Bourbon Pecan Chocolate Chip Pie Recipe – Easy Baking Guide

Last Updated on 6 months ago by Neha Deshmukh

Bourbon Pecan Chocolate Chip Pie Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and a little bit special. This Bourbon Pecan Chocolate Chip Pie is exactly that. I first stumbled upon a version of this at a friend’s Thanksgiving a few years ago, and I’ve been tweaking it ever since to make it just perfect. It’s seriously addictive – the warm bourbon, the crunchy pecans, the melty chocolate… oh my! And honestly? It’s way easier to make than it looks. Let’s get baking!

Why You’ll Love This Recipe

This pie is a total crowd-pleaser. It’s rich, decadent, and has this lovely warmth from the bourbon that just makes it feel extra cozy. Plus, it’s surprisingly simple to throw together, even if you’re not a seasoned baker. It’s perfect for holidays, special occasions, or just a weeknight treat when you need a little something sweet. And who doesn’t love a good pecan pie with a chocolatey twist?

Ingredients

Here’s what you’ll need to make this dreamy pie:

• 1 cup chopped pecans (about 125g)
• 1 cup semisweet chocolate chips (about 170g)
• ½ cup all-purpose flour (about 60g)
• 1 cup granulated sugar (about 200g)
• ½ cup packed brown sugar (about 110g)
• ½ cup unsalted butter, melted (about 113g)
• 2 tablespoons bourbon (about 30ml)
• 1 teaspoon vanilla extract (about 5ml)
• 2 large eggs
• 1 unbaked pie crust (9-inch)

Ingredient Notes

Let’s talk ingredients for a sec, because using good quality stuff really makes a difference!

• Bourbon: Don’t feel like you need to break the bank, but a decent quality bourbon will shine through. I like to use a Kentucky straight bourbon, but anything you enjoy drinking is a good place to start.
• Pecans: Fresh pecans are best! They have a much better flavor and crunch. If you can, avoid pre-chopped pecans, as they can sometimes be a little stale.
• Chocolate Chips: Semisweet is my go-to, but feel free to experiment. Dark chocolate chips will give it a more intense flavor, while milk chocolate will make it sweeter.
• Flour: All-purpose flour works perfectly here. No need for anything fancy!
• Pie Crust: You can absolutely use a store-bought pie crust to save time. But if you’re feeling ambitious, a homemade crust is always a treat. My grandmother’s recipe is my absolute favorite – it’s flaky and buttery perfection!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). This ensures everything bakes evenly.
2. In a large bowl, combine the chopped pecans, chocolate chips, flour, granulated sugar, and brown sugar. Give it a good mix so everything is nicely distributed.
3. In a separate bowl, whisk together the melted butter, bourbon, vanilla extract, and eggs. Whisk until everything is well combined and smooth.
4. Now, pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! We want a tender pie, not a tough one.
5. Pour the mixture into your unbaked pie crust and spread it out evenly.
6. Bake for 50-55 minutes, or until the filling is set and the crust is golden brown. A little wobble in the center is okay – it will set as it cools.
7. Let the pie cool completely before slicing and serving. Trust me, this is the hardest part! Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

Expert Tips

• Preventing a Soggy Crust: Blind baking the crust for about 10-15 minutes before adding the filling can help prevent a soggy bottom.
• Checking for Doneness: The pie is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
• Cooling is Key: Seriously, let it cool completely! This allows the filling to set properly and makes it much easier to slice.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend in place of the regular flour.
• Nut-Free Adaptation: Substitute the pecans with sunflower seeds or pumpkin seeds for a nut-free version.
• Reduced Bourbon Option: If you prefer a milder flavor, reduce the bourbon to 1 tablespoon or omit it altogether and add an extra tablespoon of vanilla extract.
• Chocolate Intensity Variation: Use dark chocolate chips for a richer, more intense chocolate flavor. My friend Sarah loves using a mix of dark and milk chocolate!
• Festival Adaptations: This pie is amazing for Thanksgiving or Christmas. A sprinkle of cinnamon or nutmeg in the filling adds a festive touch.

Serving Suggestions

This pie is fantastic on its own, but it’s even better with a little something extra!

• A dollop of freshly whipped cream is a classic pairing.
• A scoop of vanilla ice cream adds a cool, creamy contrast.
• A sprinkle of flaky sea salt on top enhances the sweetness.
• A warm cup of coffee or tea is the perfect accompaniment.

Storage Instructions

• Leftovers: Store leftover pie in the refrigerator for up to 3 days.
• Freezing: You can freeze this pie after baking! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can this pie be made ahead of time?

Yes! You can bake the pie a day or two in advance and store it in the refrigerator.

What is the best type of bourbon to use?

Any bourbon you enjoy drinking will work well. A Kentucky straight bourbon is a good starting point.

Can I use different nuts instead of pecans?

Absolutely! Walnuts or almonds would also be delicious.

How do I prevent the pie crust from burning?

If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.

Can this pie be frozen after baking?

Yes, it freezes beautifully! Just wrap it tightly and thaw overnight in the fridge.