Chocolate Pecan Pie
User Reviews
5
Chocolate Pecan Pie
Description
The Chocolate Pecan Pie begins with an unbaked 9-inch pie crust filled with a mixture of toasted pecans, melted butter blended with chocolate and cocoa powder, sugar and cornstarch, eggs, and corn syrup. The pie filling features chopped pecans combined with semi-sweet chocolate chips providing a balance between nutty crunch and smooth chocolate richness. Baking the pie at 350°F for 55 to 65 minutes allows the filling to set while developing a glossy surface. Cooling completely for at least two hours is essential to firm the filling for clean slices and ease of serving.
The pie’s flavor is a marriage of earthy pecan nuttiness and bittersweet chocolate enhanced by the butter and cocoa powder. The texture contrasts chewy nuts and a slightly gooey, dense chocolate layer. This pie suits special occasions and holiday desserts. Serving it with whipped cream or vanilla ice cream complements the richness of the filling.
This recipe allows for make-ahead preparation; the pie can be baked and then refrigerated until serving. It can also be frozen after baking for up to three months, then thawed overnight and brought to room temperature before serving. Cooling the pie fully before storage maintains its texture. Proper preparation, including evenly toasting the pecans and allowing the chocolate-butter mixture to cool slightly, helps achieve an even filling consistency.
Ingredients
- 9 inch Single Pie Crust unbaked
- 1 ¾ cups pecans
- ⅓ cup butter
- ½ cup chocolate chips divided, semi-sweet
- 1 tablespoon cocoa powder unsweetened
- ⅔ cup granulated sugar
- 1 ½ teaspoons cornstarch
- 3 egg
- ¾ cup corn syrup
Instructions
- Preheat oven to 350°F. Line a 9" pie plate with unbaked pie crust.
- Place pecans in the oven on a baking sheet and bake 6-8 minutes or until fragrant.
- Combine butter and ¼ cup chocolate chips in a small bowl and microwave at 50% power stirring occasionally until melted, about 1 minute. Whisk in cocoa powder and set aside to cool slightly.
- Mix sugar and cornstarch in a bowl ensuring there are no lumps.
- Place eggs in a medium bowl and gently whisk. Add sugar mixture, corn syrup, and chocolate/butter mixture.
- Chop 1 ¼ cup of the pecans and add into the filling mixture along with the remaining chocolate chips. Mix well.
- Pour into prepared pie crust. Decorate with additional pecans if desired.
- Bake pie 55-65 minutes, or until filling is set. Cool completely, at least 2 hours.
Notes
- Cool the pie completely before serving to allow the filling to set properly.
- This pie can be baked ahead of time, cooled, and refrigerated until ready to serve.
- You may freeze the fully baked and cooled pie for up to 3 months; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1492 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1492 | 75% |
| Carbohydrates | 160g | 53% |
| Protein | 19g | 38% |
| Fat | 88g | 135% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 82mg | 27% |
| Sodium | 1032mg | 43% |
| Potassium | 403mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 46g | 92% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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