Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Do you want to bake a rich, gooey, chocolate-studded pecan pie with deep bourbon warmth and a subtle kiss of smoke — all without babysitting an oven or worrying about burned crust edges? This Chocolate Bourbon Pecan Pie takes a classic Southern dessert and elevates it using indirect heat on a pellet grill, delivering a perfectly set filling, beautifully browned crust, and a depth of flavor you simply can’t get indoors.

Chocolate Bourbon Pecan Pie on the Grill | Heath Riles BBQ

Built on a traditional pecan pie base of eggs, sugar, butter, and dark syrup, this version layers in semi-sweet chocolate chips and bourbon, then lets gentle smoke do the rest. Whether you’re cooking for the holidays, a backyard gathering, or just because you want to prove desserts belong on the grill too, this is a set-it-and-forget-it dessert with big payoff.

You can absolutely bake this pie in the oven — but once you try it on the grill, you’ll understand why it’s a game-changer.

Why Grill a Pecan Pie?

Traditional pecan pies are notorious for two things: burned crust edges and fillings that don’t quite set right. Anyone who’s baked one in the oven knows the routine — checking halfway through, adding foil, adjusting temperatures, hoping the center firms up before the edges overcook.

On a pellet grill, those problems disappear. Indirect heat surrounds the pie evenly, allowing the filling to cook gently from edge to center while the crust browns at a controlled pace. There’s no need for pie shields or foil rings, and the result is a consistently baked pie every single time.

Add in a light layer of smoke, and suddenly this classic dessert has a depth of flavor that feels intentional, not gimmicky. Bourbon, chocolate, and pecans thrive in that environment.

The Ingredients

This recipe stays intentionally simple. No complicated techniques, no unnecessary steps — just classic ingredients used the right way.

Here’s what you need — and why each ingredient matters:

  • Eggs (3 large). The foundation of the filling. Eggs provide structure, allowing the pie to set into that signature custard-like texture while staying rich and smooth.
  • Butter (3 tablespoons, melted). Butter adds richness and helps bind the filling together, creating a silky mouthfeel once baked.
  • Granulated Sugar (1 cup). Classic sweetness that contributes to both flavor and structure. It melts into the filling and helps everything firm up evenly.
  • Dark Karo Syrup (½ cup). A must for traditional pecan pie flavor. Dark syrup brings deeper caramel notes and that unmistakable pecan pie profile.
  • Semi-Sweet Chocolate Chips (6 tablespoons). Just enough chocolate to deepen the flavor without overpowering the pecans or bourbon.
  • Bourbon (2 tablespoons). Warm, aromatic, and slightly oaky. Bourbon adds complexity and enhances both the chocolate and pecans.
  • Pecans (2 cups). The star of the show. As the pie bakes, they toast naturally and provide crunch, richness, and classic Southern flavor.
  • 9-inch Deep-Dish Pie Crust. A deep-dish crust is key here. It holds the full volume of filling without overflow and delivers thick, satisfying slices.

Smoker Setup

One of the biggest advantages of this recipe is how forgiving it is on the grill.

Pellet grills circulate heat evenly, which eliminates hot spots and prevents overbrowning. The pie cooks cleanly from edge to center with no mid-cook adjustments.

This recipe also works perfectly in a standard oven at 350°F, but the pellet grill adds that subtle smoke that takes it to another level.

The Process for Making Chocolate Bourbon Pecan Pie

Step 1: Build the Filling Base

Start by cracking three eggs into a sturdy mixing bowl. I like using a Yeti Rambler as a mixing bowl — it’s solid, easy to clean, and holds heat well.

Using a quality whisk, whisk the eggs until fully combined and smooth. This step ensures an even custard texture once baked.

Add three tablespoons of melted butter and whisk again until fully incorporated. The butter enriches the filling and smooths out the mixture.

Next, whisk in one cup of granulated sugar, followed by ½ cup of dark Karo syrup. At this stage, the mixture should look glossy and cohesive.

Step 2: Add Chocolate and Bourbon

Stir in six tablespoons of semi-sweet chocolate chips. These will melt gently during the cook, creating rich pockets of chocolate throughout the pie.

Finish with two tablespoons of bourbon. Choose one you enjoy drinking — the flavor absolutely carries through.

Using a reliable set of measuring cups & spoons helps keep everything consistent. Whisk until the filling is completely smooth and evenly mixed.

Step 3: Assemble the Pie

Place two cups of pecans directly into your 9-inch deep-dish pie pan, spreading them evenly across the bottom.

Slowly pour the filling mixture over the pecans, allowing it to settle naturally. The pecans will float slightly as the pie bakes, creating that classic layered look pecan pies are known for.

This simple assembly method ensures even distribution and perfect texture throughout.

Step 4: Onto the Grill

Place the assembled pie directly on the grill grate of your Recteq Flagship 1600, set to 350°F with indirect heat.

Set a timer for 45 minutes, then begin checking for doneness. Depending on your grill and how dark you like the crust, total cook time may reach 55–60 minutes.

You’re looking for:

  • A slightly puffed center
  • Minimal jiggle when gently shaken
  • A deep golden-brown crust

Step 5: Rest and Set

Once the pie is finished, remove it from the grill and allow it to rest.

As it cools, the filling continues to set. Let the pie rest for at least 30 minutes before slicing. This step is critical for clean slices and proper texture.

For a firmer slice, refrigerate after cooling and serve chilled or at room temperature.

The Results

When you pull this pie off the grill, the results speak for themselves:

  • Evenly browned crust with no burnt edges
  • A rich, glossy filling set just right
  • Toasted pecans layered throughout
  • Subtle smoke that enhances the sweetness

The chocolate melts seamlessly into the custard, while the bourbon adds warmth and depth. Every bite is rich, balanced, and unmistakably Southern.

Serving Suggestions

This Chocolate Bourbon Pecan Pie is the perfect way to finish off a classic, comfort-driven holiday feast. Rich, warm, and indulgent, it pairs beautifully with traditional savory dishes and brings the entire meal full circle.

Serve this pie as the grand finale alongside a spread that includes:

Put these dishes on the table together, then finish strong with a warm slice of Chocolate Bourbon Pecan Pie, and you’ve got a holiday menu that feels timeless, indulgent, and built to impress.

Storage & Make-Ahead Tips

This pie is an excellent make-ahead dessert.

  • Store covered in the refrigerator for 3–4 days
  • Serve chilled or bring to room temperature
  • Warm slices gently if desired

The texture holds beautifully, making it perfect for holidays and gatherings.

Heath’s Tips

  • Always use a deep-dish crust for this recipe
  • Don’t rush the cooling process — setting happens as it rests
  • Pellet grills eliminate the need for crust shields
  • Use a bourbon you actually enjoy drinking
  • This recipe doubles easily for larger crowds

Final Thoughts

This Chocolate Bourbon Pecan Pie proves that baking desserts on the grill isn’t just possible — it’s better. With even heat, subtle smoke, and a foolproof process, this pie delivers rich flavor, perfect texture, and classic Southern comfort with minimal effort.

If you’re looking for a dessert that earns its spot alongside brisket, ribs, and pulled pork, this one belongs on your table.

Equipment & Tools

Recteq Flagship 1600, Yeti Rambler, Whisk, Measuring Cups & Spoons, 9-inch Deep-Dish Pie Pan

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