If you love traditional pecan pie, then you are going to fall in love with this Chocolate Pecan Pie recipe. With only a few simple ingredients you can have the best part of a classic pecan pie recipe with the tasty addition of chocolate.
Pie recipes are great for the holiday season coming up. They work great as gifts to give friends this time of year, as a housewarming gift at holiday parties, or to serve at your Thanksgiving table. And with a classic pie recipe like this one, you just can’t go wrong.
The thing we love about this recipe is how simple it is – there’s no need to use a double boiler (who has time for that?!) to add the semi-sweet chocolate into this entire pie. Just mix it all together with the melted butter, sugar, and eggs, you’ll be enjoying a slice of pecan pie in no time.
Recipe Ingredients:
- Crust: you will need to buy a pre-made 9-inch unbaked pie crust from the grocery store in the aisle by the butter and cheese or the frozen section
- Eggs: use room temperature eggs
- Sugar: you will need to use white sugar sugar for the pie filling
- Salt: you can use either kosher salt or sea salt
- Butter: use unsalted butter that has been melted
- Syrup: be sure to have light corn syrup on hand to make this pie perfection
- Nuts: you can use pecan halves
- Chocolate: be sure to use semisweet chocolate chips to make the rich chocolate filling
Equipment needed:
How To Make Chocolate Pecan Pie:
- Preheat. Preheat oven to 350℉.
- Mix. Mix together eggs, sugar, salt, butter, corn syrup, pecan halves and chocolate chips until well combined.
- Pour. Pour into prepared pie crust.
- Bake. Bake for 50-55 minutes, or until center is set and crust is golden brown. You want to be sure that the center of the pie is set, and the crust is barely golden brown.
- Cool. The pie will continue to set up as it cools, so if the very center of the pie has a little wiggle to it, you will be fine!
FAQs about making pecan pie:
No. When you bake this recipe, it will cook up just perfectly. If you cook the piece beforehand, the crust will become very dry.
You can use dark karo syrup in place of the light corn syrup in the pecan pie filling. It will change the flavor of the pecan pie slightly.
The chocolate pie will be done when you can gently shake the pie and the gooey filling only jiggles slightly but the top does not move horizontally.
Yes! We prefer to use a pre-made crust because it keeps things simple when making this easy chocolate pecan pie recipe. However, if you have a pie crust recipe you’d like to use, feel free to make homemade pie crust for the whole pie.
Make Ahead & Storage Instructions:
Make ahead: After the pie filling has been made, pour it into the pre-made pie crust, cover it with aluminum foil or pie crust shield, and place it in the fridge until you are ready to bake it in the oven up to a day in advance.
Fridge: Allow the pie to come down to room temperature (covering the pie when it’s still warm will cause condensation and a soggy crust). Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
Other pie recipes:
- Caramel Pecan Turtle Pumpkin Pie
- Double Layer Pumpkin Pie
- Dutch Apple Pie
- Easy Pecan Pie
- Homemade Fresh Pumpkin Pie
Chocolate Pecan Pie Recipe
Ingredients
- 1 9-inch unbaked pie crust
- 3 eggs
- ⅔ cup sugar
- ½ teaspoon salt
- ⅓ cup butter, melted
- 1 cup light corn syrup
- 2 cups pecan halves
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350℉.
- Mix together eggs, sugar, salt, butter, corn syrup, pecan halves and chocolate chips until well combined.
- Pour into prepared pie crust.
- Bake for 50-55 minutes, or until center is set and crust is golden brown. You want to be sure that the center of the pie is set, and the crust is barely golden brown.
- The pie will continue to set up as it cools, so if the very center of the pie has a little wiggle to it, you will be fine!
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews