Baking & Pastry > Pies & Tarts > Cream Pies & Custard Pies > Pecan Pie Recipe

Chocolate Pecan Pie

Elevate the classic pecan pie by adding a layer of rich, dark chocolate. This Chocolate Pecan Pie recipe combines the nutty, buttery goodness of traditional pecan pie with the decadent indulgence of chocolate, creating a dessert that's sure to impress. Perfect for chocolate lovers and pecan pie enthusiasts alike, this pie is a delightful twist on a timeless favorite. The addition of cocoa powder and chocolate chips enhances the flavor, making it an irresistible treat for any occasion.

Prep Time
35 minutes
Cook Time
50-60 minutes
Servings
8 slices
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) Cold unsalted butter, cubed
  • 4-6 tablespoons Ice water
  • 1 1/2 cups Pecans, halves or chopped
  • 1/2 cup Unsalted Butter, melted
  • 1 cup Light corn syrup
  • 1/2 cup Granulated sugar
  • 1/4 cup Brown sugar, packed
  • 1/4 cup Cocoa powder
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1/2 cup Semi-sweet chocolate chips

Making the Pie Crust

Begin by preparing your pie crust. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Rolling Out the Crust

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.

Preparing the Chocolate Pecan Filling

In a large bowl, combine the melted butter, light corn syrup, granulated sugar, brown sugar, cocoa powder, eggs, vanilla extract, and salt. Whisk until well combined and smooth. Stir in the pecans and chocolate chips until evenly distributed.

Assembling and Baking the Pie

Pour the chocolate pecan filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.

Cooling and Serving

Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. The filling will continue to set as it cools. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. The added chocolate makes it extra decadent!

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FAQ

  • Can I use a pre-made pie crust for this recipe?

    Yes, you can use a store-bought pie crust to save time. Just make sure it's a 9-inch crust and that it's thawed if frozen before using.
  • Can I use different types of chocolate chips?

    Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. Experiment and find the combination that you like best.
  • How can I tell if the pie is done?

    The pie is done when the edges of the filling are set and the center is still slightly jiggly. It will continue to set as it cools. You can also insert a knife into the center; it should come out with only a few moist crumbs attached.