Ultimate Chocolate Bourbon Pecan Pie a boozy delight

Tradition is what makes the holidays special. In the South, pecan pie is a tested and true dessert that makes it on most holiday tables.

We put a Grillax spin on this old favorite, and kicked it up a notch with top-shelf booze and decadent dark chocolate. We are quite confident you will like our Ultimate Chocolate Bourbon Pecan Pie.

With any pecan pie, you want that sweet and salty bite, along with the unique flavor of pecan, sometimes bitter, sometimes sweet. Throw in some bourbon and dark cacao, and you will become and instant kitchen genius.

Ultimate Chocolate Bourbon Pecan Pie

There are just some dessert recipes out there that are just too easy to whip together, including pecan pie. Throw a little bourbon and chocolate into the mix, and you will achieve legend status.

Don’t even get us started on throwing a dollop of house-made vanilla creme on top. LAWD!

Print This

Ultimate Chocolate Bourbon Pecan Pie

Tradition is what makes the holidays special. In the South, pecan pie is a tested and true dessert that makes it on most holiday tables.

Course Dessert

Cuisine Style American

Keywords: bourbon, chocolate, pecan, pecan pie, pie

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

What's In It?

• 1 9-inch premade pie crust
• 2 c pecans
• 3 large eggs
• 3/4 c dark brown sugar
• 2/3 c light corn syrup
• 1 tsp vanilla extract (not imitation)
• 2 Tbsp unsalted butter, melted
• 4 Tbsp top-shelf bourbon
• 1/2 tsp sea salt
• 3/4 c dark chocolate chunks

How to Make It

1. Preheat the oven to 375 degrees Fahrenheit. Toast the pecans for 8-10 minutes; coarsely chop.

2. In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and sea salt until blended.

3. Stir in the pecans and chocolate chunks until all is evenly distributed.

4. Pour the filling into the premade pie crust. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, tent the crust with foil halfway through the baking time.

5. Transfer the pie to a cooling rack and let stand for at least 1 hour before serving.

6. Top with Ultimate (and easy) Vanilla Creme (see recipe)

Ultimate (and easy) Vanilla Creme

• 1 cup cold heavy whipping cream
• 2 Tablespoons Gold Tap Honey
• 1/2 teaspoon pure vanilla extract

1. Before you start, make sure you mixing bowl is cold. Place it in the freezer for five minutes before making creme.
2. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, honey and vanilla extract on medium-high speed until medium-high peaks form. (Medium peaks are the perfect consistency for loading up on desserts.)
3. Use immediately or cover tightly and chill in the refrigerator for up to one day.