Chocolate Pecan Pie features a buttery crust, a creamy filling packed with toasted pecans, and a hint of bourbon for added warmth. The icing-on-the-cake is a layer of rich chocolate ganache that’s poured into the pie crust before the filling is added. Sure to impress at a holiday dinner or potluck.
A Not-So-Classic Pecan Pie Recipe
Down in the South, we love our desserts, especially pecan pies. This pecan pie is a classic that never goes out of style. This chocolate pecan pie takes the traditional recipe to a whole new level, with a rich ganache layer on the bottom and a hint of bourbon that adds a warm, sophisticated touch.
The pie is made with a flaky pie crust filled with a creamy mixture of eggs, sugar, corn syrup, butter, and vanilla. However, the pecans are the main attraction. Some of the pecans are finely ground and toasted and then mixed into the filling, while others are chopped and scattered throughout, creating the perfect crunchy texture.
The finely ground toasted pecans give the pie stability along with flavor so that it tends to stay together better than some pecan pie recipes.
The secret to this pie’s unique flavor is the thin layer of ganache that’s spread over the pie crust before the filling is added. Ganache is a rich chocolate mixture made with bittersweet chocolate and heavy cream, and it gives the pie a decadent, fudgy base.
The bourbon adds a subtle warmth and complexity, similar to vanilla, to the pie that complements the sweetness of the filling and the richness of the ganache. If you’re not a bourbon fan, cut it in half or replace it with more vanilla.
This chocolate pecan pie is best served at room temperature so that the flavors can fully develop but it’s pretty awesome warmed a bit. It’s the perfect dessert for any occasion, from Thanksgiving and Christmas to family dinners!
If you love the flavor of pecan pie, but want nice bite size bars to grab and go, try some super nutty pecan bars, they won’t get your fingers sticky.
In the South, there’s always going to be a pecan pie as one of the dessert options at Thanksgiving. I like to have a variety of pies for the holiday feast so try adding a lemon icebox pie and a blackberry pie for three fantastic but completely different flavors and textures.
Best Things About This Bourbon Chocolate Pecan Pie Recipe
- Rich and decadent: This decadent dessert has a rich chocolate ganache underneath the syrupy layer of crunchy, toasty pecans.
- Perfect for any occasion: Whether you’re making this pie for the holidays or throughout the year, you’ll love this traditional pecan pie recipe. Try pairing it with a classic Sweet potato pie at your dessesrt table.
- Classic: Almost everyone will appreciate this classic pie, making it perfect for sharing!
- Make ahead: This pie is best served at room temperature, so it won’t take up an oven if you’re cooking a feast or taking it to a potluck.
Grocery List For This Recipe
This is a basic overview of everything you’ll need for this pie recipe. Scroll down to the recipe card for the full list of ingredients.
- Pie crust: You can use a store-bought pie crust or make your own homemade pie crust.
- Chocolate layer: The rich chocolate filling is made with bittersweet chocolate and heavy cream for a decadent result. The bittersweet is perfect for the sweet pecan filling. Any type of chocolate will work in this pie, even chocolate chips, just think about the sweetness of the type you choose.
- Pie Filling: The gooey filling is a combination of pecans, eggs, sugar, dark corn syrup, unsalted butter, vanilla extract, bourbon, and salt. Use any type of bourbon that you’d drink by itself for the best flavor. If bourbon seems strong to you, cut the amount in half or replace it with vanilla.
Do I Have To Use Corn Syrup?
Yes. I know some people like to stay away from it, but it’s really what makes this pie a true pecan pie. When you mix it with eggs, it binds the filling together and helps it set so you can cut into the pie. I prefer dark corn syrup for pecan pie, but you can use light. Dark syrup adds a little molasses flavor.
Basic Instructions For This Easy Pecan Pie Recipe
These are basic instructions for the recipe. For the full list of recipe instructions, scroll down to the recipe card.
Step One: Prep The Crust And Chocolate Layer
Roll out the crust. Microwave the chocolate with cream and stir until it’s creamy then spread it over the bottom of the crust. Put it in the freezer to chill while you make the filling.
Step Two: Chop And Pulse The Pecans
Chop the pecans. Toast part of them and process them in a food processor. Leave the rest of them un-toasted to add to the filling.
Step Three: Make The Pie Filling
Start by whisking the eggs and then add the rest of the ingredients to the egg mixture. Add the pulverized pecans.
Next mix in the chopped pecans and pour it over the chocolate filling.
Step Four: Bake And Cool
Bake and let it cool on a wire rack.
Tips For Making The Best Chocolate Bourbon Pecan Pie
- If the edges of the crust start to brown too quickly, place a pie crust shield or aluminum foil over the crust during baking.
- I use white sugar and dark corn syrup for this recipe but feel free to use light or dark brown sugar for a depth of flavor or use light corn syrup if that’s what you have in your pantry.
- If serving this at room temperature, it’s great with whipped cream. If serving warm, you could add scoop of vanilla ice cream.
Storage
Store leftover pecan pie in an airtight container at room temperature, for 3- 4 days, or cover it with plastic wrap if leaving in the pie dish.
If you don’t eat the whole pie right away, you can freeze individual slices in separate airtight containers for up to 3 months. Let them thaw in the fridge overnight and come to room temperature before eating. You can also make this ahead of time and freeze the entire pie. Just double wrap it with plastic wrap.
More Pie Recipes to Try
- Berry Cream Cheese Pie – No Water Bath
- Fudgy Chocolate Brownie Pie – No Pie Crust
- Chocolate Pie with Cherries (Black Forest Pie)
Don’t Forget!
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Ingredients
- 1 9 inch pie crust
- 4 ounces bittersweet chocolate
- ½ cup heavy cream
- 3 cups pecans
- 6 eggs
- 2 cups sugar
- 2 cups dark corn syrup 16 ounces
- 8 tablespoons butter melted
- 1 teaspoon vanilla
- 1 tablespoon bourbon
- ¼ teaspoon salt
Instructions
- Roll out a pie crust and place in a 9 inch or deep dish pie pan.
- Chop the chocolate and place in a microwave safe bowl or measuring cup and add cream. Microwave on 50% power for 1-2 minutes, stirring every 30 seconds until smooth. Spread it over the pie crust and place in the freezer to cool for 10 minutes while making the filling.
- Preheat the oven to 350º.
- Coarsely chop all of the pecans and set 2 cups aside. Toast 1 cup of pecans on the stove or in the oven. Remove and let cool then add the toasted nuts to a food processor and process until finely ground.
- In a large bowl, whisk the eggs until frothy. Add sugar, corn syrup, melted butter, vanilla, bourbon and salt. Mix together then add the ground pecans. Once combined add the coarsely chopped pecans and pour into the pie crust on top of the chocolate layer. The chocolate should be solid.
- Bake until the center will move only slightly when shaken, 1 hour 15 minutes. Check on it at 1 hour and cover the edges of the crust with a pie shield if it is getting too brown.
- Let it cool on a wire rack for at least 3 hours. It is best served at room temperature.
Notes
- You can use any type of chocolate but since the pie filling is so sweet, bittersweet is a nice compliment.
- This is a very rich pie and can be cut into 16 smaller slices. The nutrition information is based on 8 large slices.
- Dark corn syrup will add the most flavor but you can substitute light corn syrup.
