Chocolate Bourbon Pecan Pie

The richest member of the Man-Made pecan pie family.

This Chocolate Bourbon Pecan Pie starts with my Blue Ribbon Classic Pecan Pie, carries forward everything I loved about my Bourbon Pecan Pie, and adds bittersweet chocolate for the richest, most decadent pecan pie in the collection.

Everything that makes the original recipe work is still here: toasted pecans, a silky agave-sweetened custard, and my signature butter-lard crust. Then I add Maker's Mark bourbon and melted bittersweet chocolate. The chocolate doesn't take over. Instead, it deepens the caramel flavors, softens the sweetness, and lets the bourbon and toasted pecans shine through.

Every slice is rich without being heavy, familiar without feeling ordinary, and just chocolatey enough to make an award-winning pecan pie base feel entirely new.

This is the pie I bake when I want people to stop talking after the first bite. It's perfect for Thanksgiving, Christmas, holiday parties, or any night that calls for a little extra chocolate.

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 (9-inch) pie, 8 servings
Prep Time: 30 minutes
Bake Time: 45-50 minutes
Cooling Time: 2-3 hours

Ingredients

Pie Crust

1 Par-Baked 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe and the Blind Bake instructions.)

Filling

163g pecans (1½ cups), toasted and roughly chopped
255g agave syrup (¾ cup)
218g packed light brown sugar (1 cup)
28g unsalted butter (2 tbsp)
½ tsp kosher salt
2 tsp vanilla extract
1 tsp apple cider vinegar
45g bourbon (1 shot or 3 tbsp)
2 large eggs, room temperature
1 large egg yolk, room temperature
113g (4 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 Chocolate 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 from heat and add the chopped chocolate and stir until completely melted and smooth.
Stir in the vanilla extract, apple cider vinegar and bourbon.
The mixture should be smooth and glossy. Let it cool for 10 minutes.

3. Prepare the Filling

In a large bowl, whisk together the eggs 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 and chopped 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 30-35 minutes more (45-50 minutes total bake time).
Protect the Crust: Place a pie shield or foil strips over the crust edges during the final 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 after it has cooled for 2–3 hours.

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. I usually bake this pie with Maker's Mark, but Buffalo Trace, Woodford Reserve, or another Kentucky bourbon with vanilla and caramel notes all work beautifully. It doesn't have to be expensive, but choosing a bourbon you would happily sip will give the pie its 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.
The center should still wobble slightly when removed from the oven. It will continue to set as it cools.