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Easy Bourbon Chocolate-Pecan Pie

This is my version of my great-grandmother's original pecan pie recipe. You can easily make this pie without the bourbon by using 3 tablespoons of melted butter in its place. To make it lighter, leave out the chocolate. —Sarah Varner, Santa Rita, Guam
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    10 servings


  • Pastry for single-crust pie (9 inches)
  • 1/2 cup miniature semisweet chocolate chips
  • 4 large eggs, lightly beaten
  • 1 cup corn syrup
  • 1/2 cup sugar
  • 6 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 3 tablespoons bourbon
  • 1 tablespoon all-purpose flour
  • 3 teaspoons vanilla extract
  • 1-1/2 cups chopped pecans, divided


  • Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle chocolate chips into crust. Set aside.
  • In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into crust; sprinkle with remaining pecans.
  • Bake at 350° for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.
Nutrition Facts
1 piece: 557 calories, 32g fat (13g saturated fat), 117mg cholesterol, 232mg sodium, 63g carbohydrate (48g sugars, 3g fiber), 6g protein.

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Average Rating:
  • aeweddle
    Nov 29, 2014

    This recipe actually calls for two regular 9-inch pie crusts, so for Thanksgiving it made two pies. I used everything, even the bourbon, and it gave the pie a nice kick. Everyone loved it. If you don't like extremely rich desserts, I would leave out the chocolate chips.

  • teapot17
    Sep 22, 2012

    I made this pie without the bourbon, and it was delicious.