Chocolate Bourbon Pecan Pie

5 from 5 votes

This chocolate bourbon pecan pie is sweetened with honey, molasses, and chocolate chips for a delicious twist on the Southern classic. (No corn syrup!)

Prep Time15

Cook Time40

Cooling TIme1

Total Time1 55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 432kcal

Author: Sarah Trenalone

Ingredients

1 cup pecans, roughly chopped
¼ cup bourbon See Recipe Notes
½ cup honey
½ cup molasses
¼ cup butter, melted
1 tablespoon lemon juice
3 eggs
¼ cup semi-sweet chocolate chips
1 9" pie dough

Instructions

Preheat oven to 450°F.
In a small bowl, add the pecans and bourbon. Set aside.
Use an electric mixer to mix together honey, molasses, butter, and lemon juice.
Alternately, whisk vigorously with a whisk.
Add the eggs, and beat until the batter is smooth. Add the bourbon and pecans, and stir with a spoon to incorporate. Add the chocolate chips and stir again.
Pour the pecan mixture inside the pie dough. Bake 10 minutes at 450°F, then lower temperature to 350°F. Bake another 25-30 minutes.
Pie is ready when the filling has set, but the center still wobbles slightly.
Allow pie to cool at least 1 hour before serving.
Make Ahead (Refrigerator): Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).
Make Ahead (Freezer):
Allow cooked pie to cool completely. Wrap it tightly and freeze. Use within 2 months.
To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through. Allow pie to come to room temperature before serving.

Notes

For a boozier pie: Use ⅓ cup bourbon and cook 5 minutes longer (at 350°F).

Nutrition