Bourbon-Infused Chocolate Pecan Pie

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A decadent pecan pie with a touch of bourbon whiskey and bittersweet chocolate, creating a rich and nutty dessert perfect for any occasion. This American-inspired recipe, ready in about 75 minutes, layers pie crust, large eggs, corn syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 8 American cuisine 450 cal/serving

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Ingredients

1 unbaked 9-inch pie crust
3 large eggs
1 cup corn syrup
3/4 cup, packed dark brown sugar
4 tbsp, melted unsalted butter
1/4 cup bourbon whiskey
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
1 1/2 cups pecan halves
2 dashes Angostura bitters

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 3 large eggs, 1 cup corn syrup, 3/4 cup dark brown sugar, and 4 tbsp melted unsalted butter until smooth.
Step 2: Stir in 1/4 cup bourbon whiskey, 1 tsp vanilla extract, and 2 dashes Angostura bitters until fully combined.
Step 3: Sprinkle 1/2 cup semisweet chocolate chips evenly into the bottom of the 9-inch unbaked pie crust. Arrange 1 1/2 cups pecan halves decoratively on top.
Step 4: Pour the bourbon filling over the pecans and chocolate chips, filling the crust to the edges.
Step 5: Bake for 50-60 minutes until the filling is set but slightly jiggly in the center. Let cool completely before slicing to allow the filling to firm up.