By Becky Hardin
Published Oct 7, 2023
My Chocolate Pecan Pie features a bourbon chocolate filling topped with toasted pecans, the most decadent and perfect dessert. I think it’s the very best combination of classic pecan pie with rich chocolate chips. Plus, this homemade pie is easier to make than you may think – it couldn’t be more perfect for the holidays!
What’s in This Chocolate Pecan Pie Recipe?
I love how the mix of pecans, chocolate chips, and bourbon balance each other out so perfectly in this Thanksgiving pie recipe ! But I don’t stop at making it just for Thanksgiving. I think it’s also perfect for Christmas, Easter, and Summer potlucks. So really, I’m saying it’s the perfect year round pie.
- Pie Crust: You can use store-bought or make your own homemade pie crust recipe !
- Pecans: If you have any extra, toss them into some air fryer roasted vegetables for a wonderful Thanksgiving side dish.
- Eggs: We try to use free-range organic eggs when possible.
- Sugar: We like dark brown sugar for its rich taste. You can always make your own by combining 1 cup of white granulated sugar with 1 tablespoon (or more) of molasses.
- Corn Syrup: Light corn syrup adds sweetness and that signature smooth consistency for the pie filling.
- Vanilla: For the best flavor, consider using some homemade vanilla extract . It’s so easy to make!
- Butter: It needs to be unsalted and melted.
- Bourbon: We added bourbon to the filling to cut the sweetness, but you can leave it out.
- Chocolate Chips: For the deepest, richest flavor, use bittersweet chocolate chips and semisweet chocolate chips.
Variations on Chocolate Bourbon Pecan Pie
I’ve added bourbon to cut the sweetness of the chocolate pecan pie. It also complements the deep chocolatey flavor perfectly. If you’d like, you can omit it and the pie will still be delicious. Feel free to use a mix of your favorite chocolate chips, such as milk, dark, or white. I like bittersweet and semisweet to cut the sweetness of the filling.
How to Store
You’ll want to keep your chocolate pecan pie stored in the refrigerator if you have leftovers, or if you make it ahead of time. It will keep for 3-4 days if stored in an airtight container. You can also keep it right in the pie dish covered tightly with plastic wrap.
How to Freeze
You can freeze chocolate pecan pie the same way you would freeze pecan pie. Wrap the pie in plastic wrap (a few layers) and store it in the freezer to eat another time.
Serving Suggestions
I like to serve this delicious pie simply with an ice-cold scoop of vanilla ice cream. A drizzle of caramel sauce or chocolate ganache would also be delicious. However you serve it, this chocolatey spin on pecan pie is sure to please!
Notes from the Test Kitchen
Chocolate pecan pie is just like traditional pecan pie but with the addition of chocolate chips and bourbon! I find it to be a rich, decadent pie that deserves a spot on your Thanksgiving dessert table.
5-Star Review
“This was soooo friggin’ awesome. thank you for the recipe. I made a few minor changes, the most notable being the addition of maple syrup because I didn’t have quite enough corn syrup, but dayaaam!!! That was truly the best I’ve ever had.” – Gilda G.
Ingredients1x2x3x
- ▢ 1 (9-inch) refrigerated pie crust 213 grams
- ▢ 1½ cup pecan halves 188 grams
- ▢ 3 large eggs 150 grams
- ▢ ½ cup dark brown sugar 107 grams
- ▢ ½ cup light corn syrup 156 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 3 tablespoons unsalted butter 42 grams, melted (⅜ stick)
- ▢ 2 tablespoons bourbon 28 grams; optional
- ▢ ⅓ cup bittersweet chocolate chips 57 grams
- ▢ ⅓ cup semisweet chocolate chips 57 grams
Video
Instructions
- Preheat oven to 375°F and set oven rack to middle position.
- Prepare the pie crust and place it in a pie pan. Refrigerate until ready to fill. 1 (9-inch) refrigerated pie crust
- Spread the pecans on a rimmed baking sheet and toast the nuts (shaking them twice during toasting) until fragrant, 7-9 minutes. 1½ cup pecan halves
- Remove and set the nuts aside until ready to use.
- In a large bowl, lightly whisk the eggs and add the brown sugar, corn syrup, vanilla, salt, melted butter, and bourbon until smooth. 3 large eggs, ½ cup dark brown sugar, ½ cup light corn syrup, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 3 tablespoons unsalted butter, 2 tablespoons bourbon
- Mix in the chocolate chips and transfer the filling into the prepared pie shell. ⅓ cup bittersweet chocolate chips, ⅓ cup semisweet chocolate chips
- Arrange the pecan halves over the filling.
- Bake for 30-35 minutes, or until the filling is a little puffy and the center barely jiggles.
- Transfer the pie to a cooling rack and allow it to cool completely before slicing.
- Serve with a scoop of ice cream or a dollop of whipped cream, if desired.
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Baking Sheet
Becky’s Tips
- We added bourbon to the filling to cut the sweetness, but you can leave it out.
- Look at the center of the pie to tell when it is properly baked. It should barely jiggle when moved. Also, all of the filling should appear a little puffy.
- Make sure to let the pie cool completely before serving. You don’t want it to be too hot to enjoy! Also, you want to give the pie enough room to settle and hold its shape.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Homemade Pie Recipes To Try
- Homemade Apple Pie
- Lemon Meringue Pie
- Strawberry Jello Pie
- Caramel Pie
Chocolate Pecan Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Baking Sheet
Ingredients
- 1 (9-inch) refrigerated pie crust 213 grams
- 1½ cup pecan halves 188 grams
- 3 large eggs 150 grams
- ½ cup dark brown sugar 107 grams
- ½ cup light corn syrup 156 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon kosher salt 3 grams
- 3 tablespoons unsalted butter 42 grams, melted (⅜ stick)
- 2 tablespoons bourbon 28 grams; optional
- ⅓ cup bittersweet chocolate chips 57 grams
- ⅓ cup semisweet chocolate chips 57 grams
Instructions
- Preheat oven to 375°F and set oven rack to middle position.
- Prepare the pie crust and place it in a pie pan. Refrigerate until ready to fill. 1 (9-inch) refrigerated pie crust
- Spread the pecans on a rimmed baking sheet and toast the nuts (shaking them twice during toasting) until fragrant, 7-9 minutes. 1½ cup pecan halves
- Remove and set the nuts aside until ready to use.
- In a large bowl, lightly whisk the eggs and add the brown sugar, corn syrup, vanilla, salt, melted butter, and bourbon until smooth. 3 large eggs, ½ cup dark brown sugar, ½ cup light corn syrup, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 3 tablespoons unsalted butter, 2 tablespoons bourbon
- Mix in the chocolate chips and transfer the filling into the prepared pie shell. ⅓ cup bittersweet chocolate chips, ⅓ cup semisweet chocolate chips
- Arrange the pecan halves over the filling.
- Bake for 30-35 minutes, or until the filling is a little puffy and the center barely jiggles.
- Transfer the pie to a cooling rack and allow it to cool completely before slicing.
- Serve with a scoop of ice cream or a dollop of whipped cream, if desired.
Video
Notes
- We added bourbon to the filling to cut the sweetness, but you can leave it out.
- Look at the center of the pie to tell when it is properly baked. It should barely jiggle when moved. Also, all of the filling should appear a little puffy.
- Make sure to let the pie cool completely before serving. You don’t want it to be too hot to enjoy! Also, you want to give the pie enough room to settle and hold its shape.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
