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Bourbon Chocolate Pecan Pie

Bourbon Chocolate Pecan Pie - recipe card
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Ina Garten’s classic pie layers a rich, buttery crust with a deep, silky filling of toasted pecans, semisweet chocolate, and a generous splash of bourbon. The filling sets into a tender custard with a crisp top, balancing nutty, sweet, and boozy notes for an indulgent dessert.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (store-bought or homemade, chilled)
  • 1 cup pecans, toasted and roughly chopped
  • 1/2 cup semisweet chocolate chips (about 3 oz)
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted and cooled
  • 3 tablespoons bourbon (preferably small-batch, e.g., Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 375°F / 190°C. Place a sheet pan on the lower rack to catch any drips. This stabilizes temperature and prevents spill fires.
  2. Prepare the pie crust: Roll out the crust to a 12-inch diameter and fit it into a 9-inch pie dish (not deep-dish). Crimp the edges decoratively. Freeze for 20 minutes to chill the butter and prevent shrinkage.
  3. Line the chilled crust with parchment paper and fill with pie weights or dried beans. This ensures the crust stays flat during blind baking.
  4. Blind-bake the crust: Place the pie dish on the preheated sheet pan and bake for 15 minutes at 375°F / 190°C, until the edges are just set but not browned. Remove parchment and weights, and bake for another 5 minutes until the bottom is dry and lightly golden. Let cool slightly, about 5 minutes.
  5. Reduce oven temperature to 350°F / 177°C. While the crust cools, toast the pecans: spread them on a small baking sheet and bake for 5-6 minutes at 350°F / 177°C, until fragrant and lightly brown. Set aside to cool.
  6. In a medium saucepan, combine the corn syrup, brown sugar, and granulated sugar. Heat over low heat, stirring constantly, until the sugars dissolve and the mixture is smooth (about 2-3 minutes). Do not boil or the filling will become grainy.
  7. Remove from heat. In a small bowl, lightly beat the eggs with a fork. Slowly pour about 1/4 cup of the warm syrup mixture into the eggs while whisking constantly—this tempers the eggs so they don’t scramble. Then whisk the egg mixture back into the saucepan with the remaining syrup. This even distribution prevents curdling.
  8. Add the melted butter, bourbon, vanilla extract, and kosher salt to the saucepan. Whisk until fully incorporated and smooth. The mixture will be thin and glossy—that’s correct.
  9. Scatter the toasted pecans and chocolate chips evenly over the bottom of the blind-baked crust. Pour the bourbon filling over the nuts and chocolate, ensuring it covers everything evenly. Gently tap the pie dish on the counter to release air bubbles.
  10. Place the pie back on the sheet pan and bake at 350°F / 177°C for 45-50 minutes. The pie is done when the filling is puffed, set around the edges, and the center jiggles slightly like firm Jell-O when gently shaken. If the crust edges start browning too fast (after about 30 minutes), loosely tent them with aluminum foil.
  11. Remove the pie from the oven and transfer to a wire rack. Let it cool completely at room temperature—this takes at least 2 hours. The filling will set as it cools. Do not refrigerate until fully cooled, or condensation may make the crust soggy.
  12. Slice and serve at room temperature or slightly warm (reheat individual slices in a 300°F / 150°C oven for 5 minutes). Best with lightly sweetened whipped cream or vanilla ice cream.

Notes

Store leftover pie covered in the refrigerator for up to 4 days. To freeze: wrap the fully cooled pie (without any toppings) in plastic wrap then foil, freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat individual slices in a 300°F / 150°C oven for 6-8 minutes, or until warmed through. For a deeper bourbon flavor, substitute 1 tablespoon of bourbon with 1 extra tablespoon of dark rum, but keep total liquid the same.

Nutrition

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