Enjoy this delicious whiskey infused Chocolate Bourbon Pecan Pie slightly warm with a generous dollop of vanilla ice cream on top. It doesn't disappoint.
Chocolate Bourbon Pecan Pie
This chocolate chip pecan pie is a celebration pie of sorts. Every year we love to make a family event out of watching the Kentucky Derby held at Churchill Downs. I love the fashion and the general festive feeling of the crowd. It's one of those rare American events where you'll see so many pretty hats and ladylike dresses. Then, there's the exciting moment when you see the jockeys mounted on their spectacular horses, heading to the starting line. While admittedly, 2020 will look a bit different, the excitement level will be the same.
While taking in all of the pre-race festivities, we like to enjoy special eats and drinks. Since the Kentucky Derby is typically held in early May, I like to serve my family friendly pine-apple lemonade spritzers. A grown-up drink would be a classic mint julep recipe from The Chunky Chef. Watching the race has become a fun family tradition that we look forward to each year, and this pie is on our must-have menu.
Cook's Notes for making Chocolate Bourbon Pecan Pie:
- If you need to prepare this pecan pie ahead of time, individual pieces re-heat gently in the microwave beautifully.
- You may use milk chocolate chips or dark chocolate chips for this pie, depending on the depth of chocolate flavor that you enjoy. Semi-sweet works best.
- To make your own pie crust, checkout my flaky pie crust recipe.
- Serve this pie warm with vanilla ice cream or at room temperature with a dollop of whipped cream.
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Helpful Kitchen Items:
Chocolate Bourbon Pecan Pie
Servings: 8 -pieces
Ingredients
- 1 unbaked [9] inch deep dish pie shell frozen or homemade
- 1 cup roughly chopped pecans or walnuts toasted
- 1 ¼ cup semi-sweet chocolate chips
- ½ cup all purpose flour
- ½ cup salted butter melted cooled to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ tsp salt
- 2 Tbsp Kentucky bourbon
- 1 tsp pure vanilla
- 3 large eggs lightly beaten
Instructions
- Preheat the oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside to cool slightly.
- In a mixing bowl, toss together pecans, chocolate chips and flour.
- In a separate bowl, whisk together cooled butter, granulated sugar, brown sugar, salt, bourbon, vanilla and eggs until fully blended. Add to pecans and chocolate chips. Mix well.
- Pour evenly into pie crust. Bake for 30 minutes.
- After 30 minutes, lay a piece of foil on top. Lower the oven temperature to 325°F. Continue to bake the pie for another 20-30 minutes or until the center of the pie is set when gently shaken. Cool on a cooling rack for 4 hours.
- Serve with vanilla ice cream or a dollop of fresh whipped cream.
- Store leftovers tightly covered at room temperature.
Notes
- Make your own pie crust using my Flaky Pie Crust recipe.
- If you need to prepare this pie ahead of time, it re-heats in the microwave beautifully.
Tried this recipe?Mention @melissassk or tag #melissassk!
First published on July 29th 2011
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Denise
The south has always done pie justice, can't wait to visit.
Arnell VerHoef
can cornstarch be substituted for the flour? I'm Gluten free and this pie looks AWESOME!
Melissa
Hi Arnell, I haven't tested it but, I'm certain you could.