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 get started, check out my 10 Man-Made Pecan Pie Commandments. Every technique in this recipe, from par-baking the crust to trusting the jiggle, comes from years of testing and helped earn this pie a Maryland State Fair blue ribbon.

Before you bake, check out the 10 Man-Made Tips for the Perfect Pecan Pie.
These are the techniques I use on every pecan pie, including the methods that helped this recipe earn a Maryland State Fair Blue Ribbon.

Yield: 1 (6-inch) pie, 4 servings
Prep Time: 30 minutes
Bake Time: 35-40 minutes
Cooling Time: 2 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

109g pecans (1 cup), toasted and roughly chopped
170g agave syrup (½ cup)
133g packed light brown sugar (⅔ cup)
1½ tbsp unsalted butter
⅓ tsp kosher salt
1½ tsp vanilla extract
¾ tsp apple cider vinegar
2 tbsp or ½ shot bourbon
2 large eggs, room temperature
75g (2.6 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.
Add the chopped chocolate and stir until completely melted and smooth.
The mixture should be smooth and glossy before cooling for 10 minutes.

3. Prepare the Filling

In a large bowl, whisk together the eggs, vanilla extract, apple cider vinegar, and bourbon.
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: Increase the oven temperature to 375°F (190°C) and bake the pie for 15 minutes.
Reduce the Heat: Lower the oven temperature to 350°F (175°C) without opening the oven door.
Continue Baking: Bake for 20-25 minutes more (35-40 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.

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.
Most of the alcohol bakes off, leaving behind subtle notes of vanilla, oak, and caramel that complement the toasted pecans without making the pie taste boozy.
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 has a lower glycemic index than corn syrup, creates the same beautifully set filling, and lets the toasted pecan flavor shine without making the pie overly sweet.