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Chocolate Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 100 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A decadent Chocolate Pecan Pie featuring a rich, gooey filling of chocolate chips and pecans baked in a flaky, buttery homemade pie crust. Perfectly spiced with cinnamon and enhanced with a hint of bourbon for holiday celebrations like Thanksgiving and Christmas.

Ingredients

Units Scale

Pie Crust

  • 1 single batch Best Ever Pie Crust

Filling

  • 1 cup (109 grams) pecan halves
  • 1 cup (170 grams) semisweet chocolate chips
  • 4 large eggs, at room temperature, lightly beaten
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup corn syrup
  • 2 tablespoons bourbon (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pie.
  2. Prepare Pie Crust: Remove the pie crust from the refrigerator and let it sit at room temperature for about 5 minutes until slightly pliable.
  3. Roll Out Dough: On a floured surface, roll the dough into a 13-inch circle about 1/8-inch thick, turning frequently to maintain even thickness and prevent sticking.
  4. Fit Dough into Pan: Gently roll the dough around the rolling pin, then unroll it over a 9-inch deep dish pie pan. Press the dough gently into the pan without stretching, trim excess leaving a 1-inch overhang, fold under and crimp or flute the edges.
  5. Add Pecans and Chocolate: Evenly spread the pecan halves and semisweet chocolate chips on the bottom of the prepared pie crust.
  6. Make Filling: In a large bowl, whisk together eggs, granulated sugar, brown sugar, corn syrup, bourbon (if using), vanilla extract, cinnamon, and sea salt until smooth and well combined.
  7. Fill Pie: Pour the filling mixture evenly over the pecans and chocolate in the pie crust.
  8. Bake First Stage: Bake the pie for 30 minutes at 375°F.
  9. Protect Crust: Carefully place a pie shield or aluminum foil around the crust edges to prevent over-browning.
  10. Bake Final Stage: Continue baking for an additional 20 to 25 minutes until the filling is set.
  11. Cool and Serve: Remove the pie from the oven and let it cool for 30 minutes before slicing and serving.
  12. Storage: Cover and refrigerate any leftovers for up to two days.

Notes

  • This pie offers a perfect harmony of gooey chocolate and crunchy pecans in a flaky homemade crust.
  • Optional bourbon adds a warm depth of flavor, but can be omitted if desired.
  • Use a pie shield after 30 minutes of baking to protect the crust edges from burning.
  • Best served at room temperature or slightly warm for optimal gooey texture.
  • Store refrigerated and consume within two days for freshness.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 28 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 110 mg

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