Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Chocolate Bourbon Pecan Pie

December 14th, 2011 · 10 Comments

Chocolate Bourbon Pecan Pie
Chocolate Bourbon Pecan Pie

This is one of those recipes that has been in my dessert arsenal since the catering days at Innovative Catering Company, and was developed with the assistance of Chuck Mary, who was a culinary apprentice at the time, somewhere around 1986 or 1987. The recipe has evolved over the last twenty-five-plus years, it started out as a chocolate pecan pie, then the bourbon was added somewhere in the last twelve years or so, where it has remained since.

The recipe is easy to divide or multiply, as with the latest batch we made four!

Chocolate Bourbon Pecan Pie X 4
Chocolate Bourbon Pecan Pie X 4

A little history on the evolution of the recipe:

We took the original pecan pie recipe and took out half of the sugar and replaced it with chocolate chips, for one chocolate pecan pie this results in 1/2 cup brown sugar and 1/2 cup chocolate chips. When we added the liquor we replaced the 1 teaspoon vanilla extract with 1 tablespoon bourbon. Additionally, once the pies are removed from the oven and still bubbling hot, we drizzle more bourbon evenly over the pie, this adds an additional 2 ounces or 1/4 cup more of the liquor.

Chocolate Bourbon Pecan Pie
Chocolate Bourbon Pecan Pie

The Recipe!

This recipe gets more action during the holidays surrounding Thanksgiving and Christmas, and is a favorite on the dessert cart year round!

Ingredients for 1 pie
1 Each Deep dish pie shell
¼ Cup Unsalted butter, room temperature
½ Cup Dark brown sugar
3 Large Eggs
½ Cup Light corn syrup or molasses
1 ½ Cups Pecans, whole or pieces
½ Cup Chocolate chips, semi-sweet
1 Tbsp Bourbon (+ 2 ounces)
½ Tsp Salt


Procedure Steps:
1. Preheat oven to 450° F. Have pie dough at room temperature and prick with dough docker or tines of a fork. Bake in oven for 5 to 7 minutes or until lightly browned. Remove from oven and cool. Reduce oven temperature to 375° F.
2. In the meantime, add the butter and brown sugar to the bowl of a large mixer and cream together until light and fluffy. Then beat in one egg at a time, then mix in the corn syrup or molasses, the pecan pieces, and chocolate chips, mix well. Then stir in the bourbon and salt, mix well.
3. Place the browned pie crust and shell into a sheet pan. Pour the mixture into the prepared pie shell. Place the pie on the sheet pan and into the pre-heated oven and bake for about 40 minutes, or until the filling is set. Serve warm or allow to cool on a rack.
4. Can be stored in refrigerator for up to a week, or frozen for several months.

Optional: Add about one-quarter cup more chocolate chips to the top of the pie mixture before baking.

Serve with whipped cream if desired!

Chocolate Bourbon Pecan Pie Sliced
Chocolate Bourbon Pecan Pie Sliced

Bon appétit!
©2011 CCR

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Tags: Baking · Desserts · Holidays · Recipes

10 responses so far ↓

  • 1 Soma Sengupta // Dec 14, 2011 at 12:26 pm

    This looks great! Thanks!

  • 2 Tina@flourtrader // Dec 14, 2011 at 1:43 pm

    This looks amazing and I am glad I cam across this-I am slated for a pie for my husbands pot luck party at work. I had been thinking about this type of pie and your deep dish version here looks well worth a try. Saved the recipe, I am sure it will be a hit. Thanks Chef.

  • 3 kokila karthikeyan // Dec 14, 2011 at 6:40 pm

    Wow! This looks great and fantastic.

  • 4 The Chocolate Priestess // Dec 14, 2011 at 8:29 pm

    Looks so great… so sad I can’t use tree nuts for my husband’s sake.

  • 5 mel // Dec 15, 2011 at 8:23 pm

    oh my god they look fantastic I am so going to make these soon 🙂

  • 6 Sarah Wise // Dec 19, 2011 at 5:56 am

    Absolutely delicious – can’t wait to give it a go!

  • 7 Kita // Dec 23, 2011 at 7:43 pm

    This pie sounds wonderful. Warm with ice cream. Oh yeah, I could get into this!

  • 8 Russell at Chasing Delicious // Dec 29, 2011 at 1:20 pm

    Yum! I love chocolate pecan pies but have never tried it with bourbon. I am definitely trying this next time I want a choc pecan pie.

  • 9 Online Gourmet Food Australia // Jan 13, 2012 at 1:36 am

    Wonderful recipe!! I am asked to make this for every holiday! I put the chocolate chips in the pie shell prior to adding the mixture so that they don’t melt. Prior to this, they seemed to make one big chocolate glob – adding them first took care of this problem. I also use a little less bourbon so it doesn’t overpower the other flavors.

  • 10 Mom Foodie // Feb 23, 2012 at 1:36 pm

    This sounds divine, and a fine excuse to buy some bourbon.