Oh, friends, let me tell you about my ultimate weakness – this chocolate pecan pie that’s been stealing the show at our family gatherings since my aunt first slid it onto our Thanksgiving table. I still remember the first bite – that perfect crackle of flaky crust giving way to fudgy chocolate filling studded with toasted pecans. It’s like if a brownie and pecan pie had a delicious baby!
This chocolate pecan pie recipe has become my go-to for every special occasion (and let’s be honest, sometimes Tuesday nights when I need a little joy). The magic happens when rich chocolate meets those buttery pecans in a filling that’s sweet but not cloying, with just enough saltiness to make you keep reaching for “one more small slice.” I’ve made this for everything from holiday dinners to potlucks, and every time, someone asks for the recipe.
What makes it special? That perfect balance – crisp crust, gooey center, crunchy nuts – all coming together in less time than it takes to watch your favorite sitcom. Whether you’re a seasoned baker or just starting out, this chocolate pecan pie will make you look like a dessert rockstar.
Why You’ll Love This Chocolate Pecan Pie Recipe
Oh, where do I even start? This chocolate pecan pie is my not-so-secret weapon for making any occasion feel special. Here’s why you’ll adore it as much as I do:
- Rich, fudgy filling that’s like biting into the best brownie you’ve ever had, but better
- Effortless to make – no fancy techniques, just simple stirring and baking
- Crowd-pleasing magic that disappears faster than you can say “seconds, please!”
- Perfect for holidays (but honestly? I make it year-round when the chocolate craving hits)
- That irresistible sweet-salty crunch from toasted pecans on top
Trust me, once you try this pie, it’ll become your new signature dessert too!
Ingredients for Chocolate Pecan Pie Recipe
Okay, let’s gather our goodies! Here’s what you’ll need to create this chocolatey masterpiece:
- 1 unbaked 9-inch pie crust (my secret? I keep frozen ones on hand for emergencies)
- 1 cup semi-sweet chocolate chips (the better the quality, the richer your pie will taste)
- 1/2 cup unsalted butter (real butter only – no substitutions here!)
- 3/4 cup light corn syrup (yes, it must be light – we’ll talk about why)
- 1/2 cup packed brown sugar (pack it in there like you’re building a sandcastle)
- 3 large eggs (room temperature is ideal)
- 1/4 tsp salt (just enough to make the flavors pop)
- 1 tsp vanilla extract (the real stuff, please)
- 1 1/2 cups chopped pecans (plus extra halves for that gorgeous top layer)
- Flaky sea salt (optional, but oh-so-worth it)
Ingredient Notes & Substitutions
Now, I know sometimes you’re missing an ingredient – been there! Here’s the scoop on swaps:
- Out of light corn syrup? Dark corn syrup works but makes a slightly stronger flavored pie
- Pecan allergies? Walnuts can stand in, though the flavor changes a bit
- For chocolate lovers, dark chocolate chips intensify the flavor beautifully
The must-haves? Real butter, good chocolate, and fresh pecans – these are non-negotiable for that signature taste! Pre-toasting your pecans? Brilliant move for extra flavor.
Equipment Needed for Chocolate Pecan Pie Recipe
Don’t worry – you won’t need any fancy gadgets for this chocolate pecan pie! Just grab these kitchen basics:
- 9-inch pie dish (I swear by my trusty glass one)
- Medium saucepan (for melting that dreamy chocolate-butter combo)
- Whisk (my arm gets a workout mixing the filling)
- Mixing bowl (one medium-sized does the trick)
- Measuring cups/spoons (for all that sweet, sweet precision)
See? I told you it was simple! Now let’s get baking.
How to Make Chocolate Pecan Pie Recipe
Alright, let’s dive into the fun part – making this dreamy chocolate pecan pie come to life! Follow these steps and you’ll have everyone begging for your secret.
Step 1: Prepare the Crust
First things first – let’s get that crust ready! Whether you’re using store-bought or homemade, gently press it into your 9-inch pie dish. No need to blind bake (hooray for shortcuts!). Just crimp the edges pretty if you’re feeling fancy – I sometimes use a fork to make little decorative marks. Pop it in the fridge while you work on the filling to keep it nice and chilled.
Step 2: Make the Chocolate Filling
Here’s where the magic happens! Melt your butter and chocolate chips together in a saucepan over low heat, stirring constantly until it’s silky smooth. Remove from heat and let it cool just enough that it won’t scramble your eggs (about 5 minutes). Now whisk in the corn syrup, brown sugar, eggs, vanilla, and salt until everything’s beautifully combined. The mixture should look glossy and luxurious. Fold in those chopped pecans last – you want them evenly distributed but not crushed. Oh, that smell? Pure heaven.
Step 3: Bake to Perfection
Pour your glorious filling into the waiting crust and artfully arrange those pecan halves on top. Into the oven at 350°F it goes! Bake for 50-55 minutes – you’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O, not liquid). Resist the urge to overbake – that residual heat will finish setting the center as it cools. The top should be crackly and the pecans toasted to golden perfection. Let it cool completely before slicing – I know, the wait is torture!
Tips for the Best Chocolate Pecan Pie Recipe
After making this chocolate pecan pie more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness-I-need-the-recipe-NOW” amazing:
- Cool completely – I know it’s hard to wait, but letting it set fully means cleaner slices that hold their shape
- Room temp eggs are key – cold eggs can make the filling separate (learned that the messy way!)
- Toast those pecans first – just 5-7 minutes in a 350°F oven brings out their nutty magic
- Undermix the filling – once ingredients are incorporated, stop! Overmixing makes it tough
- The jiggle test is your friend – take it out when the center wobbles slightly like set pudding
Trust me, these little touches make all the difference between a good pie and a legendary one!
Serving Suggestions for Chocolate Pecan Pie
Oh honey, let me tell you how to make this chocolate pecan pie shine even brighter! A scoop of vanilla ice cream melting over the warm pie is absolute perfection – that hot-cold contrast gets me every time. For something lighter, try freshly whipped cream with a hint of bourbon. My favorite trick? A delicate sprinkle of flaky sea salt right before serving – it makes all those rich flavors pop like fireworks!
Storage & Reheating Instructions
Okay, confession time – this pie rarely lasts long in our house! But if you’ve got leftovers (lucky you!), here’s how to keep them fresh: Room temperature is fine for 1-2 days covered with foil. For longer storage, pop it in the fridge up to 5 days. Want that just-baked warmth? A quick 10-second microwave zap per slice does wonders, or warm whole pies in a 300°F oven for 10 minutes. Pro tip – the filling gets extra fudgy when chilled!
Chocolate Pecan Pie Recipe FAQ
I get so many questions about this chocolate pecan pie – here are the ones that pop up most often with my tried-and-true answers!
Can I freeze this chocolate pecan pie?
Absolutely! Wrap cooled pie tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge – it’ll taste just as amazing. I always stash an extra in the freezer for last-minute guests (or midnight cravings).
Can I use milk chocolate instead of semi-sweet?
You can, but the pie will be MUCH sweeter. I recommend sticking with semi-sweet for that perfect balance. If you must use milk chocolate, reduce the brown sugar to 1/4 cup. Dark chocolate lovers? Go for 70% chips – it’s divine!
Why is my pie filling runny?
Two likely culprits: underbaking (remember – slight jiggle, not liquid!) or not letting it cool completely before slicing. This fudgy brownie-like pie needs time to set up properly.
Can I make this ahead for Thanksgiving?
Yes! Bake it 1-2 days before and store at room temp. The flavor actually improves! Just add fresh whipped cream when serving. One less thing to stress about on turkey day.
What’s the best way to slice clean pieces?
Use a sharp knife dipped in hot water and wiped clean between cuts. Works like magic! And if a piece crumbles? Just call it “rustic” and eat the evidence.
Nutritional Information
Now, let’s be real – we’re not eating chocolate pecan pie for its health benefits! But for those who like to know, here’s the scoop per slice (based on 8 servings):
- 520 calories (worth every single one!)
- 32g fat (hello, butter and pecans)
- 45g sugar (it’s dessert, after all)
- 4g fiber (thank you, pecans)
- 6g protein (surprise bonus!)
Remember, these are estimates – your exact numbers will vary based on ingredients and how big you slice those pieces! Now go make this pie and tell me how it turns out in the comments!
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Irresistible Chocolate Pecan Pie Recipe Your Family Will Devour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This decadent dessert dream is rich, nutty, and irresistibly fudgy—a must-try crowd favorite for holidays or sweet tooth emergencies!
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup light corn syrup
- 1/2 cup packed brown sugar
- 3 large eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans (plus extra halves for topping)
- Flaky sea salt (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Fit the pie crust into a 9″ pie dish.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in corn syrup, brown sugar, eggs, vanilla, and salt. Stir in chopped pecans.
- Pour filling into pie crust. Top with pecan halves. Bake for 50–55 minutes, or until the center is set but slightly jiggly.
- Cool completely before slicing. Sprinkle with flaky sea salt if desired.
Notes
- Serve alone or with a scoop of vanilla ice cream.
- Cool the pie completely before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg