Learn how to make The Best Bourbon Chocolate Pecan Pie for a simple Thanksgiving dessert! This traditional pecan pie is made with bourbon and chocolate. It also makes an easy Fall baking idea!

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The Best Bourbon Chocolate Pecan Pie + VIDEO

• Author: Chef Mia

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Description

Bourbon Chocolate Pecan Pie is easy to make and absolutely delicious! Freezes well too.

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Ingredients

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• 1 cup pecan halves
• 1 cup dark corn syrup
• 4 tbs butter
• 1 cup sugar
• 1 cup semisweet chocolate chips
• 1/3 cup Gentleman’s Jack Whiskey (or less to taste)
• 3 eggs
• 1 tsp vanilla
• 1 10″ pie crust

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Instructions

1. Pre heat oven to 350F
2. In a two qt. sauce pan on medium heat, cook butter, sugar, vanilla and corn syrup on medium heat until butter and sugar are melted and well mixed with the corn syrup (about 5 minutes.) Let stand off heat for about 10 minutes.
3. Meanwhile, whisk eggs. When corn syrup mixture is still warm but not hot, add whisked eggs, chocolate chips, Bourbon and pecans. Mix well and pour into pie shell. If you have a pie crust shield, add it to the rim to protect crust from over browning or burning.
4. Bake at 350F on center oven shelf with a pie crust cover for one hour to 1 hour or until center is set. Let pie cool completely. Store covered in refrigerator for up to one week. Freeze up to six months. Pie freezes well.

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Notes

Store this pie in the refrigerator for several days and freeze it up to 6 months in an airtight container or freezer bag.

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Nutrition

• Calories: 632cal
• Sugar: 67g
• Protein: 6g

Easy Pecan Pie Bars: Discover the best fall recipe with these easy-to-bake pecan pie bars. Perfectly sweet and nutty, they’re a hit for any occasion!

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Easy Pecan Pie Bars

• Author: Chef Mia

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Ingredients

Scale 1x2x3x

• Shortbread:
• 2 cups all purpose flour
• ½ cup light brown sugar
• ¼ tsp salt
• 3/4 cup butter, cold
• ½ tsp cinnamon
• Pie filling:
• ¾ cup light brown sugar
• ½ cup maple syrup
• ¾ cup butter
• ¼ cup heavy cream
• ¼ teaspoon salt
• 1 tablespoon bourbon
• 1 tsp vanilla
• 3½ cups chopped pecans

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Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly coat with nonstick spray.
2. In a large bowl, whisk together flour, powdered sugar, brown sugar, cinnamon and salt. Grate the cold butter directly into the dry ingredients, then use clean hands to work the butter in until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
3. Bake the crust for 20 minutes, or until set and just beginning to brown around the edges. Remove from the oven and set aside while you make the filling.
4. In a saucepan, combine the brown sugar, maple syrup, butter, cream, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat and stir in the bourbon (if using), vanilla extract, and chopped pecans until well combined.
5. Pour the hot filling over the warm crust, spreading evenly. Return to the oven and bake for 20 to 25 minutes, or until the top is bubbling and golden brown.
6. Let the bars cool completely at room temperature. Once cooled, lift them out of the pan using the parchment paper and cut into squares.
7. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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Easy Pecan Pie Bars: Discover the best fall recipe with these easy-to-bake pecan pie bars. Perfectly sweet and nutty, they’re a hit for any occasion!

Print

Easy Pecan Pie Bars

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• Shortbread:
• 2 cups all purpose flour
• ½ cup light brown sugar
• ¼ tsp salt
• 3/4 cup butter, cold
• ½ tsp cinnamon
• Pie filling:
• ¾ cup light brown sugar
• ½ cup maple syrup
• ¾ cup butter
• ¼ cup heavy cream
• ¼ teaspoon salt
• 1 tablespoon bourbon
• 1 tsp vanilla
• 3½ cups chopped pecans

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Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly coat with nonstick spray.
2. In a large bowl, whisk together flour, powdered sugar, brown sugar, cinnamon and salt. Grate the cold butter directly into the dry ingredients, then use clean hands to work the butter in until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
3. Bake the crust for 20 minutes, or until set and just beginning to brown around the edges. Remove from the oven and set aside while you make the filling.
4. In a saucepan, combine the brown sugar, maple syrup, butter, cream, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat and stir in the bourbon (if using), vanilla extract, and chopped pecans until well combined.
5. Pour the hot filling over the warm crust, spreading evenly. Return to the oven and bake for 20 to 25 minutes, or until the top is bubbling and golden brown.
6. Let the bars cool completely at room temperature. Once cooled, lift them out of the pan using the parchment paper and cut into squares.
7. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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You’ve got to try these tasty Pecan Pie Bars with pie crust—they’re rich, gooey, and so easy to slice up for holiday parties or a cozy dessert night at home!

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Rich Pecan Pie Bars with Pie Crust

• Author: Chef Mia

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Description

Delicious Rich Pecan Pie Bars with Pie Crust recipe with step-by-step instructions.

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Ingredients

Scale 1x2x3x

• 1 pkg (16 oz) refrigerated pie dough (contains 2 crusts)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a thin layer of butter or nonstick cooking spray to ensure easy removal of the bars after baking.
2. Roll out both refrigerated pie crusts from the package. Gently press the crusts into the bottom of the prepared baking pan, overlapping slightly if needed, to cover the entire bottom evenly. Trim and patch any areas as necessary. This will form the base of your pecan bars.
3. In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, melted unsalted butter, eggs, vanilla extract, and salt until the mixture is completely smooth and well combined. I like to make sure the butter is slightly cooled before adding so it doesn’t scramble the eggs.
4. Stir the pecan halves into the filling mixture from Step 3. Mix until all the pecans are well coated and evenly distributed throughout the filling.
5. Pour the pecan filling with pecans (from Step 4) over the prepared pie crust in the baking pan. Use a spatula to spread the mixture evenly to all edges. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
6. Allow the pecan bars to cool completely in the pan before cutting them into 12 bars and serving. For perfectly clean slices, I like to refrigerate the bars for about 30 minutes before cutting.

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You’ve got to try these tasty Pecan Pie Bars with pie crust—they’re rich, gooey, and so easy to slice up for holiday parties or a cozy dessert night at home!

Print

Rich Pecan Pie Bars with Pie Crust

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

Delicious Rich Pecan Pie Bars with Pie Crust recipe with step-by-step instructions.

---

Ingredients

Scale 1x2x3x

• 1 pkg (16 oz) refrigerated pie dough (contains 2 crusts)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a thin layer of butter or nonstick cooking spray to ensure easy removal of the bars after baking.
2. Roll out both refrigerated pie crusts from the package. Gently press the crusts into the bottom of the prepared baking pan, overlapping slightly if needed, to cover the entire bottom evenly. Trim and patch any areas as necessary. This will form the base of your pecan bars.
3. In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, melted unsalted butter, eggs, vanilla extract, and salt until the mixture is completely smooth and well combined. I like to make sure the butter is slightly cooled before adding so it doesn’t scramble the eggs.
4. Stir the pecan halves into the filling mixture from Step 3. Mix until all the pecans are well coated and evenly distributed throughout the filling.
5. Pour the pecan filling with pecans (from Step 4) over the prepared pie crust in the baking pan. Use a spatula to spread the mixture evenly to all edges. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
6. Allow the pecan bars to cool completely in the pan before cutting them into 12 bars and serving. For perfectly clean slices, I like to refrigerate the bars for about 30 minutes before cutting.

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