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Best Chocolate Bourbon Pecan Pie Recipe (Easy Kentucky-Style)

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This Kentucky-style chocolate bourbon pecan pie is rich without being heavy, sweet but balanced by the bourbon’s warmth, with dark chocolate melted into the filling for a deep cocoa flavor in every bite.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 cup dark chocolate chips or chopped dark chocolate (60-70% cacao)
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup unsalted butter, melted
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, mixing with a fork until dough holds together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, trim edges leaving a ½-inch overhang, fold under and crimp. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 5-7 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  3. Melt chocolate and butter: In a small saucepan over low heat, melt dark chocolate and ¼ cup butter together, stirring constantly, about 3-4 minutes. Remove from heat and let cool for a couple of minutes.
  4. Make the filling: In a large bowl, whisk eggs until well beaten. Add sugar, corn syrup, melted chocolate mixture, bourbon, vanilla, and salt. Whisk until fully combined and smooth.
  5. Assemble the pie: Spread pecan halves evenly over the bottom of the partially baked crust. Slowly pour the chocolate bourbon filling over the pecans. Reserve about ¼ cup of pecans to arrange on top if desired.
  6. Bake: Place pie on the middle rack of the oven and bake at 375°F (190°C) for 10 minutes. Reduce temperature to 350°F (175°C) and bake for another 35-40 minutes, until edges are set and center has a slight jiggle. Tent crust edges with foil if browning too fast.
  7. Cool completely: Let pie cool on a wire rack for at least 2 hours before slicing.

Notes

For best results, use a mid-range bourbon like Bulleit or Maker’s Mark. Toast pecans before using to deepen flavor. Let pie rest overnight for best flavor. If crust edges brown too quickly, tent with foil.

Nutrition

Keywords: chocolate bourbon pecan pie, Kentucky-style pecan pie, bourbon pecan pie, chocolate pecan pie, Thanksgiving pie, holiday dessert

Find it online: https://coracooks.com/best-chocolate-bourbon-pecan-pie-recipe-easy-kentucky-style/