It’s difficult to top a pecan pie — but not impossible. In fact, I think we may have done it. Adding chocolate makes anything better, right? Throw in some bourbon and you have a dessert-made-in-heaven: Chocolate Bourbon Pecan Pie.   This dish has pretty much changed my life. OK, so maybe that’s an exaggeration but it’s certainly changed Christmas dinner. This twist on a southern classic is rich in flavor with the bourbon keeping the sweetness from being overpowering.

Bring this pie to holiday gatherings or consider giving it as a gift. Chocolate lovers, bourbon lovers and pecan lovers all will agree this pie is first-rate.


Chocolate Bourbon Pecan Pie


Pecans & chocolate chips.


  • 1 (15-ounce) refrigerated piecrust
  • 1 ½ cups chopped pecans
  • 6 ounces semisweet chocolate morsels
  • 1 cup dark corn syrup
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • ¼ cup bourbon (or water)
  • 4 large eggs
  • ¼ cup butter or margarine, melted
  • 2 teaspoons cornmeal
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt


Place piecrust into a 9-inch pie plate, according to package instructions. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.


Combine corn syrup, sugar, brown sugar and bourbon in a large saucepan. Bring to a boil over medium heat and cook, stirring occasionally, for 3 minutes. Remove from heat.


Whisk together eggs and remaining ingredients. Gradually whisk ¼ of hot mixture into the egg mixture and add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° F for 55 minutes or until set. Cool on wire rack.