clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bourbon Chocolate Pecan Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 75


This Bourbon Chocolate Pecan Pie is the ultimate definition of scrumptious!  It’s the amazingly delicious result of combining pecan pie, chocolate, and good bourbon.  The perfect Derby party pie!!


Units Scale

For the Pie

  • 1 partially blind baked pie shell (not deep dish)
  • 1 stick unsalted butter, melted
  • 1/2 cup dark corn syrup such as Karo
  • 2 tablespoons good bourbon, such as Woodford Reserve
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup semi sweet chocolate chips, such as Ghirardelli
  • 2 1/2 cups pecans, coarsely chopped, divided

For the Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 1/3 cup semi sweet chocolate chips

For the Bourbon Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon good quality bourbon such as Woodford Reserve


For the Pie

  1. Preheat oven to 350 degrees.
  2. Position oven rack in center of oven.
  3. Add all ingredients to a large mixing bowl except for the pecans and chocolate chips. Using a wooden spoon, mix ingredients until thoroughly combined. Add 1 1/2 cups of the pecans and mix to incorporate. Sprinkle the chocolate chips over the bottom of the pie crust. Sprinkle the remaining 1 cup of pecans over the chocolate chips. Pour the filling over the pecans and chocolate chips and gently shake pie pan to level the batter.
  4. Place foil around edges of pie crust. Place pie on a cookie sheet and bake for approximately 45 minutes or until pie is set in the center. Remove to a cooling rack and allow to completely cool.

For the Chocolate Ganache

  1. Add the whipping cream to a measuring cup and heat in a microwave until it’s very hot but not boiling. Add the chocolate chips, allow to set for 2-3 minutes and mix with a spoon until all chocolate is melted and the whipping cream and chocolate are combined and smooth. Using a spoon, drizzle the chocolate across the top of the cooled pie, in a backwards and forth motion. Allow pie to set for a few minutes for ganache to set.

For the Bourbon Whipped Cream

  1. Add the whipping cream to the mixing bowl of a stand mixer with the whisk attachment or use a hand mixer. Whisk on medium speed until soft peaks form. Add the bourbon and powdered sugar and whisk on high speed for about 1 minute or until stiff peaks form. Serve immediately or refrigerate.
  2. Pie does not need to be refrigerated. However, if not serving right away, I suggest refrigerating it to retain its freshness longer.


  • Prep time includes making a homemade pie crust.
  • I decided to experiment with a different pie crust for this recipe, using half butter and half shortening, but was slightly disappointed. It was not as flaky as my usual all shortening pie crust. My usual is “Aunt Elsie’s Flaky Pie Crust” and has never failed me.


  • Serving Size: 8