Chocolate Pecan Pie Recipe

spoon drizzling melty chocolate over slice of pie

Course: Dessert

Cuisine: American

Keyword: chocolate pecan pie

Prep Time: 10

Cook Time: 1

Cooling Time: 2

Total Time: 3 10

Servings:

Calories: 733kcal

Author: Jessica Formicola

This ultra-gooey chocolate pecan pie with crisp pecans and a fudgy filling is a fun twist on the classic fall dessert.

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Equipment

Ingredients

9- inch premade pie crust dough , unbaked
2 tablespoons unsalted butter
2 tablespoons milk chocolate chip
1 cup dark corn syrup
3 large eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
½ teaspoon coarse kosher salt
1 ½ cups whole pecans
Fudge sauce , optional for garnish
Vanilla bean ice cream , optional for garnish
Whipped cream , optional for garnish

Instructions

Preheat the oven to 350°F.
Unroll the 9- inch premade pie crust dough into a deep dish 9-inch pie plate. Set aside.
In a small microwave safe bowl, combine the 2 tablespoons unsalted butter and 2 tablespoons milk chocolate chip. Microwave on high for 30-35 seconds, or until melted, stir together.
In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using a handheld electric mixer, mix the melted butter mixture, 1 cup dark corn syrup, 3 large eggs, 1 cup sugar, 1 1/2 teaspoons vanilla extract and ½ teaspoon coarse kosher salt until no streaks remain. By hand, fold in the 1 ½ cups whole pecans.
Pour the pie filling into the prepared pie crust.
Bake the pie for 60-70 minutes. The center should still be a little jiggly, but the edges starting to brown lightly. If the edges start to brown too early, cover lightly with a piece of aluminum foil or use a crust saver (see equipment above for an example).
Remove from the oven and allow to cool at room temperature for at least 2 hours. Then cover and refrigerate or cover at room temperature until ready to serve.
Slice and garnish with fudge sauce, ice cream or whipped cream, as you desire.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: You can store any leftover pecan pie in an airtight container in the refrigerator for up to four days.

Freezing: You can freeze either the entire pie or individual slices. Wrap each tightly with plastic wrap and place in a ziplock bag. They will freeze for up to three months.

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