Chocolate bourbon pecan pie is the most delicious fall pie! With an all-butter crust and decadent chocolate-pecan filling, this festive holiday pie is an elevated twist on classic pecan pie.
Serve this pie topped with festive leaf cut-outs and vanilla whipped cream (or ice cream) as a must-have dessert for Thanksgiving and the holiday season!
The Best Chocolate Bourbon Pecan Pie
Pie Crust – My go-to crust is an all-butter pastry that comes together in less than 5 minutes in the food processor. You can make the crust up to 2 days in advance, and I always recommend making your crust ahead to give it time to chill for at least 1 hour before rolling out.
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Par-Bake Crust – Blind baking or par-baking the crust ensures a crisp bottom crust before adding the chocolate pecan filling. Crumple up a piece of parchment paper and line the chilled pie crust. Fill with pie weights or dried beans.
Bake at 350°F until the edges are starting to turn golden, about 15 to 18 minutes. Carefully remove the parchment paper and pie weights. Return pie crust to the oven and bake another 5 minutes, or until the bottom looks dry and set. Remove from the oven and place on a wire rack to cool slightly while making the filling.
Chocolate Pecan Filling – Combine butter and dark chocolate chips in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth. Remove chocolate mixture from the heat and whisk in cocoa powder, brown sugar, maple syrup, and bourbon until smooth. Whisk in eggs one at a time, until combined. Whisk in vanilla and salt. Fold in chopped pecans. Pour filling into the par-baked pie crust and top with pecan halves.
Bake – Bake pie for 40 to 45 minutes, until the filling is set and a tester inserted in the center comes out with a few crumbs. Remove pie from the oven and brush pecans lightly with maple syrup. Let cool completely on a wire rack.
Leaf Cut-Outs – Decorative leaf cut-outs add a festive topping to the pie. Use small leaf cutters to punch out leaves from the scraps of dough. Place the leaf cut-outs on a parchment lined baking sheet and chill for 20 minutes. Brush leaves lightly with heavy cream and sprinkle with sugar. Bake at 350°F for 15 to 20 minutes, until golden. Cool completely before using.
Vanilla Whipped Cream – Whip heavy cream and powdered sugar in a chilled mixer bowl until cream begins to thicken. Add vanilla and whip the cream on medium-high speed until medium peaks form. Use immediately, or place the mixer bowl in the refrigerator and keep chilled until ready to use. The whipped cream can be made several hours in advance.
Make Ahead – This chocolate pecan pie can be made 1-2 days in advance. Once the pie is completely cool, loosely over with foil and place in the refrigerator. Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
How to Freeze Pecan Pie – Bake the pie as directed and cool completely. Wrap the pie and pan in plastic wrap and then a layer of foil. Place in a large freezer bag and freeze up to 2 months. The day before you plan to serve, thaw the pie overnight in the refrigerator (still wrapped to prevent condensation). Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
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Chocolate bourbon pecan pie is the BEST fall pie! With a decadent chocolate-pecan filling, you’ll love this twist on classic pecan pie.
Crust
Filling
Topping
Vanilla Whipped Cream
Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
Roll out dough: Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan; trim overhang to one inch and crimp edges. Chill in the freezer for 30 minutes.
Par-bake pie crust: Preheat oven to 350°F. Crumple up a piece of parchment paper and line the chilled pie crust. Fill with pie weights or dried beans. Bake until the edges are starting to turn golden, about 15 to 18 minutes. Carefully remove the parchment paper and pie weights. Return pie crust to the oven and bake another 5 minutes, or until the bottom looks dry and set. Remove from the oven and place on a wire rack to cool slightly while making the filling.
Prepare filling: For the filling, combine butter and dark chocolate chips in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth.
Remove chocolate mixture from the heat and whisk in cocoa powder, brown sugar, maple syrup, and bourbon until smooth. Whisk in eggs one at a time, until combined. Whisk in vanilla and salt. Fold in chopped pecans. Pour filling into the par-baked pie crust and top with pecan halves.
Bake pie: Bake for 40 to 45 minutes, until the pie is set and a tester inserted in the center comes out with a few crumbs. Remove pie from the oven and brush pecans with maple syrup. Let cool completely on a wire rack.
Vanilla whipped cream: Pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add powdered sugar and whip on medium speed until cream begins to thicken. Add vanilla and whip the cream on medium-high speed until medium peaks form.
Serve pie topped with vanilla whipped cream. Store leftover pie in the refrigerator up to 3 days.
Notes
Make Ahead – This chocolate pecan pie can be made 1-2 days in advance. Once the pie is completely cool, loosely over with foil and place in the refrigerator. Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
Freeze Pie – Bake the pie as directed and cool completely. Wrap the pie and pan in plastic wrap and then a layer of foil. Place in a large freezer bag and freeze up to 2 months. The day before you plan to serve, thaw the pie overnight in the refrigerator (still wrapped to prevent condensation). Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
Leaf Cut-Outs – Use small leaf cutters to punch out leaves from the scraps of dough. Place the leaf cut-outs on a parchment lined baking sheet and chill for 20 minutes. Brush leaves lightly with heavy cream and sprinkle with sugar. Bake at 350°F for 15 to 20 minutes, until golden. Cool completely before using.
Keywords: Chocolate, Bourbon, Pecan, Pecan Pie
More pie recipes you’ll love:
Brown Butter Dutch Apple Pie Apple Cranberry Crumble Pie Caramel Pear Crumble Pie
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