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Chocolate Bourbon Pecan Pie Recipe

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★★★★★

4.8 from 52 reviews

This Chocolate Bourbon Pecan Pie is a classic holiday dessert elevated with rich dark chocolate and a hint of bourbon, creating a perfect balance of gooey texture and deep, woody flavors. Featuring a buttery homemade pie crust and a luscious filling made with Karo® Light Corn Syrup, dark brown sugar, and toasted pecans, this pie is sure to impress at any festive gathering while remaining simple to prepare.

Ingredients

Scale

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 4 tbsp ice water (divided, more if needed)

Filling

  • 1 cup Karo® Light Corn Syrup
  • 3/4 cup dark brown sugar, packed
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 2 tsp vanilla extract
  • 2 tbsp bourbon (plus 1 tbsp optional for stronger flavor)
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves
  • 1 cup chopped dark chocolate (at least 60-70% cacao)

Instructions

  1. Prepare the Pie Dough: In a large bowl, combine flour and salt. Cut cold butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, two tablespoons at a time, mixing gently until the dough starts to come together but is not too wet. Squeeze a small amount in your hand; if it holds its shape without sticking, it’s ready. Form the dough into a thick disk, wrap in plastic wrap, and refrigerate for at least 45 minutes.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pie after assembly.
  3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle to fit a 9-inch pie pan. Carefully place the dough in the pie pan, trim excess edges, and crimp the edges as desired.
  4. Make the Filling: In a large bowl, whisk together Karo® Light Corn Syrup, dark brown sugar, eggs, melted butter, vanilla extract, bourbon, and salt until smooth and well combined.
  5. Assemble the Pie: Spread pecan halves and chopped dark chocolate evenly over the bottom of the prepared pie crust. Pour the syrup mixture over the pecans and chocolate, spreading gently with a spatula to evenly distribute.
  6. Settle the Filling: Pick up the pie pan and carefully drop it on the counter about 10 times to help the filling settle into all corners and eliminate air pockets between the pecans and chocolate.
  7. Bake the Pie: Place the pie on the middle rack and bake for 55 to 65 minutes, or until the filling is set but still slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking to prevent burning.
  8. Cool and Chill: Remove the pie from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate the pie for an additional 2 hours to allow the filling to set fully and develop the perfect gooey yet sliceable texture.
  9. Serve: Slice and serve chilled or at room temperature. Store any leftovers wrapped in aluminum foil in the refrigerator for up to 5 days.

Notes

  • Use cold butter and ice water for a flaky pie crust.
  • Don’t overwork the dough to ensure a tender crust.
  • Karo® Light Corn Syrup is key for the signature gooey texture of pecan pie.
  • Dark brown sugar adds richness; light brown sugar can be substituted if necessary.
  • Add an extra tablespoon of bourbon if a stronger flavor is desired.
  • Let the pie rest and chill properly before slicing to achieve the best texture.
  • Cover the crust edges during baking if they brown too quickly to avoid burning.
  • Store leftover pie wrapped in foil in the refrigerator for up to 5 days for optimal freshness.

Keywords: Chocolate Bourbon Pecan Pie, holiday pie, pecan pie with chocolate, bourbon pecan pie, homemade pecan pie crust, classic pecan pie, festive desserts

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