By Kaleigh McMordie - , Updated
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This decadent chocolate bourbon pecan pie made without corn syrup is the ultimate Thanksgiving dessert to share with your loved ones. With dark chocolate chips, toasted pecans, brown sugar, bourbon, and a hint of honey flavor, this pie is easy to make and sure to be a new family favorite!
If you still don't have your Thanksgiving dessert planned, HERE IT IS! A gorgeous pecan pie on the surface, but underneath those toasty pecans is a rich, decadent, honey and bourbon-laced filling studded with dark chocolate chocolate chips. It's a truly special dessert that's worthy of a Thanksgiving or Christmas table.
Why You'll Love This Pie
Here are a few good reasons this pie will become your new favorite:
- Chocolate + Pecans + Bourbon. Does it get any more Southern or delicious?
- No Corn Syrup. Do I think corn syrup is the root of all evil? No. But I also don't keep it in the house, and I like the depth of flavor from honey and brown sugar.
- Easy As Pie. Forgive the expression, but for something with so much flavor, this pie is truly easy to make. Whisk the filling ingredients in one bowl, then layer with chocolate and pecans in an unbaked crust. No parbaking, no toasting pecans, no stovetop cooking.
The Ingredients
- An unbaked pie crust - I use my whole wheat pie crust recipe.
- Chocolate chips - I use dark chocolate to offset the sweetness of the filling, but semisweet will work, too.
- Butter - I always use salted.
- Brown sugar - I like light brown sugar.
- Honey - I like to depth of flavor that honey adds, but if the taste is too strong for you, swap half for maple syrup or another liquid sweetener.
- Bourbon - A whopping ¼ cup. We're not messing around here! No need to reach for your best bottle, I usually keep Jim Beam around for cooking and baking.
- Eggs - To thicken and hold together all that gooey goodness.
- Vanilla - If you really want a strong vanilla flavor, use vanilla ben paste.
- Salt - Just a pinch to offset the sweet filling. Bonus points for a sprinkle of flaky sea salt on top.
- Pecans - Gorgeous pecan halves make for the prettiest presentation, but if all you have is pieces, they will work just fine!
How To Make It
- Line your pie plate with the unbaked crust and shape the edges any way you like. I usually just crimp the edges between the thumb of one hand and the thumb and forefinger of the other hand. Use a fork to lightly prick the crust in a few spots. This can help keep the crust from bubbling when it bakes.
- Spread the chocolate chips evenly across the bottom of the crust.
- In a large bowl, whisk the melted butter, brown sugar, honey, bourbon, eggs, vanilla, and salt very well.
- Pour the filling over the chocolate chips in the crust.
- Top with a single layer of pecans.
- Bake at 375°F until the filling is set, about 45 minutes.
- Remove from the oven and let cool completely before slicing.
Pecan Pie FAQ
What is the best bourbon to use for pie?
I wouldn't use your best bottle, but also don't use something that you wouldn't drink. We keep a bottle of Jim Beam or comparable quality for cooking and baking purposes.
Should I parbake the crust?
No, you don't need to parbake the crust for pecan pie.
Does pecan pie need to be refrigerated?
Pecan pie does not need to be refrigerated. The sugar content is very high, so it's okay to leave at room temperature after baking. That said, I usually end up putting it in the refrigerator after cutting it because that's just my preference.
Why did the filling seep under the crust and stick to the dish?
If the pie is too full, it can cause some of the filling to spill out and get underneath the crust, which will cause it to stick. Avoid over-filling the crust but withholding a couple of tablespoons to ¼ cup of the filling, if needed.
What if I don't like bourbon?
Then don't make this pie. If you find bourbon to be a strong flavor, reduce the amount by 1-2 tablespoons.
More Delicious Pie Recipes
- Homemade Pecan Pie (Without Corn Syrup)
- Easy Southern Buttermilk Pie
- Whole Wheat Apple Crumb Pie
- Butternut Squash Tart with Gingersnap Crust and Maple Coconut Whipped Cream
Did you make this recipe? Please leave a star rating in the comments!
Chocolate Bourbon Pecan Pie Without Corn Syrup
This decadent chocolate bourbon pecan pie made without corn syrup is the ultimate Thanksgiving dessert to share with your loved ones. With dark chocolate chips, toasted pecans, brown sugar, bourbon, and a hint of honey flavor, this pie is easy to make and sure to be a new family favorite!
- Author: Kaleigh
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 pie 1x
- Category: dessert
- Method: baked
- Cuisine: American
Ingredients
Scale
- 1 pie crust, unbaked
- 1 ¼ cup dark chocolate chips
- 4 large eggs
- ⅔ cup light brown sugar
- ½ cup honey
- 2 tbsp butter, melted
- 4 tbsp bourbon
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ¼ cup pecan halves
Instructions
- Preheat oven to 375° F.
- Roll out pie crust and press into a 9" pie pan. Shape the edges in any way you like. Use a fork to gently pierce the crust in a few places.
- Spread chocolate chips over the bottom of the crust.
- In a medium bowl, whisk eggs, brown sugar, honey, vanilla, salt, butter and bourbon very well.
- Pour the filling over the chocolate chips.
- Arrange pecans in a single layer over the top of the filling.
- Bake 45 minutes or until filling is set.
- Let pie cool completely before cutting.
Notes
- If you find the flavor of honey to be too strong, you can swap half of it for maple syrup or another liquid sweetener.
- If you find the flavor of bourbon to be very strong, you can reduce the amount by 1-2 tablespoons.
- If you like, sprinkle the top of the pie with flaky sea salt to offset the sweetness a little bit.
- Pecan pie can be stored at room temperature, covered.
- Avoid filling the crust too full. This can cause the filling to seep over the top and then under the crust, resulting in the crust sticking to the dish.
If your pie pan is very deep, or 10 inches across, you can use 1.5 times the filling:
- 6 large eggs
- 1 cup brown sugar
- ¾ cup honey
- 1 ½ teaspoon vanilla
- ¼ teaspoon salt
- 3 tablespoon butter, melted
- 6 tablespoon bourbon
Keywords: chocolate bourbon pecan pie, bourbon pecan pie with chocolate chips, bourbon pecan pie without corn syrup
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About Kaleigh McMordie
Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.
Reader Interactions
Comments
Lighty says
Hello,
any chance someone has tried a dairy free version with something like refined coconut oil?
tiaReply
Kaleigh says
I haven't tried the filling with coconut oil, but the crust can definitely be made with coconut oil. Let me know if you try!
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Donna says
The pie was super tasty, but the layers blended together. I love how your photo separates chocolate, goo and pecans on top. Any suggestions for how I might replicate that effect? Thanks!
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Kaleigh says
Hi Donna, did you place the chips in first, then pour the filling, then place pecans on top? It might also have to do with the size of your pie. This was a very deep pie dish. Hope that helps!
Reply
lm says
Do you recommend toasting pecans first?
Reply
Kaleigh says
No, they get plenty toasted when the pie is baking.
Reply
Cheryl Bonifant says
I would like to try this recipe without the pecans for a family member with a nut allergy. Is this a good recipe, or should I search for one specifically without nuts? Thanks!
Reply
Kaleigh says
Hi Cheryl,
You can most likely make this pie without the pecans, as they just float to the top in baking, however I haven't tried it so I can't say for sure. It would probably just be like a pecan pie filling with chocolate chips, if that's what you're going for!
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