Lindsay's Chocolate Bourbon Pecan Pie

I can't remember exactly how long ago it was, probably at least ten years now, but one Thanksgiving, I asked our daughter-in-law, Lindsay, to bring dessert for our celebration. She showed up with a recipe she'd found in Fine Cooking (a beloved magazine that's sadly no longer in print) for a Chocolate Bourbon Pecan Pie.

One bite, and the whole table fell silent in that this-is-incredible kind of way. It was an instant hit, a star of the Thanksgiving show, for sure! From that year on, it became a non-negotiable family tradition, and Lindsay has been making it faithfully every Thanksgiving since.

This year, I decided it was finally time to share it with all of you, complete with a few Café-style tweaks to simplify the process, while keeping that fabulous, rich flavor we've loved for over a decade.

Easy as pie!

Although I'm crazy about Lindsay's renowned Thanksgiving pie (and look forward to it every year), I couldn't help wondering if I could keep all that fabulous flavor while streamlining the process just a bit. Lindsay makes a from-scratch, super delicious crust, but for this version, I used tips from my How to Make a Storebought Pie Crust Taste Homemade post and employed a rolled refrigerator crust for this Chocolate Bourbon Pecan Pie.

I know it might be considered "cheating", but I also know many of you juggle super busy lives. Me? I'm right there with you, busy… and a little lazy, so I love how quickly this pie comes together with minimal effort! The beauty is that this crust shortcut doesn't take anything away from the finished dessert. Once it's crimped, baked, and filled with that fabulous, rich filling, no one will miss a thing.

Another simple tweak I make to the original Fine Cooking recipe is skipping the step of melting the chocolate. Instead of fussing with a double boiler or even the microwave, I simply sprinkle a layer of chocolate chips over the crust. The oven does all the melting, easy and effortlessly!

The magic of brown butter

The original recipe for this Chocolate Bourbon Pecan Pie doesn't call for brown butter, but I love how this simple, three-minute step can elevate the flavor of just about anything. Once the butter turns golden and nutty, the rest of the filling comes together right in the same pot-fewer dishes and even more deliciousness!

And because this version is already a time-saver thanks to the store-bought crust, I like to add one tiny "fancy" touch at the end: I pick out the prettiest pecan halves and arrange them on top before the pie goes into the oven. Near the end of baking, I brush on a simple maple-butter glaze that gives the pie a beautiful, shiny finish, like something straight from a fine bakeshop.

Simple, make-ahead friendly, and absolutely perfect for the holidays… or any occasion you want to make just a little more special.

What you'll need for this Chocolate Bourbon Pecan Pie

This pie comes together with simple pantry staples and a few special touches that make it truly shine.

Here's everything you'll need (pictured above):

• Rolled refrigerator pie crusts - the ultimate time-saver, which we'll crimp to look beautifully homemade.
• Pecans - both chopped for the filling and whole halves for that pretty decorative top.
• Butter - browned it for that fabulous nutty depth of flavor.
• Brown sugar, maple syrup & corn syrup - the trio that gives the filling its rich, sweet caramel notes.
• Eggs - to help the filling set beautifully.
• Chocolate chips - I love mini chips for even distribution, but regular also work.
• Instant espresso powder - this is optional, but a small amount enhances the chocolate flavor (without making it taste like coffee).
• Bourbon & vanilla - warm, aromatic notes that add layers of flavor and make this pie quite unforgettable!
• Kosher salt - balances all the sweetness!

Simple, Special, and Perfect for Celebrating

So, whether you're planning your Thanksgiving menu, looking for a special dessert to share with friends, or simply want to make an ordinary day feel a little more festive, this Chocolate Bourbon Pecan Pie is a guaranteed showstopper. It's easy enough for busy days, elegant enough for holiday celebrations, and filled with rich, nostalgic flavor that brings everyone back for "just one more sliver." I hope it becomes a beloved tradition at your table too, just like it is at ours!

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Chocolate Bourbon Pecan Pie

Chris Scheuer

A rich, elegant twist on the classic pecan pie made with brown butter, a splash of bourbon, melty chocolate, and a beautifully crimped refrigerator crust. Easy enough for busy days, special enough for holiday celebrations, and a longtime family favorite.

5 from 1 vote

Prep Time 35 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings 12 servings

Calories 526

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Ingredients

 

US CustomaryMetric

 

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For the brown butter:

• 6 tablespoons salted butter

For the crust:

• 2 refrigerated pie crusts, for one deep-dish pie
• 1 teaspoon soft butter

For the filling:

• 3 large eggs
• ½ cup maple syrup
• ⅔ cup corn syrup
• ⅔ cup packed dark brown sugar
• 1 tablespoon instant espresso powder, optional
• 3 tablespoons bourbon, optional
• 2 teaspoons pure vanilla extract
• ¾ teaspoon kosher salt
• ½ cup semi sweet chocolate chips, I like to use the mini chips but standard size will also work
• 1 cup chopped pecans
• 1 cup pecan halves, the prettiest ones!

For the maple glaze:

• 1 tablespoon maple syrup
• 2 teaspoons butter
• a pinch kosher salt

Instructions

 

For the prep:

1. Remove pie crusts from the refrigerator and let rest at room temperature for 10 minutes. 2 refrigerated pie crusts
2. Spray a deep-dish pie pan with nonstick spray and wipe to coat with a paper towel. Add the soft butter and use the same paper towel to rub it over the bottom and sides of the pan. 1 teaspoon soft butter
3. Position a rack on the lowest oven level, place a sheet pan on it, and preheat oven to 425°F.

For the brown the butter:

1. Add butter to a medium, deep saucepan over medium-low heat. Let the butter melt (it will sizzle a bit) for 3-5 minutes, swirling occasionally. When the sizzling subsides and the butter turns golden and has a nutty aroma, remove the pan from heat. 6 tablespoons salted butter

To start the filling:

1. Whisk maple syrup, corn syrup, brown sugar, espresso powder, bourbon, vanilla and salt into the brown butter until smooth. Set aside to cool while you prepare the crust. ½ cup maple syrup, ⅔ cup corn syrup, ⅔ cup packed dark brown sugar, 1 tablespoon instant espresso powder, 3 tablespoons bourbon, 2 teaspoons pure vanilla extract, ¾ teaspoon kosher salt

To prepare the crust:

1. Unwrap and unroll both pie crusts onto a lightly floured surface. Stack one on top of the other and press lightly around the edges. Starting at the center and working out, roll firmly to enlarge the circle. Flip and continue rolling until you have a 14-inch circle.
2. Fold the dough into quarters and position it with the corner in the center of the pan. Unfold and repostion a bit if needed to center it. Then tuck the dough into the bottom and edges of the pan. Trim (I use a scissors) to leave a ½-inch overhang. Tuck the overhand under (towards the pan) to form a ¼ inch raised rim. Crimp the dough around the perimeter of the pan. For a pictorial tutorial on how to do this, see this post.

For the egg wash and to finish the filling:

1. Whisk eggs with a fork in a small bowl or measuring cup . Using a pastry brush, bruth the egg over the bottom and sides of the crust. Set aside the remaining egg mixture. Refrigerate the crust for 15-20 minutes (longer is fine) (or freeze for 10 minutes). 3 large eggs
2. Add the remaining beaten eggs to the brown-butter mixture. Stir until well combined.

To assemble the pie:

1. Sprinkle chocolate chips evenly over the chilled crust. Top with the chopped pecans. ½ cup semi sweet chocolate chips, 1 cup chopped pecans
2. Pour the filling over the top, then gently arrange pecan halves decoratively on the surface. 1 cup pecan halves

To bake:

1. IMPORTANT! Reduce oven temperature to 375°F. Place pie pan on the preheated sheet pan on the lowest rack. Bake 25 minutes.
2. Rotate pan and bake an additional 30-40 minutes, or until the center is set but the filling still wobbles slightly when the pan is nudged. Tent with foil during the last 10-15 minuttes if the crust is browning too quickly.

For the maple glaze:

1. Near the end of baking, microwave maple syrup, butter, and salt for 15-20 seconds until melted. Stir to combine. When the pie is finished baking, brush the glaze over top and return the pie to oven for 2 minutes. 1 tablespoon maple syrup, 2 teaspoons butter, a pinch kosher salt

To cool:

1. Transfer to a cooling rack and cool completely (3-4 hours) before slicing.

Notes

Recipe adapted from Fine Cooking and the Shocking Delicious website, who adapted the recipe from Fine Cooking.

Nutrition

Calories: 526kcalCarbohydrates: 57gProtein: 5gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 59mgSodium: 347mgPotassium: 228mgFiber: 3gSugar: 39gVitamin A: 280IUVitamin C: 0.2mgCalcium: 61mgIron: 2mg

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Course: Dessert

Cuisine: American