Chocolate Pecan Pie is a decadent twist on a treasured holiday dessert. With only one new ingredient, this recipe is easy and sure to please your family.
Like so many other Americans, I love pecan pie around the holidays. Growing up my nanny always made one for Christmas; well, that and about 10 other kinds of pie. There’s just something about that tacky, ooey gooey filling that makes it so deliciously indulgent and the perfect Christmas dessert.
What could be better than a classic pecan pie? I’m glad you asked.
Let’s take it up a notch in decadence and richness by adding one simple ingredient to an age old recipe: chocolate. Today I’m sharing my recipe for Chocolate Pecan Pie and it is a game-changer.
Here’s what you need for Chocolate Pecan Pie:
- One standard pie dish
- An unbaked pie crust (use your favorite recipe or a premade crust)
- Pecans
- White sugar
- Brown sugar
- Corn Syrup
- Chocolate Chips
- Butter
- Eggs
- Salt
- Vanilla
I’m not an expert baker, that’s why I like simple recipes and shortcuts where possible. No cook fillings are a must for me. And don’t get me started on pie crust; I use the pre-made kind from the from the refrigerator section. If you have ever tried my Berry Crumble Pie, you know I like to get maximum flavor with the least amount of steps as possible. That’s why the hardest thing you’ll do for this recipe is melt chocolate in the microwave.
Check out my recipe below and let me know what you think in the comments section. If you make this, post a picture on Instagram and tag me @bluecheesebungalow. I can’t wait to see how your pies come out.
Chocolate Pecan Pie
Ingredients
- 1 unbaked pie crust
- 1 cup granulated white sugar
- 3 tablespoons light brown sugar
- ½ teaspoon salt
- 1 cup light corn syrup
- ¾ teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1/3 cup plus 3 tablespoons melted butter (salted) (one stick)
- 3 whole eggs beaten (room temperature)
- 1 cup chopped pecans plus ½ cup pecan halves for topping
Instructions
- 1. Start by preheating the oven to 350 degrees.
- 2. Prepare your piecrust in the dish. Pinch down edges to create a decorative outer crust.
- 3. Add chocolate chips to a microwave safe bowl. Microwave 30 seconds then stir. Repeat until chocolate is completely melted. Stir in 3 tablespoons of butter until well combined.
- 4. In a separate mixing bowl, mix white sugar, brown sugar, salt, corn syrup, vanilla, 1/3 cup melted butter, chocolate from step 3 and eggs. Fold in chopped pecans.
- 5. Pour mixture into piecrust.
- 6. Carefully arrange pecan halves in a pattern on top.
- 7. Cover lightly with foil – make sure outer crust is covered. Bake for 40 minutes. Remove the foil, and continue baking for an additional 20-25 minutes. Pie should only have a slight jiggle when removing from the oven. If it is underdone, cover with foil and bake for another 15-20 minutes.
- 8. Allow the pie to cool for several hours before serving.
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