Print

Chocolate Pecan Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

A rich and decadent Chocolate Pecan Pie combining classic pecan pie flavors with a luscious chocolate twist. This pie features a buttery, flaky crust filled with a smooth chocolate and pecan filling, baked to a perfect set and topped with toasted pecans. Ideal for dessert lovers seeking a delightful blend of chocolate and nutty goodness.

Ingredients

Pie Crust

  • ½ recipe pie crust (unbaked, for a 9-inch pie shell; homemade or store-bought)

Chocolate Pecan Filling

  • 1 cup light corn syrup
  • ¾ cup brown sugar
  • ⅓ cup cocoa powder
  • ⅓ cup all-purpose flour
  • 3 large eggs
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecans, chopped

Instructions

  1. Prepare pie crust: Prepare your pie crust according to your preferred recipe or use a store-bought one. Place the unbaked crust in a 9-inch pie pan and refrigerate until ready to use to keep it firm and prevent shrinking during baking.
  2. Preheat oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking of the pie.
  3. Make the filling: In the bowl of a mixer fitted with a whisk attachment, combine the light corn syrup, brown sugar, cocoa powder, all-purpose flour, eggs, softened butter, vanilla extract, and salt. Mix thoroughly until the filling is smooth and homogeneous. Then gently fold in half of the chopped pecans using a spatula to disperse nuts evenly without deflating the mixture.
  4. Assemble the pie: Pour the prepared filling into the chilled pie crust, leaving about an inch of crust exposed at the top to allow for filling expansion. Sprinkle the remaining chopped pecans evenly over the top of the filling as a decorative and crunchy topping.
  5. Bake the pie: Place the pie on the middle rack of your preheated oven and bake for 55 to 60 minutes, or until the filling is set and slightly puffed. Check for doneness by gently shaking the pie; it should be mostly firm with a slight jiggle in the center. Avoid overbaking to prevent dryness.
  6. Cool completely: Remove the pie from the oven and let it cool to room temperature for at least 2 hours. Cooling allows the filling to fully set for clean slicing.
  7. Serve: Slice the cooled pie into 8 servings. Serve slices topped with whipped cream if desired, for an extra touch of creaminess and sweetness.

Notes

  • Use a quality unsalted butter for the filling for best flavor and texture.
  • If you prefer a less sweet pie, you may reduce the brown sugar slightly, but this will affect the classic taste.
  • Ensure the pie is completely cooled before slicing to prevent the filling from oozing out.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Find it online: https://recipefeastful.com/chocolate-pecan-pie-recipe/