Bourbon Chocolate Pecan Pie


"This is a decadent recipe in high demand by family and friends. Don't anticipate leftovers. Serve warm or at room temperature."
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2 h 10 m servings 631 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 82.1g
  • 26%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.
  2. Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.
  3. Whisk corn syrup, sugar, eggs, melted butter, bourbon, and salt together in a large bowl. Stir pecans, dark chocolate chips, milk chocolate chips, and white chocolate chips into the filling.
  4. Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.
  5. Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.
  6. Bake in the preheated oven until edges are firm and center is mostly set, about 45 minutes. Transfer to a cooling rack; cool for at least 1 hour before serving.


  • Cook's Notes:
  • If making pie pastry from scratch, use a lard-based recipe and substitute vodka for the vinegar.
  • Substitute dark rum for the bourbon if desired.

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