Chocolate Bourbon Pecan Pie

5 from 1 vote

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.

Prep Time35

Cook Time2

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: bourbon pecan pie, brown butter pecan pie, chocolate bourbon pecan pie, chocolate pecan pie, easy pecan pie, thanksgiving dessert

Servings: servings

Calories: 526kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

For the prep:

Remove pie crusts from the refrigerator and let rest at room temperature for 10 minutes. 2 refrigerated pie crusts
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
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:

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:

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:

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.
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:

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
Add the remaining beaten eggs to the brown-butter mixture. Stir until well combined.

To assemble the pie:

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

To bake:

IMPORTANT! Reduce oven temperature to 375°F. Place pie pan on the preheated sheet pan on the lowest rack. Bake 25 minutes.
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:

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:

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