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

Scale

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