Kentucky bourbon gives a kick to this Southern classic.
this is my recipe that I have been making for at least 15 years for Thanksgiving & Christmas...I have changed it slightly to make it the way we really love. 3/4c sugar instead of of 1c, 2 tbsp bourbon instead of 1/4c and 1/2c choc chips instead of 6 oz. Make it in a DEEP pie dish, as this makes a lot of filling!! Thanksgiving isn't Thanksgiving for me without this pie.
Read More This pecan pie is overwhelmed by the bourbon and chocolate and has more of a custard consistency. Recipe almost makes enough filling for 2 pies if using a frozen 9" pie shell.
Read Morethis is my recipe that I have been making for at least 15 years for Thanksgiving & Christmas...I have changed it slightly to make it the way we really love. 3/4c sugar instead of of 1c, 2 tbsp bourbon instead of 1/4c and 1/2c choc chips instead of 6 oz. Make it in a DEEP pie dish, as this makes a lot of filling!! Thanksgiving isn't Thanksgiving for me without this pie.
I am asked to make this for every holiday! I put the chocolate chips in the pie shell prior to adding the mixture so that they don't melt. Prior to this, they seemed to make one big chocolate glob - adding them first took care of this problem. I also use a little less bourbon so it doesn't overpower the other flavors.
Like Jay in Tennessee, I did push my Grandmother down the stairs for the last piece of this pie! Two good things came out of this. The pie was the best hit ever this holiday season, and Grandma's new hips are better than the original! She ended up thanking me!
I would push my grandma down the stairs to get to the last piece of this pie. DEELISH!
This is a DECADENT pie! Like many other reviewers, I found it too chocolatey the first time I made it. To remedy it the second time: 1)I used less chocolate chips 2) melted them beforehand 3) poured the melted chips into a deep dish pie shell, and put the pie shell back in the freezer for an hour before I made the actual pie. It came out great with just a little layer of chocolate at the bottom! Also like many reviewers I used Kahlua instead of Bourbon. DELISH! Thanks for sharing this recipe!
The pie was delicious. The only problem I ran into was that the recipie makes a lot of filling -- I used a frozen, ready-made 9" pie crust and it was enough for 2 pies!
Incredible! I wanted something different this year for Thanksgiving and this was it! I used Kahlua instead of Bourbon, and it was just incredible. I think next time I will lower the amount of chocolate chips, as they are a little overpowering, but otherwise the perfect pie!
I've made this pie twice in as many days. The first was consumed on Thanksgiving day and my son begged for another one today. If you are using a standard Pyrex or metal pie pan you will be able to use all but about a half cup of the filling, give or take. Just salvage the pecans and toss the excess. Like others I have reduced the sugar and the amount of chips, which I also sprinkled in the bottom of the pan before filling. I agree that dark chocolate chips are the way to go and that using the entire amount of chocolate would be overkill. Used the full amount of bourbon both times and did not find it overwhelming at all. Perhaps it depends on the quality of bourbon used. In fact, you taste only a hint of bourbon under the chocolate which sets this apart from the typical peacan pie. Outstanding!
I tried this recipe without the bourbon and it turned out to be rather good.
I've been using this recipe since 2002. It always comes out perfect and everyone loves it. Just remember not to double it, pre-cook your pie shell for a carmelized effect, beat the eggs until just barely frothy, and always wrap your crust
This pecan pie is overwhelmed by the bourbon and chocolate and has more of a custard consistency. Recipe almost makes enough filling for 2 pies if using a frozen 9" pie shell.
I didn't really like the bourbon, I think next time I will leave it out. It was too strong. And it is more of a chocolate pie than a pecan pie. But the more we ate it, the more we liked it. We think it is best with vanilla ice cream. Great pie for chocoholics!!
This is on of the best ones i have tried. I'm a pastry chef for a doubletree hotel and use this for pies and also to make smaller individual tarts. I use jack daniels.
This was my first attempt at making a pie and this was perfect. Please note this recipe fills TWO 9 inch shells. I used the frozen Pillsbury kind and it was just right. Also, I didn't have bourbon so I used a mini bottle of Bailey's caramel liqueur instead. One more thing: I used the advice of another reviewer and sprinkled maybe 2 ounces of the chocolate chips on the crust instead of mixing them in and it was a great balance. Plus, adding more pecans (an extra 1/2 cup) brought it all together. Everyone loved this pie!
i made this for christmas...you should too! my gater's boyfriend almost ate the whole thing before i realized that joker was on it. i didn't change a thing. terrific stuff! IT WILL BECOME A HOLIDAY TRADITION thanks for the recipe!
I loved this and so did everyone at Thanksgiving dinner. I used dark chocolate chunks instead of the chips and only sprinkled a few on the bottom and after adding the filling I dotted a few on the top, made a beautiful presentation. And to everyone who said there was too much bourbon...you must have been tasting the raw filling, because I did and was worried that it would be too strong...but after baking it cooked out the alcohol and left just the perfect hint of bourbon flavor. I will definitely be making one for Christmas as well!!!
Read the other reviews if you want, but this recipe is great, as-is. I would however recommend putting the chocolate chips in the pie shell before poring the filling in, they do melt. I think a lot of reviewers that complain about the amount of filling being too much, are using an insufficient pie plate. There are many different sizes out there folks! The shallow ones are for thin pies like pumpkin pie, NOT this pie! I use a pyrex pie dish they currently sell for only 5 bucks, its the one with the scallop edges you can find anywhere. It is PERFECT! Bake 50 minutes, in the bottom 1/3 of your oven and you will be impressing everyone who is lucky enough to get a slice. This is a great recipe and I be adding it to my line-up! I use Jack Daniels® at the full 1/4 cup recommended.
This pie has certified me into a mini-Martha Stewart. This pie was incredible I followed others' advice with my own twist. I put some chocolate chips on the bottom of the pie and left the rest to melt in the mixture. I used 3/4 cup dark brown sugar instead of white. I used deep dish 9" pans and still had some mixture left over which I froze and made an even better pie later. I even made smaller individual pies for a guest who was a recovering alcoholic and he loved it without the bourbon as well. I also decorated the top of the pie with whole pecans. I'm getting so many requests for this pie it's crazy. GREAT recipe!!!
This is the most amazing pecan pie ever!!! Use top shelf bourbon for a smooth taste!!!
I won a cooking contest at work with this recipe! I follow the recipe more or less as written, with the following tweaks... I use a deep dish pie pan, I pour half a bag of chips onto the bottom of the pie crust, followed by half a pound of pecan halves, then pour the liquid mixture over that rather than mixing them all together.
My dad is a pecan pie fanatic but I made this for him and my husband for dessert for an impromptu dinner I made. I read all the reviews and about the sweetness of it. Since bourbon is in the recipe I substituted dark corn syrup to bring out the bourbon flavor more. It was absolutely delicious. I will make it again and again.
This recipe was wonderful! I made it for Thanksging and it was a real hit. The bourbon flavor gets stronger each day if you have left-overs, so you may want to decrease it a little.
I learned from Annie Overboe way back that the way to make a pecan pie really amazing is to double the pecans because in most the goop to nut ratio is too high. I only added an extra half cup to this recipe because with all the chocolate and bourbon in the goop I knew the goop would be the best part of it. Served it just a little warm with home made vanilla ice cream on the side and a whipped cream bonnet. It was perfect for Fat Tuesday...totally over the top. I let the butter/sugar/syrup mixture cool enough to not cook the eggs but still warm enough to melt the chocolate. Unlike most people here I used all the booze and all the chocolate and all the sugar this recipe called for and it was fantastic!!!! IMHO you can never have too much chocolate or booze in a dessert. My husband ate all his and then started in on what was left on our daughter's plate. I used some really nice old Bushmill's. Maybe that's why it went down so smooth. Makes one nice sized pie, filled to the brim if you use a pyrex pie plate and make your own crust.
This pie was amazing! I doubled the recipe because I needed 2 pies for a work pot luck. I used Makers Mark which really made the flavors wake up, and I poured a 12 oz bag of Toll House semi sweet chips into my melted butter mixture. I have had Chocolate Pecan Pie disasters in the past. I find that this doesn't leave you with the hit or miss of flavor thing that has plagued my pies in the past. I used jumbo eggs which has always been a preference. I did end up making an extra pie crust and had 3 pies! I am so glad that I did too! This pie was the hit of the pot luck and I now have everyone convinced that I am quite the Gourmand! This is a keeper!
I can describe this pie in two words: rich and sinful. I use 1/2 cup of Ghiradelli 60% cacao bittersweet chocolate chips that I sprinkle directly onto the crust then I pour the filling over the chocolate. This recipe make enough filling for one deep dish or two standard pies. This is one pie you will make over and over.
This is A-M-A-Z-I-N-G!!! My husband and I have made this twice now. Minor changes to suit our taste are doubling the amount of pecans to 2 cups, increasing the bourbon to 1/2 cup and using 70% or more dark chocolate, which we melted and lined along the bottom and sides of the pie shell. We baked this on a Sunday night, and cleaned the pan on Wednesday, a dangerously delicious treat we are limiting ourselves to 1 every 1.5 months. Thank you for sharing this recipe!!
My family and I thought this recipe was GREAT! The only reason I gave it four stars instead of five is because there are a few improvments that I will make next time. To me it was WAY too chocolatey and it had WAY too much bourbon in it. It had a VERY strong taste of Chocolate and Bourbon. Next time, I will just put a thin layer of chocolate on the bottom like others suggested and will cut the bourbon in half. Also, like others said, this made a LOT of filling. It filled up two 9 inch pie shells to the brink of spilling over. I am just glad I bought two just in case. It was nice to have an extra pie though. ;) Oh, and I also added Praline Pecans on top as my part of decorating it. The sweet and saltiness of the Praline Pecans really helped to balance out the excess bourbon taste. It was wonderful. I will definitely be making this again at Christmas. It was really easy to make and was REALLY good. Thank you for giving me my new holiday dessert recipe!
Don't change a thing...unbelievable. We don't drink bourbon, so I bought 18 yr single barrel. I figured cooking is the only time I'll use it, so spending a bit more on the good stuff made sense. I think using the best ingredients you can afford makes all the difference. Yummy! Now it's 10 years later and we drink bourbon all the time! I use cheap stuff in this pie, but no one knows. It is so delicious, the men in my family think I'm genius!
I've made hundreds of pecan pies, and this is the best. Use good quality chocolate for the best texture. I sometimes substitute Kalua for the Bourbon. Both ways are fantastic!
This year was the family's 5th annual thanksgiving pie competition. The ladies in the family and all who would like to enter, bake a pie and following the traditional turkey dinner would have the men taste and judge the various pies. This year I intended to win! I thought a different type of pie would be a great start. I can say not only did my pie instantly disappear, I also won this year! Thanks Anita, and if your looking for reccomendations to go with this recipe, it's a great one. That extra bit of Bourbon really makes the pie. I also tried this recipe without the chocolate, I personally like it even better that way!
OMG this pie is amazing, it was the only one that didn't have any left by thanksgiving night. I made it just as is except for visual effect I topped it with whole toasted pecans in a circular pattern.
This is a great recipe that I will definately be using again! I have never put bourbon in pecan pies before and it was a nice surprise. If I made any change it would be to use less chocolate chips. It was very chocolatey!!!
The surface of the finished pie was not very appealing. Next time, I'd probably consider melting milk and white chocolate and drizzling it over the top!
The chocolate overpowers everything else--and I love chocolate. I'd cut it in half.
I made this recipe for Thanksgiving. I used a little less than the ¼ c of Bourbon, used dark corn syrup instead of light and ¼ c brown sugar/ ¾ c white sugar (totaling 1 c). As others have suggested, press the chocolate into the pie crust instead of adding it to the pecan mixture. I used a 10 inch pie plate (w/ the Basic Flaky Pie Crust recipe from this site) since so many reviewers wrote they had extra filling left over. You won’t regret making this dessert. I wish I could give it more than 5 stars. Delicious!!!
first pie i made from scratch....it was very easy, and good too -- however, it was a little too rich, i would go less on the chocolate next time
My family just raved over it. It is relpacing pumpkin oie as the standard for T-DAy
Very easy and very yummy. It was almost too rich for me though, so I could only stomach a small slice.
I followed the suggestion of someone else and just spread the chocolate chips in the bottom of the crust. I found the chocolate to be too overwhelming and I couldn't taste the rest of the pie. I will definitely make it again, but I think I will leave out the chocolate....
This pie was pretty good. I mean how can you go too wrong with chocolate and pecans. It tasted a little pale and custardy in the middle. It's probably a matter of taste but I like my pecan pie a little darker and thicker. The pecans on the top tasted really good but I think I'll keep searching for the ultimate pecan pie.
I have been looking for a recipe which copies the wonderful "Derby Pie" a friend of my family makes. Her derby pie is like a pecan pie with chocolate chunks. If you follow this receipe, the chocolate chips will melt, so the sauce actually becomes a chocolatey syrup. I think next time I will let my sugar mixture cool more and add larger chunks of chocolate to keep them from melting down. It was still tasty though!
This pie was amazing! By far the favorite desert at my Thanksgiving dinner. I followed the advice of some other reviewers and used Kahlua instead of bourbon and just covered the bottom of the pie shell with chocolate chips before I poured the mixture in. Delecious!
I made this last year for Thanksgiving and everyone who had it wants me to make it again this year.
I've made this pie for Thanksgiving and Christmas for three years now. It's a favorite in our family. I've used both bourbon and whiskey. I often mix dark and milk chocolate chips. The recipe is great as written - the only variation depends on the type of alcohol. Strong whiskeys and bourbons (like Jack Daniels) need to be cut back to 3 tbls. Smoother, lighter alcohol (like Gentleman Jack) as written.
Very good! I found that a single recipe can make 2 thin pies or a very full deep dish pie. Warning: adding just a little more bourbon than called for made it too strong. Also great without the chocolate. Great recipe!
This was very good, I used large bittersweet chocolate chips (all I had) which was a mistake, the pie was yummy but then you'd bite into a big cold chunk of hard chocolate. I ended up digging them out while eating the otherwise awesome pie. If I make again w/chocolate chips I may melt the chocolate and put a layer onto the bottom instead, I didn't like the chip texture. It doesn't really need the chocolate however, the pie was awesome, thanks!
I have been making this for a number of years now and have tried making it many different ways. First of all, I always use a deep dish pie pan. I use dark corn syrup and cut the sugar down to 3/4c. To cut down on the "alcohol" taste while still maintaining the bourbon flavor, I add the bourbon to the butter/corn syrup/sugar mixture and cook it with that. Mixing the chocolate in with the warm ingredients gives it a good texture. Wonderful pie!!!!
Very yummy. I got rave reviews at my house along with lots of requests for the recipe. The chocolate sinks to the bottom to make a great layered look.
I wish I could rate this with more stars, it definately deserves it. I made this for the first time this Thanksgiving and this pie was a definate show-stopper. One of the guests at dinner commented that it was like the creamiest fudge he ever had and it was in a pie shell to boot. I did not change one thing on this recipe other than to decorate the top of the pie with pecan halves. This is definately worth making, absolutely delicious as written with no substitutions whatsoever! Thanks for sharing this recipe!
Fantastic! I reduced the bourbon to 2 tbsp, and that amount provided the perfect flavor. I used chocolate chip "chunks" and pressed them slightly into the crust to create a layer of chocolate. Delicious! A new pecan pie favorite!
I thought this pie was terrible!
if you like pecan pie you will love this recipe. Simply delicious. A piece of this will satisfy your craving for sweets.
1st Attempt: I layered the chocolate on the bottom, as suggested. I used a deep dish pie crust and cut the bourbon in half, and it was still too much filling. A lot of the pecan mix bubbled out, leaving a little pecan over a lot of chocolate. Done in 45 minutes. 2nd attempt: Used the full 1/4 cup bourbon and only used about 3oz of chocolate. Filled to the brim but didn't bubble over. Better but now not chocolatey enough...will keep playing with the measurements, and will lower the oven temp to keep crust from burning before the filling sets.
The bourbon in this recipe was way too overpowering. Don't think I'll be making this one again.
This was a mighty tasty & mighty easy pie. I loved it warm, husband preferred it cold. Either was was nice. It was a bit rich, so next time I will probably add fewer chocolate chips & maybe melt them before hand and add them to the bottom of the pie. I would also like to try dark chocolate to see if that doesn't cut out some of the sweetness. I agree with other reviews, though, die hard pecan pie fans probably won't love it.
This is the perfect pie! It's simple to make and the results are superb! The recipe combines the perfect ratio of chocolate, pecans and bourbon to create a dessert that no one has been able to pass up!!! Thanks!!
AMAZING!! I followed the advice of a few previous reviewers and used Kahlua instead of bourbon and it was unbelievable! I will definitely be making these again-in fact I am making two for Christmas-and though I doubt there will be, I am really hoping there is some left over for me to bring home :-)
It is very good but I don't think I will make again... the whiskey smell and taste was a bit overpowering.
Very yummy, extremely easy and everyone loved it. The bourbon flavor was great and not over-powering at all. I'm not a big fan of pecans, so I put them in a food processor to chop them up as much as possible and it turned out great!
This pie is amazing! I have made it for the past few holidays...Thanksgiving and Christmas! It is now a family request!
Absolutely delicious without any changes to the recipe. Even with a deep-dish crust, I had too much filling, so here's how I solved that. I poured the extra filling into a casserole dish, broke an extra store-bought crust into pieces and stirred them in. After baking it alongside the pie, I scooped it into bowls and topped it with ice cream. Yummy! And I still had a whole pie to take to our Thanksgiving dinner!
This is a HUGE hit...Have made 5 within the past two weeks, due to requests! A couple of personalizations...use 3 whole eggs, plus 2 yokes. Also, add just a pinch of Chile de Arbol powder to syrup...no heat, but it really adds a great zip "binder" for the sweet & chocolate I do put the chocolate & pecans on the bottom of the crust. Wonderful, and...easy as pie!
AWESOME! the pan got scraped at thanksgiving and everyone was asking for the recipe and asking why I didn't bring 2. It was also really easy to make and a nice twist on the plain ole' pecan pie. Like others have said, a deep dish pie crust is perfect. and put the chocolate chips in a single layer of the pie crust instead of mixing them in. I used a couple splashes of Kahlua instead of bourbon.
Very rich but delicious! I had to bake mine 10 minutes longer than recipe called for.
My friends from Louisville, KY call this "Derby Pie". It's a rich, delicious and easy to make pie that is the rave anywhere I make it. I always have it for the holidays. I started using Orange Extract instead of Vanilla and WOW. It was amazing.
I just didn't swirl the chocolate chips into the pan good enough. Some pieces were very chocolaty and some tasted like a standard pie.
I prepared this pie for Thanksgiving. My whole family now is requesting the recipe and my boyfriend wants me to make the pie for his family's Christmas Eve party. I did use less sugar and less bourbon as noted in the previous rating. It was awesome! Thank you for sharing!
First pecan pie attempt and it turned out beautifully. Rave reviews from family over the Holidays. Bourbon was a definite flavor factor, might try it with a little less next time.
My advice for those who have commented negatively on the "overwhelming" bourbon or chocolate flavors, fix a plain pecan pie! This pie is wonderful and perfectly blends the flavors of the bourbon, chocolate and pecans...hence the name. I'm a Kentucky gal, and we do love our bourbon. In fact, there's no such thing as too much bourbon flavoring, so I add a bit more than the recipe calls for. (Make sure it's Kentucky bourbon or it's not the real thing!) My friends and family request this pie often. It's PERFECT! It does make 2 9-inch pies or 1 deep dish 9-inch pie.
I made this pie for a friend's wedding and it was a huge hit! I tweaked the recipe to add a pinch of cayenne pepper just to warm up and round out the chocolate. It really did the trick. Make your own crust for this one, a savory butter crust is just the right touch.
Wow this was WAY heavy on bourbon - it made it nearly impossible to taste anything else. The big drinkers in my group loved it but it was way too strong for my taste.
decided to try something new this year instead of a pecan pie. this turned out to be the best pecan pie i have ever had, so delectable! all my friends loved it also.
This pie was a wonderful hit with the entire family. Very rich and moist. So easy and quick!
I have made this for my father-in-law twice now. I used Jim Beam. There was too much filling, so a deep dish crust might work better. The chocolate does sink to the bottom, but it was tasty. I am not a pecan pie fan, but this was good!
This is the ultimate pie for any Thanksgiving dinner!! I made it last year (and what month are we in? August) and I am already looking forward to making it this year for my family and soon to be inlaws. Wouldn't change a thing about the prep for this recipe, I would also recommend "The double layer Pumpkin Cheesecake" by S. Phillips. Both make for a lovely selection at the desert table. Enjoy, I know I will :)
Things I love--Bourbon, Pecans, Chocolate. To combine them all is divine. I did sprinkle the chocolate, not mix it, but this is just about perfect. To the reader who complained of a thin custard and separated pecans....congratulations!!! You just made a pecan pie. That's how it is supposed to be.
Wow! This will be a Holiday staple at our house. I took the advice of other reviews and put the chocolate chips on the bottom of the pie instead of mixing them in with the syrup. One of our guests loved "the little chocolate morsels." I also used less chips and less sugar; half less of each.
I LOVE this pie- which is saying something because pie is definitely not my dessert of choice. It may sound a little odd, but I add coconut to it. It reminds me of a pie I had years ago at a plantation restaurant I visited in Louisiana.
I made this for Easter and everyone liked it the taste combo of the bourbon/chocolate and pecans was a good one. I would prefer however to find a recipe that is more fudge/chocolate like, this recipe is more of a gooey pie.
Great recipe! It was great just the way it is written, but VERY sweet. Next time I may use less chocolate chips. I used a deep dish 9" frozen pie crust, and it was just the right size.
I made this pie for Thanksgiving & it was the one everyone wanted a piece of. I used mini chocolate chips & it turned out beautifully. Very yummy & very easy. I will make this every year.
This pie is fabulous. But... I now make it with Kahlua instead of bourbon. I was out of bourbon and tried the subtitution--now I always the Kahlua.
This pie turned out great for me! I cut the bourbon by half and left everything the same. It was rated best of 10 pies at one get to together (i gave it as a gift) and there wasnt any left at my Thanksgiving! However there were two completely untouched pumpkin and cherry pies! It was great for people who dont regularly like pecan pies as well. This will be a new addition to our holidays!
Love pecan pie - love chocolate - love Kentucky bourbon --- this is heaven!! Great recipe
I made this in a 10 inch tart pan and changed the amount of bourbon to 2 Tablespoons. It was a fantastic pie and a big hit at our Thanksgiving dinner! The tart pan worked out really well...pretty presentation, plus it's quite rich, so it was nice to be able to slice nice, thin slices after a big heavy meal. (Plus, you know everyone wants more than once dessert at Thanksgiving!) This will be my go-to pecan pie recipe from now on!
This was my first pecan pie. I looked over a few pecan pie recipes on allrecipes and decided on this one for July 4th celebration, which turned out to be a great decision! I made my own crust and replaced bourbon with kahlua. I also let the pie sit in the oven for an additional 15-20 minutes after cooking it for 50 minutes. The consistency of the filling was perfect. Everybody loved it, thank you for the recipe..
Did not use bourbon... it still tasted great! My one peacan pie tip. My peacan pies use to always come out runny. So I now bake my peacan pie the last thing for the night. When the cook time is up, I turn off the oven and leave the pie in there. The next morning I take the pie out and it is always perfect.
The bourbon was quite overwhelming in this recipe. I don't drink or care for bourbon, so I thought I may not care for it. Unfortunately, no one liked it at Thanksgiving (even those who drink), and they weren't thrilled that they didn't have a pecan pie. I may try again without the bourbon sometime.
Great pie!! I tried this after having a chocolate bourbon pecan pie at my in-laws. It turned out better than theirs!! I only wish I would have made more than one.
my husband doesn't like pecan pie, but he liked this recipe... co-workers all wanted the recipe. I put the chocolate chips in the bottom of the crust before I poured the "custard" in. Also put in extra chopped pecans to keep it more nutty/less custardy. Thanks!
