Kentucky Bourbon Pecan Pie with Chocolate Drizzle – Irresistible Bliss & 3 Pro Tips

There’s nothing quite like the smell of a freshly baked pecan pie filling the house, especially when it’s my Kentucky Bourbon Pecan Pie with Chocolate Drizzle. This isn’t just any pecan pie – it’s my go-to showstopper for holiday dinners and special occasions. I’ve been making Southern desserts for years, but this recipe? It’s the one that always gets people asking for seconds (and the recipe!).

Table of contents:

The magic happens when good Kentucky bourbon meets that classic pecan pie filling – it adds just enough warmth and depth to make things interesting without being overpowering. And let’s talk about that chocolate drizzle! It’s the perfect finishing touch, turning an already incredible pie into something truly decadent. When I bring this to gatherings, the pie dish always comes home empty.

What I love most is how easy it is to make something that tastes this impressive. With just a few simple ingredients and some patience while it bakes, you’ll have a dessert that looks like it came from a fancy bakery. Trust me when I say this pie has converted many a “I don’t usually like pecan pie” person into a believer!

Ingredients for Kentucky Bourbon Pecan Pie with Chocolate Drizzle

Here’s what you’ll need to make this showstopping pie – trust me, every ingredient plays a special role in creating that perfect balance of flavors and textures. I’ve made this pie dozens of times, and through trial and error, I’ve learned what really makes it sing.

• 1 9-inch pie crust (unbaked – store-bought is fine, but homemade is even better if you’re feeling ambitious)
• 1 cup granulated sugar (this creates that classic pecan pie sweetness)
• 1 cup light corn syrup (the key to that gooey, sticky filling we all love)
• 1/2 cup unsalted butter, melted (use the good stuff – it makes a difference!)
• 3 large eggs, lightly beaten (room temperature works best for even mixing)
• 2 tablespoons Kentucky bourbon (this is where the magic happens – don’t skimp!)
• 1 teaspoon vanilla extract (pure vanilla, not imitation, if you can)
• 1/4 teaspoon salt (balances all that sweetness perfectly)
• 2 cups pecan halves (I like to toast them lightly first for extra flavor)
• 1/2 cup semi-sweet chocolate chips plus 1 tablespoon heavy cream (for that irresistible drizzle on top)

Pro tip: Measure everything out before you start – it makes the whole process so much smoother. And yes, the bourbon really is non-negotiable here – it’s what makes this pie special!

How to Make Kentucky Bourbon Pecan Pie with Chocolate Drizzle

Okay, let’s dive into making this beauty! I’ve made this pie so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time and enjoying the process – trust me, the results are worth it.

Preparing the Pie Filling

First things first – get that oven preheating to 350°F (175°C). While it’s heating up, let’s make the filling. In a big bowl, I whisk together the sugar and corn syrup until they’re best friends. Then comes the melted butter – pour it in slowly while whisking. You’ll see the mixture start to smooth out beautifully.

Now for the eggs – add them one at a time, whisking well after each. This is where I always take a deep breath because that bourbon’s coming next! Measure out those 2 tablespoons carefully (no cheating with extra – unless you’re feeling rebellious). The vanilla and salt go in now too. The smell at this point? Absolutely heavenly.

Last but not least, gently fold in those pecan halves. I like to reserve about 1/4 cup to arrange on top before baking – makes it look extra pretty. Pour this glorious mixture into your unbaked pie crust. If any spills, just wipe it quick – sticky pie filling is no joke!

Baking and Cooling

Pop that pie in the center of your preheated oven. Now, here’s where patience comes in. It needs a good 50-60 minutes to work its magic. About halfway through, I like to rotate the pie – helps it bake evenly.

You’ll know it’s done when the edges are golden brown and the center is set but still has a little jiggle (like Jell-O!). If the crust starts getting too dark, just tent some foil over the edges. When it’s perfect, take it out and resist the urge to dive in – it needs to cool completely on a wire rack, at least 2 hours. I know, torture!

Adding the Chocolate Drizzle

While you’re waiting for the pie to cool, let’s make that showstopping drizzle. In a small saucepan over low heat, melt the chocolate chips with the heavy cream. Stir constantly – burnt chocolate is no one’s friend. When it’s silky smooth, take it off the heat.

Now comes the fun part! I use a spoon or piping bag to drizzle that chocolate all over the cooled pie in whatever pattern makes you happy. Zigzags? Sure! Swirls? Why not! Sometimes I go wild and do both. Let the chocolate set for about 15 minutes before slicing – it’ll give you cleaner cuts.

Pro tip: If you’re serving this at a gathering, wait to drizzle until right before serving for maximum wow factor. The contrast of warm chocolate on cool pie is just divine!

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 tricks that take it from good to “can I have the recipe?” amazing. Here are my can’t-live-without tips:

• Toast those pecans! Just 5-7 minutes in a 350°F oven brings out their natural oils and adds incredible depth. Watch them like a hawk – they burn fast!
• Chill before slicing. I know it’s hard to wait, but 30 minutes in the fridge makes clean cuts possible. Warm pie = gooey mess (delicious, but messy).
• Bourbon matters. Use a decent Kentucky bourbon you’d actually drink. The cheap stuff leaves an alcohol bite instead of that lovely caramel warmth.
• Room temp eggs blend into the filling better than cold ones straight from the fridge. I set mine out when I preheat the oven.
• Go slow with the chocolate drizzle. Less is more – you want elegant ribbons, not a chocolate flood. A fork works great if you don’t have a piping bag.

Follow these, and you’ll have a pie that looks and tastes like it came from a professional bakery – promise!

Ingredient Substitutions and Notes

Okay, let’s talk swaps and special notes – because I know sometimes you gotta improvise in the kitchen! First, the corn syrup: yes, you can use maple syrup instead for a deeper flavor, but reduce it to 3/4 cup since it’s sweeter. Dark chocolate chips work beautifully if you prefer less sweetness in your drizzle – I actually use them half the time.

For my gluten-free friends, a store-bought GF pie crust works perfectly here. And vegetarians? You’re already good! Now, about that bourbon – I’ve tried omitting it before when baking for kids, but honestly? The pie loses its special charm. If you must skip it, add an extra teaspoon of vanilla to compensate.

One last note: fresh pecans make all the difference. If yours smell at all stale, toast them extra to revive their flavor!

Serving Suggestions for Kentucky Bourbon Pecan Pie with Chocolate Drizzle

Oh, let me tell you how I love to serve this pie – it’s half the fun! My absolute favorite way is slightly warmed with a big scoop of vanilla ice cream melting over the top. The cold creaminess against the rich, gooey pie? Pure magic. If I’m feeling fancy, I’ll dollop on some homemade bourbon whipped cream (just add a splash of the good stuff to your whipping cream).

Temperature matters here – room temp is perfect for showcasing all those flavors, but I sometimes pop slices in the microwave for 10 seconds if I want that fresh-from-the-oven warmth. For special dinners, I’ll garnish with extra toasted pecans and a light dusting of sea salt right before serving. Trust me, your guests will go wild!

Storing and Reheating

Here’s how I keep my Kentucky Bourbon Pecan Pie tasting fresh – if there’s any left to store, that is! At room temperature, it stays perfect for about 2 days covered loosely with foil or plastic wrap. Any longer than that, and I pop it in the fridge where it’ll keep happily for up to 5 days.

When I want to revive a slice, 20 seconds in the microwave works wonders – just enough to take the chill off without making the crust soggy. If I’m reheating the whole pie, I’ll warm it in a 300°F oven for about 10 minutes. Pro tip: Add the chocolate drizzle after reheating for that just-made freshness!

Nutritional Information

Now, I’m no nutritionist, but here’s the rough breakdown per slice of this decadent pie (based on 8 servings). Each piece packs about 450 calories, with 25g of fat (8g saturated), 50g carbs, and 5g protein. Remember, these are estimates – your exact amounts may vary slightly based on ingredients used. Worth every bite though!

Frequently Asked Questions

Can I omit the bourbon if I don’t have any?
You can, but you’ll lose that signature warmth that makes this pie special. If you must skip it, try adding 1 teaspoon of maple extract or extra vanilla to compensate. But trust me – the bourbon’s worth tracking down!

How do I prevent a soggy bottom crust?
I always blind bake my crust for 10 minutes before adding filling – just line it with parchment and pie weights (or dry beans). Also, make sure your filling is at room temp before pouring it in. Lifesaver trick!

Can I use pre-chopped pecans instead of halves?
Sure, but the texture changes. Chopped pecans blend into the filling more, while halves give that gorgeous layered look. I sometimes do half-and-half for the best of both worlds.

Why did my pie puff up and then sink?
That’s normal! The eggs cause rising during baking, then settling as it cools. As long as the center sets (no liquid wobble), you’re golden. Promise it still tastes amazing.

Can I freeze this pie?
Absolutely! Freeze before adding the chocolate drizzle. Wrap tightly in plastic, then foil. Thaw overnight in the fridge, then add your drizzle fresh before serving. Tastes just-baked!

Share Your Experience

Did you make my Kentucky Bourbon Pecan Pie with Chocolate Drizzle? I’d love to hear how it turned out! Drop me a comment below or tag me on social media – nothing makes me happier than seeing your pie creations. Did you add any special twists? Let’s swap pie stories! You can also find more delicious recipes on Pinterest.

Print