Chocolate and Coffee Bourbon Pecan Pie


Chocolate and Coffee Bourbon Pecan Pie


An instant classic, the Chocolate and Coffee Bourbon Pecan Pie made with Devils River Coffee Bourbon. Perfect for any family gathering.


  • 1 unbaked pie crust
  • ¾ c. corn syrup
  • ¾ c. dark brown sugar
  • 2 eggs, room temperature
  • 2 T. unsalted butter, melted
  • 1 T. vanilla extract
  • 2 T. Devil’s River Coffee Bourbon
  • 3 ½ c. pecan halves (roasted, preferred!), divided
  • ½ c. dark chocolate, roughly chopped


  • Preheat oven to 350°, and line a pie pan with the pie crust, crimping the edges as desired. Set aside.
  • Roughly chop 3 cups of the pecans—I highly recommend using a food processor so that you end up with a nice mix of larger chunks and smaller pieces of pecans (I really like having that variety of pecan piece sizes running throughout the pie!). Set aside.
  • In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, Coffee Bourbon, and a pinch of salt.
  • Fold in the chopped pecans and chocolate, and pour the mixture into the prepared pie pan.
  • Line the outer circumference of the pie, just inside the edges of the pie crust, with the remaining ½ c. of pecan halves (or feel free to use your creativity to layout the pecan halves however you like on top!).
  • Bake for 45-50 minutes, keeping an eye on the crust. Check around the 25-minute mark—if the crust is already getting golden brown, cover with aluminum foil or a crust protector to keep it from getting too brown while the pie finishes.
  • Remove from the oven and cool completely, preferably in the refrigerator, before serving.
  • Slice and enjoy!

Created in partnership with The Whimsical Cook.

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