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Decadent Chocolate Pecan Pie is made with a homemade pie crust, and filled with chocolate-y 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! Perfect for serving on holidays, with our favorite Pumpkin Pie, Cherry Pie, or Buttermilk Pie.
For chocolate lovers
This Chocolate Pecan Pie is a different story. Everyone, but the self proclaimed pecan hater in the family, gobbled it right up!
This pie is very similar to Chocolate Chip Pie, but you melt the chocolate to give it a fudgy texture. It is sinfully rich and full of flavor!
In all honesty, it is more chocolate than pecan. If you love pecans, I would add more than the one cup the recipe calls for. I’d love to try that, if I didn’t think my family would complain!
How to Make Chocolate Pecan Pie
Making Chocolate Pecan Pie is so easy! It can be even easier if you decide to make this pie with a store-bought pie crust. I like to make a Homemade Crust because they can’t be beat, but I’m also all about simplifying when needed. Plan on using a 9-inch pie plate.
PREP. Preheat oven to 325°F. Place unbaked crust into the pie pan.
PECANS. 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 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 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.
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 of melted chocolate. I would suggest using ⅔ cup dark corn syrup and ¼ cup cocoa powder.
Sweetness. You can choose to use semi sweet or unsweetened chocolate. I use 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!
Texture. 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!
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.
I stored the leftovers in the fridge, and discovered that I really liked it cold! Of course, it is also fantastic at room temperature. It is quite rich, so cut small slices.
STORE the pie at room temperature, or in the fridge for 3-4 days.
FREEZE. If you wrap it tightly in foil, it will be keep in the freezer for about 2 months. It is suggested that you use it within that time period.
For more pie recipes, check out:
- Pecan Pie
- Mixed Berry Pie
- Coconut Cream Pie
- Oreo Candy Crunch Pie
- Perfect Pumpkin Pie
- Homemade Pumpkin Pie
Chocolate Pecan Pie Recipe
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.