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Decadent Chocolate Bourbon Pecan Pie Recipe with Sea Salt

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A rich and gooey pecan pie with a hint of smoky bourbon, bittersweet chocolate, toasted pecans, and a sprinkle of sea salt for a perfect balance of sweet and salty flavors.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 ½ cups pecan halves, toasted
  • 4 oz bittersweet or semi-sweet chocolate, chopped
  • 1/4 cup bourbon whiskey
  • ½ cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 3 large eggs, room temperature
  • ½ cup light corn syrup
  • 1 tsp vanilla extract
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Place your unbaked pie crust in the pie dish and set aside.
  2. Toast the pecans: Spread pecan halves on a baking sheet and toast in the oven for about 8-10 minutes until fragrant. Let cool.
  3. Melt the chocolate: Place chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted. Set aside to cool slightly.
  4. Mix the filling: In a large bowl, whisk together the melted butter and brown sugar until combined. Add eggs one at a time, whisking well after each addition.
  5. Add corn syrup, vanilla extract, and bourbon: Stir until the mixture is smooth and glossy.
  6. Fold in the melted chocolate: Pour the chocolate into the filling mixture and gently stir until fully incorporated and uniform in color.
  7. Combine pecans: Fold in most of the toasted pecans, reserving a handful for topping.
  8. Pour into crust: Carefully pour the filling into the prepared pie crust and spread evenly.
  9. Top with remaining pecans: Arrange pecans on top for a crunchy finish.
  10. Bake: Place the pie on the middle rack and bake for 50-60 minutes. The center should be just set but still slightly jiggly when gently shaken. Cover crust edges with foil if they brown too quickly.
  11. Cool completely: Let the pie cool on a wire rack for at least 2 hours to let the filling set fully.
  12. Sprinkle with flaky sea salt just before serving.

Notes

Toast pecans to enhance flavor and crunch. Use room temperature eggs for smooth filling. Melt chocolate slowly to avoid seizing. Cover crust edges with foil if browning too fast. Let pie cool fully before slicing for clean cuts. Bourbon can be substituted with vanilla extract for no alcohol. Blind bake crust to prevent sogginess.

Nutrition

Keywords: pecan pie, chocolate bourbon pie, sea salt dessert, holiday pie, easy pecan pie, homemade dessert, bourbon pecan pie

Find it online: https://tastytuck.com/decadent-chocolate-bourbon-pecan-pie-recipe-with-sea-salt-easy-homemade-dessert/