This chocolate pecan pie is a sweet and crunchy treat that brings together rich chocolate and crunchy pecans in a flaky crust. It’s perfect for dessert lovers and party gatherings!
You can’t go wrong with this pie. It’s like a hug in dessert form! I love serving it warm with a scoop of ice cream on top—delicious and comforting!
Key Ingredients & Substitutions
Pie Crust: You can use a store-bought pie crust for convenience. Alternatively, try making a homemade crust with flour, butter, and water for extra flakiness. If you are gluten-free, a gluten-free pie crust works well too.
Chocolate: Semisweet chocolate chips add sweetness and richness. For a deeper flavor, use dark chocolate or even a blend of dark and milk chocolate. If you want a dairy-free option, choose dairy-free chocolate chips!
Pecans: The recipe calls for halves, which look pretty on top. If you prefer a more concentrated pecan taste, chop them for better distribution through the filling. Substituting walnuts is also a good option if you’re looking for something different!
Corn Syrup: This ingredient lends sweetness and helps bind the filling. If you’re looking for an alternative, try using maple syrup or agave nectar, but the flavor may change slightly.
How Do I Get the Filling Right Without Overbaking?
Getting the right texture for the filling is all about timing. Overbaking can lead to a tough filling, while underbaking could result in a messy slice. Here’s how to nail it:
- Start checking the pie at 50 minutes. The filling should be set but still have a slight jiggle in the center.
- If the edges look golden and the center wiggles gently, it’s perfect!
- Let it cool completely. The filling will firm up as it cools—this is crucial for a clean slice.
Trust me, cooling it completely before serving makes a big difference! Enjoy your chocolate pecan pie!
Chocolate Pecan Pie
Ingredients You’ll Need:
- 1 unbaked 9-inch pie crust
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 1/2 cups pecan halves, divided
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
How Much Time Will You Need?
This delicious pie takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, don’t forget to let it cool completely, which usually takes about 2 hours. So, in total, you’re looking at around 3 hours before you get to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pie Crust:
First, preheat your oven to 350°F (175°C). Fit your unbaked pie crust into a 9-inch pie plate. If you like, crimp or flute the edges to make it pretty. This is your pie’s cozy home!
2. Bake the Crust:
Pop the pie crust into the oven and bake for about 7-8 minutes. You want it to be just set but not golden brown. Once it looks good, take it out and let it cool slightly while you work on the filling.
3. Layer the Chocolate:
Now, sprinkle the chocolate chips or broken pieces evenly on the bottom of the warm pie crust. This layer is going to introduce rich chocolatey goodness to your pie!
4. Prepare the Pecan Mixture:
Take about 1 cup of your pecans and chop them coarsely. Set the remaining 1/2 cup aside for the topping. It’s time to mix the filling! In a mixing bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla extract, and salt until everything is smooth and combined.
5. Combine and Fill:
Once your filling is ready, stir the chopped pecans into the egg mixture. Next, pour this delightful filling over the chocolate layer in the pie crust. Gently place the whole pecan halves on top for that lovely finishing look!
6. Bake the Pie:
Now, it’s time to bake! Place your pie in the oven and bake for 50 to 60 minutes. You’ll know it’s done when the filling is set but still slightly jiggly in the center. Be careful not to overbake it—nobody wants a dry filling!
7. Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack. As it cools, the filling will firm up. This usually takes about 2 hours, so grab a cup of tea while you wait!
8. Enjoy Your Pie!
Once cooled, serve your Chocolate Pecan Pie at room temperature, or warm it slightly. It’s divine with a scoop of whipped cream or vanilla ice cream on the side. Enjoy every delicious bite!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust can save you time and still yield delicious results. Just follow the baking instructions provided on the packaging, and then fill it with your chocolate pecan mixture!
Can I Make This Pie Ahead of Time?
Yes, you can make the pie up to a day in advance. Once cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator. Let it come to room temperature before serving or warm it slightly in the oven.
How Do I Store Leftovers?
Store any leftover pie slices in an airtight container in the fridge for up to 3 days. For the best texture, reheat individual slices in the microwave for 10-15 seconds before enjoying them again!
Can I Substitute the Corn Syrup?
Yes! If you’re looking for a substitution, you can use maple syrup or honey in place of corn syrup. Just keep in mind that it may change the flavor slightly, adding a touch more complexity!
Chocolate Pecan Pie
A rich and gooey chocolate pecan pie with a crisp, flaky crust, a layer of melted chocolate, and a sweet, nutty filling that’s perfect for holidays or any cozy dessert night.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 1/2 cups pecan halves, divided
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie plate, crimping or fluting the edges if you like.
- Bake the empty crust for 7–8 minutes, just until it looks set but not browned. Remove from the oven and let it cool slightly while you prepare the filling.
- Sprinkle the chocolate chips or chopped chocolate evenly over the bottom of the warm pie crust so they start to soften.
- Roughly chop about 1 cup of the pecan halves, leaving the remaining 1/2 cup whole for the top. Set the whole pecans aside for later.
- In a mixing bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla, and salt until the mixture is smooth and well combined.
- Stir the chopped pecans into the egg mixture, then pour this filling over the chocolate layer in the pie crust, spreading it out evenly.
- Arrange the reserved whole pecan halves over the top of the filling in a decorative pattern.
- Place the pie in the oven and bake for 50–60 minutes, until the filling is set around the edges and the center still has a slight jiggle when gently shaken. Avoid overbaking so the filling stays soft and gooey.
- Remove the pie from the oven and cool completely on a wire rack, about 2 hours, so the filling can firm up before slicing.
- Serve the chocolate pecan pie at room temperature or slightly warmed, plain or with whipped cream or vanilla ice cream.
Notes
You can use a store-bought pie crust to save time, or swap in your favorite homemade crust. A gluten-free crust works well too.
The pie can be made a day ahead. Once cooled, cover it and refrigerate. Let it come to room temperature or warm it slightly in the oven before serving.
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 10–15 seconds to bring back that freshly baked texture.
If you prefer not to use corn syrup, you can substitute maple syrup or honey, keeping in mind that the flavor will be a bit different.