With Thanksgiving almost a week away, I can’t help but have pie on the mind. As a self proclaimed pumpkin lover, I know I will be all over the maple pumpkin cheesecake I plan to make. In fact, until I made this pie I didn’t even think I liked pecan pie. However, I found out that when you add chocolate to pecan pie, magical things happen. But really, when is adding chocolate to something ever bad? Exactly.
This pie is a dessert marriage of pecans and chocolate, and would be perfect for your Thanksgiving table. The pie is extremely rich, being filled with pecans and chocolate, but that just means it goes even better with whipped cream. Or vanilla ice cream. Or milk. Believe me, I know. I’ve done my research. 
Chocolate Pecan Pie
- Total Time: 70 minutes
- Yield: 8-10 servings 1x
Description
This Chocolate Pecan Pie is a rich and decadent dessert, combining the nutty flavor of pecans with the sweetness of chocolate, perfect for any holiday gathering.
Ingredients
- One 9-inch unbaked pie crust (I used pre-made frozen crust but you can certainly make your own)
- 6 oz semi-sweet chocolate chips
- 1 1/2 cups pecan pieces, chopped and toasted*
- 4 tablespoons unsalted butter, melted
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- to toast pecans, bake them at 350 degrees F for 10-15 minutes, or until they become fragrant.
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Bake the pie crust in the preheated oven for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Once the crust is cooled, sprinkle the chocolate chips evenly over the bottom of the crust.
- In a large bowl, whisk together the melted butter, eggs, corn syrup, sugar, vanilla extract, and salt until well combined.
- Stir in the toasted pecan pieces until they are evenly coated with the egg mixture.
- Pour the pecan mixture over the chocolate chips in the pie crust, spreading it out evenly.
- Bake in the oven at 300 degrees F for 50 minutes, or until the filling is set and the top is golden brown.
- Remove from oven and let the pie cool completely before serving.
- Serve with whipped cream, vanilla ice cream, or a glass of milk for an extra indulgent treat.
Notes
This pie is best served with whipped cream or vanilla ice cream. It can be stored in the refrigerator for up to 3 days. Toasting the pecans enhances their flavor, so don’t skip this step. If you prefer a homemade crust, feel free to use your favorite pie crust recipe.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 25
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
- Cholesterol: 60
So the next holiday party that you go to and are asked to bring dessert, I’ve got you covered. This pie will be a hit. It will be devoured by chocolate lovers, pecan pie enthusiasts, and even the “I didn’t even think I liked pecan pie” people, guaranteed. Then you won’t be faced with my problem, which is figuring out how I’m going to get rid of the rest of this pie. I suppose there are worse problems to have.
