This over-the-top chocolate bourbon pecan pie started as a Thanksgiving tradition for many years, until my mom started requesting it for her birthday dessert.  Her birthday is just a few days after Thanksgiving, so, often we make it twice in the span of two weeks!  A spin on a classic holiday pie gets an upgrade with the addition of chocolate and bourbon.  I ditched the corn syrup in exchange for pure maple syrup, so if you’re looking for a pecan pie recipe without corn syrup, this is the one! The hint of maple blends so well with the Bourbon.  Thanksgiving pie or birthday treat…you decide! I hope this chocolate bourbon pecan pie finds a place at your table this holiday season. 

Does Maple Syrup Really Work As Substitute for Corn Syrup in Pecan Pie?

Absolutely! Corn syrup is traditionally used in pecan pie because it helps the pie hold together. This recipe uses a tablespoon of flour and that flour, combined with the eggs, allows the pie to set. Plus, I can’t begin to describe just how well the Bourbon pairs with the flavor of the maple syrup…so, give that corn syrup the boot!

Chocolate Bourbon Pecan Pie

Ingredients:

• 1 recipe single pie crust
• 4 eggs
• 1 cup maple syrup
• 6 T butter, melted
• 1/2 cup brown sugar
• 1/4 t salt
• 1 T all-purpose flour
• 3 T Bourbon
• 1 T vanilla extract
• 1 cup pecans, coarsely chopped
• 1 cup chocolate chips

Blind bake pie crust:

Form pie dough in 9-inch pie pan. See this tutorial for how to roll out pie crust. Fill pastry with beans or other pie weights and blind bake at 375 degrees for 20-22 minutes in lower 1/3 of oven. Remove pie shell to cool on cooling rack.

Assemble filling:

While crust cools, whisk eggs, maple syrup, melted butter, brown sugar, salt, bourbon, flour, and vanilla. Stir in chopped pecans and chocolate chips. Pour into cooled pie pastry.

Bake filling:

Bake filling for 45 minutes to 1 hour, taking care to ensure crust does not brown too much with foil or pie shields around outer crust. Remove from oven and allow it to cool before slicing to serve. Serve with ice cream or homemade whipped cream!

Print Recipe

5 from 2 votes

Bourbon Chocolate Pecan Pie without Corn Syrup

Classic Pecan Pie + Bourbon and Chocolate

Prep Time10 mins

Course: Dessert

Keyword: bourbon pecan pie, chocolate pecan pie, pecan pie

Servings: 8

Ingredients

• 1 recipe all-butter pie crust
• 4 eggs
• 1 cup pure maple syrup
• 6 tbsp butter, melted & cooled
• 1/2 cup brown sugar
• 1/4 tsp salt
• 3 tbsp Bourbon
• 1 tbsp flour
• 1 tbsp vanilla extract
• 1 cup coarsely chopped pecans
• 1 cup chocolate chips

Instructions

• Roll out and shape pie dough in 9 inch pie pan.
• Fill pie pastry with beans or other pie weights and blind bake at 375 degrees for 20-22 minutes in lower 1/3 of oven. Remove pie shell to cool.
• While blind baked crust cools, whisk eggs, maple syrup, melted butter, brown sugar, salt, Bourbon, flour and vanilla. Stir in chopped pecans and chocolate chips. Pour into cooled pie pastry.
• Bake filling for 45 minutes to 1 hour, taking care not to let edges brown too much. I like to use foil or a pie crust shield. Remove from oven and allow to cool before slicing to serve. Serve with vanilla ice cream or whipped cream.