Rich Chocolate Bourbon Pecan Pie

Make a delicious pie combining crunchy peanuts with soft chocolate.


  • 9-inch piecrust unbaked
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 oz unsweetened chocolate
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup dark corn syrup or sugar cane syrup (such as steen's)
  • 1/2 teaspoon pure vanilla extract
  • 3 tblsp bourbon
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves


  1. Preheat the oven to 375°F.
  2. Melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool.
  3. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
  4. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
  5. Spread the pecans on the bottom of the piecrust and carefully pour the egg mixture over them.
  6. Bake until the filling is set and slightly puffed, about 45 minutes.
  7. Test for doneness by sticking a thin knife in the centre of the pie, if it comes out pretty clean, you're good to go.
  8. Transfer the pie to a rack and cool completely before cutting.


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