the goodies:
   • Fold in the toasted pecans and 1 cup (175 g) chocolate chips. Make sure the nuts and chocolate are evenly distributed—this prevents chocolate “clumps.”
5. Fill and bake:
   • Pour the filling into your chilled crust. If you want a pretty pie, arrange a few extra pecan halves on top.
   • Bake at 350°F (175°C) for 50-60 minutes. The edges should be set, but the center will still jiggle slightly when gently shaken. That’s how you get the gooey center!
6. Cool completely:
   • Let the pie cool on a rack for at least 2 hours—don’t rush this step, or your filling will ooze everywhere. The center will firm up as it cools.
7. Slice and serve:
   • For the cleanest slices, refrigerate the pie for 1 hour before cutting. Use a sharp knife, and wipe between cuts if you want Pinterest-worthy slices.

Troubleshooting: If your pie is browning too quickly, tent loosely with foil for the last 15 minutes. If the filling bubbles over, it’s probably overfilled—leave a little space at the top next time. If the center seems too runny after cooling, chill longer before slicing. My personal tip: always bake on a rimmed sheet to catch drips and avoid a smoky oven!

Sensory cues: The top should look glossy and crackled, with the edges set and the center just a little wobbly. The smell? Pure heaven—nutty, chocolaty, with a hint of bourbon warmth.

Efficiency tip: Toast your pecans while prepping the crust—it saves time and makes the kitchen smell incredible.

Cooking Tips & Techniques

Baking a Chocolate Bourbon Pecan Pie isn’t rocket science, but a few pro tips can make all the difference. Here’s what I’ve learned through plenty of kitchen trials and a couple of hilarious fails:

• Don’t Overmix: Whisk the filling until just combined. Overmixing incorporates too much air, which can lead to a puffy, cracked top instead of a gooey center.
• Precise Baking Time: The pie is done when the edges are set but the center still jiggles gently. Overbaking dries out the filling—trust the jiggle!
• Chill for Clean Slices: Seriously, refrigerate before slicing. Warm pie is delicious, but the slices will be messy. Cold pie cuts like a dream.
• Use Toasted Nuts: Toasting pecans isn’t just for flavor—it keeps them crunchy, even after baking. (I learned this the hard way with soggy nuts one year.)
• Don’t Skip the Baking Sheet: Place your pie plate on a rimmed baking sheet. If the filling bubbles over, the sheet catches it—no burnt sugar smell!
• Bourbon Balance: If you’re worried about the alcohol flavor, try a lighter bourbon or use half the amount. The alcohol bakes off, leaving warmth without being boozy.

Common mistakes? Forgetting to chill the crust leads to sogginess. Using old pecans gives a bitter taste (yep, I’ve done it). Overbaking makes the center hard instead of gooey, so watch closely at the 50-minute mark.

My multitasking trick: Start the filling while the oven preheats and pecans toast. Keeps you moving and saves time. For consistent results, always measure ingredients carefully—baking is science, even when it feels like magic.

If you want to guarantee success, check the pie at 50 minutes, then every 5 minutes after. The classic “jiggle test” really is your friend!

Variations & Adaptations

The beauty of this Chocolate Bourbon Pecan Pie recipe is how easily you can tweak it for different diets, flavors, and seasons. Here are some of my favorite twists and solutions:

• Gluten-Free: Swap in a gluten-free pie crust (Bob’s Red Mill is reliable), and use cornstarch instead of flour for stabilizing the filling.
• No Alcohol: Substitute bourbon with 2 extra teaspoons of vanilla or a splash of espresso. Still decadent, just a little less grown-up.
• Maple Variation: Replace corn syrup with pure maple syrup for a deeper, almost caramel-like flavor. The texture will be slightly less gooey, but so good for fall!
• Nut-Free: Use roasted sunflower seeds or pumpkin seeds instead of pecans (I’ve tried this for allergic friends—it’s surprisingly tasty).
• Dark Chocolate Lover’s: Swap semi-sweet chips for bittersweet or dark chocolate chunks. The filling becomes extra rich, perfect for true chocolate fans.
• Mini Pies: Bake in muffin tins for individual servings—reduce baking time to about 25-30 minutes.

For different cooking methods, you can make this pie in a tart pan or cast-iron skillet (just adjust time and check for doneness). If you’re feeling creative, add a pinch of cinnamon or instant espresso powder to the filling for extra depth.

My personal favorite adaptation: add a layer of chocolate ganache on top after baking. It’s over-the-top, but totally worth it for special occasions. Honestly, every variation I’ve tried has gotten rave reviews—so don’t be afraid to experiment!

Serving & Storage Suggestions

This Chocolate Bourbon Pecan Pie is best served slightly warm or at room temperature, where the filling is gooey and the chocolate is just soft enough. For a picture-perfect presentation, dust with powdered sugar or top with a dollop of whipped cream (or vanilla ice cream—no judgment here!).

Pair slices with strong coffee, bourbon-spiked whipped cream, or even a scoop of cinnamon ice cream. If you’re serving at a holiday dinner, it goes beautifully with roasted turkey, ham, or even a simple chicken stew. Honestly, I’ve even snuck a slice for breakfast with black coffee. Zero regrets!

Storing: Wrap leftover pie tightly in foil or store in an airtight container in the refrigerator for up to 5 days. The flavors deepen overnight, so leftovers are always a treat. For longer storage, freeze individual slices (wrap in plastic and foil) for up to 2 months. Thaw overnight in the fridge before serving.

Reheating: Warm slices in the oven at 300°F (150°C) for 10 minutes, or zap in the microwave for 15 seconds. The crust stays crisp, and the center returns to its gooey glory.

Note: Over time, the bourbon flavor mellows and the chocolate gets even more fudgy. Don’t be surprised if you find yourself sneaking bites straight from the fridge!

Nutritional Information & Benefits

Let’s be honest—this Chocolate Bourbon Pecan Pie is a treat, not a health food. But it does offer a few redeeming qualities!

• Estimated per slice (1/8 of pie): 480 calories, 29g fat, 50g carbs, 5g protein, 28g sugar
• Pecans: Packed with healthy fats, antioxidants, and magnesium.
• Chocolate: Contains flavonoids, which may support heart health (so, you know, it’s basically good for you in moderation).
• Bourbon: Adds flavor, but don’t worry—the alcohol bakes off, so kids can enjoy it too.

This recipe is naturally gluten-free if you use a GF crust. For lower sugar, try reducing the corn syrup by 1/4 cup (the pie will be less gooey, but still tasty). Watch out for nut allergies—swap with seeds if needed.

From a wellness perspective, I believe in balance—a slice of this pie with good company is worth every calorie. Dessert is about joy!

Conclusion

If you’re searching for a show-stopping holiday dessert that’s easy, rich, and guaranteed to impress, this Chocolate Bourbon Pecan Pie recipe is it. The gooey chocolate center, crunchy pecans, and hint of bourbon make every bite a celebration. Plus, it’s simple enough for bakers of any skill level—no fancy techniques required.

Feel free to customize—swap ingredients, try different chocolates, or make it nut-free for your guests. That’s the beauty of baking at home. Honestly, this pie has a special place in my heart, and I hope it becomes a staple in your kitchen too.

Share your tweaks and favorite serving ideas in the comments! Did you try a new variation or add a topping? I’d love to hear your stories. Bookmark this recipe, pin it, and spread the chocolate-bourbon love. Your holiday table (and taste buds) will thank you!

Here’s to gooey, decadent desserts and happy gatherings—don’t wait for a special occasion to enjoy this pie!

FAQs: Chocolate Bourbon Pecan Pie Recipe

Can I make Chocolate Bourbon Pecan Pie ahead of time?

Absolutely! Bake the pie the day before your event and keep it covered in the fridge. The flavors actually get better overnight.

Can I leave out the bourbon?

Yes, just substitute with extra vanilla or a splash of espresso. The pie will still be delicious and safe for kids!

Do I need to toast the pecans?

It’s not required, but toasting adds a deeper, nuttier flavor and helps keep them crunchy. I always recommend it!

What’s the best way to get a gooey center?

Don’t overbake! Remove the pie when the edges look set but the center jiggles slightly. Cooling fully is also key for that perfect texture.

Can I freeze leftovers?

Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently for best results.

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