Description
This decadent Chocolate Pecan Pie combines the classic rich, nutty flavors of pecan pie with a luscious chocolate twist. Perfect for dessert lovers looking for a crowd-pleasing, indulgent pie featuring a buttery crust, gooey chocolate-pecan filling, and optional whipped cream topping. It’s a holiday favorite that’s easy to make and absolutely delicious.
Ingredients
Scale
Crust
- 1 9 inch homemade pie dough crust (or 1 store bought rolled unbaked pie crust, from a 14 ounce package)
Filling
- 2 cups chopped pecans
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3 large eggs
- 3/4 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips, melted
For Serving
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
- Preheat and Prepare Pie Plate: Preheat your oven to 350°F (177°C). Lightly coat a 9-inch pie plate with nonstick cooking spray to prevent sticking.
- Shape Pie Crust: Carefully roll out your pie dough and gently press it into the prepared pie plate, smoothing it evenly. Crimp or flute the edges for a decorative finish. There’s no need to pre-bake the crust for this recipe.
- Layer Pecans: Evenly sprinkle the chopped pecans over the bottom of the crust, spreading them out into a uniform layer. This creates a nutty base for the filling.
- Mix Filling: In a medium mixing bowl, whisk together brown sugar, all-purpose flour, unsweetened cocoa powder, eggs, light corn syrup, melted butter, vanilla extract, salt, and the melted semi-sweet chocolate chips. Mix thoroughly until smooth and fully combined.
- Pour Filling Over Pecans: Slowly pour the chocolate and pecan filling mixture over the pecans in the pie crust, ensuring the nuts are well coated and the filling is evenly distributed.
- Bake the Pie: Place the pie on the center rack of the preheated oven and bake for about 45-55 minutes. Check after 30 minutes—if the crust edges start to brown too much, cover them with a crust protector or foil. If the top browns too quickly toward the end, tent the entire pie loosely with foil. The pie is done when the top is golden brown and the filling appears just barely set.
- Cool: Remove the pie from the oven and transfer it to a wire rack to cool completely. Cooling helps the filling set fully to make slicing easier.
- Serve: Slice and serve with a dollop of homemade whipped cream and a sprinkle of chocolate shavings for an extra special touch. For a boozy variation, add 2 to 3 tablespoons of bourbon to the filling before baking.
Notes
- You can use white, milk, dark, or semi-sweet chocolate chips—each lends a different but delicious flavor to this pie.
- Protect the pie crust edges with foil or a crust protector after 30 minutes to prevent burning.
- Allow the pie to cool fully for best slicing results as the filling firms up.
- Add bourbon (2-3 tablespoons) to the filling mixture before baking for a boozy twist.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 634 kcal
- Sugar: 52 g
- Sodium: 302 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 78 mg
