6-Inch Chocolate & Bourbon Pecan Pie

(Perfect for Date Nights)

Some desserts are worth sharing. This is one of them.

This 6-inch version takes everything I love about my Chocolate Bourbon Pecan Pie and scales it down into the perfect size for two. It features the same toasted pecans, silky chocolate-bourbon custard, signature butter-lard crust, and blue-ribbon techniques, all in a pie that's ideal for date nights, anniversaries, or any evening that calls for something a little extra.

Don't let the size fool you. This isn't a "mini" pie with scaled-back flavor. Rich dark chocolate adds depth without overpowering the toasted pecans, while bourbon brings warm vanilla and oak notes that complement the caramel flavors of the filling, and toasted pecans keep the pie firmly rooted in its blue-ribbon beginnings.

Whether you're celebrating a special occasion or simply ending dinner with something unforgettable, this little pie delivers everything the full-size version does, one slice at a time.

Before you bake, check out the 10 Man-Made Tips for the Perfect Pecan Pie.
Every technique in this recipe, from par-baking the crust to trusting the jiggle, comes from years of testing and helped earn my Classic Pecan Pie a Maryland State Fair Blue Ribbon.

Yield: 1 (6-inch) pie, 4 servings
Prep Time: 30 minutes
Bake Time: 40-45 minutes
Cooling Time: 2-3 hours

Ingredients

Pie Crust

1 Par-Baked 6-inch pie crust (or use my 6" Signature 3:2:1 Butter-Lard Pie Crust Recipe and the Blind Bake instructions.)

Filling

75g pecans (about ⅔ cup), toasted and roughly chopped
115g agave syrup (⅓ cup)
100g packed light brown sugar (½ cup)
1 tablespoon unsalted butter
¼ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons bourbon (½ shot)
½ teaspoon apple cider vinegar
1 large egg, room temperature
1 large egg yolk
50g (1.75 oz) bittersweet chocolate (60-70%), finely chopped

Man-Made Tip: Whenever possible, I measure ingredients in grams. It's faster, more consistent, and eliminates the guesswork that comes with packed cups, heaping tablespoons, and uneven scoops. If you own a kitchen scale, now's the time to use it.

Instructions

1. Toast the Pecans

Preheat oven to 350°F (175°C).
Spread the pecans on a baking sheet and toast for 6 minutes until fragrant. Let cool slightly, then roughly chop.
After toasting, I like to transfer the pecans to a zip-top bag and gently crush them with my rolling pin. This creates a nice mix of large and small pieces for better texture in every bite.
Don't skip this step. Toasting is one of the biggest flavor upgrades you can make to any pecan pie.

2. Build the Custard Base

In a small saucepan, combine the agave syrup, brown sugar, butter, and salt.
Heat over low heat, stirring until smooth and fully combined, about 3 to 4 minutes.
Remove the saucepan from the heat.
Stir in the bourbon, vanilla and apple cider vinegar.
Add the chopped chocolate and stir until completely melted and smooth.
Let the mixture cool for 10 minutes. It should remain smooth and glossy.

3. Prepare the Filling

In a large bowl, whisk together the egg and egg yolk.
Slowly drizzle the warm syrup mixture into the eggs while whisking constantly until smooth. Adding it too quickly can cook the eggs, leaving bits of scrambled egg in the filling.

4. Assemble the Pie

Spread the toasted pecans evenly across the bottom of the par-baked crust.
Pour the filling over the pecans, then use a butter knife or small spatula to gently separate any clusters so the pecans are evenly distributed.

5. Bake

Initial Bake: Bake the pie at 350°F (175°C) for 15 minutes.
Reduce the Heat: Lower the oven temperature to 325°F (165°C) without opening the oven door.
Continue Baking: Bake for 25-30 minutes more (40-45 minutes total bake time).
Protect the Crust: Place a pie shield or foil strips over the crust edges during the final 10-15 minutes of baking to prevent over-browning.

Man-Made Tip: The pie is done when the edges are set but the center still has a gentle wobble. The wobble will disappear as the pie cools. If the center is completely firm or the top has cracked before you remove it from the oven, the pie has likely baked a little too long.

6. Cool & Set

Transfer the pie to a wire rack and let cool completely to room temperature (65°F to 70°F / 18°C to 21°C) before slicing.
This usually takes 2 to 3 hours and allows the filling to fully set for clean slices.
Food Safety: Because pecan pie contains eggs, refrigerate the pie within 2 hours of baking. If it hasn't completely cooled by then, transfer it to the refrigerator uncovered until fully cooled, then cover for storage.

The Man-Made Method

A stainless steel saucepan filled with a shimmering, dark pecan pie filling

Blind Bake

Add the Toasted Pecans

Build the Custard Base

Add the Chocolate & Flavorings

Assemble the Pie

Bake and Enjoy

Recipe Notes

Toasting the pecans deepens their flavor and adds an extra layer of nuttiness.
Use a bittersweet chocolate between 60% and 70% cacao for the best balance. Milk chocolate makes the pie noticeably sweeter, while darker chocolate can overpower the pecans.
Use a bourbon you enjoy drinking. It doesn't have to be expensive, but a quality bourbon with vanilla and caramel notes will produce the best flavor.
Some of the alcohol cooks off during baking, leaving the bourbon's vanilla, oak, and caramel notes throughout the chocolate filling.
Agave syrup creates a smoother sweetness than traditional corn syrup recipes.

Frequently Asked Questions

Why do you use fewer pecans than most recipes?

Many pecan pies are overloaded with nuts. Using slightly fewer pecans lets the silky custard shine through, creating a better balance of texture and flavor in every bite.

Why make a 6-inch pecan pie?

A 6-inch pecan pie is perfect for smaller households, date nights, holiday dessert tables, or when you want homemade pie without a week of leftovers. It serves about four people while delivering the same rich flavor and flaky crust as the full-size version.
I also think 6-inch pies are easier for beginners. The smaller dough is easier to roll, transfer, and crimp, making it a great way to build confidence before tackling a full-size pie.
If you don't already own one, a quality 6-inch pie pan is one of my favorite baking tools. I use mine constantly for recipe testing, and I've linked to the ones I recommend.

Can I use a store-bought crust?

Absolutely. A homemade crust gives the best flavor and texture, but a quality store-bought crust works well too. For best results, par-bake it before adding the filling. Follow the package directions or use the same par-baking method as my homemade crust.

Why use agave syrup instead of corn syrup?

Agave syrup creates a smooth, glossy filling with a clean sweetness that lets the toasted pecans, bittersweet chocolate, and bourbon shine. It's my preferred syrup for pecan pie.

Can I freeze pecan pie?

Yes. Wrap the cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Does the alcohol bake out?

Some of the alcohol cooks off during baking, while the bourbon leaves behind notes of vanilla, caramel, and oak. Because not all alcohol necessarily evaporates during baking, this pie should still be considered an alcohol-containing dessert.