Chocolate Bourbon Pecan Pie Recipe

Make dough

In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold cubed vegetable shortening. Cut or pulse until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Sprinkle 3 tablespoons ice water over the flour-butter mixture a tablespoon at a time, tossing gently after each addition until dough holds together when pinched. Do not overwork. Gather dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

On a lightly floured surface, roll the chilled dough to a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, gently press into place, trim overhang to about 1/2 inch, and crimp edges as desired. Chill the lined pie shell for 15 minutes while oven preheats.

Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove weights and parchment and return crust to oven for 6–8 more minutes until the bottom looks set and edges are lightly golden. Reduce oven temperature to 350°F (175°C) for filling bake.

Prepare nuts and chocolate

Place 1 1/2 cups roughly chopped pecans on a sheet pan and toast in the preheated 350°F oven for 6–8 minutes until fragrant and lightly browned. Remove and let cool. Scatter 1 cup semisweet chocolate chips evenly over the bottom of the prebaked pie shell.

Mix custard

In a medium bowl, whisk together 3 large eggs until combined. Add 1 cup packed light brown sugar, 1/2 cup corn syrup, 1/4 cup melted unsalted butter, 3 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/2 teaspoon fine salt. Whisk until smooth and glossy and sugar is mostly dissolved.

Stir the toasted pecans into the custard mixture, reserving a handful (about 2 tablespoons) for topping if using pecan halves for garnish. Pour the pecan-custard mixture evenly over the chocolate chips in the pie shell. Gently tap the pie dish on the counter to remove air bubbles and to let chocolate chips settle.

Bake the pie at 350°F (175°C) for 40–50 minutes, rotating halfway through if your oven bakes unevenly. The center should be set but slightly jiggly — it will continue to firm as it cools. If the crust edges brown too quickly, shield them with foil.

Remove the pie from the oven and place on a wire rack. Let cool at room temperature for at least 2 hours to finish setting. For best slices, chill 1–2 hours in the refrigerator before serving.

Optional: Heat 2 tablespoons heavy cream until steaming (not boiling) and pour over any remaining chocolate chips (or 2 tablespoons extra chocolate chips) to make a quick ganache; drizzle over the cooled pie for a glossy finish.

Garnish with reserved toasted pecans or 12 extra toasted pecan halves arranged decoratively. Lightly dust with 1 teaspoon powdered sugar if desired.

Bring pie to room temperature before serving, or serve chilled. Store leftovers covered in the refrigerator for up to 4 days. Let slices come to near room temperature before eating to best enjoy bourbon flavor and texture.