Can I Make It Without Bourbon?

Absolutely. Replace the bourbon with vanilla extract and a splash of apple juice or milk. You’ll still get that warm, caramel-like flavor without the alcohol.

Can I Prepare It the Day Before?

Yes! This pie is actually better the next day as the flavors settle and the filling firms up. Store it in the fridge, covered tightly, and serve chilled or reheated.

What Type of Pie Crust Works Best?

Both homemade and frozen crusts work well, but homemade crusts offer that buttery, flaky texture that elevates the entire dessert. Just make sure to blind bake to avoid sogginess.

How to Keep the Crust from Getting Soggy?

Blind baking is key. Prick the bottom, use pie weights, and bake before adding the filling. If you're short on time, sprinkle a little semolina or crushed graham crackers before pouring in the wet filling—this helps absorb excess moisture.

Chocolate Bourbon Pecan Pie – Best 1-Boozy Southern Dessert

Chocolate Bourbon Pecan Pie

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This Chocolate Bourbon Pecan Pie is a rich and indulgent Southern dessert filled with gooey chocolate, crunchy toasted pecans, and a splash of bourbon for a warm, boozy finish. Perfect for holidays or special gatherings.

Author: Emily
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Yield: 1 9-inch pie (8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

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1 1/2 cups pecans
1 Perfect Pie Crust Dough or 1 frozen pie crust
1 cup granulated sugar
1 cup corn syrup
1/2 cup unsalted butter (1 stick)
4 large eggs (room temperature)
1/4 cup bourbon
1 1/2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 350°F. Toast the pecans on a baking sheet for 10 minutes, stirring halfway through. Let cool.
If using a homemade crust, prepare and roll it into a pie dish. Prick the bottom and sides with a fork, line with parchment, add pie weights, and blind bake at 325°F for 10–12 minutes until lightly golden.
In a saucepan, combine sugar, corn syrup, and butter over medium heat. Stir constantly until melted and smooth. Remove from heat and let cool.
In a separate bowl, whisk together eggs, bourbon, vanilla, and salt. Once the syrup mixture is warm, gradually whisk in the egg mixture.
Fold in the toasted pecans and chocolate chips.
Pour the filling into the prepared crust. Bake at 350°F for 50–60 minutes. The edges should be set while the center jiggles slightly.
Cool the pie on a wire rack for at least 2 hours. For cleaner slices, chill in the fridge before serving.

Notes

For a non-alcoholic version, replace bourbon with apple juice and vanilla extract.
Blind baking the crust prevents sogginess.
Use non-stick spray in measuring cups for corn syrup to prevent sticking.
Refrigerating the pie helps achieve cleaner slices.
Dark chocolate chips can be used for a richer flavor.

Nutrition

Serving Size: 1 slice
Calories: 726
Sugar: 67g
Sodium: 539mg
Fat: 41g
Saturated Fat: 16g
Unsaturated Fat: 23g
Trans Fat: 1g
Carbohydrates: 83g
Fiber: 4g
Protein: 7g
Cholesterol: 114mg

Find it online: https://recipeshots.com/chocolate-bourbon-pecan-pie-recipe/