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Dr Q's Bourbon and Chocolate Pecan Pie

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“My son makes this for us and friends for the holidays. We really enjoy it.”
1hr 30mins

Ingredients Nutrition

  • 1 9-inch deep dish pie crust (we use Mrs. Smith's until we perfect our pastry making)
  • 14 cup unsalted butter
  • 2 ounces unsweetened chocolate (we use Scharffen Berger unsweetened pure dark chocolate)
  • 3 large eggs, room temperature
  • 1 cup india tree's golden brown sugar (optional sugar to use is India Tree's Dark Muscovado for a sweeter pie)
  • 34 cup cane syrup (we use Steen's)
  • 12 teaspoon pure vanilla extract (we use Madagascar Bourbon)
  • 3 tablespoons aged Bourbon (we use Noah's Mill)
  • 14 teaspoon salt
  • 1 cup pecan halves
  • 12 cup pecans, coarsely ground


  1. Preheat oven to 350 degrees.
  2. Melt butter over low heat, stir occasionally.
  3. Add chocolate and melt. Once melted remove from heat and allow to cool.
  4. Whip eggs in large mixing bowl till frothy.
  5. Blend in sugar.
  6. Stir in syrup, vanilla, salt, and bourbon.
  7. Add chocolate mixture and blend well.
  8. Pour into pie shell.
  9. Arrange whole pecans on top of pie.
  10. Sprinkle the ground pecans on top.
  11. Place pie on center rack in oven and bake for 45 to 60 minutes.
  12. Test for doneness by sticking in a thin knife in the center of the pie, if it comes out clean it is done.
  13. Remove pie from oven and place on wire rack to cool.
  14. Slice and serve pie after it has cooled completely.
  15. *Note: Dark Karo syrup or molasses can be used in place of the pure cane syrup.

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