Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie is the ultimate dessert for your holiday table! With a chocolate crust, a rich chocolate filling, toasted pecans and a hint of whiskey, this boozy twist on the classic pie recipe will have everyone asking for seconds.

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Chocolate Bourbon Pecan Pie recipe

If there’s one holiday tradition I can get behind, it’s pie. I love making pie every year, whether it’s apple or pumpkin or some newfangled recipe I happened upon.

This recipe is a spin on the traditional pecan pie, made with a chocolate crust, a chocolate pecan filling and a splash of bourbon.

My family loves this Chocolate Bourbon Pecan Pie and they ask me to make it every year, but I can’t take total credit for the recipe. About six years ago, my now-husband and I enjoyed Thanksgiving dinner with my brother, future sister-in-law and their friends.

Their good friend’s sister made this Chocolate Bourbon Pecan Pie and we all fell in love! She made it with an Oreo crust instead of the traditional pie crust, making it ultra-chocolatey. My brother described it as, “brownie batter pie,” and he’s not wrong. The gooey filling is just perfect.

Afterward, I begged their friend to hunt down the recipe from her sister and I have been making my own version every holiday season since. I use bittersweet chocolate, upped the amount of bourbon and always decorate the top with whole pecans.

This year might be a no-pie year for us because our oven broke and the new one won’t be here until after Thanksgiving.

But I’m still glad I was able to make this Chocolate Bourbon Pecan Pie recipe for you all! I’ve been wanting to share the recipe for years and have never gotten around to it.

Why you’ll love this recipe

• With two kinds of chocolate, this twist on the classic pecan pie is a chocolate lover’s dream.
• Bourbon drinkers will enjoy the sweet, oaky flavor of whiskey in this pie.
• It’s the perfect complement to pumpkin and apple pie for Thanksgiving or Christmas.
• You can make it again in May to celebrate the Kentucky Derby!

This Kentucky bourbon pie is totally safe for kids and non-drinkers because the small amount of alcohol cooks out in the oven and the bourbon flavor is very subtle. You can omit the whiskey if you like — it will still be super flavorful!

Below, see the section on variations and substitutions so you can make this the perfect pie for your Thanksgiving table!

Ingredients

This Chocolate Bourbon Pecan Pie has a fairly simple ingredient list. Here’s what to grab at the grocery store.

For the crust

I make my chocolate pecan pie with an Oreo crust. In the past, I have used a store-bought crust but the silver pie tins are just a bit too small for the filling so I end up filling ramekins with extra filling. (More for me!)

But to make the most of the filling, a homemade crust in a 9-inch pie dish is so much better, and not that hard to do.

Here’s what you will need:

• Oreo cookies
• unsalted butter
• pinch of salt

Feel free to use a regular homemade pie crust if you like. My friend Madison has a delicious vodka pie dough that would be great for this. (Make sure to par-bake it since it will bake again with the filling.)

If you need a gluten-free version of this pie, use gluten-free Oreos.

For the filling

• granulated sugar
• light corn syrup
• unsalted butter
• bittersweet chocolate chips
• large eggs
• bourbon whiskey
• vanilla extract
• salt
• chopped pecans
• whole pecans

I usually buy a big bag of whole pecans and chop 1 cup for the filling and then reserve the rest for the topping.

For the bourbon, you can use your favorite. I really like Maker’s Mark for baking because it is very clean and shines against the chocolate. I’ve also used Wild Turkey 101, Bulleit and Old Forester.

Choose a reasonably priced, mid-range priced bottle and save the top-shelf stuff for sipping after dinner. (You’ll only need a hint of bourbon anyway.)

What to serve with Chocolate Bourbon Pecan Pie

You can serve this classic dessert with homemade whipped cream or a scoop of vanilla ice cream.

No one will be mad if you drizzle some chocolate syrup or bourbon caramel sauce on top, either.

A few sugared cranberries and a sprig of rosemary can elevate each plate for the holidays.

And if you’re looking for some more holiday desserts for the ultimate spread, this Cheesecake Factory copycat pumpkin cheesecake would be a showstopper, as would this tiramisu trifle.

Variations and substitutions

The alcohol does bake out of the pie, but feel free to omit the whiskey if you like. It will still taste great.

Use maple syrup instead of the light corn syrup if needed.

You can substitute rum, spiced rum or brandy for the bourbon. Other types of whiskey work too, like rye or Irish whiskey.

For the addition of chocolate, you can use semisweet chocolate chips instead of bittersweet chocolate chips. Dark chocolate and unsweetened baking chocolate also work.

How to make Chocolate Bourbon Pecan Pie

This pie has a lot of steps, but overall it is pretty easy to put together. Even an inexperienced baker can make this pie!

Making the Oreo crust

First, we’ll make the crust. Get started by preheating the oven to 350°F. Lightly grease a 9-inch pie dish with cooking spray.

Then get out a food processor and pulse together 24 Oreo cookies until you have fine crumbs. You can use whole cookies with the filling inside. (No food processor? Put them in a gallon ziptop bag and crush them with a rolling pin.)

Add the crumbs to a large mixing bowl. Stir in the melted butter and salt until combined. Pour the mixture into the pie dish and press into an even layer on the bottom and up the sides. Use a measuring cup or glass to help create an even layer.

Bake for 8-10 minutes. Let cool to room temperature on a wire rack. (You can make the pie crust a day in advance of making the pie.)

Assembling the pie

Once you have the pie crust ready, make the filling.

Preheat (or adjust) the oven to 325°F.

Then get out a small saucepan and place it over medium heat. Combine sugar, corn syrup and butter and cook over medium heat, stirring frequently, until butter or margarine melts and sugar dissolves.

Remove from heat and immediately add the chocolate. Stir until melted and thoroughly combined. Let it cool while you make the rest of the custard.

In a large bowl, combine the beaten eggs, bourbon, vanilla and salt. Mix well. Slowly pour the cooled chocolate mixture into the egg mixture, whisking frequently so as not to cook the eggs.

Stir in the chopped pecans.

Pour the mixture into the pie shell.

Then, if desired, decorate with whole pecans. I like to encircle my crust with whole pecans for a showstopping look.

Bake for 50-55 minutes or until set and golden. When you pull it out, the center of the pie should not be jiggly. If it is, bake a little longer.

The pie will slice best when it has cooled significantly. Serve chilled or warm with a scoop of ice cream or a dollop of boozy whipped cream.

Cover with plastic wrap and store in the fridge for up to one week.

FAQ

Dessert cocktails

Dessert deserves a delicious after-dinner drink.

Some guests might like to sip on some bourbon while they eat their pie, so make sure you have some extra on hand for pairing. A cranberry sauce old-fashioned is a favorite at our house.

Serve a round of Tiramisu Martinis or Espresso Martinis to go with dessert.

You could also make a batch of Irish coffee or hot chocolate for a warming drink after dinner.

More Thanksgiving Recipes

• Orange Bourbon Cranberry Sauce
• Caramelized Pear Baked Brie
• Spicy Cheese Straws
• Sweet Potato Toast Bites
• Apple Pie Old-Fashioned
• Cranberry Pumpkin Cornbread