Chocolate Pecan Pie

Chocolate Pecan Pie – Take your classic Pecan Pie to the next level by adding semi or dark chocolate chips. With just 9 simple ingredients, you’ll have one decadent dessert that’s perfect for this Easter, winter holidays or when you need an easy sweet fix for your craving. This will easily sweep everyone off their feet!

Every pie I’ve made here at home has always been a hit! In fact, they usually don’t last that long ’cause I have an incredible pie eater here. No, I’m not saying that it’s me (uh-uh😅), but I also love to indulge in pies whenever I can.

And for this coming Easter Sunday, I have my mind all set for this incredibly indulgent and super easy Chocolate Pecan Pie recipe. A more decadent twist on this Southern classic Pecan Pie. 

Chocolate Pecan Pie Filling

It’s all in the filling! Yes, no doubt about that!

What makes this version of pecan pie a success is its rich, sweet, custardy filling using just a handful of baking staple ingredients.

Unsalted Butter + Vanilla Extract + Salt – The usual flavorings you’ll see in a classic pecan pie.

Dark Brown Sugar + Light Corn Syrup – Light corn syrup is a clear syrup that acts as a sweetener for this pie along with dark brown sugar. That’s why we opted to use just about 3/4 cup of sugar and a cup of syrup. Unlike sugar, corn syrup doesn’t crystallize when used on high baking temperatures. No corn syrup? You can simply dissolve sugar in water or use light-colored honey or molasses.

Dark Chocolate Chips – You may use either dark or semi-sweet chocolate chips to cut out the sweetness of this pie. If you don’t have chocolate chips, you can chop up a couple of semi-sweet or dark chocolate to add into the mix.

Eggs – Make sure your eggs are at room temperature or else you’ll have chunks of butter in there resulting in an uneven distribution of butter flavor in your pie filling.

Pecans – Of course, it wouldn’t be a pecan pie without PECANS! You can buy pecans in the baking section of a grocery store. Most baking aisles carry baking toppings like different types of nuts, chocolates, dried fruits and etc. If you can’t find it in physical stores, your last resort would be ordering it online like on Amazon.

Can You Make Chocolate Pecan Pie Ahead of Time?

Oh, absolutely yes! Simply make the pecan pie filling one day in advance, let it cool, and store it in an airtight container in the refrigerator. Just add the pecans and chocolate chips when assembling.

Or you can simply bake it a day ahead, allow it to cool and then cover tightly. Store it at room temperature until ready to serve the following day.

How Long Does Pecan Pie Last?

When properly stored, pecan pie will keep in the fridge for 3-4 days. Pecan pies are also a wonderful dessert to freeze. Simply bake it as per directions, allow it to cool completely and then wrap in a plastic wrap and aluminum foil. And then freeze it for up to 3 months.

How to Reheat Pecan Pie?

When ready to serve frozen pecan pie, simply thaw overnight in the fridge and allow it to come to room temperature. Or you can warm up the entire dish in the microwave (if it’s microwave-safe) for 30-40 seconds or until heated through. Another way to reheat, is to warm it up in a preheated oven at 350F for 20 minutes. If it browns too fast, loosely tent it with a foil. Don’t take your eyes off of it; we don’t want to bake it further.

More Southern Pies That You’ll Love

• Chess Pie
• Buttermilk Pie
• Coconut Cream Pie
• Banana Cream Pie

How To Make Chocolate Pecan Pie

Pie Filling

Preheat oven to 350 degrees F (175 degrees C). If using pie crust, unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes). Heat a large skillet over medium heat add butter, brown sugar to deep skillet. Quickly stir to combine the butter and sugar. Whisk in corn syrup and salt. Add eggs and vanilla extract into a medium bowl and lightly beat- do not overbeat. Add to the butter and sugar mixture. Whisk to fully combine.

Assembling a Pie

Place pecans at the bottom of the pie pan and pour corn syrup mixture evenly over pecans. Add chocolate chips. Bake on a baking sheet for about 50 minutes to 1 hour. To prevent edges from browning too soon, cover the crust with foil and/or a pie crust shield for about 30 minutes.

. Remove from the oven, cool completely before serving. About 3-4 hours. Serve pecan pie warm, or at room temperature with whipped cream or vanilla ice cream.

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Chocolate Pecan Pie

Chocolate Pecan Pie - Take your classic Pecan Pie to the next level by adding semi or dark chocolate chips. With just 9 simple ingredients, you'll have one decadent dessert that's perfect for this Easter, winter holidays or when you need an easy sweet fix for your craving. This will easily sweep everyone off their feet!

5 from 1 vote

Southern

Servings 8 - 10 slices

Ingredients

• ▢ 1 (9-inch) unbaked OR frozen deep-dish pie crust 
• ▢  4 ounce (113.4g) unsalted butter , melted 
• ▢  ¾ cup (148.5g) firmly packed dark brown sugar  
• ▢ 1 cup (328g) light corn syrup  
• ▢ ½ teaspoon (2.5g) salt 
• ▢ 4 large eggs 
• ▢ 1 cup (150g) semi or dark chocolate chips   
• ▢ 1 ½ cups (163.5g) pecan  , plus more for topping 
• ▢ 1 teaspoon (4.2g) vanilla extract 
• ▢ Homemade whipped cream HERE

Instructions

• Preheat oven to 350 degrees F (175 degrees C). 
• If using pie crust, unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
• Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes). 
• Heat a large skillet over medium heat add butter, brown sugar to deep skillet. Quickly stir to combine the butter and sugar. Whisk in corn syrup and salt.
• Add eggs and vanilla extract into a medium bowl and lightly beat- do not over beat. Add to the butter and sugar mixture. Whisk to fully combine.
• Place pecans at the bottom of the pie pan and pour corn syrup mixture evenly over pecans. Add chocolate chips.( Decorative chips and pecans may be added about 40 minutes in, if desired.) . I have tried both ways and it works. The photos shows pecans and chocolate that were added before cooking.
• Bake on a baking sheet for about 50 minutes to 1 hour. To prevent edges from browning too soon, cover the crust with foil and/or a pie crust shield for about 30 minutes.
• Remove from the oven, cool completely before serving. About 3-4 hours.
• Serve pecan pie warm, or at room temperature with whipped cream or vanilla ice cream.

Tips & Notes:

1. No corn syrup? You can simply dissolve sugar in water or use a light-colored honey or molasses.
2. If you don’t have chocolate chips, you can chop up a couple of semi-sweet or dark chocolate to add into the mix.
3. Cooking time is usually the same when baking in a disposable dish.
4. Pecan pie will keep in the fridge for 3-4 days.
5. To freeze, simply bake it as per directions, allow it to cool completely and then wrap in a plastic wrap and foil. And then freeze it for up t 3 months.
6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 680kcal (34%)| Carbohydrates: 79g (26%)| Protein: 8g (16%)| Fat: 40g (62%)| Saturated Fat: 17g (106%)| Cholesterol: 113mg (38%)| Sodium: 321mg (14%)| Potassium: 297mg (8%)| Fiber: 3g (13%)| Sugar: 61g (68%)| Vitamin A: 483IU (10%)| Vitamin C: 1mg (1%)| Calcium: 124mg (12%)| Iron: 2mg (11%)

Author: Imma

Course: Dessert

Cuisine: Southern

Keyword: chocolate pecan pie

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