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This chocolate bourbon pecan pie is hands-down the best homemade pie we’ve ever made. It sets up perfectly, slices clean, and has just the right balance of rich chocolate, toasty pecans, and a warm hint of bourbon. The perfect holiday pie recipe that you’ll actually want to make year-round!
I’ll be honest. In our family, my aunt has always been the pecan pie person at Thanksgiving. This year I’m going to have to gently break the news that she can take the year off, because this recipe is just that good. (Sorry, Aunt! I’ll save you a slice.)
I’ve made this pie in the oven more times than I can count, and it’s fantastic every single time. But when we baked it on the smoker? Total game changer. You get the tiniest whisper of smoke that makes every bite taste a little more special. I’ll show you both ways below, so you can make it whichever way works for your kitchen.
Trust me, this is the pie everyone will be asking you for the recipe for.
Why You’ll Love This Chocolate Bourbon Pecan Pie
- It sets up perfectly. No runny, “juicy” filling here. It holds its shape beautifully when you slice it.
- It’s not too sweet. The dark brown sugar, semi-sweet chocolate, and a pinch of kosher salt balance everything out.
- Just a hint of bourbon. You’ll taste the warmth, but it’s not boozy or overpowering.
- So easy to make. Mix all of the ingredients in one bowl, then pour into a store-bought frozen pie crust. Just two steps, and one of the easiest homemade desserts you will ever make!
- Oven or smoker. It’s amazing baked in the oven and next-level on the smoker.
Ingredients Needed
Here’s everything you’ll need to make this pie. Full measurements are in the recipe card at the bottom of the post.
- 9-inch deep-dish frozen pie crust: Deep dish is a must. A regular crust won’t hold all that filling. Keep it frozen until you’re ready to pour.
- Dark corn syrup: Dark corn syrup gives a deeper, almost caramel-like flavor than light corn syrup.
- Eggs: Four eggs, beaten. They’re what helps the filling set up so nicely.
- Semi-sweet chocolate chips: Semi-sweet keeps the pie balanced. Milk chocolate makes it too sweet.
- Granulated sugar: Adds sweetness and helps create that classic gooey-but-set texture.
- Dark brown sugar: Brings a rich molasses flavor that pairs perfectly with the bourbon.
- Vanilla extract: Use pure vanilla if you have it.
- Pecan halves, chopped: Chopping the pecans makes the pie much easier to slice and gives you pecans in every bite.
- Bourbon: Just one tablespoon. Use one you’d happily sip. This amount gives the perfect hint of bourbon without being too overpowering. You can leave it out completely if you wish.
- Unsalted butter, melted: Let it cool for a few minutes after melting so it doesn’t start to cook the eggs.
- Kosher salt: Don’t skip it! A little salt keeps the pie from tasting overly sweet.
How to Make Chocolate Bourbon Pecan Pie
Preheat. Heat your oven to 350°F. If you’re using the smoker, preheat it to 350°F (see the smoker notes below).
Cream the butter and sugars. In a large bowl, add the melted butter, granulated sugar, and dark brown sugar. Beat with a hand mixer on medium speed for about 2 minutes, until smooth and well combined.
Add the wet ingredients. Beat in the dark corn syrup, vanilla, kosher salt, bourbon, and beaten eggs – add the eggs one at a time. Mix until everything is fully combined and smooth.
Fold in the pecans and chocolate. Gently fold the chocolate chips and chopped pecans into the filling with a spatula.
Fill the crust. Pour the filling into the frozen pie crust and spread it into an even layer.
Bake. Bake at 350°F for about 1 hour, until the edges are set and the center is mostly set but still very slightly jiggly when you gently shake the pan. In our convection oven, it took exactly 1 hour. A conventional oven may need 5 to 10 minutes more, so start checking at 55 minutes.
Protect the crust. If the crust edges are browning too fast, cover them with a pie shield or a ring of foil for the rest of the bake. *See note below on tenting with foil!
Cool completely. Let the pie cool on a wire rack for at least 2 to 3 hours before slicing, or better yet, allow to cool then cover with plastic wrap and refrigerate overnight. This is where the magic happens. The filling finishes setting as it cools, and that’s what gives you those clean, picture-perfect slices.
How to Make It on the Smoker
The steps are exactly the same. The only difference is where you bake it.
- Preheat your pellet smoker to 350°F. A mild hardwood like pecan, apple, or cherry works beautifully here. You want a hint of smoke, not a campfire.
- Bake on the baking sheet so the bottom crust doesn’t scorch over direct heat.
- Plan on about 1 hour, but start checking at 50 minutes. Smoker temps can swing more than an oven, so the jiggle test is your best friend.
- Keep the lid closed as much as possible so the temperature stays steady.
Tips for the Perfect Pecan Pie
- Don’t overbake it. A slight jiggle in the very center is exactly what you want. If it’s completely firm when it comes out, it’ll be dry once it cools.
- Be patient with cooling. Cutting in too early is the number one reason pecan pie turns out runny. Give it the full 2 to 3 hours, at least.
- Use a baking sheet. It catches drips and makes it so much easier to get the pie in and out of the oven or smoker.
- Make it ahead. This pie is perfect for making a day or two before Thanksgiving, which frees up your oven on the big day.
Special Note: How to Tent Your Pie (Without Ruining the Top!)
Learn from my mistake on this one. During one of my test bakes, I laid a sheet of foil over the pie loosely to keep the crust and top from getting too dark. The foil sagged and touched the filling, and it stuck. When I pulled the foil off after baking, about half of that beautiful top came right along with it. So much for a perfectly smooth pie!
Here’s the trick I use now to make a tall, domed foil tent that never touches the pie:
- Shape the tent before you fill the crust. Set a large can or a mason jar upright in the center of the empty frozen pie shell.
- Mold the foil. Take a large rectangle of aluminum foil and loosely press it down over the can or jar and around the edges of the pie plate. The can acts like a mold, so the foil stays nice and tall in the center.
- Remove it carefully. Lift the foil off the can or jar, being careful not to lose the shape, and take the can out of the pie shell.
- Set it aside. Keep your foil tent nearby, then fill and bake the pie as directed. When the crust or top starts getting too dark, gently set the tent over the pie. It will sit high above the filling, so your top stays smooth and pretty.
How to Store Chocolate Bourbon Pecan Pie
- Refrigerator: Because it’s an egg-based filling, store leftovers covered in the fridge for up to 4 days.
- Freezer: Wrap the cooled pie (or individual slices) tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge.
- Serving: Enjoy it chilled, at room temperature, or warmed slightly. A scoop of vanilla ice cream or a dollop of whipped cream takes it over the top!
Chocolate Bourbon Pecan Pie
Ingredients
- 1 9-inch deep-dish frozen pie crust
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 3/4 cup dark corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 tablespoon bourbon
- 4 eggs, beaten
- 1 1/2 cups pecan halves, chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven or pellet smoker to 350°F. Set the frozen pie crust on a rimmed baking sheet.
- Beat the melted butter, granulated sugar, and brown sugar with a hand mixer on medium speed for about 2 minutes.
- Beat in the corn syrup, vanilla, salt, bourbon, and beaten eggs until well combined.
- Fold in the pecans and chocolate chips until well combined.
- Pour the filling into the frozen crust and spread evenly.
- Bake for about 1 hour to 1 hour 10 minutes, until the center is mostly set but still very slightly jiggly. *About halfway through cooking time, check to see if you need to tent the pie to prevent the crust or top from burning. See notes about making a pre-shaped foil tent.
- Remove pie from oven or smoker and place the pie pan on a wire rack to cool for at least 2 to 3 hours before slicing. *For best results, allow to cool then transfer to the refrigerator to chill for at least 2 hours before slicing.
Notes
- Baking times – Bake time was exactly 1 hour in our convection oven. Conventional ovens may need 5 to 10 minutes longer. The pie is done when the center is still very slightly jiggly, but mostly set, when you shake the pie pan.
- Smoker notes – On the smoker, use a mild wood like pecan, apple, or cherry and start checking at 50 minutes.
- Notes about tenting – To make a foil tent that won’t stick to the filling, shape a large sheet of foil over a large can or mason jar set in the empty pie shell before filling. Set the tent aside and use it if the pie starts browning too fast. This gives your foil tent lots of height so it doesn’t stick to the top of the pie.
- Leftovers – Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead – We prefer to make this pie the day before serving so that it has plenty of time to set up. Bake, cool completely, then cover with plastic wrap and refrigerate overnight. Remove from the fridge about 1 hour before serving. The perfect make ahead pie for the holidays.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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