A rich, gooey Bourbon Chocolate Pecan Pie that’s equal parts indulgent and nostalgic imagine the classic Southern pecan pie you love, now deepened with dark chocolate and a splash of whiskey warmth. This version comes together in about 15 minutes of prep and bakes to glossy perfection. Whether you’re serving Thanksgiving dinner or cozying up after Christmas Eve, this pie feels like a celebration.
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Ingredients for Bourbon Chocolate Pecan Pie
Main Ingredients
- 1 (10-inch) unbaked pie crust — homemade or store-bought
- 1 cup pecan halves (lightly toasted for extra flavor)
- 1 cup dark corn syrup
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 3 large eggs, whisked
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- ⅓ cup Gentleman Jack or any good bourbon (use less for milder flavor)
Optional Garnish
- Whipped cream or vanilla ice cream
- A drizzle of melted chocolate or caramel
Step-by-Step Instructions
1. Preheat the oven
Set your oven to 350°F (180°C) and position a rack in the center. Place your pie crust into a 9–10″ pie dish and crimp or flute the edges.
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2. Make the syrup base
In a medium saucepan, melt butter, sugar, vanilla, and corn syrup together over medium heat. Stir constantly until smooth and glossy — about 5 minutes.
Remove from heat and let cool for 10 minutes (important, so the eggs don’t scramble later).
3. Mix in the filling
In a large bowl, whisk the eggs. Slowly pour in the warm (not hot) syrup mixture. Stir in bourbon, chocolate chips, and pecans.
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Pro tip: Arrange a few pecans neatly on top for a bakery-style look.
4. Bake
Pour filling into the prepared pie crust. If you have a pie crust shield, place it over the edges to prevent burning.
Bake for 55–60 minutes, or until the center is mostly set but still has a slight jiggle when shaken.
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(Place a baking sheet under your pie dish to catch any drips.)
5. Cool & Serve
Let the pie cool completely on a rack — it will finish setting as it cools. Serve at room temperature or slightly warm, with whipped cream or a scoop of vanilla ice cream.
Tips & Tricks for the Perfect Pecan Pie
- Use toasted pecans: Toast them for 5–7 minutes at 350°F before adding — it brings out a deeper nutty flavor.
- Don’t overbake: The center should jiggle just slightly. Overbaking can make the pie dry or grainy.
- Make ahead: Tastes even better the next day! Wrap tightly and refrigerate overnight.
- For a stronger bourbon flavor: Brush a tablespoon of bourbon over the top right after baking.
- For a kid-friendly version: Replace the bourbon with 1 tablespoon of vanilla extract or maple syrup.
Substitutions & Variations
- Whiskey Alternatives: Swap Gentleman Jack for Maker’s Mark, Woodford Reserve, or even a dark spiced rum.
- Chocolate Options: Use dark chocolate chunks for a more intense, bittersweet flavor.
- No-Corn-Syrup Version: Replace corn syrup with ½ cup maple syrup + ½ cup brown sugar for a rustic sweetness.
- Nut Mix-Up: Try half pecans, half walnuts for a heartier texture.
- Mini Pies: Make smaller versions in muffin tins; bake for 30–35 minutes.
Make-Ahead, Storage & Freezing
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap tightly in two layers of plastic wrap and one layer of foil. Freeze up to 6 months.
- Thaw: In the fridge overnight or at room temperature for 2–3 hours.
Frequently Asked Questions
Can I make this pie without bourbon?
Absolutely. Just replace the bourbon with 1 tablespoon of vanilla or 2 tablespoons of milk for a family-friendly version.
How do I know when the pie is done?
It’s ready when the center is mostly set with a gentle jiggle. The internal temperature should be around 200°F.
Why is my pecan pie runny?
It likely needed a few more minutes in the oven or didn’t cool fully before slicing. Always let it rest at least 2–3 hours before cutting.
Can I use light corn syrup instead of dark?
Yes, but the flavor will be a bit lighter and less caramel-like. Dark syrup adds that rich Southern depth.
Nutrition Information (Per Slice)
Calories: 632
Carbohydrates: 82g
Protein: 6g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 78mg
Sodium: 230mg
Fiber: 4g
Sugar: 67g
Calcium: 45mg
Iron: 3mg
A Pie That Feels Like Home
Every bite of this Bourbon Chocolate Pecan Pie carries that familiar Southern comfort buttery crust, caramelized filling, the crunch of toasted pecans, and a subtle bourbon warmth that lingers just long enough to make you smile.
It’s simple enough for a weeknight bake and elegant enough to sit proudly on your Thanksgiving table. So go ahead make one for the family, and freeze another for the next holiday gathering. Because once you’ve tasted this version, it’s hard to go back.
Happy baking, and cheers to pie that gets better with every bite.
Bourbon Chocolate Pecan Pie (Easy Jack Daniels Dessert Recipe)
Ingredients
Main Ingredients
- 1 (10-inch) unbaked pie crust — homemade or store-bought
- 1 cup pecan halves (lightly toasted for extra flavor)
- 1 cup dark corn syrup
- 1 cup granulated sugar
- 4 tbsp unsalted butter
- 3 large eggs, whisked
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- ⅓ cup Gentleman Jack or any good bourbon (use less for milder flavor)
Optional Garnish
- Whipped cream or vanilla ice cream
- A drizzle of melted chocolate or caramel
Instructions
- Preheat the ovenSet your oven to 350°F (180°C) and position a rack in the center. Place your pie crust into a 9–10" pie dish and crimp or flute the edges.
- Make the syrup baseIn a medium saucepan, melt butter, sugar, vanilla, and corn syrup together over medium heat. Stir constantly until smooth and glossy — about 5 minutes.Remove from heat and let cool for 10 minutes (important, so the eggs don’t scramble later).
- Mix in the fillingIn a large bowl, whisk the eggs. Slowly pour in the warm (not hot) syrup mixture. Stir in bourbon, chocolate chips, and pecans.Pro tip: Arrange a few pecans neatly on top for a bakery-style look.
- BakePour filling into the prepared pie crust. If you have a pie crust shield, place it over the edges to prevent burning.Bake for 55–60 minutes, or until the center is mostly set but still has a slight jiggle when shaken.(Place a baking sheet under your pie dish to catch any drips.)
- Cool & ServeLet the pie cool completely on a rack — it will finish setting as it cools. Serve at room temperature or slightly warm, with whipped cream or a scoop of vanilla ice cream.
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