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The center of a pecan pie can look a little loose when it comes out of the oven, even when the edges are set and the filling is ready to finish setting as it cools. That slight wobble is part of what you want in this Bourbon Chocolate Pecan Pie, not a reason to leave it baking until the middle turns firm.

The crust uses cold butter cut into the flour, while melted butter goes into the filling; keeping those jobs separate gives you a flaky pastry shell and a rich, smooth base for the pecans and chocolate. Bourbon adds a warm, mellow note without taking over. Once the pie has cooled, each slice holds together around crunchy pecan halves and pockets of semisweet chocolate.

Why corn syrup and brown sugar belong in the same pecan pie

Corn syrup and brown sugar have different jobs in this filling. The syrup gives the eggs a smooth, cohesive base that sets into the familiar soft pecan-pie texture, while brown sugar brings a deeper molasses note. Using both keeps the filling from tasting one-dimensional; the sweet base has a little warmth behind it, which works especially well with bourbon and semisweet chocolate.

That balance is also why I wouldn’t replace the corn syrup with an equal amount of maple syrup or honey. Those sweeteners bring their own strong flavors and don’t set the filling in quite the same way, so the center can turn out softer and less sliceable. Light corn syrup stays neutral enough to let the brown sugar, bourbon, pecans, and chocolate come through. It’s doing more than making the pie sweet: it helps the filling hold together around all those substantial add-ins.

What the bourbon, pecans, and chocolate each bring

• All-purpose flour and cold butter — Flour gives this crust enough structure to hold the filling, and cold butter creates the small pockets that bake into a flaky pastry. Regular all-purpose flour is the right choice here; pastry flour can make the shell more delicate to handle.
• Eggs — The eggs bind the syrup and sugar into a filling that sets as the pie cools. Use large eggs, as the proportions are balanced for that size.
• Bourbon — A standard bourbon adds a mellow, oaky note without requiring a special bottle. The bourbon’s flavor is noticeable but stays in the background, where it rounds out the sweetness.
• Pecan halves — Halves give each slice distinct, crunchy bites and look beautiful when cut. Fresh pecans matter more than an expensive brand; stale nuts can taste flat against the rich filling.
• Semisweet chocolate chips — Their moderate sweetness keeps the pie from becoming cloying, and chips are easy to stir through the filling. A familiar grocery-store brand works well.

How to build the crust and bake the filling without overworking either

Cut the butter in, then chill the dough

Whisk the flour with half of the salt, then cut in the cold butter with a pastry blender or your fingertips until the pieces are about the size of peas. Stir in the ice water and bring the dough together into a disk without kneading it smooth. Wrap it and refrigerate for at least 1 hour so it’s firm enough to roll. If the dough feels sticky or soft when you start rolling, give it more time to chill rather than dusting it heavily with flour.

Roll and shape a 9-inch shell

Roll the dough between sheets of parchment into a 12-inch round, then fit it into a 9-inch pie plate. Peel the parchment back slowly so the pastry doesn’t tear, and ease the dough into the plate instead of stretching it across the bottom. Trim the overhang and crimp the edge. Stretching can make the shell pull back during baking, so let the pastry settle into the plate before trimming.

Mix the filling and add the chunky ingredients

Whisk the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla, and remaining salt in a large bowl until the mixture looks smooth. Stir in the pecan halves and chocolate chips so they’re distributed through the filling, then pour it into the unbaked shell. If the chips or nuts bunch up in one spot, give the bowl another gentle stir before pouring. The filling is ready for the oven as soon as it’s mixed.

Bake to a slight wobble, then let the pie set

Bake at 350°F for 55 to 65 minutes. Look for set edges and a center that still has a slight wobble, and check the center away from the pecans with an instant-read thermometer; it should register at least 160°F. If the crust edges brown too quickly, cover them loosely with foil. Cool the pie on a rack for at least 3 hours before slicing, so the filling has time to set.

Three ways to change the chocolate, nuts, or crust

Questions that come up when making bourbon chocolate pecan pie

Bourbon Chocolate Pecan Pie

Bourbon chocolate pecan pie bakes in a flaky homemade crust with a rich, gooey filling, semisweet chocolate chips, and toasted pecans. A hint of bourbon balances the sweetness, while a long cooling time helps each slice set cleanly.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chilling and cooling 4 hours hrs

Total Time 5 hours hrs 35 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 770

Ingredients Equipment Method Notes

Ingredients

  

For the crust

• 1.25 cups all-purpose flour
• 0.75 tsp fine salt divided
• 0.75 cup unsalted butter divided (1/2 cup cold and cut into pieces; 1/4 cup melted and cooled)
• 3 tbsp ice water to 4 tablespoons

For the filling

• 3 eggs large
• 1 cup light corn syrup
• 1 cup light brown sugar packed
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1.5 cups pecan halves
• 0.75 cup semisweet chocolate chips

Equipment

• 1 9-inch pie plate

Method

 

Make the crust

1. Whisk the flour with 1/2 teaspoon of the salt in a medium bowl.
2. Cut in the cold butter with a pastry blender or your fingertips until the pieces are pea-size.
3. Stir in 3 tablespoons ice water, adding the remaining tablespoon if needed, until the dough holds together when pressed.
4. Shape the dough into a disk and wrap it.
5. Refrigerate the dough for at least 1 hour.
6. Roll the dough between sheets of parchment into a 12-inch round.
7. Fit the dough into a 9-inch pie plate, then trim and crimp the edges.

Make the filling

1. Whisk the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla, and remaining 1/4 teaspoon salt in a large bowl until smooth.
2. Stir in the pecans and chocolate chips.
3. Pour the filling into the unbaked crust.

Bake the pie

1. Bake at 350°F for 55 to 65 minutes, until the edges are set, the center has a slight wobble, and an instant-read thermometer inserted in the center away from pecans registers at least 160°F.
2. Cover the crust edges loosely with foil if they brown too quickly.
3. Cool the pie on a rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for at least 3 hours so the filling can set. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months.