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Chocolate Pecan Pie Recipe

Fudgy Chocolate Pecan Pie is the best, decadent dessert to hit your holiday table!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 16 people
Calories: 318 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups pecans
  • 6 ounces 70% chocolate roughly chopped into pieces, or semisweet chocolate
  • ½ cup unsalted butter melted
  • 2 tablespoons unsweetened cocoa powder I use Hershey's
  • ¾ cup golden syrup maple syrup, rice syrup or light corn syrup
  • ¾ cup light brown sugar packed
  • 2 tablespoons all purpose flour
  • 2 tablespoons bourbon optional
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon salt
  • 4 large eggs whisked
  • 9 inch pie crust or pie shell

Instructions

    Cup of Yum
  1. Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
  2. When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
  3. Fill a small pot ⅓ of the way with water and bring to a boil over medium-high heat. 
  4. Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted. 
  5. Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
  6. Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
  7. Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
  8. Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil. 
  9. 
The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

Notes

  • Tip: We recommend using a darker syrup like golden syrup for a deeper, richer taste!
  • Chilling the Crust: For a flakier crust, chill your pie crust in the refrigerator while preparing the filling. This helps the crust hold its shape during baking
  • Avoiding Burnt Crust: If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield halfway through baking.
  • Filling Texture: For the perfect gooey filling, avoid overmixing the eggs and chocolate mixture, as this could lead to a firmer texture.
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Nutrition Information

Calories 318kcal (16%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 56mg (19%) Sodium 131mg (5%) Potassium 169mg (5%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 248IU (5%) Vitamin C 0.1mg (0%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 16people

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 56mg 19%
Sodium 131mg 5%
Potassium 169mg 4%
Fiber 3g 12%
Sugar 26g 52%
Vitamin A 248IU 5%
Vitamin C 0.1mg 0%
Calcium 34mg 3%
Iron 2mg 11%

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