Chocolate-Bourbon Pecan Pie


Give the classic pecan pie a chocolate-bourbon flavor upgrade.

Active Time:
15 mins
Total Time:
2 hrs 10 mins
6 to 8 serves

If your family is getting bored with the same pecan pie recipe every year at Thanksgiving dinner, this is the best recipe to try next. You actually might want to make two, because this decadent pie will be the first item finished off at the dessert table.

Chocolate-lovers at your Thanksgiving feast will love this dessert, but it will satisfy the classic pecan pie fans, too. Like many Southern recipes, this one gets added warmth and flavor from a splash of bourbon, but of course, you can always substitute water.

chocolate-bourbon pecan pie

Katie Sikora/Southern Living

This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. And with only 15 minutes of hands-on time, this dessert won't put a dent in your Thanksgiving prep. This pie recipe is so quick and easy to make partially because it calls for a refrigerated piecrust. If you have time, you can always make our Perfect Pie Crust instead to make this recipe 100 percent homemade.

Like other pecan pies, we think this one would be over-the-top delicious served with a spoonful of whipped cream or a scoop of vanilla ice cream.


  • ½ (14.1-oz.) package refrigerated piecrust

  • 1 ½ cups chopped toasted pecans

  • 1 cup (6 oz.) semisweet chocolate morsels

  • 1 cup dark corn syrup

  • ½ cup granulated sugar

  • ½ cup firmly packed light brown sugar

  • ¼ cup bourbon or water

  • 4 large eggs

  • ¼ cup butter, melted

  • 2 teaspoons plain white cornmeal

  • 2 teaspoons vanilla extract

  • ½ teaspoon table salt


  1. Preheat oven to 325ºF. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

    pie crust with chocolate chips, pecans

    Katie Sikora / Southern Living

  2. Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

    brown sugar and corn syrup in sauce pan

    Katie Sikora / Southern Living

  3. Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

    pouring syrup mixture over pecan praline ingredients

    Katie Sikora / Southern Living

  4. Bake at 325°F for 55 minutes or until set; cool pie completely on a wire rack (about 1 hour).

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