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–+ servings
bourbon pecan pie in pie plate.

Chocolate Bourbon Pecan Pie

Anna Schaber
Not a baker? You can still serve a classic Thanksgiving pie. Our Bourbon Pecan Pie has a chocolate cookie crust - no pastry making skills required! 
4.87 from 15 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling time 2 hours
Total Time 3 hours 30 minutes
Course Desserts
Cuisine American
Servings 10 servings
Calories 555 kcal

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

Serving: 1gCalories: 555kcalCarbohydrates: 59gProtein: 6gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 76mgSodium: 426mgPotassium: 247mgFiber: 3gSugar: 48gVitamin A: 401IUVitamin C: 1mgCalcium: 55mgIron: 4mg

Nutrition info not guaranteed to be accurate.

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