Kentucky Bourbon Pie
If pecan pie and a bourbon chocolate truffle had a baby, it would be THIS pie, cher.
Dark, gooey, buttery filling made with light corn syrup and sugar like a classic pecan pie, but then you stir in a whole cup of semisweet chocolate chips that melt into pockets and a cup of pecan pieces for that crunch — and that 1/4 cup of bourbon? It don't make it boozy, it just makes it deep and warm and makes folks say "mmm, what IS that?"
Warm, the chocolate is molten. Chilled, it slices like fudge. Either way, you need vanilla ice cream on the side.
This is a 325° pie, 50-55 minutes, one saucepan, one bowl. Deep-dish 9-inch. Make it the day before — it gets better overnight!
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What You Need:
For One 9-inch Deep-Dish Kentucky Bourbon Pie — Yield: 8 slices
1 cup sugar (white granulated)
1 cup light corn syrup (Karo is traditional)
1/2 cup butter
4 eggs, lightly beaten
1/4 cup bourbon (Maker's Mark, Woodford, Buffalo Trace, whatever you got)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup pecan pieces (not whole — pieces so every bite gets nuts)
1 unbaked pastry shell fitted into a 9-inch deep-dish pie plate (store-bought deep dish or homemade)
Instructions
Make the sugar-butter base: Preheat oven to 325°F. Combine 1 cup sugar, 1 cup light corn syrup, and 1/2 cup butter in a small saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. It will be clear and buttery. Cool slightly — about 10 minutes, so you don't scramble the eggs.
Make the custard: In a large bowl, beat 4 lightly beaten eggs, 1/4 cup bourbon, 1 tsp vanilla, and 1/4 tsp salt with a wire whisk. Gradually add that warm sugar mixture, beating well with the whisk the whole time — pour slow!
Add the goodies: Stir in 1 cup semisweet chocolate chips and 1 cup pecan pieces. Pour into unbaked pastry shell in that 9-inch deep-dish plate.
Bake: Bake for 50 to 55 minutes at 325°, or until set. It should be puffed, center barely jiggles like pecan pie, and a knife comes out with moist crumbs, not wet batter. If crust gets too brown, use the pie shield the last 15 minutes.
Cool on wire rack at least 1 hour — it keeps setting as it cools.
Serve warm or chilled!
How To Serve & Store
To Serve: This pie is a star two ways:
Warm: Slice warm, 30 min out of oven, chocolate still gooey. Add vanilla ice cream or fresh whipped cream.
Chilled: Fridge it overnight, slice cold and fudgy like a brownie pie. My favorite for next-day coffee.
To Store:
Room temp: Covered, 1 day — because of eggs and butter, don't go longer.
Fridge: Tightly covered with foil or in airtight container, 4-5 days. It actually slices BETTER cold.
Freezer: This freezes BEAUTIFULLY. Cool completely, wrap whole pie in plastic then foil, freeze up to 2 months. Thaw overnight in fridge. Or freeze slices individually — pull out one at a time.
Reheat: Warm slices in 325° oven 8-10 min, or microwave 20 seconds. You want that chocolate to get melty again.
Nana's Tips — So It Don't Come Out Runny or Bitter
Cool that sugar mixture slightly! If you pour hot sugar-butter right into eggs, you get scrambled egg pie. Let it cool 10 minutes — warm to touch, not hot.
Deep-dish plate is non-negotiable: Regular 9-inch shallow plate will overflow. This is 4 eggs + 1 cup corn syrup + 1 cup sugar + chips + pecans — it needs deep-dish. Get one HERE if you ain't got one!
Bourbon — what to buy: You don't need $50 bourbon. A good $25 Kentucky bourbon like Maker's Mark, Wild Turkey 101, or Evan Williams works perfect. The alcohol mostly bakes off, leaves vanilla-oak flavor. If you want NO alcohol taste, use 2 Tbsp bourbon + 2 Tbsp water.
Chocolate chips sink? Toss them: Toss chocolate chips and pecan pieces with 1 tsp flour before stirring in — keeps them from all sinking to bottom.
Don't overbake: 50-55 min at 325° is perfect. If you bake till solid hard, it will be dry and cracked. Center should have a slight jiggle like pecan pie — it sets as it cools.
Butter vs. margarine: Mama's recipe card says butter or margarine — I say BUTTER, cher! Margarine makes it greasy and don't taste right. Use unsalted butter!
Nutrition Information — Estimated
This is a HOLIDAY pie, baby — butter, sugar, corn syrup, chocolate, pecans. One slice is dessert!
Total Pie — 8 slices deep-dish: ~5,320 calories total
Per Slice — 1 of 8:
Calories: ~665
Total Fat: 36.5g | Saturated Fat: 14g
Carbohydrates: 76g | Fiber: 3.5g | Sugar: 52g | Added Sugars: 50g
Protein: 6.5g
Cholesterol: 135mg | Sodium: 270mg | Potassium: ~165mg
Serving Size: 1 slice (1/8 pie) Calories: 665 | Total Fat: 36.5g | Carbs: 76g | Protein: 6.5g Sugar: 52g | Sodium: 270mg | Cholesterol: 135mg
Contains alcohol before baking — most bakes off, flavor remains.
Frequently Asked Questions
Will this get me tipsy?
Is there still alcohol? No, cher. 1/4 cup bourbon in a whole pie, baked 50+ minutes at 325° — about 75-85% of alcohol bakes off. What stays is flavor, like vanilla extract. Kids have eaten this pie at parties for 50 years.
Can I make it without bourbon?
Yes. Replace 1/4 cup bourbon with 1/4 cup strong coffee, or 2 Tbsp vanilla + 2 Tbsp water. It will still be delicious, just not "Kentucky" — call it Chocolate Pecan Pie.
Why is my pie runny in the middle?
Two reasons: you didn't cool the sugar mixture, or you pulled it too early. It should be puffed at the edges, center barely jiggles. It sets up a LOT as it cools — give it 1 hour minimum before slicing.
Can I use whole pecans?
Pieces are better — you get nuts in every bite. If you use halves, chop half of them. And toast them! 350° for 6 minutes makes them taste 10x better.
Can I make it ahead for Thanksgiving/Christmas?
This is THE make-ahead pie! Bake 2 days ahead, fridge covered. Flavors meld and it slices cleaner cold. Warm slices before serving if you want gooey.
My chocolate chips all sank — how to fix?
Toss chips + pecans with 1 tsp flour before adding to batter. And don't use mini chips — regular semisweet stays suspended better.
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