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Bourbon Chocolate Chili Pecan Pie

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A decadent twist on classic pecan pie, this recipe features rich dark chocolate, a smoky hint of bourbon, and a subtle warmth from chili powder. It’s a show-stopping dessert that’s surprisingly easy to make and perfect for holidays or special occasions.

Ingredients

Scale
  • 1 9-inch unbaked pie shell (homemade or store-bought)
  • 1 1/2 cups pecan halves (toasted for deeper flavor)
  • 4 oz dark chocolate (about 2/3 cup chopped, 70% cocoa or semi-sweet)
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 3/4 cup light corn syrup (or golden syrup)
  • 1/2 cup dark brown sugar, packed
  • 3 tbsp bourbon
  • 2 tsp pure vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chili powder (ancho or regular)
  • 1/2 tsp kosher salt
  • Optional: Flaky sea salt for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Place oven rack in the center. Line a large baking sheet with parchment and set your pie crust in the pie plate. If using a store-bought crust, thaw per package directions.
  2. Spread pecan halves on a baking sheet and toast in the oven for 6-8 minutes, shaking halfway through, until fragrant. Let cool.
  3. In a small saucepan over low heat, melt dark chocolate with unsalted butter, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring after each, until glossy. Set aside to cool slightly.
  4. In a large bowl, whisk together eggs until blended. Add corn syrup, dark brown sugar, bourbon, and vanilla extract. Whisk until smooth.
  5. Sprinkle in cocoa powder, cinnamon, chili powder, and kosher salt. Whisk to combine.
  6. Pour the cooled melted chocolate mixture into the bowl with the egg mixture. Whisk until everything is a uniform, chocolatey brown.
  7. Arrange toasted pecans in the bottom of the prepared pie crust.
  8. Slowly pour the chocolate-bourbon mixture over the pecans, leaving at least 1/4-inch space at the top.
  9. Cover the edges of the pie with foil or a pie shield to prevent burning.
  10. 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. The filling should be puffed and just set around the edges, with a slight jiggle in the center.
  11. Remove from oven and let cool on a wire rack for at least 3 hours, preferably longer.
  12. Sprinkle with flaky sea salt if desired, then slice and serve.

Notes

For best flavor, toast the pecans before baking. Use a bar of chocolate instead of chips for a smoother filling. Shield the crust edges to prevent burning. The pie slices best when fully cooled or chilled. For a gluten-free version, use a gluten-free pie crust. Adjust chili powder to taste for more or less heat. The pie can be made ahead and actually tastes better the next day.

Nutrition

Keywords: bourbon chocolate pecan pie, chili pecan pie, holiday dessert, Thanksgiving pie, chocolate bourbon pie, spicy pecan pie, easy pecan pie, decadent dessert

Find it online: https://tessierecipes.com/bourbon-chocolate-chili-pecan-pie-recipe-easy-decadent-dessert/