Chocolate Bourbon Pecan Pie


Happy Pi Day! For those of you unfamiliar with Pi day, it is the celebration of Pi (3.14) that takes place every year on March 14th (3/14). I absolutely love to make different types of pie every year for Pi day, and this year is no exception. Check out last year’s savory pie: White Cheddar Macaroni Pie!

This year’s pie is a chocolate bourbon pecan pie. Even though bourbon is an American spirit, I wanted to start paying tribute to St Patrick’s Day a little early.  There isn’t very much bourbon in this recipe so it mostly just provides a slight flavor to contrast the pecans and chocolate.

I don’t typically make homemade pie crusts for any of my pies. This recipe is no different. It calls for a premade pie crust as the base. However, you can make your own if that is something you prefer to do. I just don’t really feel like I get enough of a taste payoff for the amount of effort a handmade pie crust takes.

Chocolate Bourbon Pecan Pie


  • 1 Pie Crust
  • 2 Cups Pecans (chopped)
  • 3 Eggs
  • ¾ Cup Brown Sugar
  • 2/3 Cup Lt Corn Syrup
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Butter (melted)
  • 3 Tablespoons Bourbon
  • ½ Teaspoon Salt
  • ¾ Cup Semi-Sweet Chocolate Chips

Line a greased pie plate with the prepared pie crust. Crimp the edges and prick all over with a fork. Place in the fridge until firm.

Preheat the oven to 375.

Combine the eggs, brown sugar, corn syrup, vanilla, butter, bourbon and salt. Wisk until well combined.

Add in the pecans and chocolate chips. Stir until completely combined.

Bake for 55 minutes or until the center of the pie is set. If the edges start to brown too quickly tent tin-foil over the top.

Source: Food and Wine