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Chocolate Pecan Pie
This wonderfully rich chocolate pecan pie recipe is a southern pie classic. Made with just a handful of ingredients and a sweet secret!
I am the absolute worst secret keeper. If there was a reward for person least likely to keep a secret… I would win. Which is why I will not prolong the process and will admit that there is a secret ingredient in this recipe.
In other words, chocolate is my secret. It is mixed right into the pie and gives this already sweet dessert a punch of deliciousness.
Which is probably the reason why I always opt for this delightful pie whenever I am assigned to bring a dessert. It does not hurt that it is drop dead gorgeous!
This recipe is great with a buttery homemade pie crust or a store bought version. We opt for the Trader Joe’s frozen pie crust. For about $4 you get two crusts that taste amazing. It holds up well with a hearty filling, which is what this recipe needs.
How do you know when pecan pie is set?
The truth is there isn’t an easy answer to this question. Ideally, you should use an instant read thermometer. When the internal temperature reaches 200 degrees your pie is done.
If you do not have a thermometer, you can use the visual test. The pie should be close to the wigglness of Jell-O.
Should you refrigerate pecan pie after baking?
Yes. It is a good idea to refrigerate your pecan pie. Typically, you want to move the pie to the fridge 2 hours after baking. The egg based filling is prone to bacteria growth. Covering loosely with tin foil and refrigerating will help your pie stay fresh for up to four days.
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How to make Pecan Pie:
Chocolate Pecan Pie Recipe
- 2-1/4 cups pecans divided
- 1 cup mini chocolate chips
- 4 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla
- 1 slightly baked pie crus
Preheat your oven to 350 degrees.
Spread 1-3/4 cups of your pecans in the bottom of your pie shell. Sprinkle with the chocolate chips. Use the rest of your pecans to create an even layer on the top for a more put together look.
Whisk together the eggs, sugars, syrup, and vanilla. Pour over the top of your pie.
Bake at for 45 minutes or until the center is set.
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