Whether you need the perfect dessert for your Kentucky Derby party, Thanksgiving or all the holidays in between, this Chocolate Pecan Pie recipe is a southern classic that’s always right! Exquisitely indulgent with buttery pecans, rich, dark chocolate and a hint of smooth bourbon, you won’t believe how easy it is to make!
Bourbon Chocolate Pecan Pie eats like slice of dark, rich, delicious heaven! Think classic pecan pie married with soft, chocolatey fudge… Decadent? Yes! But not overly sweet.
Related Recipe: Old Fashioned Chocolate Meringue Pie
The bittersweet chocolate with a splash caramel bourbon perfectly balance the expected sugary bite of traditional pecan pie. Top it with a dollop of Molasses Bourbon Whipped Cream and you’ve created a dessert to end all desserts!
Is This A Kentucky Bourbon Pie
This rich and easy chocolate pecan pie is similar to a Kentucky Bourbon Pie but not quite the same. A Kentucky Bourbon Pie recipe uses walnuts or pecans and a dose of flour in the filling mix. Even so, this recipe has Kentucky Derby cred of its own and never fails to be a hit when served at Derby parties.
Chocolate Pecan Pie & Bourbon Whipped Cream Ingredients
- refrigerated pie crust (roll out dough)– or you can buy frozen or make your own
- pecan halves– walnuts also are delicious
- premium baking chocolate
- good quality bourbon
- large eggs
- salted butter
- dark corn syrup
- sugar & confectioner’s sugar
- heavy whipping cream
- vanilla extract
- molasses
How to Make This Easy Chocolate Pecan Pie
Prep Pre-Made Crust. Unroll pie crust in regular 9-inch pie plate or pie pan. Crimp or flute edges. Cover bottom of pie crust with pecans.
Make Filling. Rough chop the baking chocolate. In a medium bowl or large measuring cup, whisk together the eggs, corn syrup, sugar and bourbon. Stir in the melted butter and chopped chocolate. Pour mixture into the pie shell over the pecans.
Bake. Bake pie for 10 minutes in a preheated, 375° oven. After the first ten minutes, lower the oven temperature to 350° and continue to bake for an additional 25-35 minutes. Remove from oven when your pie is set in the middle with just a hint of a jiggle. Cool on a wire rack for 1-2 hours before serving.
Molasses Bourbon Whipped Cream (Optional)
Using a mixer set on the highest speed, whip confectioner’s sugar and whipping cream until soft peaks begin to form. Continue to whip while adding in bourbon and vanilla and drizzling in molasses. Whip until stiff peaks form. Cover and refrigerate until time to serve the pie.
When it’s time to serve, spoon your whipped cream into a pretty bowl and serve each slice of pie with a generous dollop and an extra pecan or two or let guests add their own toppings. Dress your pie for the Kentucky Derby by adding a sprig of mint too!
Tips for Making the Best Bourbon Chocolate Pecan Pie
- A pecan pie is made with just a few ingredients which makes it extra important to invest in quality ingredients if you really want your pie to shine. Real butter is a MUST while premium baking chocolate (not chocolate chips) and a good quality bourbon make all the difference in taste and texture.
- Place your pie on a heavy-duty rimmed baking sheet so that it is easy to put in and take out of the oven and to protect your oven from spills .
- Keep an eye on your pie while it bakes. Cover with aluminum foil if the crust begins to get too brown around the edges.
- When serving don’t forget the Molasses Bourbon Whipped Cream! A few flakes of delicious sea salt sprinkled atop really set off the flavor and continues to balance the sweetness traditional pecan pie is known for while a sprig of mint or an extra pecan makes for a gorgeous presentation.
Why is My Pecan Pie Runny?
The 2 biggest factors affecting whether or not a pecan pie will “set up” are cooling time and baking time. Make sure a chocolate pecan pie has at least 1-2 hours to cool before it is sliced.
If after properly cooling, the pie can’t hold its shape after being sliced, it is most likely under baked. Your chocolate pecan pie should be slightly puffed in the middle when done and barely jiggle, if at all, when done.
I usually gently touch the puffed middle to test it. If the pie collapses, it is not fully baked. A chocolate pecan pie will also continue to set as it cools.
Should I Refrigerate My Chocolate Pecan Pie
Yes, all types of pecan pies should be stored in the refrigerator because of the number of eggs used to create the sweet custard-like filling.
Making Ahead or Freezing
This chocolate pecan pie recipe is ideal for making ahead since it has such a long cooling time before it can be sliced. If made a day ahead and refrigerated, the pie can be covered with foil and gently heated in a low heat oven since a chocolate pecan pie is best served warm. This pie can also be frozen for up to 3 months.
Other Pecan Recipes You Will Love
- Gooey Black Bottom Pecan Pie Brownies
- Best Ever Pecan Pie Bars
- Mamaw’s Famous German Chocolate Cake
- Classic Louisiana Pralines
- Honey Spiced Pecans
- Perfect Coconut Cookies with Pecans
If You Make This Recipe, I Can’t Wait To Hear About It!
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Chocolate Pecan Pie with Molasses Bourbon Whipped Cream
Ingredients
- 1 (9 inch) pie crust (refrigerated, roll out dough)
- 2 cups pecan halves
- 3 large eggs, room temperature
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 1 cup sugar
- 3 tablespoons bourbon, good-quality
- 4Â oz semisweet chocolate
Molasses Bourbon Whipped Cream (optional)
- 1.5 cups very cold heavy cream
- 4 tablespoons confectioner's sugar
- 2 tablespoons bourbon
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon molasses
Instructions
- Preheat the oven to 375°.
- Unroll pie crust in regular 9 inch pie plate. Crimp or flute edges. Cover bottom of pie crust with pecans.
- Rough chop the baking chocolate. In a medium bowl or large measuring cup, whisk together the eggs, corn syrup, sugar and bourbon. Whisk in the melted butter and chopped chocolate. Pour mixture into the pie shell over the pecans.
- Bake pie for 10 minutes in a preheated, 375° oven. After the first ten minutes, lower the oven temperature to 350° and continue to bake for an additional 25-35 minutes. Remove from oven when your pie is set in the middle the slightest hint of a jiggle. Cool on a wire rack for 1-2 hours before serving.
Molasses Bourbon Whipped Cream
- Using a mixer set on the highest speed, whip confectioner's sugar and heavy whipping cream until soft peaks begin to form. Continue to whip while adding in bourbon and vanilla and drizzling in molasses. Whip until stiff peaks form. Cover and refrigerate until time to serve the pie.
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