Kentucky Bourbon Pecan Pie Drizzled with 1/2 Cup Chocolate Bliss

Name: Kentucky Bourbon Pecan Pie Drizzled with 1/2 Cup Chocolate Bliss
Prep time: 15 min
Cook time: 50 min
Total time: 3 h
Cuisine: American
Ingredients: 1 9-inch unbaked pie crust; 1 cup granulated sugar; 3/4 cup light corn syrup; 1/2 cup melted unsalted butter; 3 large eggs; 2 tbsp Kentucky bourbon; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups chopped pecans; 1/2 cup semisweet chocolate chips; 1 tbsp vegetable oil

Author: lia

Published: September 5, 2025

Updated: September 7, 2025

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You haven’t lived until you’ve tried my Kentucky Bourbon Pecan Pie with Chocolate Drizzle – it’s the kind of dessert that makes people close their eyes and sigh after the first bite. I discovered this magical combination at a little roadside bakery in Louisville years ago, and after dozens of experiments in my own kitchen, I finally nailed the perfect balance of Southern charm and grown-up indulgence. The bourbon adds this incredible warmth that plays off the toasted pecans, while the chocolate drizzle? Well, let’s just say it takes an already amazing pie straight to “can I have another slice?” territory. This isn’t just dessert – it’s a conversation piece that disappears faster than you can say “y’all.”

Table of Contents

Why You’ll Love This Kentucky Bourbon Pecan Pie with Chocolate Drizzle

This isn’t your grandma’s pecan pie (though she’d definitely approve!). Here’s why it’ll become your new go-to dessert:

That grown-up twist: The Kentucky bourbon adds a warm, caramel-like depth that makes this pie special for holidays or dinner parties
Foolproof baking: No fancy techniques here – just mix, pour, and bake while your kitchen fills with the most incredible aroma
The chocolate factor: That silky drizzle takes it from “great” to “where has this been all my life?” territory
Crowd pleaser: I’ve served this to everyone from picky kids to serious foodies – plates always come back clean
Better the next day (if it lasts that long!): The flavors meld beautifully overnight

Seriously, one bite and you’ll understand why this pie disappears faster than I can make it!

Ingredients for Kentucky Bourbon Pecan Pie with Chocolate Drizzle

Here’s everything you’ll need to make this showstopper – I promise it’s all worth keeping on hand!

1 9-inch unbaked pie crust (homemade or store-bought – no judgment here!)
1 cup granulated sugar (that golden sweetness is key)
3/4 cup light corn syrup (the secret to that perfect gooey center)
1/2 cup melted unsalted butter (cooled slightly but still warm)
3 large eggs, lightly beaten (room temp blends better)
2 tbsp Kentucky bourbon (or more if you’re feeling adventurous)
1 tsp vanilla extract (the good stuff, not imitation)
1/4 tsp salt (balances all that sweetness)
1 1/2 cups chopped pecans (toast them first for extra flavor!)
1/2 cup semisweet chocolate chips (or chopped chocolate if you prefer)
1 tbsp vegetable oil (helps the drizzle stay smooth)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – here’s how to adapt:

The Kentucky bourbon gives this pie its signature warmth, but you can use whiskey instead (or leave it out entirely for an alcohol-free version). For the corn syrup, try equal parts maple syrup or honey – just know the texture might be slightly different. If you’re out of unsalted butter, salted works too (just skip the extra salt). And about those pecans – I always toast mine for 5 minutes at 350°F to really bring out their flavor, but raw works in a pinch!

How to Make Kentucky Bourbon Pecan Pie with Chocolate Drizzle

Alright, let’s get baking! This pie comes together in three simple steps that even beginner bakers can nail. Just follow along and you’ll have a gorgeous, bourbon-kissed dessert that’ll impress everyone at the table.

Step 1: Prepare the Filling

First things first – preheat that oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Now grab a big mixing bowl (I like to use my favorite glass one so I can see everything combining). Add the sugar, corn syrup, melted butter, eggs, bourbon, vanilla, and salt – basically all the liquid ingredients except the pecans. Whisk it together until it’s completely smooth and glossy, about 1-2 minutes. Don’t go crazy whisking though – we’re not trying to incorporate air here, just combine everything evenly.

Now gently fold in those chopped pecans with a rubber spatula. They should be evenly distributed, but don’t stir too much – we want to keep those pecans in nice pieces for texture. The filling will look runny at this point – that’s perfect! It’ll set up beautifully in the oven.

Step 2: Bake the Pie

Place your unbaked pie crust on a baking sheet (this makes it easier to handle and catches any potential drips). Pour that glorious pecan filling right into the crust – it should come almost to the top. Slide it onto the middle rack of your preheated oven – this ensures even baking.

Now the hardest part – waiting! Set your timer for 45 minutes. When it goes off, check the pie – the edges should be set but the center should still have a slight jiggle to it (like jello when you gently shake it). If it’s still very liquidy, give it another 5 minutes. Total bake time is usually 45-50 minutes, but ovens vary so watch yours carefully. Overbaking leads to a dry pie – and we don’t want that!

Kentucky Bourbon Pecan Pie with Chocolate Drizzle - detail 1

Step 3: Add the Chocolate Drizzle

Once your pie is beautifully golden and has cooled for at least 2 hours (resist the urge to cut it warm!), it’s time for the chocolate magic. In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until completely melted and smooth – usually takes about 90 seconds total.

Now grab a spoon or piping bag and drizzle that luscious chocolate all over the top of your cooled pie. I like to do zigzags across the whole surface – it looks fancy but takes zero skill! Let the chocolate set for about 15 minutes before slicing (if you can wait that long). The contrast of warm bourbon pecan filling with cool chocolate is absolute heaven.

Tips for the Perfect Kentucky Bourbon Pecan Pie with Chocolate Drizzle

After making this pie more times than I can count, I’ve picked up some foolproof tricks that make all the difference:

Toast those pecans! Just 5-7 minutes in a 350°F oven transforms them from good to “oh wow” – the nutty aroma alone is worth it
Room temp eggs are non-negotiable – cold eggs can make your filling separate. I leave mine out for at least 30 minutes before baking
Let it cool completely (yes, really!). Cutting too soon sends filling everywhere – the 2 hour wait is torture but prevents a gooey mess
Use a baking sheet underneath – catches any bubble-overs and makes transferring the pie in/out of the oven way easier
For neat slices, wipe your knife with a warm, damp cloth between cuts

Trust me, these little details take this pie from “pretty good” to “best dessert you’ve ever made” territory!

Serving & Storing Kentucky Bourbon Pecan Pie with Chocolate Drizzle

Here’s how to make the most of every glorious slice of this pie – because trust me, you’ll want to savor every bite!

For serving: I love this pie slightly warm (about 15 seconds in the microwave does the trick) with a scoop of vanilla bean ice cream melting over the top. The cold creaminess against the rich, bourbon-kissed filling? Absolute perfection. For parties, I’ll sometimes add a little whipped cream and extra toasted pecans on top – makes it feel extra special!

Storing leftovers (if you’re lucky enough to have any!): Cover the pie tightly with plastic wrap or foil and keep it in the fridge for up to 3 days. The flavors actually get better the next day as everything melds together. Just know that chocolate drizzle might get less shiny when chilled – still tastes amazing though!

Reheating tip: If you prefer your pie warm, pop individual slices in the microwave for 10-15 seconds. For the whole pie, cover loosely with foil and warm in a 300°F oven for about 10 minutes. And here’s my secret – this pie freezes beautifully! Wrap slices tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before serving.

Kentucky Bourbon Pecan Pie with Chocolate Drizzle FAQs

I get asked about this pie all the time – here are the answers to the questions that pop up most often:

Can I leave out the bourbon?
Absolutely! The pie will still be delicious without it – just increase the vanilla to 1 1/2 teaspoons. But honestly? The bourbon adds such a special warmth that I’d encourage you to try it at least once. Start with 1 tablespoon if you’re unsure.

How do I prevent a soggy bottom crust?
Three tricks: 1) Always bake on the middle rack (bottom heat can overcook the crust), 2) Use a glass or ceramic pie plate (metal conducts heat too quickly), and 3) For extra insurance, you can brush the unbaked crust with egg white and bake for 5 minutes before adding filling.

Why is my filling runny after baking?
It likely needed more time in the oven! The center should jiggle slightly when shaken, not slosh. If it’s too late and you’ve already cut into it, don’t panic – just refrigerate for a few hours. The filling will firm up (and tastes amazing cold too).

Can I use a different nut instead of pecans?
While pecans are traditional, walnuts work nicely too – their slightly bitter note balances the sweetness. Just be sure to toast them first! I wouldn’t recommend softer nuts like almonds though – they lose their crunch.

Help! My chocolate drizzle hardened into clumps.
No worries! Just re-melt it with an extra teaspoon of oil and give it another drizzle. For perfect consistency every time, make sure your pie is completely cooled before adding chocolate (warm pie melts it unevenly).

Kentucky Bourbon Pecan Pie with Chocolate Drizzle - detail 2

Nutritional Information

Now, let’s be real – we’re not eating pecan pie for the health benefits! But if you’re curious about what’s in each delicious slice, here’s the breakdown. Just remember these are estimates – actual amounts might vary slightly depending on your exact ingredients and slice size.

Per serving (about 1/8th of the pie):

Calories: 480 (worth every single one!)
Fat: 28g (14g saturated) – mostly from those glorious pecans and butter
Carbohydrates: 52g (that sweet, sweet goodness)
Sugar: 45g (it’s dessert, after all!)
Protein: 4g (who knew pie could have protein?)
Sodium: 180mg
Cholesterol: 95mg

If you’re watching certain nutrients, you can reduce the sugar slightly or use a sugar substitute, but honestly? This is the kind of treat you enjoy in moderation on special occasions. Life’s too short not to savor the good stuff sometimes!

This recipe has brought so much joy to my kitchen, and I can’t wait to hear how it turns out in yours. Whether it’s for Thanksgiving, a dinner party, or just because Tuesday needed something sweet, every slice tells a story. Now go forth and bake – I’ll be here waiting to see your gorgeous creations! Check out more delicious recipes on Pinterest.