Chocolate Bourbon Pecan Pie! When those four things come together in one recipe you know it’s gonna be good. The filling is flavored with 100% chocolate to keep the sweetness in check.
What is 100% chocolate? When you buy high quality chocolate you’ll usually see a percentage listed on the package. That number refers to the percentage of cocoa solids in the chocolate.
The higher the percentage, the less sugar there is in the chocolate. 70 percent chocolate is less sweet than 60 percent chocolate. 100% chocolate is exactly that, 100% chocolate solids with no sugar or dairy added.
I don’t know about you, but I find that pecan pie can sometimes be a little too sweet. Because the filling already has brown sugar and corn syrup in it, I didn’t want to add any extra sugar along with the chocolate. Using 100% chocolate was just the ticket. The filling has the richness and flavor of a great chocolate without over the top sweetness.
The bourbon marries really well with the brown sugar, pecans and chocolate. And lets face it, I just like a little booze in my desserts.
Scroll through the photos to see how to make Chocolate Bourbon Pecan Pie:
Here are some helpful hints for making Chocolate Bourbon Pecan Pie:
- “Blind” bake the crust so it will stay crisp when the filling is added.
- Add dry beans or pie weights for blind baking so the crust doesn’t collapse while it bakes.
- The dough can be made ahead and refrigerated for several days or frozen for several weeks.
- You can either toast the pecans in the oven while the crust blind-bakes, or toast them in a dry skillet. I find the skillet a little faster.
- The pie is best the day it is baked, but will keep for several days at room temperature.
- After sitting at room temperature for a day or two the pecans might soften. You can rewarm the pie to re-crisp the crust and the pecans.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Chocolate Bourbon Pecan Pie
- 1/2 recipe Perfect Pie Crust (chilled and rested)
- 9 oz pecans (2 cups, chopped)
- 2 oz unsalted butter
- 2 ounces unsweetened baking chocolate (chopped)
- 6 oz brown sugar (¾ cup)
- 8 oz light corn syrup (⅔ cup)
- 1 teaspoon pure vanilla extract
- 2 oz bourbon (¼ cup)
- ¼ teaspoon salt
- 4 large eggs
- Preheat the oven to 375 °F.
- Roll the pie dough to fit a 9" pie plate, crimp the edges and refrigerate while the oven preheats.
- Dock the bottom of the pie dough 6-8 times with a fork. Line the crust with foil and fill the foil with dried beans or pie weights. Bake the crust until the dough is almost set, about 20 minutes. Remove the foil and beans and continue baking until the dough is set and just beginning to brown, about 5 minutes. Remove the pan from the oven. Reduce the heat to 325 °F.
- While the crust is baking, toast 9 oz pecans in a dry skillet until fragrant and just beginning to brown. Coarsely chop the nuts and pour them into the baked crust when it comes out of the oven.
- Combine 2 oz unsalted butter and 2 ounces unsweetened baking chocolate in a large microwave safe bowl. Microwave in 30 second increments, stirring in between, until the chocolate is completely melted.
- Add 6 oz brown sugar, 8 oz light corn syrup, 1 teaspoon pure vanilla extract, 2 oz bourbon and ¼ teaspoon salt. Mix until blended. Whisk in 4 large eggs.
- Pour the filling over the pecans and bake until the filling is set, about 20 minutes. The filling should softly jiggle as a mass when it's ready.
- Serve slightly warm or at room temperature.
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