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Chocolate Pecan Pie
This easy Chocolate Pecan Pie recipe combines the sweetness of caramelized dark brown sugar and pecans found in a traditional pecan pie, with the richness of melted bittersweet chocolate chips.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 576 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 Homemade Pie Crust or One (9-inch) store-bought pie crust
Chocolate Pecan Filling
- 3 large eggs
- 3/4 cup packed dark brown sugar
- ⅔ cup light corn syrup or golden syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons butter melted
- 1-2 tablespoons bourbon
- 2 cups pecans lightly toasted and coarsely chopped
- ¾ cup semisweet, bittersweet or dark chocolate chips (or chocolate bars, chopped into small pieces)
- Vanilla Ice cream or whipped cream
Instructions
Roll out Pie Dough (skip if using store bought pie crust)
- Preheat the oven to 425 degrees Fahrenheit.
- Roll out one piece of chilled dough on a floured work surface. Roll the dough from the center to the edge, turning the dough until you have a circle of about 12 inches in diameter turning and flouring the dough as needed to make sure it does not stick to the board.
- Carefully ease the pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Place the unbaked pie crust on a baking sheet. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10 minutes. Remove the pie from the oven and carefully remove the weights or beans by lifting the parchment paper.
- Lower the oven temperature to 350 degrees Fahrenheit.
Cup of Yum
Prepare Filling
- Whisk the eggs, brown sugar, corn syrup, vanilla extract, melted butter, bourbon and salt in a large mixing bowl. Whisk until well blended. Stir in the pecans and chocolate chips and mix to combine.
- Pour the filling into the pie shell.
- Bake for 30 to 35 minutes, or until the center of the pie is set and no longer jiggly. If your crust is browning too quickly, use a crust guard or tent a piece of aluminum foil over the pie to prevent the crust from burning.
- Remove from the oven and cool on a cooling rack for about 1-2 hours. Serve with vanilla ice cream or whipped cream (optional)
Notes
- If you notice that the edges of the crust are getting too browned too quickly, tent the pie with aluminum foil.
- You know your pie is done baking when the center of the pie is no longer wet but still jiggles a bit.
- Make sure your eggs are at room temperature when mixing the chocolate filling. Cold eggs can solidify the melted butter used in the mixture.
- Find instructions and step by step photos on How to Make Homemade Pie Crust. My recipe makes one (9 to 10-inch) double pie crust or two (9 to 10-inch) single pie crust.
Nutrition Information
Calories
576kcal
(29%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
77mg
(26%)
Sodium
323mg
(13%)
Potassium
284mg
(8%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
204IU
(4%)
Vitamin C
0.4mg
(0%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 576
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 77mg | 26% |
| Sodium | 323mg | 13% |
| Potassium | 284mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.