Chocolate Pecan Pie

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

1. PREP. Preheat oven to 325°F. Place the unbaked crust into the pie pan.
2. PECANS. Then, spread some chopped pecans in the bottom of an unbaked pie shell.
3. 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.
4. 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.
5. CHILL. Cool for several hours on a wire rack or chill. Pie will set up as it cools.

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:

• Pecan Pie
• Triple Berry Pie
• Coconut Cream Pie
• Oreo Pudding Pie
• Homemade Pumpkin Pie

5 from 20 votes

Chocolate Pecan Pie Recipe

By: Lil’ Luna

Decadent chocolate pecan pie is made with a homemade pie crust, and filled with chocolatey goodness and crunchy pecans.

Servings: 10

Prep: 10 minutes mins

Cook: 1 hour hr 5 minutes mins

Total: 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 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.

Notes

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.

Nutrition

Calories: 345kcal, Carbohydrates: 33g, Protein: 2g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 25mg, Sodium: 146mg, Potassium: 120mg, Fiber: 2g, Sugar: 30g, Vitamin A: 290IU, Vitamin C: 0.1mg, Calcium: 25mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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