Chocolate Pecan Bourbon Pie

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I never thought I’d like a pecan pie without the karo syrup! But I love this one, it’s more natural and it does not have that sickly sweetness of the karo. It’s delicious!!! If you want your pie really sweet, then use white sugar instead of what I suggest below (brown sugar). I don’t like mine too sweet, hence my recipe is only 3/4 cup light brown sugar, and it’s perfect for me.

1 Deep-dish frozen pie crust (or make your own) – it works fine with gluten-free crusts
2 eggs, lightly beaten
3/4 cup butter, melted, unsalted
3/4 cup light brown sugar
2 TBLS flour (to make it gluten free use either arrowroot or Bob’s Red Mill 1:1 Gluten Free Baking Flour if a gluten-free )
1 tea vanilla extract
1/4 cup Bourbon alcohol
1.5 cup pecans
1/2 cup semi-sweet chocolate chips (Nestle semi-sweet has a ‘gluten-free’ option if desired)


Preheat the oven to 350 degrees. Mix together the melted butter with eggs, sugar, flour, vanilla, and alcohol. After well combined, pour in your chocolate chips, and the pecans. As for the pecans, you can break some of them lightly if you want, but they should not be chopped fine. I usually put them into a Ziploc, and hit the bag with a mallet 10 times until they are slightly broken up.

Bake at 350 for 35 – 45 minutes, until the top is lightly brown and the pie is bubbly. Cooking time is very individual. Let it rest on the counter/stovetop for approximately 1 hour before serving.

It is delicious when topped with ice cream or whipped cream. If you are looking for a non-alcoholic substitute for bourbon, substitute maple syrup.