Bourbon-Chocolate Pecan Pie


By Jennifer Chandler | Excerpted from The Southern Pantry Cookbook by Jennifer Chandler | Photo by Justin Fox Burks. Food Styling by Jennifer Chandler.


For Thanksgiving this year, take your grandmother’s time-honored pecan pie recipe up a notch by adding chocolate and bourbon to the mix! For a classic pecan pie, just omit those two ingredients from the recipe below.


  • 3 large eggs
  • 1 cup light brown sugar
  • 1 cup light corn syrup
  • 1 tsp. pure vanilla extract
  • ¾ cup chopped pecans
  • ½ cup semi-sweet chocolate chips
  • 1 unbaked pie crust (9-inch), homemade or store-bought
  • 1 cup pecan halves
  • 2 Tbsp. unsalted butter, cut into slivers
  • 2 Tbsp. bourbon


  • Preheat the oven to 350˚.
  • Place the eggs in a large mixing bowl and whisk until light but not foamy. Add the brown sugar and stir until there are no lumps. Add the corn syrup and vanilla and stir until well blended. Stir in the chopped pecans.
  • Evenly cover the bottom of the pie crust with the chocolate chips. Pour the filling over the chocolate chips.
  •  Arrange the pecan halves decoratively over the top of the pie. Place tiny slivers of butter evenly over the top of the pie.
  •  Bake until the pie is firm and golden brown, about 60 to 70 minutes.
  •  As soon as you pull the hot pie out from the oven, evenly sprinkle the bourbon across the top. Let cool to room temperature before serving.

Serves 8.

Cooking Tip: When serving guests, I like to make my pie pretty by decorating the top with pecan halves. When it’s just family, I skip that step and just mix the pecan halves in with the filling.