Chocolate Pecan Pie Recipe
A decadent twist on the classic pecan pie, featuring a gooey chocolate-pecan filling in a flaky crust — rich, indulgent, and perfect for the holidays.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 3 hours 30 minutes (including cooling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 unbaked 9-inch pie crust
1 1/2–2 cups pecan halves, plus whole pecans for topping
1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
3 large eggs, at room temperature
3/4 cup light or dark corn syrup
1/2 cup packed light brown sugar
1 tablespoon unsweetened cocoa powder
4 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
Flake sea salt, optional
For serving: whipped cream and chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust by pressing it into a 9-inch pie dish and refrigerate until ready to bake.
- Place the pecans and chocolate evenly on the bottom of the chilled crust.
- In a large bowl, whisk the eggs, then add the corn syrup, brown sugar, cocoa powder, melted butter, vanilla, and salt. Whisk until fully combined.
- Pour the filling mixture over the pecans and chocolate in the crust.
- Arrange whole pecans on top, pressing gently into the filling.
- Bake for 50–60 minutes, until the edges are golden and the center is set but slightly jiggly. Cover crust edges halfway through if they brown too quickly.
- Remove from oven and cool on a rack for about 2 hours until fully set.
- Sprinkle with flake sea salt if desired. Serve with whipped cream and chocolate shavings.
Notes
Substitute half the chocolate chips with dark chocolate for a deeper flavor.
Add 2–3 tablespoons bourbon for a boozy variation.
Replace half the corn syrup with maple syrup for a lighter sweetness.
Use vegan butter for a dairy-free version.
Top with caramel drizzle for an extra indulgent finish.
Store refrigerated for up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 540
- Sugar: 38g
- Sodium: 230mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Find it online: https://chocolatecoveredamy.com/chocolate-pecan-pie-recipe/
