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Grandma’s bourbon chocolate pecan pie recipe is easy to make and the perfect dessert perfect for holiday gatherings like Thanksgiving and Christmas. This delicious pie is family favorite!
My grandma made the best homemade pecan pie for Thanksgiving and Christmas. She made pumpkin pie too, but pecan was definitely the favorite. Her secret? A splash of bourbon and some chocolate mixed into the filling! They add so much flavor and take this classic holiday dessert to the next level.
If you’re not a fan of chocolate or you prefer more of an old fashioned pecan pie, you can definitely leave them out. For an even easier version, try my pecan pie dip. If you are a bourbon fan, try grandma’s bourbon balls!
Why you’ll love this easy recipe
The best thing about Grandma’s pecan pie is it is actually very easy to make, especially if you use a pre made pie crust like my grandma did. Just chop, mix, pour and bake. Nothing wrong with a shortcut or two during the holidays!
Ingredients
Here’s a quick overview of what you need to make this classic pie. Full amounts are in the printable recipe card below.
- Pecans — This recipe uses a combination of chopped nuts and pecan halves. Chopped pecans are easier to eat, and halves on top make a beautiful presentation. Make sure you get unflavored and unsalted pecans.
- Pie shell — You can use a frozen pie crust or refrigerated store-bought pie crust. Just make sure you get a 9-inch pie shell if you are buying a preformed crust.
- Eggs — help bind the filling
- Corn syrup — To thicken the filling. I prefer light corn syrup for this recipe.
- Butter — to help thicken and flavor the filling
- Brown sugar and white sugar — a combination of sugars for better flavor
- Vanilla extract — for flavor
- Bourbon — adds a little zip to the flavor and cuts the sweetness
- Chocolate chips — Chocolate makes everything better
How to Make Pecan Pie
First, prepare the crust according to package directions. If you are using a pie dish, you may want to use non stick spray so the pie is easier to cut. Next, preheat the oven, and chop the pecans. You will want to reserve a few if you want pecan halves on top. Place the chopped pecans on the bottom of the crust.
In a medium bowl, whisk the eggs, corn syrup, sugars and bourbon until well blended. Then, stir in the chocolate chips. Pour the filling over the chopped pecans in the unbaked pie shell.
Then, arrange the halves in even rows on top of the filling. I like to sprinkle a little granulated sugar over the pecans before baking. It just adds a little sparkle, but it’s not necessary.
Bake the pie for 50-60 minutes or until the crust is golden brown and the filling is set. If the crust starts to get too dark, you can place a sheet of aluminum foil lightly over the pie until it is done.
How to Tell if Pecan Pie is Done
The easiest way to tell if pecan pie is done is to use an instant read thermometer to test the filling. The temperature should be 200 degrees f. Just be sure not to poke a hole in the bottom of the crust. The filling should also be mostly set, although the center may jiggle a little when shaken.
Recipe Tips
You don’t need to prick the piecrust prior to baking.
Use cooking spray so the crust won’t stick to the pie pan.
Don’t overdo the bourbon. You only want a hint of flavor, and too much liquid will make the pie runny.
The alcohol bakes out of the filling during the cooking process. If you want the flavor of bourbon without any alcohol, you can sub bourbon extract.
Make sure to use a 9-inch pie pan for this recipe so the filling doesn’t overflow.
Storage
Due to the eggs in the pie filling, the pie should be stored in the refrigerator. After cooling at room temperature for about 2 hours, refrigerate the pie until ready to serve. It actually tastes better the next day! Pecan pies keep for 3-4 days. You can freeze pecan pies for up to 3 months and thaw in the refrigerator before serving.
More Holiday Desserts
Not a fan of pecans? Try my pumpkin cheesecake pie or classic pumpkin pie or easy eggnog pie. You may also enjoy my pumpkin pie dessert dip or easy pumpkin cheesecake bars. Be sure to check out more delicious easy desserts for the holidays!
Grandma’s Bourbon Chocolate Pecan Pie
Ingredients
- 1 unbaked pie crust 9-inch
- 1 ½ cups chopped pecans plus pecan halves for top
- 3 large eggs
- 1 cup light corn syrup
- 2 tbsp butter melted
- 2 tbsp bourbon
- ½ cup brown sugar
- ½ cup white sugar
- ½ tsp vanilla extract
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350℉
- Prepare pie crust. Spray pie pan with non stick cooking spray if using your own pie pan
- Chop pecans, reserving about 40 pecan halves for the top
- Place chopped pecans in bottom of pie crust
- In a medium mixing bowl, whisk the eggs, corn syrup, melted butter, brown sugar, white sugar, vanilla extract and bourbon until well combined
- Stir in chocolate chips
- Pour filling over chopped pecans
- Arrange pecan halves on top of filling
- Bake for 50-60 minutes on center rack, or until filling is set (center may wiggle a little) and internal temperature is 200℉ according to instant-read thermometer
- Allow pie to cool for 1-2 hours at room temperature, and store in refrigerator until ready to eat
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was the best tasting pie I’ve ever had! I’m hosting Thanksgiving for the first time this year, so I’m test running lots of recipes ahead of time. I absolutely loved this pie and so did my coworkers. Can’t wait to make it again for actual Thanksgiving!
Thank you so much for the sweet compliment! So happy everyone liked the pie. 🙂
Saw this recipe on Instagram and had to make it. Love regular pecan pie but the addition of the chocolate makes it awesome. The whole family loved it.
I had always wanted to make my own over store bought. This recipe was great for step by step instructions and it turned out great and the taste was awesome. Can’t wait to try some of your other desserts! They all look so yummy.
Thank you so much for the sweet compliment, Sharon!
Wow! What a recipe! Sweet and chocolaty! Boy was this a hit!
Thanks, Whitney. So glad you liked the pie!