Pioneer Woman Bourbon Chocolate Pecan Pie Recipe

This gooey, crunchy Pioneer Woman Bourbon Chocolate Pecan Pie Recipe is made with chopped pecans, semi-sweet chocolate chips, and a splash of whiskey, ready in about 75 minutes. The rich filling sets perfectly around the melting chocolate pockets, creating a decadent slice every time. I love how the bourbon balances the sugar for a deep, complex flavor.

Why This Classic Works

I used to find traditional pecan pie overwhelming because of the intense sweetness from the corn syrup, but this version changes everything. The addition of bourbon cuts right through the sugar with its oaky, sharp notes, while the semi-sweet chocolate adds a necessary bitter counterpoint that deepens the flavor profile. It transforms a sometimes one-note dessert into something sophisticated and rich.

My biggest lesson with this pie was learning to trust the cooling process. The first time I made it, I sliced into it while it was still warm, and the filling pooled all over the plate like soup. You absolutely must let it sit for hours so the filling can set into that perfect, sliceable custard that holds its shape.

Pioneer Woman Bourbon Chocolate Pecan Pie Recipe Ingredients

• 1 unbaked pie crust (9-inch, store-bought or homemade)
• 1 cup granulated sugar
• 3 tbsp brown sugar, packed
• 1 cup dark corn syrup (light works too)
• 1/3 cup salted butter, melted
• 3 large eggs, beaten
• 1/4 cup bourbon (good quality)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups pecans, roughly chopped
• 1/2 cup semi-sweet chocolate chips

How To Make Pioneer Woman Bourbon Chocolate Pecan Pie Recipe

1. Preheat Oven: Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate and crimp the edges if desired.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, beaten eggs, dark corn syrup, bourbon, vanilla extract, and salt until completely smooth and combined.
3. Layer Solids: Spread the chopped pecans and semi-sweet chocolate chips evenly over the bottom of the unbaked pie crust.
4. Pour Filling: Slowly pour the egg and syrup mixture over the pecans and chocolate. The nuts will naturally rise to the top as it bakes.
5. Bake: Bake for 50 to 60 minutes. The pie is done when the edges are set and puffed, but the center still has a slight Jell-O-like jiggle.
6. Cool: Remove from the oven and place on a wire rack. Let the pie cool completely for at least 2 to 3 hours before slicing to allow the filling to set.

Recipe Tips

• Chop the Nuts: Ree Drummond famously prefers chopped pecans over whole halves because they make the pie much easier to slice without tearing up the filling.
• Watch the Crust: If your crust edges start browning too quickly before the center is set, cover the edges gently with a pie shield or strips of aluminum foil.
• Don’t Overbake: The center should not be firm when you take it out; it should wobble slightly. If it’s completely solid in the oven, it may crack as it cools.
• Bourbon Choice: Use a bourbon you would actually drink. Since it’s a primary flavor note, a cheap or harsh whiskey will stand out in the final dish.

What To Serve With Bourbon Chocolate Pecan Pie

This rich pie pairs beautifully with a dollop of unsweetened whipped cream to cut through the heavy syrup and chocolate. A scoop of vanilla bean ice cream is a classic choice that melts into the warm filling for a hot-and-cold contrast. For a beverage pairing, strong black coffee or a glass of the same bourbon used in the pie works perfectly.

How To Store

Because this pie contains eggs, it should be stored in the refrigerator after it has cooled completely. Cover it loosely with foil or plastic wrap and keep it chilled for up to 4 days. You can also freeze the baked pie for up to 2 months; just thaw it overnight in the fridge before serving.

FAQs

• Does the alcohol cook out? While some alcohol evaporates during baking, not all of it will. The flavor remains distinct, so this pie is best reserved for adults or those who don’t mind the taste of bourbon.
• Can I use light corn syrup instead of dark? Yes, light corn syrup works perfectly fine. Dark corn syrup just adds a slightly deeper, more molasses-like flavor that complements the bourbon well.
• Why is my pie runny? A runny pie usually means it hasn’t been baked long enough or wasn’t allowed to cool fully. The filling needs significant time at room temperature to firm up after coming out of the oven.
• Can I make this ahead of time? Yes, pecan pie is actually better when made a day in advance. This gives the filling ample time to set and the flavors time to meld together.

Nutrition

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 310mg
• Total Carbohydrate: 64g
• Protein: 5g

Try More Recipes:

• Pioneer Woman Hazelnut Oatmeal Bars Recipe
• Pioneer Woman 3 Ingredient Chocolate Cake
• Pioneer Woman Kentucky Butter Cake Recipe