Not a baker? You can still serve a classic Thanksgiving pie. Our Chocolate Bourbon Pecan Pie has a cookie crust - no pastry making skills required!
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This easy Thanksgiving dessert is perfect for the holidays or anytime you're craving a rich and flavorful sweet treat.
You wait all year for Thanksgiving pie, so make it count with this decadent Chocolate Bourbon Pecan Pie recipe.
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What makes this recipe unique
➤ No pastry making skills required: A quick & easy chocolate cookie crust adds a major flavor boost and is so much easier to make than homemade pie crust.
➤ Extra rich flavor: A classic pecan pie is tasty on its own, but add rich molasses and dark brown sugar, and your pie filling takes on an extra decadent, caramel-y flavor.
➤ Boozy or not: Feel free to omit the bourbon if you're not a fan. This pie will still taste amazing.
Ingredients
You can get everything you need for this pie in one trip to the grocery store:
A few ingredient notes:
- Cookies: You can use any brand of chocolate sandwich cookies you like. I used Oreos but make sure they are the regular cookies and not the double stuffed version. You can also use Nabisco Chocolate Wafers but those can be harder to find.
- Corn Syrup: Either light or dark corn syrup will work, but I like using DARK corn syrup for a richer, deeper flavor.
- Molasses: I used mild molasses but feel free to swap in full flavor if you prefer.
Instructions
Never made a cookie crust before? It's easier than you think! You can either use a food processor to crush the cookies or place them in a large plastic bag and roll them with a rolling pin to break them down.
Steps 1 and 2: Crush cookies into crumbs and stir in melted butter. Press mixture into pie plate and bake for 8 minutes.
Steps 3 and 4: Add all pie filling ingredients to bowl and whisk until smooth.
Steps 5 and 6: Stir in pecans, pour filling into pie crust and bake.
Tip: Use the bottom of a drinking glass or measuring cup to even out the bottom and sides of your crust in the pan. You can also grease the bottom of the glass or measuring cup with cooking spray if your crust is sticking to it.
FAQs
If you have your own favorite pie crust recipe, feel free to make it and just use this recipe's filling. You can also buy a refrigerated pie crust from the grocery store and parbake according to the package directions.
Allow the pie to fully cool. If serving within a few hours of baking, there is no need to refrigerate. I always make mine the day before, lightly cover the pie and refrigerate it. Pecan pie will keep for several days in the fridge.
No! The small amount of bourbon blends seamlessly with the other ingredients and adds a deeper, richer flavor than other pecan pie recipes.
Expert tips for making pecan pie
✘ The bourbon in this pie is totally optional but I love the added flavor it gives the pie. Feel free to substitute bourbon for a little bit different flavor (a dark spiced rum would be super yummy).
✘ Use the bottom of a drinking glass or measuring cup sprayed with cooking spray to evenly press the cookie crumbs into the pie plate.
✘ Many pecan pies end up with overly toasted pecans. I like to tent the pie lightly with foil during the last 30 minutes of baking time to prevent the pecans from browning too quickly.
✘ The pie is done when the edges are puffed and set and the center is just barely jiggly.
✘ Cool the pie for at least two hours before slicing. Chilled pie slices more cleanly so I make this a day or two ahead of time and refrigerate until ready to serve.
✘ Although this is one decadent pie, it's almost mandatory that you serve it with a small scoop of vanilla ice cream. Whipped cream is also tasty, if you prefer.
More Thanksgiving dessert recipes
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Recipe
Chocolate Bourbon Pecan Pie
Equipment
Ingredients
- 1 ¾ cups chocolate sandwich cookie crumbs (I used Oreos)
- 9 tablespoons unsalted butter, melted and divided
- 3 large eggs
- ¾ cup plus 2 tablespoons dark corn syrup
- ⅔ cup packed dark brown sugar
- 1 tablespoon molasses
- 2 tablespoons bourbon
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ½ cups pecan halves (toasted, if you prefer)
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Instructions
- Preheat oven to 350°F.
- Place cookies in a food processor and pulse until you have fine crumbs. Melt 5 tablespoons butter and combine with cookie crumbs. Press mixture into a lightly greased 9 ½ inch pie plate and bake for 8 minutes. Remove from oven and let cool slightly. Lower oven temperature to 325°F.1 ¾ cups chocolate sandwich cookie crumbs, 9 tablespoons unsalted butter,
- Meanwhile, whisk together remaining 4 tablespoons melted butter, eggs, corn syrup, brown sugar, molasses, bourbon, vanilla and salt in a large bowl. Stir in pecans.9 tablespoons unsalted butter, , 3 large eggs, ¾ cup plus 2 tablespoons dark corn syrup, ⅔ cup packed dark brown sugar, 1 tablespoon molasses, 2 tablespoons bourbon, 1 teaspoon vanilla extract, 1 teaspoon salt
- Pour pecan filling into pie crust. Bake for 30 minutes uncovered and for another 15-30 minutes lightly tented with foil. The pie is done when the edges are puffed and set and the center is just barely jiggly.2 ½ cups pecan halves
Notes
- I used a 9.5" pie plate but you can use a 9" pie pan, too.
- Not a bourbon fan? Skip it! This pie will still be delicious.
- The bottom of a drinking glass or a measuring cup lightly greased with cooking spray is an easy way to evenly press the cookie crumbs into the pie pan without them sticking to your fingers.
- Tenting the pie with foil prevents the pecans from browning too quickly.
- The pie is done when the edges are puffed and set and the center is just barely jiggly.
- You can make this pie up to 2 days ahead of time. Cool before refrigerating.
- This pie cuts most cleanly when it's been refrigerated.
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Nutrition
Nutrition info not guaranteed to be accurate.
S T says
I've made this pie as written before but was wondering whether I could make them as bars instead? Has anyone tried that and had success with that alteration?
Cleshia says
My pie didn't turn out as I expected, what could I have done wrong? The eggs were room temp! Should I have used cold eggs? I also had to use the oreos, so the cookies rose and the batter went down to the bottom.
Hi Cleshia, I've never used Oreos for the crust. Are you saying the crust floated to the top?
Debra says
I had the same problem. I did not precooked the cookie crust before I added the pie mixture. Could that be why?
Hi Debra, I've never made the pie without parbaking the crust, so I can't say for sure if that impacted your pie, but my guess is yes. Parbaking the crust sets it up to hold the filling.
Kelly says
Can this be made the day before?
Yes, it can, Kelly!
Renee - Kudos Kitchen says
This looks amazing. Almost like a brownie pie with pecans (and bourbon). I'll have to try it.
It's kind of a mashup of some of my favorite things, Renee. All delicious!
Vanessa says
Kitchen experience: beginner
This recipe was easy for me to follow and make. I substituted Oreo's for the crust as I could not find the Nabisco chocolate wafers.
This pie was absolutely delicious. It was a hit during Thanksgiving. We had this pie and a regular pecan pie for comparison. This Bourbon Pecan Pie's flavor was so fantastic the other pecan pie seemed so bland and boring.
Oreos sounds like an amazing substitution; I'm so glad everyone enjoyed it! Thanks for letting us know how it worked for you. We love our MN readers!!