Chocolate Pecan Pie

No ratings yet

This Chocolate Pecan Pie recipe combines the sweet, nutty flavor of traditional pecan pie with rich chocolate for an irresistible dessert. It's easy to make ahead and guaranteed to impress.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 462kcal

Author: Lauren Allen

Cost: 12

Equipment

Ingredients

1 Homemade pie crust , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
1 cup granulated sugar
3 Tablespoons light brown sugar
1/2 teaspoon salt
1 cup light corn syrup
1 teaspoon vanilla extract
1/3 cup salted butter , softened or melted (75 g)
3 large eggs
1 1/2 cup pecan halves , chop the pecans or leave whole
1 ¼ cups semi-sweet or dark chocolate chips , divided

US Customary - Metric

Instructions

Place rolled out pie dough into a 9'' pie plate. Refrigerate pie crust while you prepare the pecan pie filling.
1 Homemade pie crust
In a large bowl mix together sugar, brown sugar, salt, corn syrup, and melted butter. Mix in the eggs and vanilla. (Don't overbeat/mix).
1 cup granulated sugar, 3 Tablespoons light brown sugar, 1/2 teaspoon salt, 1 cup light corn syrup, 1/3 cup salted butter, 3 large eggs, 1 teaspoon vanilla extract
Stir ¾ cup chocolate chips into the batter. Pour batter into cold unbaked pie shell. (Reserve remaining 1/4 cup chocolate chips for topping on the pie right when it comes out of the oven).
Bake at 425°F (218°C) for 10 minutes, then lower the oven temp to 350°F (180°C) and continue baking for about 45-50 minutes. Check the pie half way through cooking and carefully tent a large piece of aluminum foil over the top of the pie (tent it high enough that it doesn't touch the pie filling). You will know your pecan pie is done when you can move it and it is not overly jiggly. If it jiggles a lot, continue cooking until the center is more set, 5-10 more minutes, or longer if needed.
Sprinkle remaining ¼ cup chocolate chips over hot cooked pie. Allow pie to cool completely at room temperature and then refrigerate for a few hours before cutting and serving.

Notes

Make Ahead Instructions: Chocolate Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the fridge. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don't add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.

Freezing Instructions: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.

Derby Pie Variation: Use walnuts instead of pecans.

Nutrition

Recipe Link