Chocolate Pecan Pie Easy + Delicious

On Aug 15, 2018

Chocolate Pecan Pie Easy + Delicious

Decadent Chocolate Pecan Pie is made with a homemade pie crust and filled with chocolatey goodness and crunchy pecans.

Warm and gooey chocolate pecan pie goes even better with ice cream. Perfect for the holidays or any party! For more pies, try Pumpkin Pie, Cherry Pie, and Buttermilk Pie.

Easy Chocolate Pecan Pie Recipe

Pecan pie is actually one of my favorites, but I’m the only one in my family who likes it, so I only eat it on Thanksgiving with my extended family. This Chocolate Pecan Pie is a different story. Everyone devoured it except for the self-proclaimed pecan-hater in the family!

This pie is very similar to a chocolate chip pie, but you melt the chocolate to give it a fudge texture. It’s very rich and delicious! Honestly, it’s more chocolatey than pecans. If you like pecans, I would add one cup more than the recipe calls for. If I don’t think my family will complain, I’d love to try it.

When it came out of the oven, this pie was gooey and gooey. It sets while it cools. It takes a few hours to fully set up, so you can put it in the refrigerator to speed things up. I keep leftovers in the fridge and find that I really like it cold! Of course, it’s also great at room temperature, or served warm with vanilla ice cream. It’s rich, so cut into small pieces.

How to Make Chocolate Pecan Pie

It’s that easy to make Chocolate Pecan Pie! It’s even easier if you decide to make this pie with a store-bought pie crust. I love homemade crusts because they can’t be beat, but I also simplify when needed.

Prepare. Preheat oven to 325 degrees.

walnut. Sprinkle some chopped pecans on the bottom of the unbaked pie shell.

Chocolate filling. Melt the butter and chocolate in the microwave at half power, stirring every 30 seconds until smooth. Add sugar, brown sugar and salt and stir until mixture is well combined. Add eggs and vanilla and beat until smooth.

bake. Pour the filling on top. Garnish the pie with whole pecans, if desired. Bake at 325° for 60-70 minutes, or until the top is cracked and the center of the pie no longer jiggles.

chill. Chill for a few hours or cool. The pie will set as it cools.

Tips + Storage Information

It is entirely possible to do this cocoa powder instead of chocolate chips. The only thing that would change would be the possible addition of corn syrup. Corn syrup is almost the same consistency as melted chocolate. I recommend ⅔ cup dark corn syrup and 1/4 cup cocoa powder.
if The top or crust of the pie is getting too brown While baking, you can wrap the pie in foil.
Pecan Pie Really It’s hard to say when it’s done! Take a thermometer, stick it on the center of the pie, and if it reads 200 degrees Fahrenheit, then it’s done!
to get best filling texture You need to use room temperature ingredients (especially eggs) and make sure everything is well mixed. You don’t want any raw sugar pockets in your filling!

shop Pies keep at room temperature or in the refrigerator for 3-4 days. We prefer how it tastes after it’s stored in the fridge. Yes!you can freeze Pecan Pie. If you wrap it tightly in foil, it will be fine for about 2 months, and it is recommended that you use it during that time period.

For more pie recipes, check out:

Course dessert

American food

Prep time 10 minutes

Cook Time 1 hour 5 minutes

Total time 1 hour 15 minutes

10 servings

Calories 345 kcal

by Lil’ Luna

1 unbaked pie crust
1/2 cup butter
1 cup coarsely chopped semisweet or unsweetened chocolate (I use both)
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
4 whole eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
1/4 cup whole pecans for garnish (optional)

Preheat oven to 325°
Melt the butter and chocolate in the microwave at half power, stirring every 30 seconds until smooth.
Add sugar, brown sugar and salt and stir until mixture is well combined. Add eggs and vanilla and beat until smooth.
Spread the chopped pecans on the bottom of the pie crust. Pour the filling on top. Garnish the pie with whole pecans, if desired.
Bake at 325° for 60-70 minutes, or until the top is cracked and the center of the pie no longer jiggles.
Chill for a few hours or cool. The pie will set as it cools.

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