Chocolate Bourbon Pecan Pie - one of the most decadent desserts that you'll ever have! Totally drool-worthy! Someone once told me that Pecan Pie is not Pecan Pie unless it's 90% Pecan. Well, this one is just that and more of Dark Chocolate! Yummm!!! Talking about Pecan Pie have you seen my Super Fudgy Pecan Pie Brownies
The crispy, crunchy, buttery and flaky crust followed by a rich, chocolaty, nutty, and pudding-like filling with a slight touch of bourbon makes it a decadent, indulging, and perfect holiday dessert.
Guys, tomorrow is Thanksgiving Day. And, finally, this year is coming to an end. What a year it has been! And, finally, it's Thanksgiving Day! Well, it's probably for the good if I don't relay out how the year went by.
But, I have been waiting for Thanksgiving for a long long time. If you are a new reader of my blog, then check out my Thanksgiving recipes. I have been making them since early August. So, you can imagine how much of a nostalgia it is for me, now that it's already Thanksgiving. 🙂
I wish I could explain this feeling. You know there is some kind of happiness in planning and preparing for things that are gonna happen way ahead into the future. You feel optimistic. You feel hopeful. You feel the excitement every day. And, finally, when all that you had been waiting for, show up right at your doorstep and catches you off guard, still busy in preparations, you feel a weird sort of pain. You look at it in the eye and you don't know whether you should be happy or sad! Well, for me this year's Thanksgiving was quite like that. It caught me off my guard! 🙂
Well, you gotta welcome whatever comes your way. And, so I thought, let me welcome my imaginative, and fictitious "Thanksgiving shaped human" knocking on my door with my homemade Chocolate Bourbon Pecan Pie.
When I looked up online, I saw people are sharing Thanksgiving wishes. They are putting up a status on WhatsApp. They are putting up stories on Instagram. So, while making this recipe, I quickly made an Instagram reel and I poured my heart out in the caption section. You can see it here.
Well, making this Chocolate Bourbon Pecan Pie and having this with my family was a blissful experience altogether. My husband LOVED this. I was drooling over it since the moment I made it. You know, I cut the first slice and had it all by myself. My husband saw me going at it and he was like - "wait, you are having it all alone? You can't do that! He took away the pie from me had a bite and he was like wow!! That's totally amazing." He even came back for another bite. Well, it's these cute reactions which are my reasons to bake more often than ever. Honestly, they are so much more than anything that money can buy.
There are so many untold stories that go on in my mind, that I share with no one but only with you guys here on my blog. I hope and wish you guys have an excellent Thanksgiving Day filled with fun, frolic, and happiness. 🙂 🙂 🙂
Chocolate Bourbon Pecan Pie without Corn Syrup
I know, I know, I know! Pecan Pie is traditionally made with Corn syrup and you might be thinking that you'll probably ruin the dish by skipping corn syrup. But, that is so no true.
First, why do we use Corn Syrup in Pecan Pie? Basically, Corn syrup is the binding agent that acts as glue for your pie. Its job is to make sure that everyone and everything in the pie stays together.
If you have ever skipped Corn syrup before then you will know that you can easily replace this with Honey or Molasses. But, I like to make my Chocolate Bourbon Pecan Pie with Maple Syrup. I love the taste and texture of Pure Maple syrup. It makes it moist, sweet, and flavorful. Have you tried my Maple Glazed Pumpkin blondies or my Salted Caramel Apple Maple Muffins or my Pumpkin Spice Cupcakes with Maple Buttercream Frosting
How to Make Chocolate Bourbon Pecan Pie?
These basic steps will help you bake one of the best Chocolate Pecan Pie.
Make the Pie Crust:
- The first step is to make a pie crust. I generally use my homemade pie crust recipe to make one. However, if you don't have time you can use a store-bought 9-inch deep-dish pie crust.
- Once you have made the pie crust, keep it aside, and let's start working on the luscious, chocolaty, rich Chocolate Bourbon Pecan Pie filling.
Make the Pie Filling:
- Take a large bowl and whisk in chopped Pecan, light Brown Sugar, Maple syrup, Vanilla, Bourbon, melted Unsalted Butter, kosher salt, Semi-Sweet Chocolate Chips, Eggs, and Dutch Processed Cocoa Powder. I generally use a wooden spatula or a rubber spatula to whisk all this in. In this recipe, you don't need a stand mixer or a handheld mixer. Just whisk everything until you don't see any dry spots of cocoa powder and all the goodness - is completely integrated. So, now you have your rich, chocolaty, nutty chocolate pecan pie filling. It should be thick. Not runny. If you follow my instructions to the T your mixture will NOT be runny or liquidy. It will be rich, chocolaty, and thick like mine. See photos for visual.
- Now roll your pie dough on a floured surface. Transfer it to a greased deep-dish 9-inch pie dish. Press it down and tuck the edges. Use your fingers to flute the edges. After all, a pie without the fluted edges doesn't look good at all. And, I love doing this step. Usually, while I am at this step, I am very excited. My oven is already preheated and there is an excitement about how this pie would turn out to be.
- Pour your dark, chocolaty, Chocolate Bourbon Pecan Pie filling into the unbaked pie crust. Smoothen out with the back of a spoon.
The Best Part: Topping!
- Finally, moving on to the step which we are all excited about. Adding whole pecan nuts in concentric circles on the pie. This step is a game-changer. In fact, it is pecan pies own little frosting! A little something without which Pecan Pie is totally not worth it.
- And, then whisper good luck to your pie and pop it in the oven at 350F.
Baking the Pie
- I know what you are thinking. It's just baking at 350F for blah blah time right. Well, no. You bake it at a high temperature of 350F for the first 30-minutes. During this time the pie base gets ready and the pie firms up and holds its shape.
- After the first 30-minutes, cover your pie with parchment paper or aluminum foil. And bake this at 320F OR 160C for an additional 30-minutes. Covering the pie will ensure your pie is not too browned on the top.
And now is the time that you've been waiting for. Well, you got to wait for a little more time. Let your pie cool at room temperature for an hour. I know you are dying to taste it. But, just an hour. Maybe distract yourself with a Quick Thanksgiving side dish recipe by then.
And, then once your pie has cooled down completely cut out pie slices and enjoy!
Tell me How to make it Ahead of time?
You loved the recipe, didn't you? Well, to make Chocolate Bourbon Pecan Pie ahead of time, you can either prepare the pie crust ahead and store it in the refrigerator tightly wrapped with a plastic wrap for up to 5 days.
You can also prepare the filling in advance. But, don't add pecan nuts. Tightly wrap this in a plastic wrap or aluminum foil and it will stay in the refrigerator for 24 hours.
When you are ready to bake, just assemble everything and pop it in the oven. It'll be done in an hour.
In case you want to bake the entire pie one day in advance then bake as per the instructions and then allow it to cool down completely at room temperature. Now wrap it tightly with a plastic wrap or an aluminum wrap. Place it in the refrigerator. Don't keep it at room temperature for more than 2 hours unless you are eating it.
When you want to serve, heat it in the oven at 325F until completely warmed through. It took me 10-minutes (tented with an aluminum foil) to get it ready.
Can You Store Chocolate Bourbon Pecan Pie?
Well, in my home, I don't think there will ever be any leftovers. However, if you are lucky enough to save some then do this in the following way.
Chocolate Bourbon pecan pie should be allowed to cool down completely at room temperature before you keep it in the refrigerator.
Food experts say that bacteria begins to grow between temperatures 40Degree F (4 Degree C) and 140 Degrees F (60 Degree C). These bacterias might lead to food poisoning and various other illness.
So, it's safe to not go down that road.
REFRIGERATING THE PIE
All you have to do is wrap your leftover pie with plastic wrap or aluminum foil. You can wrap everything together. No need to wrap individual pieces. Place it in the refrigerator. It can stay covered in the refrigerator for up to 4 days.
To reheat preheat the oven to 325F and heat it for up to 15-minutes.
FREEZING THE PIE
If you wish to store it for a longer time then you'll need to freeze this. For freezing the pies you can either wrap the entire pie with a plastic wrap or you can wrap each pie slice with plastic wrap or aluminum foil. Idea is to prevent the pie's contact with air so that it lasts long. To make it safer, you can double wrap with plastic wrap or aluminum foil. You can store this for up to 2-months. But, yes, the texture won't be the same. You might experience freezer burn.
To reheat the pie always thaw it in the refrigerator overnight and then warm it in the oven at 275F for 20-minutes.
Other Recipes with Pecan
- Brown Butter Apple Blondies with Pecan Nuts
- Brown Butter Pecan Cookies
- Candied Sweet Potatoes with Pecan Topping
- Maple Glazed Apple Cider Pecan Muffins
- Pumpkin Spice Bread with Cream Cheese Frosting and Pecan Nut Topping
Wasn't that one of the most incredible recipes you've seen for a long time? If you are making this recipe, then please leave a rating below.
Also, take a snap of your Chocolate Bourbon Pecan Pie and tag me on Instagram @recipemagik with #recipemagik. I love going through your photos.
Chocolate Bourbon Pecan Pie
- 1 Cup Chopped Pecan Nuts
- 1 9-Inch Homemade or Store-bought Unbaked Deep-Dish Pie crust (*See Notes for recipe)
- ¼ Cup Light Brown Sugar 50g or 1.8Oz
- 2 Tablespoon Pure Maple Syrup
- 2 Tablespoon Bourbon
- 1 Teaspoon Pure Vanilla Extract
- ¼ Cup Melted Unsalted Butter 56.7g or 4 Tablespoons
- ⅛ Teaspoon Kosher Salt
- ½ Cup Semi-Sweet Chocolate Chips 3Oz or 80g
- 2 Large Eggs at room temperature
- 3 Tablespoon Dutch Processed Cocoa Powder
- 1 Cup Whole Pecan Nuts for topping
- Make the Pie Crust you can also use Store-bought 9-inch Deep Dish Pie crust. Preheat your oven to 350F or 180C.
- In a large mixing bowl pour in chopped pecan, brown sugar, maple syrup, vanilla, bourbon, melted unsalted butter, semi-sweet chocolate chips, kosher salt, egg, and dutch processed cocoa powder. Mix using a wooden or a rubber spatula until well combined. You don't have to use a stand mixer or handheld mixer for this step. The Chocolate Bourbon Pecan Pie filling will be thick. (See video for visual)
- If you have a store-bought pie crust then grease your pie dish with cooking spray or brush vegetable oil. Transfer the pie crust into the pie dish. If you have a homemade pie dough, then roll it out on a floured surface, wrap it on your rolling pin and then transfer it onto your prepared pie dish. Press it down and tuck the edges. Use your forefinger and thumb to flute the edges.
- Now is the time when you pour your chocolate bourbon pecan pie filling into the unbaked pie crust. Use a spatula or the back of a spoon to spread it out evenly.
- Now add the pecan topping in concentric circles. Only choose those pecan nuts which are not broken. This will make your Pie look delicious.
- Bake your Chocolate Bourbon Pecan Pie at 350F or 180C for 30-minutes. After 30-minutes tent the pie dish with aluminum foil or parchment paper. Lower the temperature to 320F or 160C and bake for additional 30-minutes. Once it is done, it should be jiggly in the center when shaken. Take it out of the oven and cool it down at room temperature for 1 hour or more. The cooler your pie the sharper pieces you'll be able to cut. Once it has cooled down completely cut out slices using a serrated paring knife. Enjoy!!
- Here's how to make Homemade Pie Crust from scratch.
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