Black Bottom Bourbon Pecan Pie

;ast pieceof black bottom pecan pie

Black Bottom Bourbon Pecan Pie brings a little drama to the table with a chocolate crust and a bourbon spiked pecan filling~ it’s guaranteed to turn heads!

Black Bottom Pecan Pie

Black Bottom Bourbon Pecan Pie is pecan pie for the adults

I’m not typically a pie for dessert type of person, so when I do get down with the rolling pin and pie crust thing, it’s usually because I’ve found something pretty special to motivate me. In this case it was a dark chocolate crust, a semi sweet black bottom, and some bourbon, spiffing up a pecan pie in all the right ways. I love the colors and textures in this pie…the pecans get super crisped, and the filling is the silkiest pecan pie filling I’ve ever had. The little bit of bourbon lingers in every bite, and that chocolate crust just adds drama.

dark chocolate pie crust

A chocolate pie crust makes this recipe extra special

The crust is a showstopper all by itself, and it proved no more difficult to make than a regular crust, just a little messier is all. I think it adds a fun touch.

Black Bottom Pecan Pie with chocolate crust

The black bottom is a layer of semi sweet chocolate chips.

I expected them to create an even layer of chocolate at the bottom of the pie, but they ended up migrating here and there during the cooking…no worries though, it all gets mixed up in your mouth eventually anyway 🙂

Black Bottom Bourbon Pecan Pie 2


The pecans do cost a bit, and you need almost 10 oz for this pie. If you want to decorate the top with the halves, they are the priciest of all. You could, I guess, use chopped nuts and skip the arranging, but it won’t be nearly as good looking.

Black Bottom Bourbon Pecan Pie

I don’t promise it will cut neatly and cleanly, in fact you’ll end up with lots of deep chocolate crumbs, shards of crisp pecans, and sticky filling everywhere…but I DO promise it will be fabulously delicious.

decadent black bottom pecan pie

This chocolate pecan pie begs for a scoop of vanilla ice cream

Serve vanilla ice cream or whipped cream alongside your slice of pie, it’s practically mandatory.

Black Bottom Bourbon Pecan Pie

Love pecans?

3.62 from 26 votes

Black Bottom Bourbon Pecan Pie

Black Bottom Bourbon Pecan Pie brings a little drama to the table with a chocolate crust and a bourbon spiked pecan filling~ it's guaranteed to turn heads!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
chilling 30 minutes
Yield 10 servings
Author Sue Moran


dark chocolate crust

  • 1 cup flour
  • 2 Tbsp sugar
  • 2 Tbsp unsweetened cocoa
  • 1/4 tsp salt
  • 2 1/2 Tbsp shortening
  • 2 Tbsp cold butter
  • ice water


  • 1/4 cup bourbon
  • 1/4 cup cornstarch
  • 3 eggs
  • 1/2 cup light corn syrup
  • 3/4 cup sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • approximately 10 oz pecan halves
  • about 6 oz or a good cup of semi sweet chocolate chips


  • Set oven to 350F
  • First make the crust. Put the flour, sugar, cocoa and salt in the bowl of a food processor. Pulse a few times to combine.
  • Break up the shortening and butter into smaller pieces and drop into the bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are well distributed.
  • While the machine is running, drizzle in the ice water, and stop just when the dough comes together. Stop the machine and feel the dough, if it comes together when pressed between your fingers, it's ready.
  • Turn the dough out on a lightly floured surface and bring together with your hands into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
  • Roll the dough out on a floured (in this case I used more cocoa) surface. Fit the dough into your 9" pie pan and trim the edges. Put the crust back in the refrigerator while you prepare the filling.
  • For the filling, whisk together the bourbon and the cornstarch in a mixing bowl. Whisk in the eggs, and then the corn syrup and sugar.
  • Chop enough of the pecans to make 1 cup.
  • Stir in the melted butter and the chopped pecans.
  • Take the pie crust out of the fridge and cover the bottom with the chocolate chips.
  • Pour the filling over the chips. Arrange the remaining pecan halves over the entire top of the pie.
  • Bake for about an hour until bubbling and puffed on top. TIP: I usually lay a piece of foil loosely over the top to prevent too much browning...I think the pecans look better when they aren't dark brown. Let the pie cool on a rack before cutting.

Cook's notes

Crust from Saving Room for Dessert
and the pie was adapted from Saveur
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


e-book sign up prompt

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Christine severy
    November 24, 2016 at 7:56 pm

    I followed the recipe for this pie exactly and it was still runny in the middle. Can you suggest a solution

  • Reply
    November 9, 2016 at 11:07 am

    How far in advance can it be made?

    • Reply
      November 9, 2016 at 11:54 am

      I suppose you could make it the day before.

  • Reply
    July 29, 2016 at 3:57 am

    Want to get started on all the receipe’s you have made. Can’t wait to try the Black Bottom Bourbon Pecan Pie.

  • Reply
    October 13, 2015 at 5:26 am

    5 stars
    I just made it for thanksgiving yesterday Oct 12/15 and was a hit others brought other pies but this one finished first. Great , amazing and just wow have to make it again cause I only had a small piece. Thanks for sharing have to say the the best ever . Love it ?? chocolate crust all the way

  • Reply
    Kim R
    August 21, 2015 at 5:40 pm

    Is there a substitute that can be used in place of the bourbon? Don’t like bourbon, but the rest of the pie looks amazing!

    • Reply
      August 21, 2015 at 5:49 pm

      I think you can safely leave the bourbon out, maybe substitute some good vanilla extract.

      • Reply
        DAVID M. DUNN
        November 6, 2016 at 10:33 am

        I think rye whisky would be an acceptable flavor if bourbon isn’t your thing. I do not see that being used very often in recipes. IMHO, they are missing out.

  • Reply
    February 8, 2015 at 2:01 am

    Love TVFGI, thanks Sue,
    a question…
    Does ‘espresso powder’ mean coffee beans finely ground for espresso?

    • Reply
      February 8, 2015 at 7:12 am

      Thanks lizzy! I mean instant espresso, not ground beans. You should find it right with the other coffee and coffee products, the brand I usually find is Medaglia D’oro: — but there are others. Look for the words ‘instant’ on the label.

      • Reply
        August 29, 2016 at 7:33 am

        Just saw this comment but don’t see espresso powder on the recipe-am I missing something?

        • Reply
          August 29, 2016 at 7:50 am

          I think she must have been referring to another recipe, Betsy.

  • Reply
    December 27, 2014 at 8:33 pm

    This looks to die for. Must try for the New Year..going to Oregon to celebrate. Nice treat for the big game day along with all the snacks.

  • Reply
    December 10, 2014 at 3:46 pm

    I don’t use shortening. If I am using butter for the entire crust, is there an adjustment that needs to be made in the total amount, or do you think a 1 for 1 substitution is ok for the shortening portion?

    • Reply
      December 10, 2014 at 5:08 pm

      Go ahead and substitute it1 for 1, Lisa. A lot of people love the all butter crust, so I know it will be fabulous!

  • Reply
    Julia @ Sprinkled With Jules
    December 7, 2014 at 12:57 pm

    I love the black bottom and the chocolate crust. Sounds delicious.

    • Reply
      December 7, 2014 at 12:58 pm

      Thanks Julia!

  • Reply
    November 26, 2014 at 8:44 am

    wow. my teeth hurt just looking at this pie! But what a fantastic recipe!!!!

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png