Bourbon Chocolate Chip Pecan Pie

A sweet butter tart-like filling dotted with chocolate chips and infused with a touch of Bourbon adding a hint of vanilla, oak and caramel richness then topped with a layer of pecans. All in a flaky pie shell made with my Grandmother’s no-fail pie crust recipe.

Pecan pie in my mind is just like one giant butter tart that is large enough to share with others. Butter tarts are a true Canadian treat so it is no surprise that pecan pies are equally as popular.

They are a great dessert all year but typically found most often around Easter and Thanksgiving. Here are some other popular Easter and Thanksgiving dessert recipes to try:

It is said that this pie originated in Louisiana because of the pecans grown along the Mississipi River. The word pecan is said to have derived from the French word pacane with some believing this pie was made first in New Orleans by the French settlers. For more info on the robust history of this pie click here.

To make a pecan pie you first need to have some pie pastry on hand. I highly recommend this recipe for my Grandma’s No-Fail Pie Crust. But any pie crust will do.

How to make a braided pie crust

You can go simple and roll out the dough, place in the pie plate and trim the edges of the pastry to the edge of the pie plate. Or you can make it a little fancy and created a braided edge.

Once you have the pie crust all sorted out is not time to make that delicious filling!

chocolate bourbon pecan pie filling Ingredients

  • 4 eggs
  • 1 cup golden corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 4 tsp bourbon
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 cup pecan pieces
  • 1/3 cup semi-sweet chocolate chips

Preheat your oven to 375 degrees F. In a large bowl whisk the 4 large eggs. Add in the corn syrup, granulated sugar, melted butter, bourbon, vanilla and salt. Whisk until combined.

Then add the pecan pieces and chocolate chips to the bottom of the pie plate so that they are mixed up evenly. Pour the egg and sugar mixture over top. The pecan pieces may be peaking out of the filling which is perfectly fine. The pecans and chocolate chips will rise to the top when baking. Place the filled pie plate on the lower oven rack and bake for about one hour. The pastry should be cooked and filling look set.

If the pecans begin to look like they are browning too quickly while cooking just add a piece of foil to sit over the top of the pie crust loosely until finished baking.

I like to use a glass pie plate because it helps to see how the crust on the bottom is cooking. It should be golden brown. Some recipes suggest you partially bake the pie crust before adding the filling but I find that baking on the bottom rack makes this step unnecessary.

Once the pie is complete it is important to cool completely. Not just because the sugary goodness will burn your tongue but because it will pour out of the pie like molten lava if you cut it too early. Be patient… I promise it will be worth it!

do you have to use bourbon in this pecan pie recipe?

Totally not necessary! I like to add it to give a little more depth to the flavour but it tastes amazing without it too. I have also heard of people swapping out the bourbon for Kaluha as well if you are feeling adventurous. If you remove the bourbon no adjustments to the recipe are necessary.

Can you make and freeze pecan pie?

You bet! Make the pie and let cool completely. Then wrap tightly in plastic wrap and then with a layer of foil and freeze for up to 3 months. Thaw completely before digging in. I like to warm it up slightly to melt the chocolate chips again. But not too warm or else… remember my molten lava warning from earlier!

does pecan pie have to be refrigerated?

Pecan pie will do well enough on the counter for about 2 hours after cooling but any longer and it should be put in the fridge. Wrap it tightly in plastic wrap before putting it in the fridge and it can last up to 4 days. Or freeze it… see above?

You can even just freeze any leftovers by wrapping individual slices to freeze. Which is perfect if you live alone or in a household of non-pecan pie lovers… if that is even possible. My kids still won’t eat it so when I make it is just for my husband and me and while we should save some for later that never happens! That pie is gone in under 3 days!

A slice of southern pecan pie on a white plate

Chocolate Bourbon Pecan Pie

A sweet butter tart like filling dotted with chocolate chips and infused with a touch of Bourbon adding a hint of vanilla, oak and caramel richness then topped with a layer of pecans. All in a flaky pie shell made with my Grandmother's no-fail pie crust recipe.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Bourbon Recipes, Chocolate Bourbon Pecan Pie, Homemade Pie Crust, Pecan Pie, Pecans, Pie Recipes
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8 slices
Calories: 390kcal


  • Oven
  • 9" Pie plate
  • Rolling Pin
  • Knife
  • Measuring Cups
  • Mesauring spoons
  • Small Bowl
  • Whisk or a fork
  • Basting Brush
  • Medium bowl


  • 2 premade 9" pie crusts or homemade pie crust click on link for my Grandma's No-Fail Pie Crust Recipe
  • 5 eggs
  • 1 cup golden corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 4 tsp bourbon (optional)
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 cup pecan pieces
  • 1/3 cup semi-sweet chocolate chips


  • Preheat oven to 375F
  • Roll out pie crust to a 12" round and about a 1/4" thickness on a floured surface. Roll pastry around the rolling pin gently and lift over the pie plate. Carefully unwrap the pastry from the rolling pin by rolling it so that rests centred over the top of the pie plate. Gently press the pastry into the pie plate ensuring all edges are tight to the corners and edges of the pie plate. Trim any excess pastry from the edge with a serrated knife.
  • On a floured surface roll more of the pastry or the second premade pie crust out to a rectangle shape that is 1/4" thick. Using a knife create long 1/4" strips of the dough. Using 3 strips at a time braid the dough until you have about 36" of braided dough.
  • In a small bowl whisk one egg. Baste the edge of the pie crust with the egg mixture. Wrap braided dough along the top edge of the pie plate and gently press down to seal. Baste the braided pastry with the egg mixture.
  • In a medium bowl add the remaining 4 eggs and whisk. Add 1 cup of golden corn syrup, 1/2 cup granulated sugar, 1/4 cup melted butter, 4 tsp bourbon, 1 tsp vanilla and 1/8 tsp salt. Whisk until combined.
  • Add 1 cup of pecan pieces and 1/3 cup semi-sweet chocolate chips evenly over the bottom of the pie crust. Pour the egg and sugar mixture over the pecans and chips evenly.
  • Bake for 1 hour on the bottom rack of the oven. When done the crust should be lightly browned and the centre of the pie set. If it looks like the pecans are browning too much simply place a sheet of foil over the top of the pie while baking so they do not brown further.
  • Remove the pie from the oven and let cool on a cooling rack for 1 hour before serving.


Store any uneaten pie in the fridge wrapped tightly in plastic wrap for up to 4 days.
To Freeze:  wrap tightly in plastic wrap and then with foil and freeze for up to 3 months.  Thaw in the fridge and bring to room temperature 15 minutes before serving.


Serving: 1piece | Calories: 390kcal | Carbohydrates: 51.2g | Protein: 5.2g | Fat: 19.5g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 168mg | Potassium: 95mg | Fiber: 1.5g | Sugar: 31.6g | Calcium: 26mg | Iron: 1mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. 5 stars
    WOW that crust is perfection!! Hubby loves bourbon. I love cooking with bourbon…so I know this would be a hit in our house. Then I need to go for a run….it sounds decadent.

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