Servings
Font
Back
Chocolate Pecan Pie Recipe
0 from 0 votes

Chocolate Pecan Pie Recipe

My decadent Chocolate Pecan Pie takes a holiday classic to new heights! Classic sweet and sticky pecan pie filling is blended with semi-sweet chocolate for a dreamy taste and texture.

Prep Time
10 mins
Cook Time
1 hr
Chill Time
2 hrs
Total Time
3 hrs 10 mins
Servings: 10 servings
Calories: 537 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 pie crust 9-inch, homemade or store-bought
  • ¾ cup light corn syrup
  • 1 cup light brown sugar packed
  • 4 tablespoons butter melted, unsalted
  • ½ teaspoon salt
  • 3 egg room temperature, large
  • 2 teaspoons vanilla extract
  • 1 ½ bars semi-sweet chocolate 4-ounce each, melted
  • 2 ¼ cups pecan halves or pieces, divided

Instructions

    Cup of Yum
  1. Preheat the oven to 400°. If you are using a homemade or refrigerated pie crust, roll it out, if necessary, and press it into a 9-inch pie dish. Place a piece of parchment paper over the crust and pour pie weights or uncooked, dry beans into the crust. Bake the crust for 10-15 minutes.
  2. Take crust out of oven, remove parchment paper and pie weights, and set aside. Lower oven temperature to 350°F. Adjust oven rack to the lower third position.
  3. While the crust is baking, mix the corn syrup, light brown sugar, butter, and salt in a large bowl. Add the eggs and vanilla extract and whisk until the eggs are completely blended, then stir in the melted chocolate. Finally, fold in 2 cups pecans.
  4. Pour the pie filling into the pre-baked pie crust, then place a few pecan halves on top, if desired.
  5. Bake the pie for 30 minutes. Place a piece of foil or pie crust shield over the crust to keep it from turning too dark, and continue baking for another 30-40 minutes or until the center of the pie is just set and no longer jiggly.
  6. Place the pie on a cooling rack, and let it rest for 2-3 hours before serving.

Notes

  • Chocolate- We love using Baker's semi sweet baking chocolate. But you can also use 6 ounces of semi-sweet chocolate chips, if desired.
  • Blind baking the crust before adding the filling prevents the crust from getting too soggy from the heavy, wet filling.
  • Pie Shield. You may want to use a pie shield on your crust to prevent burning of the edges.
  • Toast the pecans. For best flavor, learn how to toast pecans! PRO TIP: You can use chopped pecans or pecan halves. Or a combination of both!
  • Let it cool uncovered. Pecan pie takes a while to fully cool. If you cover it while it's still warm, the steam from the pie can make the crust soggy. The filling will continue to set while it cools completely.
  • Wrap up. Once cooled, cover the pie tightly with foil or cling wrap.
  • Chill. If you're planning to eat the pie within two hours of baking (like for breakfast the day after Thanksgiving), you can store it at room temperature. For longer storage, keep pecan pie in the fridge. It will last for up to 3 days.
  • Don't freeze. Because of the egg based filling, freezing pecan pie gets tricky and I wouldn't recommend it. Thankfully, it's a quick and easy pie to make the day of serving, even on a busy Thanksgiving day.
  • Reheat. In order for a pecan pie to set up completely, it needs to cool completely. If you like your pie warm, reheat it in a 250 degree oven for about 15 minutes.
  • Serve with whipped cream or ice cream if desired!
  • See blog post for more recipe tips and tricks and ingredient substitutions.

Nutrition Information

Serving 1slice Calories 537kcal (27%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 32g (49%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 15g (75%) Trans Fat 0.2g (10%) Cholesterol 62mg (21%) Sodium 230mg (10%) Potassium 243mg (5%) Fiber 4g (16%) Sugar 48g (96%) Vitamin A 231IU (5%) Vitamin C 0.2mg (0%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 537

% Daily Value*

Serving 1slice
Calories 537kcal 27%
Carbohydrates 61g 20%
Protein 6g 12%
Fat 32g 49%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 15g 75%
Trans Fat 0.2g 10%
Cholesterol 62mg 21%
Sodium 230mg 10%
Potassium 243mg 5%
Fiber 4g 16%
Sugar 48g 96%
Vitamin A 231IU 5%
Vitamin C 0.2mg 0%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.