Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Pecan Pie Recipe

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 1x
  • 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/