Bourbon Chocolate Pecan Pie

A classic Southern dish, perfect for any Thanksgiving table!

Bourbon Chocolate Pecan Pie


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 2 to 3 tablespoons cold water


  • 3 eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1/4 cup bourbon
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1-1/2 cups pecan halves, divided
  • 3/4 cup chocolate chips, divided


1. In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs.

2. Add water and toss with a fork until mixture forms a ball. Flatten and wrap dough in plastic wrap. Refrigerate for 30 minutes.

3. On a floured surface, roll out dough to fit a 9-in. deep-dish pie plate and place in dish.

4. In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips.

5. Bake at 325° for 50-60 minutes or until crust is golden brown and filling is puffed. Cool completely.




Chocolate Peanut Butter and Banana Pie

As an avid peanut butter lover, I’m ashamed to say that last night was the first time I made a chocolate peanut butter pie and it was delicious! The recipe was from Food Network’s The Pioneer Woman. Ree Drummond’s recipe is mouth-watering and oh so tasty, but of course, I had to make it my own, by adding bananas!


For the Crust:

25 whole chocolate sandwich cookies, such as Oreos

4 tablespoons melted butter

For the Filling:

1 cup creamy peanut butter

One 8 oz. package cream cheese, softened

1 1/4 cups powdered sugar

One 8 oz. package Cool Whip

1 banana, sliced

1 can of hot fudge sauce, optional


For the Crust: Preheat oven to 350 degrees F. Crush the cookies until they are crumbs. Pour the melted butter over and stir with a fork. Press into a pie pan and bake for 7 minutes. Remove from oven and let cool.

For the Filling: 

Mix the peanut butter with the cream cheese until smooth. Add the powdered sugar and mix until smooth. Add in the Cool Whip and mix until smooth.

Layer the top of the crust with banana slices. Pour the filling over the bananas, evening out the top with a knife.. Chill in refrigerator for over an hour.

Before serving, drizzle can of hot fudge sauce over pie.



Recipe Credit: