Chocolate and Bourbon Pecan Pie

Chocolate and Bourbon Pecan Pie

A perfect recipe for Thanksgiving!

Prep time: 50 minutes


1 ½ cup nuts (pecans)

6 tbsp unsalted butter

2 oz Cortés Baking Bar

¾ cup dark corn syrup

4 eggs

½ cup brown sugar

1 tbsp Cortés Unsweetened Cocoa

2 tbsp bourbon

1 tsp vanilla

¼ tsp salt

1 ready-made pie crust


  1. Bake the crust according to the instructions. It is usually 10 minutes. Allow it to cool down.
  2. Preheat the oven to 350 °F. Scatter the nuts on a baking tray. Bake the nuts for 6 minutes to roast them lightly.
  3. Break the chocolate into small pieces. Melt the butter and chocolate in a pot over low heat. Let it cool down.
  4. Once it has cooled down, pour the mixture into a large bowl and add the syrup, eggs, sugar, vanilla, Cortés Unsweetened Cocoa, bourbon, and salt.
  5. Pour the mixture over the crust. Arrange the nuts evenly over the mixture.
  6. Cover the edges with aluminum paper to keep them from burning.
  7. Bake for 30 to 40 minutes until it is well set but be careful not to bake it for too long.
Scroll to Top