July 29, 2011 updated September 4, 2020
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.
Easy Chocolate Bourbon Pecan Pie Recipe
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. It's exciting whether you're there in person or watching on TV.
How to Make the Best Chocolate Bourbon Pecan Pie Recipe
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
- Ingredients you'll need to make this recipe for Chocolate Bourbon Pecan Pie: One 9 inch deep dish pie shell either frozen, refrigerated or homemade, Chopped pecans, chocolate chips. melted butter, bourbon, all purpose flour, granulated sugar, brown sugar, salt, large eggs and vanilla extract.
- To make your own pie crust, checkout my flaky pie crust recipe.
- What's the best bourbon to use? A Kentucky bourbon is my top choice for this pecan pie. That said, you can use any bourbon that you enjoy, of course.
- You can use milk chocolate chips or dark chocolate chips for this pie recipe. It really depends on the depth of chocolate flavor that you enjoy. I think semi-sweet works best.
- You can make and bake this chocolate bourbon pecan pie up to 2 days in advance. You can gently reheat single slices in the microwave just before serving.
- Serve this pie warm with a scoop or two of vanilla ice cream or at room temperature with a dollop of whipped cream.
- Store this Chocolate Bourbon Pecan Pie at room temperature for up to 4 days or chilled for up to 1 week.
More Southern Style Pies Cakes and Desserts to Make
If you're looking for more classic Southern cake and pie recipes to make look no further, I've got you covered! Checkout these amazing recipes and add them to the dessert menu ASAP:
- Southern Buttermilk Pie is delightfully creamy.
- Old Fashioned Banana Pudding features a homemade vanilla custard and meringue topping.
- Chocolate Chess Pie is a chocolate version of one of the most iconic pies of the South.
- Hummingbird Cake was made famous by Southern Living Magazine and remains a popular cake to make.
- Homemade Caramel Pie is rich and buttery.
- Lemon Sour Cream Pound Cake packs a burst of citrus with every bite.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Chocolate Bourbon Pecan Pie
Servings: 8 pieces
Calories: 657kcal
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 teaspoon salt
- 2 tablespoon Kentucky bourbon
- 1 teaspoon 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.
Nutrition
Serving: 1serving | Calories: 657kcal | Carbohydrates: 62g | Protein: 8g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 307mg | Potassium: 298mg | Fiber: 4g | Sugar: 37g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!
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.
>
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.