Chocolate Bourbon Pecan Pie

  • Level: Easy
  • Total: 4 hr 35 min (includes chilling and cooling times)
  • Active: 35 min
  • Yield: One 9-inch pie (6 to 8 servings)
Save Recipe


1/2 teaspoon kosher salt

1/2 teaspoon granulated sugar 

1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting

4 ounces (8 tablespoons) cold unsalted butter, cut into pieces

2 to 4 tablespoons ice water 

1/3 cup firmly-packed light brown sugar 

3 large eggs, at room temperature 

1/4 cup coconut oil, melted 

3/4 cup sorghum (See Cook's Note) 

3 to 4 tablespoons bourbon 

1 1/2 cups roughly chopped pecans 

1/2 cup dark chocolate chips 


Special equipment:
baking weights or beans
  1. Preheat the oven to 400 degrees F.
  2. Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
  3. Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
  4. Lower the oven temperature to 350 degrees F.
  5. Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
  6. Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

Cook’s Note

Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the South as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers. For this recipe you can substitute a very mild molasses or 2 tablespoons blackstrap molasses mixed with 10 tablespoons light corn syrup. To ensure the best results, this recipe has been altered and differs from what appears in the episode.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Bourbon and Chocolate Pecan Pie

Bourbon and Chocolate Pecan Pie

Chocolate Pecan Pie

Chocolate Pecan Pie

Chocolate Pecan Pie

Mexican Chocolate Pecan Pie

Tony's Chocolate Pecan Pie

Pecan-Chocolate Chip Pie