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Decadent chocolate pecan pie is made with a homemade pie crust, and filled with chocolatey goodness and crunchy pecans.
Warm and gooey chocolate pecan pie is a tasty twist on a classic Pecan Pie, made even better topped with Vanilla Ice Cream!
For Chocolate Lovers
Pecan Pies are actually some of my favorite pies to make for Thanksgiving!
We love all variations of it (Pecan Pie Bars, Mini Pecan Pies) and today’s Chocolate Pecan Pie.
We love it because:
- Perfect for holidays. It’s perfect for serving on holidays, with our favorite Pumpkin Pie, Cherry Pie, or Buttermilk Pie.
- Two great flavors in one. With pecan pie and chocolate together, the flavor is phenomenal. The melted chocolate gives it a fudgy texture everyone loves!
- Quick + Easy. Prep is just 10 minutes!
Ingredients
To get the best filling texture, use room temperature ingredients (specifically the eggs), and make sure all of the ingredients are well mixed. You don’t want any raw sugar pockets in your filling!
- unbaked pie crust – I like to make Homemade Pie Crust because it can’t be beaten, but I’m also all about simplifying when needed.
- unsalted butter
- chopped semi sweet or unsweetened chocolate – Make this with cocoa powder instead of chocolate chips. The only thing that would change, would be the possible addition of corn syrup. Corn syrup gives close to the same consistency as melted chocolate. I would suggest using ⅔ cup dark corn syrup and ¼ cup cocoa powder.
- sugar
- light brown sugar
- salt
- large eggs
- vanilla extract
- chopped pecans
- whole pecans for garnish (optional)
How to Make Chocolate Pecan Pie
- PREP. Preheat oven to 325°F. Place the unbaked crust into the pie pan.
- PECANS. Then, spread some chopped pecans in the bottom of an unbaked pie shell.
- CHOCOLATE FILLING. In a large bowl, melt butter and chocolate (in the microwave at half power), stirring every 30 seconds until smooth. Stir in the sugar, brown sugar, and salt until the mixture is well combined. Add the eggs and vanilla, and whisk.
- BAKE. Pour filling over the top. If desired, garnish pie with whole pecans. Bake at 325° for 60-70 minutes, or until the top is crackled, and the center of the pie is no longer jiggly.
- CHILL. Cool for several hours on a wire rack or chill. Pie will set up as it cools.
recipe tips
- Sweetness. You can choose to use semi-sweet or unsweetened chocolate. I use a combination of both!
- Browning top. If the top of the pie or the crust is getting too brown while baking, tent the pie with foil.
- Doneness. Pecan pie is really hard to tell when it is done! Take a thermometer and stick it into the center of the pie, if it reads 200°F it’s done!
- Make clean cuts. Use a large kitchen knife, a tall cup of hot water, and a kitchen towel. For each cut, heat the knife up in the hot water, wipe it dry, and slice. Wipe again to clean, before reheating and slicing.
- Serve with. Top with a small scoop of vanilla ice cream or a dollop of Whipped Cream.
Storing Info
STORE the pie at room temperature, or in the refrigerator for 3-4 days.
FREEZE. If you wrap it tightly in foil, it will keep in the freezer for about 2 months.
For More Pie Recipes, Check Out:
Chocolate Pecan Pie Recipe
Ingredients
- 1 unbaked pie crust
- ½ cup butter
- 1 cup coarsely chopped semi sweet or unsweetened chocolate (I used some of both)
- ½ cup sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 4 whole eggs
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
- ¼ cup whole pecans for garnish (optional)
Instructions
- Preheat oven to 325°F.
- Melt the butter and chocolate in the microwave at half power, stirring every 30 seconds till smooth.
- Whisk in the sugar, brown sugar, and salt till mixture is well combined. Add the eggs and vanilla and whisk till smooth.
- Place pie dough in a 9 inch pie plate. Spread the chopped pecans in the bottom of the pie crust. Pour filling over the top. If desired, garnish pie with whole pecans.
- Bake for 60-70 minutes, or till top is crackled and center of pie is no longer jiggly.
- Cool for several hours or chill. Pie will set up as it cools.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious and my daughter has requested a chocolate pecan pie. Would it be possible for you to share how many ounces of baking chocolate you used to equal the one cup chopped chocolate?
Thank You!
When using a frozen pie crust do you pre bake, or fill and bake?
You can just fill and bake. You can also let the frozen crust thaw in the fridge overnight, then fill and bake. But no need to bake the crust before filling it.
Is the one cup of chopped chocolate equal to six ounces of a semi-sweet or unsweetened chocolate bar?