Best Chocolate Bourbon Pecan Pie: Recipe with Maple Syrup

This Chocolate Bourbon Maple Pecan Pie is a delicious recipe that gives the classic holiday dessert a bit more character and depth of flavor. The whole pie can be made up to 4 days in advance and refrigerated. It is delicious enjoyed warm or cold with some nutmeg whipped cream or vanilla ice cream.

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Yield: 1 - 9 inch pie
  • 34 cup sugar
  • 12 cup maple syrup
  • 12 cup corn syrup
  • 2 tablespoons bourbon
  • 14 teaspoon salt
  • 12 stick butter
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 3 cups pecan pieces

1 bar or 3 ounces dark chocolate chopped (57% Organic Dark Chocolate bar would work well here)

  • Make 12 recipe pie dough.
  • Blind bake pie shell at 375°F until dry and pale looking, but not baked all the way through.
  • While blind baking the shell combine sugar, maple syrup, corn syrup, bourbon, and salt, in a saucepan.
  • Place over medium heat, bring to a rolling boil and boil for 1 minute.
  • Take pan off heat and whisk in the butter. Let cool to room temperature.
  • Preheat oven to 350°F.
  • Add vanilla and eggs to cooled mixture and mix well. Stir in the pecans and chocolate pieces.
  • Pour into pie shell.
  • Bake pie until the filling is just set, 40-60 minutes. If the top browns too quickly, cover with aluminum foil. Let cool completely.