Chef Dennis' Chocolate Bourbon Pecan Pie

American Chef and Culinary Instructor, Dennis Littley from, shares his delicious Chocolate Bourbon Pecan Pie recipe – just in time for Thanksgiving! 

chocolate pecan pie by chef dennis

For the sweet pastry case


  • 120g all-purpose flour
  • 2 ½ tablespoons (32 grams) sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 8 tbsp (113 grams) unsalted butter cut into 10 pieces
  • 2 large eggs


  1. Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix
  2. Add cold butter and pulse at one-second intervals until the butter is mixed in
  3. Add the eggs and pulse until the dough forms a ball on the blade of the processor
  4. Turn the dough out of the food processor onto a floured surface, and carefully remove the blade
  5. Use immediately or wrap with plastic wrap and refrigerate for up to three days or freeze for future use.

For the pie mixture


  • 4 large eggs
  • 6oz (177ml) golden syrup
  • 200g Demerara sugar
  • 3 tbsp (60 grams) melted unsalted butter
  • 1 tbsp bourbon
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 400g chopped pecans


  1. Preheat oven to 350 degrees
  2. On a floured surface roll out pastry dough with rolling pin, roll out dough about 1 1/2 inches bigger all the way around than a 9-inch pie plate inverted
  3. Place dough in the pan and decorate the edges as you like
  4. Refrigerate finished pie dough until needed
  5. In the bowl of your mixer beat eggs slightly, and add in corn syrup, sugars, salt, butter, bourbon, and vanilla, mix well
  6. Add in the chopped pecans
  7. Pour mixture into crust and bake for 60 minutes or until fully set
  8. If the crust looks a little too dark, cover edges of pie dough with foil to prevent it from burning.

dark chocolate

For the chocolate ganache


  • 3 oz (90 grams) dark chocolate
  • 2 oz (55 ml) double cream
  • 36 pecan halves for decoration


  1. While pie is baking make chocolate ganache
  2. In a bowl over a pot of simmering water melt the chocolate with the double cream
  3. Mix well and allow to cool slightly
  4. When the pie is done baking, allow to cool for about twenty minutes then top with chocolate ganache and pecan halves
  5. Refrigerate for about an hour to allow to fully set.


About Chef Dennis

A huge fan of luxury barge cruising, we’re delighted to have welcomed Chef Dennis and his partner Lisa aboard a number of times over the years. As a keen Travel Blogger, Chef Dennis finds recipe inspiration on his travels across the globe. For the chance to enjoy more of his fantastic creations, such as this indulgent chocolate bourbon pecan pie recipe – subscribe to the Ask Chef Dennis newsletter >

Want more? Try Chef Dennis’ Pumpkin cheesecake recipe here >

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