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featured chocolate pecan pie.

Chocolate Pecan Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 582kcal
This chocolate pecan pie tastes of toasty pecans in a rich chocolate filling. Pair this decadent dessert with a scoop of vanilla ice cream for the perfect holiday treat!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Stand Mixer

Ingredients

  • 1 (9-inch) deep-dish frozen pie crust 170 grams (½ package)
  • 3 large eggs 150 grams
  • 1 cup brown sugar 213 grams
  • ¾ cup corn syrup 234 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup salted butter 113 grams, melted (1 stick)
  • ¼ cup unsweetened cocoa powder 21 grams
  • 1 cup pecan halves 120 grams
  • ½ cup dark chocolate chips 85 grams
  • Whipped topping optional, for garnish

Instructions

  • Preheat oven to 425°F and place the frozen pie crust on a high quality baking sheet or in a glass baking pan to defrost while you prepare the filling.
    1 (9-inch) deep-dish frozen pie crust
    overhead view of ingredients for chocolate pecan pie.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and brown sugar together until combined and slightly frothy, about 1 minute.
    3 large eggs, 1 cup brown sugar
    eggs and brown sugar in a white bowl.
  • Add in the corn syrup and vanilla and beat together for about 1 minute.
    ¾ cup corn syrup, 1 teaspoon pure vanilla extract
    pecan pie base in a white bowl.
  • In a separate mixing bowl, whisk the melted butter and cocoa powder together until it forms a smooth chocolate sauce.
    ½ cup salted butter, ¼ cup unsweetened cocoa powder
    chocolate butter in a white bowl.
  • Add the chocolate and butter mixture into the egg mixture and beat together until combined, about 1 minute.
    chocolate pecan pie base in a white bowl.
  • Fold in the pecans and dark chocolate chips and then pour the filling into the crust. Only fill to just below the top edge of the crust. If you have extra filling, discard it. Don’t overfill.
    1 cup pecan halves, ½ cup dark chocolate chips
    unbaked chocolate pecan pie on a baking sheet.
  • Use a fork to gently pop any bubbles on the top of the pie and turn over the pecans that come to the top, if you wish.
  • Bake for 10 minutes at 425°F, then reduce the heat to 350°F and continue baking for 35-50 minutes, or until the top is a medium brown and the pie jiggles only slightly in the middle. If your crust begins to get too brown you can cover it with aluminum foil to keep it from burning.
  • Allow the pie to cool completely before slicing and serving with whipped topping (optional).
    Whipped topping

Notes

  • You can use homemade pie crust instead of store-bought, if you prefer. Be sure to use a deep-dish pie pan.
  • You can use dark brown sugar in place of light for a richer flavor, although the pie may come out much darker in color.
  • I like to use light corn syrup, but you can also use dark corn syrup.
  • You can also use unsalted butter, but I recommend adding a pinch or 2 of salt for flavor balance.
  • Pecan halves work best in this recipe. You can use pecan pieces or chopped pecans but the pie won’t look quite as good. You won’t have that typical pecan pie look.
  • You can also use semi-sweet or milk chocolate chips instead of dark for a sweeter result.
  • Be sure to use a high-quality baking sheet or a glass baking pan to hold the pie in the oven. The disposable pie tins that are used for frozen pie crusts are very flimsy and the weight and wobbly nature of pecan pie means that you need a stable base for your pie. If you use a lower quality baking sheet you may find that the pan warps due to the cold pie tin being a different temperature than the rest of the baking sheet. This can cause your filling to spill out and your pie to be uneven.
  • If you add the cocoa powder to the egg and sugar mixture before it is blended with the butter, it may clump and you’ll end up with a broken looking filling instead of a smooth, chocolatey mixture. This step doesn’t take too much extra time or work and it ensures a beautiful pie.
  • You have a choice on how to incorporate the pecans and chocolate chips in this pie. My Grandmother used to place all of the pecans on the bottom of the pie crust in a very particular order before pouring the filling over the top. The pecans slowly rise to the top and give a beautiful result. However, adding the chocolate and cocoa to the pie changes the consistency slightly and I’ve found that the pecans don’t make it all the way to the top before it has crusted over. To get that typical pecan pie finish, I recommend mixing the nuts and chips into the filling and then pouring it in the pie crust. You can then use a fork to pop bubbles and help the pecans come to the top and turn them over, if necessary, so that it looks just how you want it. You want to avoid just placing the pecans on the top of the pie because they won’t have that delicious buttery, caramelized flavor that they get by being covered in the pie filling.
  • Nutritional information does not include optional whipped topping.
Storage: Store chocolate pecan pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 582kcal | Carbohydrates: 71g | Protein: 6g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 230mg | Potassium: 251mg | Fiber: 3g | Sugar: 56g | Vitamin A: 452IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 2mg