Ari’s Foolproof Chocolate Bourbon Pecan Pie Recipe
Introduction
This Chocolate Bourbon Pecan Pie is a decadent twist on a classic favorite, blending rich chocolate, toasted pecans, and a hint of bourbon for warmth. Topped with cinnamon-spiced whipped cream, it’s a perfect dessert for holidays or any special occasion.
Ingredients
- 1 Homemade Pie Crust (this recipe makes 2 crusts; use 1 now and freeze the other)
- 3 large eggs (room temperature)
- 142 g (⅔ cup) dark brown sugar
- 225 g (⅔ cup) light corn syrup
- 3 Tbsp bourbon
- 28.4 g (2 Tbsp) unsalted butter (melted)
- 4.2 g (1 tsp) pure vanilla extract
- 1 tsp Kosher salt
- 2 cups pecans (chopped, plus a few whole pecans for decoration)
- 4½ oz (¾ cup) semi-sweet mini chocolate chips
- 236 ml (1 cup) heavy cream
- 23.4 g (3 Tbsp) confectioner’s sugar
- 4.2 g (1 tsp) pure vanilla extract
- 5.2 g (2 tsp) ground cinnamon
Instructions
- Step 1: If you haven’t already, prepare the pie dough according to your recipe.
- Step 2: In a large mixing bowl, whisk together the eggs, dark brown sugar, corn syrup, bourbon, melted butter, vanilla extract, and Kosher salt until well combined. Stir in the chopped pecans and mini chocolate chips, then set the filling aside.
- Step 3: Preheat your oven to 350°F (175°C). Roll out the pie dough on a lightly floured surface into a 12-inch round. Carefully transfer it to a pie dish, fold excess dough under the edges, and crimp decoratively with your fingers or a fork.
- Step 4: Pour the chocolate bourbon filling into the prepared crust. Decorate the top with a few whole pecans if you like. Place the pie dish on a baking sheet and bake for 55 to 60 minutes, or until the edges are golden and the center is set. Allow the pie to cool for at least one hour before slicing.
- Step 5: To make the cinnamon whipped cream, pour the heavy cream into a stand mixer bowl fitted with a whisk attachment. Whisk on medium-high speed until soft peaks begin to form, about 3 minutes. Add confectioner’s sugar, vanilla extract, and ground cinnamon, then continue whisking until the cream holds firm peaks. Serve immediately alongside slices of pie.
Tips & Variations
- Use mini chocolate chips for even distribution and a smoother texture in the filling.
- Freeze the second pie crust for a quick dessert next time.
- Add a tablespoon of espresso powder to the filling for a deeper flavor.
- For a nut-free option, substitute pecans with extra chocolate chips and a sprinkle of sea salt on top.
Storage
Store leftover pie covered tightly with plastic wrap or foil in the refrigerator for up to 4 days. The cinnamon whipped cream is best made fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat pie slices gently in a low oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and store it in the refrigerator. Bring it to room temperature before serving for the best flavor and texture.
What if I don’t want to use bourbon?
You can substitute bourbon with an equal amount of vanilla extract or simply omit it. The pie will still be delicious but with a less pronounced warmth from the alcohol.
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Ari’s Foolproof Chocolate Bourbon Pecan Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
Ari’s Foolproof Chocolate Bourbon Pecan Pie combines the rich, nutty flavor of pecans with the smooth sweetness of bourbon and chocolate chips in a buttery homemade pie crust. Topped with a delicate cinnamon-spiced whipped cream, this decadent dessert is perfect for special occasions or comforting gatherings.
Ingredients
Pie Crust
- 1 Homemade Pie Crust (enough for one 9-inch pie)
Pie Filling
- 3 large eggs (room temperature)
- 142 g (⅔ cup) dark brown sugar
- 225 g (⅔ cup) light corn syrup
- 3 Tbsp bourbon
- 28.4 g (2 Tbsp) unsalted butter (melted)
- 4.2 g (1 tsp) pure vanilla extract
- 1 tsp Kosher salt
- 2 cups pecans (chopped, plus a few whole pecans for decoration)
- 4½ oz (¾ cup) semi-sweet mini chocolate chips
Cinnamon Whipped Cream
- 236 ml (1 cup) heavy cream
- 23.4 g (3 Tbsp) confectioner’s sugar
- 4.2 g (1 tsp) pure vanilla extract
- 5.2 g (2 tsp) ground cinnamon
Instructions
- Make the Pie Dough: If you haven’t already prepared your pie dough, make the homemade pie crust recipe that yields two crusts; use one for this pie and save the other for another use.
- Prepare the Filling: In a large mixing bowl, whisk together 3 large eggs, 142 g dark brown sugar, 225 g light corn syrup, 3 tablespoons bourbon, 28.4 g melted unsalted butter, 1 teaspoon pure vanilla extract, and 1 teaspoon Kosher salt until fully combined. Fold in 2 cups of chopped pecans and ¾ cup semi-sweet mini chocolate chips, stirring gently.
- Roll Out Pie Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the pie dough into a 12-inch round. Carefully transfer it to a 9-inch pie dish, folding any excess dough under the edges. Crimp the edges decoratively using your fingers or a fork to seal.
- Add Filling and Bake: Pour the prepared chocolate bourbon pecan filling into the pie crust. Optionally, place a few whole pecans on top for decoration. Place the pie on a baking sheet to catch any drips, then bake for 55-60 minutes, or until the edges are golden brown and the center is set. Remove from oven and let the pie cool completely, at least one hour, before slicing.
- Make Cinnamon Whipped Cream: Using a stand mixer with a whisk attachment, pour in 1 cup heavy cream. Whisk on medium-high speed until soft peaks begin to form, about 3 minutes. Add 3 tablespoons confectioner’s sugar, 1 teaspoon vanilla extract, and 2 teaspoons ground cinnamon, then continue whisking until firm peaks form. Serve the whipped cream immediately alongside slices of the cooled pie.
Notes
- Ensure eggs are at room temperature for a smoother filling texture.
- Freeze the second pie crust for an easy dessert another day.
- Using a baking sheet under the pie helps catch any filling that bubbles over during baking.
- Allow the pie to cool fully before slicing to help the filling set properly.
- The cinnamon whipped cream pairs perfectly with the warmth of bourbon and pecans.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie, chocolate bourbon pecan pie, pecan dessert, bourbon pie, homemade pie, chocolate pecan pie, Thanksgiving dessert
