My adoration of pecans runs deep over here. I like them in sticky buns, in my sweet potato casserole, and of course in chocolate chip cookies. So obviously a pie loaded with one of my favorite nuts is going to be a winner in my book. I absolutely love a classic pecan pie with it’s unique flavor and texture. I’ve even made it into pecan pie cheesecake bars because I love it so much! But there is a chocolate pecan version I’ve heard about for years that I hadn’t tried and wanted to add to my collection. It definitely does not disappoint! There is just something so cozy about a warm slice of pie, especially in the fall. Some of our favorites are Dutch Apple Pie, Easy Homemade Pumpkin Pie, and Dutch Pear & Nutmeg Pie. If you are ready for that recipe that leaves your home feeling warm and cozy, this chocolate pecan pie recipe is it. The chocolate filling comes together almost like a gooey pudding and the pecans are perfectly toasted as the top layer leaving a beautiful crunch that pairs wonderfully together. It’s like magic how the pecans, which start on the bottom of the pie, rise up to create a top layer as the pie bakes! This recipe is easy to whip up and guaranteed to leave everyone happy, as long as they like chocolate and nuts. You can even use my homemade pie crust to make this pie extra special and delicious.
What You’ll Need
Pie crust: Sure you could go the store-bought route with your pie crust, but this pie crust is the only one I use and it’s absolutely wonderful and easier to make than you might think. Pecans: I like to use whole pecans, but you could chop them up first if you prefer. Chocolate chips: We used regular semisweet chocolate chips, but milk chocolate chips would also work well. Eggs: Three whole eggs go into the filling and it’s best to have them at room temperature before adding. Corn syrup: You can either use dark or light, the only difference will be in the color of your pie. I have heard that honey or golden syrup can be used as a substitute, but haven’t personally tried either yet. Brown sugar: This will give your pie a wonderful caramelized sweetness and depth of flavor. Butter: I like to use salted butter when baking. Vanilla: This adds a beautiful dimension and depth to the pie. Salt: All baking needs a little salt to help bring out all the flavors. Cinnamon: Because a fall pie needs fall spices and just a hint of cinnamon is the perfect spice for pecan pie.
How to Make Chocolate Pecan Pie
Recipe Tips
Variations: You can use either dark or light corn syrup. You can use either semi-sweet, milk chocolate chips, or dark chocolate chips. Freezing: Simply bake the pie as directed, allow it to cool completely then wrap tightly with some aluminum foil or plastic wrap. Place in an airtight container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and allow to come at room temperature before slicing. This pie is a great dessert to make ahead of time, as this pie freezes and thaws beautifully. I actually like to warm each slice for a few seconds in the microwave as well. Storing leftover pie: Cover loosely with aluminum foil or plastic wrap and store in the fridge for 3-4 days.
More Pie Recipes
Classic Southern Pecan Pie Arkansas Possum Pie Salted Caramel Apple Pie The Best Banoffee Pie No-Bake Peanut Butter Pie Raspberry Cream Pie Dulce de Leche Pie
Old Fashioned Banana Cream Pie Recipe
Easy Cranberry Apple Pie
Sour Cream and Raisin Pie
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