Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Pecan pie is a quintessential Southern treat crafted from corn syrup, brown sugar, and pecans, often savored during holiday festivities. This classic filling, enriched with a hint of bourbon and mingled with dark chocolate morsels, serves as an ideal indulgence for autumn dinners or winter celebrations.


  • 1 cup dark corn syrup
  • 3 large eggs, beaten
  • 5 tbsp unsalted butter, melted
  • 1 cup firmly packed light brown sugar
  • ¼ cup bourbon
  • 2 tbsp all-purpose flour
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 (9-inch) pie shell


Set the EGG for indirect cooking with the convEGGtor at 204°C.

Using a wooden spoon, combine the corn syrup, beaten eggs, melted butter, light brown sugar, bourbon, and flour in a medium bowl. Add the chocolate chips and chopped pecans, blending well.

Pour the filling into the pie shell.

Place the pie plate on the convEGGtor, close the EGG lid, and bake for 45 minutes or until the filling is set and the pie is golden brown.

Remove the pie, let it cool completely, then refrigerate.

Whipped Cream Ingredients:

  • 1 cup heavy cream
  • ½ cup confectioners’ sugar
  • ½ tsp vanilla extract

Whipped Cream Instructions: To prepare the whipped cream, beat the cream, confectioners’ sugar, and vanilla with a whisk or electric mixer for 5 minutes, or until light and fluffy. Serve slices of pie adorned with the whipped cream or present it separately. Serves 6 to 8.

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