Bourbon Chocolate Chili Pecan Pie Recipe – Easy Decadent Dessert

The aroma of toasted pecans, rich chocolate, and a smoky hint of bourbon wafting from the oven is pure magic. Add a whisper of chili and, honestly, you’ve got a pie that’s as daring as it is delicious. My first taste of bourbon chocolate chili pecan pie was at a quirky pie contest—someone handed me a slice, I took a bite, and my eyes widened. Sweet, spicy, nutty, and boozy, it was love at first forkful.

I’ll admit, I’m a pecan pie purist at heart. But sometimes classic recipes need a little nudge. That’s how this bourbon chocolate chili pecan pie recipe was born—out of curiosity and a craving for something bold. I’ve tweaked, tested, and eaten (way too many) slices to get it just right. It’s a showstopper, perfect for holidays, special celebrations, or any time you want to treat yourself and your favorite people.

This recipe is loaded with flavor but surprisingly easy to pull off. It’s ideal for busy families, chocolate lovers, bourbon enthusiasts, and even those who think they’ve “tried every pie.” The chili is subtle, just enough to make you go “hmm, what is that?” If you’re looking for an indulgent dessert that turns heads and sparks conversation, this is the one. After making this pie for countless potlucks, I can promise—it’s always the first dessert to disappear.

I’ve baked this bourbon chocolate chili pecan pie for over a dozen family gatherings and it never fails. Each time, someone asks for the recipe. Trust me, you’ll want to bookmark this one.

Why You’ll Love This Bourbon Chocolate Chili Pecan Pie

• Bold Flavor Fusion: The combo of rich chocolate, warm bourbon, and a kiss of chili creates layers of flavor that keep you coming back for more.
• Surprisingly Simple: You don’t need fancy ingredients or pastry chef skills. If you can measure, stir, and pour—this pie is within reach.
• Perfect for Any Occasion: Whether it’s Thanksgiving, a dinner party, or just a rainy Sunday, this pie is always right at home.
• Guaranteed Crowd-Pleaser: People who swear they don’t like pecan pie go back for seconds. Kids are intrigued by the chocolate (and have no idea about the chili!).
• Memorably Decadent: That gooey, chocolatey, nutty filling with a tiny tingle of heat? It’s the kind of dessert that lingers in your memory.

What sets my bourbon chocolate chili pecan pie apart? It’s the silky-smooth chocolate, the slow-building warmth from the chili, and the depth that only a splash of bourbon brings. I don’t just toss in the chocolate—I melt it into the syrup for a luscious texture. And the chili isn’t overpowering; it’s there for a gentle nudge. I’ve tried dozens of pecan pies, and this one is the most requested at our family table. The best part? You can prep it ahead and it tastes even better the next day.

This isn’t just another pie—it’s a conversation starter. It feels special but not fussy. And honestly, serving up a slice of this bourbon chocolate chili pecan pie feels like a little act of celebration, every single time.

What Ingredients You Will Need

This bourbon chocolate chili pecan pie recipe is built on simple, bold ingredients. You’ll find most of them in a well-stocked pantry, and a quick trip to the store will cover the rest. Here’s the lowdown:

• Pie Crust: One 9-inch unbaked pie shell (homemade or store-bought—no shame, I use both!)
• Pecans: 1 1/2 cups (150 g) pecan halves (toasted for deeper flavor)
• Dark Chocolate: 4 oz (115 g), chopped (I love 70% cocoa, but semi-sweet works too)
• Unsalted Butter: 4 tbsp (56 g), melted and slightly cooled
• Eggs: 3 large, room temperature
• Light Corn Syrup: 3/4 cup (180 ml) (or use golden syrup if you prefer)
• Dark Brown Sugar: 1/2 cup (100 g), packed
• Bourbon: 3 tbsp (45 ml) (I go for a mid-shelf bourbon—don’t waste the fancy stuff, but use one you’d sip!)
• Pure Vanilla Extract: 2 tsp (10 ml)
• Unsweetened Cocoa Powder: 2 tbsp (12 g)
• Cinnamon: 1/2 tsp
• Chili Powder: 1/2 tsp (use ancho for a smoky warmth or regular for subtle heat)
• Kosher Salt: 1/2 tsp
• Optional: Flaky sea salt for sprinkling on top

Ingredient Tips and Substitutions:

• If you’re gluten-free, use your favorite gluten-free pie crust (I’ve had great luck with almond flour crusts!).
• No bourbon? Try dark rum or leave it out for a kid-friendly version—just add 1 more tsp vanilla.
• Swap maple syrup for corn syrup if you want a deeper, earthier sweetness.
• Use dairy-free butter for a lactose-free pie—it works, I’ve tested it!
• Not a fan of chili heat? Cut the chili powder in half, or skip it, though it really makes the pie pop.

When it comes to chocolate, I’m picky—Lindt or Ghirardelli are my go-tos for melting. For pecans, fresh is best; if your nuts taste stale, the whole pie will too. Give them a quick toast in the oven for the richest flavor—it’s a small step that really pays off.

Equipment Needed

• 9-inch Pie Plate: Glass, ceramic, or metal—just make sure it’s sturdy. (I use a deep-dish glass pie plate so I can peek at the crust.)
• Mixing Bowls: At least two—one for the chocolate and one for the filling.
• Small Saucepan: For melting chocolate and butter together. If you’re short on time, a microwave-safe bowl works.
• Whisk: For mixing the filling until smooth.
• Measuring Cups & Spoons: Precision matters for pie filling.
• Baking Sheet: Place your pie plate on this to catch any drips (trust me, you don’t want to clean burnt sugar out of your oven).
• Aluminum Foil or Pie Shield: To protect crust edges from over-browning.
• Wire Rack: For cooling your masterpiece evenly.

If you don’t have a pie plate, a cake pan will do in a pinch—just watch the baking time. For melting chocolate, I’ve used a double boiler and also a microwave—both work, but keep an eye on the chocolate so it doesn’t seize. And if your whisk goes missing (happens here more often than I’d like), a fork is a worthy backup.

Pie plates can be pricey, but thrift stores or online marketplaces often have great deals. Just check for chips or cracks before using.

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Place your oven rack in the center position. Line a large baking sheet with parchment (makes cleanup a breeze) and set your pie crust in the pie plate. If using a store-bought crust, let it thaw per package directions.
2. Toast the Pecans (Optional but recommended): Spread pecan halves on a baking sheet and toast in the oven for 6-8 minutes, shaking halfway through, until fragrant. Let cool.
   
   Note: Watch closely—pecans can go from toasted to burnt fast!
3. Melt Chocolate and Butter: In a small saucepan over low heat, melt 4 oz (115 g) dark chocolate with 4 tbsp (56 g) unsalted butter, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring after each, until glossy. Set aside to cool slightly.
   
   Tip: Don’t let it get too hot—lukewarm is perfect.
4. Mix Wet Ingredients: In a large bowl, whisk together 3 large eggs until blended. Add 3/4 cup (180 ml) corn syrup, 1/2 cup (100 g) dark brown sugar, 3 tbsp (45 ml) bourbon, and 2 tsp (10 ml) vanilla extract. Whisk until smooth.
5. Add Cocoa and Spices: Sprinkle in 2 tbsp (12 g) cocoa powder, 1/2 tsp cinnamon, 1/2 tsp chili powder, and 1/2 tsp kosher salt. Whisk to combine—no lumps if you can help it!
6. Combine Chocolate and Egg Mixture: Pour the cooled melted chocolate mixture into the bowl with the egg mixture. Whisk until everything is a uniform, chocolatey brown.
   
   Troubleshooting: If it looks streaky, keep whisking. If chocolate seizes, it may have been too hot—add a splash of milk and whisk hard.
7. Layer Pecans: Arrange toasted pecans in the bottom of your prepared pie crust. They don’t have to be perfect, but I like to make a nice pattern for that “wow” effect.
8. Pour the Filling: Slowly pour the chocolate-bourbon mixture over the pecans. They’ll float up, and that’s exactly what you want.
   
   Note: If you have extra filling, don’t overfill (it will bubble over). Leave at least 1/4-inch (0.5 cm) space at the top.
9. Shield the Crust: Cover the edges of your pie with foil or a pie shield to prevent burning.
10. Bake: Place the pie on the lined baking sheet and bake for 50–60 minutes. Check around 40 minutes—if the filling is browning too quickly, tent with more foil.
    
    Sensory cue: The filling should be puffed and just set around the edges, with a slight jiggle in the center. It will firm up as it cools.
11. Cool Completely: Remove from oven and let cool on a wire rack for at least 3 hours, preferably longer. This helps the filling set and makes slicing a breeze.
12. Finishing Touch: Sprinkle with flaky sea salt if desired, then slice and serve.

Personal Tips: If you’re short on time, skip toasting the pecans. But if you can swing it, do it—flavor payoff is huge. Don’t rush the cooling step. Warm pie is tempting, but patience means perfect, clean slices. And if the center cracks a bit as it cools? No worries—it just means it’s homemade.

Cooking Tips & Techniques

Baking this bourbon chocolate chili pecan pie has taught me a few valuable lessons (some learned the messy way). Here’s what you need to know:

• Chocolate Matters: Use a bar, not chips, for the smoothest melt. Chips have stabilizers that can make your filling grainy.
• Don’t Overbake: The pie should have a little jiggle in the center when you pull it from the oven. Overbaking leads to a tough, dry filling—no thanks!
• Edge Protection: Always shield the crust. Even five extra minutes in a hot oven can turn your beautiful edges into charcoal. A pie shield or a simple ring of foil saves the day.
• Even Mixing: Whisk until your arm gets tired—seriously. Any streaks of egg or chocolate can cause uneven baking or weird textures.
• Chili Caution: Start with a little chili powder and work up. If you’re nervous, taste the filling before pouring it into the crust. You can always add, but you can’t take away!
• Make Ahead: This pie slices best when fully cooled, even chilled. For super-clean slices, refrigerate overnight and use a hot knife.
• Cleanup Tip: Place the pie on a lined baking sheet, always. Overflowing filling is almost guaranteed to glue itself to your oven floor without it (don’t ask how I know).

My biggest pie fail? Forgetting to toast the pecans—bland city, and the texture was off. Trust me, that few extra minutes is so worth it. And don’t skimp on the cooling time. Warm pie is tempting, but the filling needs to set for the best results. If you’re in a rush, pop it in the fridge after cooling at room temp for an hour. It works in a pinch!

Variations & Adaptations

• Gluten-Free Option: Use a gluten-free pie crust (store-bought or homemade with almond or oat flour). The filling is naturally gluten-free!
• Dairy-Free Version: Swap out the butter for plant-based margarine and use dairy-free chocolate. I’ve tried this with coconut oil, and it works, but the flavor is slightly different (still great, though!).
• Extra Spicy: Add a pinch of cayenne pepper or use hot chili powder for more heat. Or, top with candied jalapeños for a wild twist.
• Different Spirits: Not a bourbon fan? Substitute dark rum or spiced whiskey. I made a batch with maple whiskey once—delicious!
• Nuts Galore: Swap half the pecans for walnuts or hazelnuts for a different flavor profile.
• No Corn Syrup: Use maple syrup or golden syrup. The texture is slightly softer but the flavor is rich and earthy.
• Personal Favorite: For fall, I’ll sometimes add a handful of dried cherries or cranberries to the filling. It’s a sweet-tart surprise in every bite!

For allergen substitutions, sunflower seeds or pumpkin seeds can stand in for pecans if needed (though you’ll miss that classic pecan crunch). If you’re worried about bourbon, just skip it—this pie is robust enough to stand on its own!

Serving & Storage Suggestions

Serving: This bourbon chocolate chili pecan pie is best served at room temperature or slightly chilled. The flavors meld beautifully and the filling sets up for gorgeous slices. A dollop of whipped cream or a scoop of vanilla ice cream takes it over the top.

If you’re feeling extra, drizzle with caramel sauce or sprinkle with flaky sea salt just before serving. Pair with strong coffee or an after-dinner bourbon for a grown-up treat. For parties, cut into small wedges—this pie is rich!

Storage: Cover leftovers tightly and store in the refrigerator for up to 5 days. The flavors actually intensify overnight, making it perfect for making ahead. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge and enjoy.

To reheat, pop a slice in the microwave for 15–20 seconds or in a low oven (300°F/150°C) until just warmed. Be careful not to overheat or the filling can separate. Honestly, it’s pretty irresistible cold, too!

Nutritional Information & Benefits

Each slice of bourbon chocolate chili pecan pie (1/8 of the pie) has approximately:

• Calories: 470
• Fat: 30g
• Carbohydrates: 49g
• Protein: 5g

Pecans are loaded with healthy fats, magnesium, and fiber. Dark chocolate brings antioxidants, and chili powder has metabolism-boosting compounds. This pie is naturally gluten-free if you use a GF crust and can be made dairy-free with simple swaps. Allergens to note: nuts, eggs, dairy (unless substituted), and gluten (if using a traditional crust).

I like to think of this pie as a special-occasion treat—decadent, yes, but with some redeeming nutrition from the pecans and dark chocolate. Sometimes dessert is just about joy, and that’s healthy, too.

Conclusion

If you’re craving a show-stopping dessert that’s packed with bold flavors, this bourbon chocolate chili pecan pie is your answer. It’s a twist on the classic—richer, spicier, and a whole lot more fun. I love how this recipe turns any gathering into a mini celebration, and it’s so easy to make ahead for stress-free entertaining.

Don’t be afraid to tweak the recipe to suit your tastes—play with the spices, adjust the chocolate, or swap the spirits. Each time I bake this pie, there’s a new little twist, and it never gets old. Honestly, it’s my go-to when I want something indulgent without hours of work.

If you try this recipe, please let me know how it turns out! Drop a comment, share your variations, or tag me on social media with your creations. Here’s to bold desserts, happy kitchens, and those little moments of pure indulgence—one slice at a time.

FAQs

Can I make bourbon chocolate chili pecan pie ahead of time?

Yes! It actually tastes better after sitting overnight. Just bake, cool completely, and refrigerate. Let it sit at room temperature for 30 minutes before serving for the best texture.

What kind of bourbon should I use?

Any mid-range bourbon works well. You don’t need anything fancy—just something you’d be happy to sip. Maker’s Mark and Bulleit are both great choices.

How spicy is this pie?

The chili powder adds gentle warmth, not overpowering heat. If you want it spicier, bump up the chili or add a pinch of cayenne. For less heat, use only 1/4 teaspoon or skip it.

Can I freeze this pie?

Definitely. Cool the baked pie completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temp before serving.

What’s the best way to get clean slices?

Let the pie cool completely (even overnight), then use a sharp, hot knife (dip in hot water and wipe dry between cuts). This helps you get those Instagram-worthy slices every time!

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