New Orleans Chocolate Bourbon Pecan Pie

This was an almost great recipe, had waaayyyyy too many chocolate chips tho, and I had already cut them by half! Next time I will take a single handful of chips and scatter it in the bottom of the crust, the chocolate was overwhelming to the rest of the pie.

left the chocolate out, but come out great

It was so delicious I am making it again for Christmas dinner. The only change I made was to double the amount of toasted pecans.

Very delicious and both disappeared in 2 days. I made one with regular pie crust and another with graham cracker crust

very good! my poor crust stuck to the pan though

This pie was delicious. This was the first time I had attempted a pecan pie and I wasn’t disappointed. Even my husband, who doesn’t like pecan pie, had a piece and enjoyed it. I topped this with a homemade vanilla boubon whip cream and some vanilla ice cream on the side. Awesome!!

This is so much better than regular pecan pie! Very rich and delicious. I will definitely be making this again.

I made this last night. It was outstanding and our friends loved it too. I will definitely make it again. The only thing I did differently is that I made a crust out of chocolate wafer crumbs with a little melted butter and pressed that into the pie dish and up the sides; instead of pastry. Much simpler and it increased the chocolatey flavour. Do not keep this in the fridge or the chocolate pieces/chips will be too hard.

Pssst, I’m not really a great cook. But, this recipe has my family and friends thinking otherwise! Seriously, this recipe as written is excellent! I do “opt” for a couple of slight changes. As others have noted/recommended in their reviews, I increase the bourbon to 3 tablespoons. I also spread SOME of the chocolate chips across the base of the pie crust before pouring in the filling. The rest, I mixed in as directed. I also CHOOSE to use toasted pecans. And lastly, be sure to use a deep dish pie crust; you’ll need it! Update 11/2017 – I’ve made this pie a few times for friends and now I keep getting requests from others for the pie because they hear it is so good!

This was the hands-down favorite pecan pie this year! I put the chocolate chips on the bottom of the pie shell and pored the filling over top as mentioned above and the chips melted beautifully. I also used 1/4c bourbon and the flavor was great but not too overbearing. Will definitely make again!

I read all the reviews and made some changes of my own. I used 1/4 cocoa powder to cut the sweet of other comments. Also added 1 egg and 1 tbsp. flour. It actually came out great. Add bourbon whipped cream when serving for a super topping.

I made this as directed with no changes, except that I increased the cooking time by 15 minutes or so because the center was not set at 50 minutes. It was absolutely delicious – like a New Orleans restaurant quality dessert. Next time, I would spread the chocolate chips in the bottom of the pie crust and then pour the filling on top, as some parts of the pie had more chocolate than others.

This was good but I think next time I’ll use less corn syrup to help it “set” better. I ended up baking at 350 for an hour and 10 minutes. Also, the chocolate chips end up sinking to the bottom of the mixture while baking.

This pie was AMAZING!!!! My husband loves pecan pie, and so I did some searching for an easy recipe to try for him for his birthday. This was a hit, so well-liked that I had to make it again for my brother-in-law’s birthday a few weeks later. Then I entered it in a local pie contest and won first place for the “non-fruit” category. I am not an experienced pie-maker by any means, and I found this recipe easy-to-follow. I have never run into any issues with bubbling over, or with failure to set up, or soggy crust. I did make my own crust, so I am not sure if the roll-out crust might have that tendency? I would definitely recommend this to anyone looking for a very rich dessert! I’ve never had leftovers when taking it anywhere. Thanks for sharing the recipe!!

Great, have made 3 now. used 3 fat tablespoons of Bourbon, just filled bottom of pan with enough chocolate chips to make a single layer before pouring the mix on top. I want to try the bourbon spiked whipped cream but haven’t got that far yet. 375 Degrees for 60 minutes could be a tad long, 2 pies at same time cooking and one is a tad dark.

Excellent, I used half of the bourbon and it tasted awesome. This pie is really sweet

This is my very first pecan pie I baked and it came out very nice! I love pecan so much and I put the double amount of pecan. I will definitely make it again!

Love love love this pie! I add a little more bourbon than normal, but it tastes amazing. Just remember to stir it well otherwise the corn syrup and chocolate separate while cooking.

I wish I could give this more than 5 stars!! Stayed close to the original recipe but incorporated some suggestions from earlier reviewers. I arranged the chocolate chips over the crust before adding the filling, upped the bourbon to 4 Tbsp and baked an hour @350. Perfect. It was served in very small slices with a dollop of whipped cream. This was our contribution to a New Orleans-themed party and everybody went crazy for it. One guest sat down at the piano post-dinner and made up songs about Pecan Pie, as the leftovers disappeared one spoonful at a time. Awesome recipe, Tracy!

Excellent pie. Followed advice in comments about putting the chocolate chips at the bottom of the crust before adding the filling on top, also increased bourbon to 1/3c. Great flavor, warm or straight from the fridge.

I made this recipe for Thanksgiving, and it was a huge hit. I didn’t adjust anything, and everyone loved it. Next time I make it, through, I’ll probably increase the bourbon by another tablespoon so the flavor is more pronounced. I used Maker’s Mark.