Chocolate Bourbon Pecan Pie

This chocolate bourbon pecan pie is hands-down the best homemade pie recipe 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. Not overly sweet, and the perfect make-ahead dessert recipe for the holidays!

Prep Time15

Cook Time1

Cooling Time2

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: best pecan pie recipe, bourbon chocolate pecan pie, chocolate bourbon pecan pie, smoked pecan pie

Servings: people

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.

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