With Thanksgiving almost a week away, I can’t help but have pie on the mind. Â As a self proclaimed pumpkin lover, I know I will be all over the maple pumpkin cheesecake I plan to make. Â In fact, until I made this pie I didn’t even think I liked pecan pie. Â However, I found out that when you add chocolate to pecan pie, magical things happen. Â But really, when is adding chocolate to something ever bad? Â Exactly.
This pie is a dessert marriage of pecans and chocolate, and would be perfect for your Thanksgiving table. Â The pie is extremely rich, being filled with pecans and chocolate, but that just means it goes even better with whipped cream. Â Or vanilla ice cream. Â Or milk. Â Believe me, I know. Â I’ve done my research.
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Chocolate Pecan Pie
- Total Time: 70 minutes
- Yield: 8-10 servings
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 (170 g) semi-sweet chocolate chips
- 1 1/2 cups (360 ml) pecan pieces, chopped and toasted*
- 4 tbsp (60 ml) unsalted butter, melted
- 1/2 cup (120 ml) light corn syrup
- 1/2 cup (120 ml) brown sugar
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- 1 tsp 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: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 25
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
- Cholesterol: 60
Find it online: https://honestcooking.com/chocolate-pecan-pie/
So the next holiday party that you go to and are asked to bring dessert, I’ve got you covered. Â This pie will be a hit. Â It will be devoured by chocolate lovers, pecan pie enthusiasts, and even the “I didn’t even think I liked pecan pie” people, guaranteed. Â 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. Â I suppose there are worse problems to have.
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
Why does the recipe use two different oven temperatures?
The empty pie crust is pre-baked at 325°F (165°C) for 10 minutes to set its shape, then the oven is reduced to 300°F (150°C) before the filled pie goes back in for 50 minutes. The lower finishing temperature prevents the corn-syrup-and-egg filling from puffing, cracking, or overcooking at the edges before the center sets.
Why are the pecans toasted before going into the filling?
Toast the 1½ cups of pecan pieces at 350°F for 10–15 minutes until fragrant — don’t skip this step. Toasting amplifies the pecan flavor significantly and gives the nuts a firmer crunch that holds up inside the rich filling of ½ cup corn syrup, ½ cup brown sugar, and 6 oz of chocolate chips.
Where do the chocolate chips go — in the filling or on the crust?
On the crust first, then covered by the filling. Sprinkle 6 oz of semi-sweet chocolate chips evenly over the pre-baked crust before pouring the pecan and egg mixture over the top. As the pie bakes at 300°F for 50 minutes, the chips melt into the filling from below, distributing chocolate throughout every slice.
