This easy Chocolate Pecan Pie Recipe is the best variation of a classic. The flaky crust paired rich chocolate and pecan filling make this a treat that is hard to resist.
- Sweet and Decedent: Chocolate and brown sugar combine with the slightly salty pecans for an incredible dessert.
- Perfect Thanksgiving Dessert: This pie is elevated with the addition of semi sweet chips.
- Beautiful Finish: Placing all of the pecans in a pattern can instantly up your pie game.
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!
What You’ll Need:
This recipe is so decedent and delicious. The ingredient list is minimal and the end result is addicting! A full list of ingredients and their measurements are located below in the recipe card.
- Pecans: I use whole pecans, but roughly chop the ones going into the bottom of the pie.
- Chocolate chips: Regular chips work but mini are best.
- Sugar: Both brown and granulated sugar are used in this recipe to achieve the sweet filling.
- Corn Syrup: Most pecan pies use corn syrup. It helps keep the filling from becoming grainy during the baking.
- Pie Crust: I like a homemade pie crust.
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.
Step by Step Instructions:
- Preheat the oven to 350 degrees.
- Spread 1-3/4 cups of pecans in the bottom of your pie shell.
- Sprinkle with chocolate chips.
- Use the rest of your pecans to create an even layer on the top for a more put together look.
- Whisk the eggs, sugars, syrup, and vanilla. Pour over the top of your pie.
- Bake at for 45 minutes or until the center is set.
- Cool completely and serve.
Tips and FAQ’s:
How do you know when pecan pie recipe 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.
- 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
1. Preheat the oven to 350 degrees.
2. Spread 1-3/4 cups of pecans in the bottom of your pie shell.
3. Sprinkle with chocolate chips.
4. Use the rest of your pecans to create an even layer on the top for a more put together look.
5. Whisk the eggs, sugars, syrup, and vanilla. Pour over the top of your pie.
6. Bake at for 45 minutes or until the center is set.
7. Cool completely and serve.
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 wiggles of Jell-O.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 690Total Fat: 48gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 93mgSodium: 86mgCarbohydrates: 67gFiber: 7gSugar: 56gProtein: 9g