Heavenly Chocolate Pecan Pie

This isn't just any chocolate pie! Our Easy Chocolate Pecan Pie recipe combines a reliable of pecan pie Hot Fudge Pudding Cakethe World's Best Fudge Browniesand Hot Fudge Chocolate Pudding. With a hint of optional bourbon this recipe is downright addictive and irresistible. good for a Thanksgiving dinner with the family or any special occasion, we can assure it!

Elevated Classic: Chocolate Pecan Pie

good for Thanksgiving or any special occasion, our Chocolate Pecan Tart pairs wonderfully with a Garlic Herb Butter Roast Turkey. Toasted pecans provide the good crunch and balance, highlighting the natural pecan flavors. Bittersweet chocolate adds depth to this classic dessert, while a hint of bourbon elevates it to a restaurant-quality dish. Why settle for a basic pie when you can enjoy a pecan pie with chocolate and bourbon?

Chocolate Pecan Pie: Key Ingredients

Prepare yourself to savour the delightful combination of rich dark chocolate and the traditional, buttery taste of Pecan Pie. This recipe offers a truly indulgent experience.

• Dark Chocolate Adds a sophisticated, bittersweet depth to the pie's flavor, cutting through the sweetness. Tip: For a sweeter version, swap dark chocolate for milk chocolate.
• Pecans Pecans toasted lightly to enhance their nuttiness provide crunch and a classic Southern twist.
• Corn Syrup and Brown Sugar Essential for the signature gooey texture of pecan pie, corn syrup also prevents crystallization, creating that good consistency.
• Butter Creates a velvety, rich filling that's ultra-smooth and indulgent.
• Vanilla Extract Adds warmth and enhances the complexity of both the chocolate and pecans, making each bite flavorful.
• Flaky Sea Salt (optional) A sprinkle of salt elevates the flavors by balancing sweetness and enhancing depth

Note: Please see recipe card at the bottom for full list of ingredients and measurements.

Additions and Substitutions

For our Choco-Pecan Piethere are a few delightful tweaks you can make to suit your taste:

• Chocolate Variations: Swap dark chocolate for milk chocolate if you prefer a sweeter taste. White chocolate is a fun twist too!
• Nut Alternatives: Pecans are classic, but feel free to use walnuts or almonds for a different crunch.
• Bourbon-Free Option: Skip the bourbon or replace it with a splash of vanilla extract for an alcohol-free version.
• Gluten-Free Adaptation: Opt for a gluten-free pie crust to cater to those with gluten sensitivities.
• Extra Flavor Boost: Add a sprinkle of sea salt on top before baking to balance the sweetness and enhance the chocolate flavor.

Creating The good Chocolate Pecan Pie: A Step-By-Step Guide

Every time we whip up our Homemade Choco-Pecan Piewe switch between using a store-bought pie shell and our Homemade Buttery Pie Crust. Either option works beautifully, choose what suits you best.

What sets this version apart is melting 60% chocolate (or 70% for dark chocolate lovers) with butter until it's wonderfully glossy. Adding a couple of tablespoons of unsweetened cocoa powder makes it even richer and denser, just like our Fudgy Cocoa Brownies.

1. Prepare the Crust Roll out your pie crust into a 9-inch pie dish, crimping the edges for that classic, homemade look. Chill the crust in the refrigerator while you prepare the filling for a flakier finish.

1. Toast the Pecans Toast pecans in a dry skillet over medium heat for 3–5 minutes until they are fragrant and slightly darker in color, bringing out their natural oils and enhancing flavor.

1. Melt Chocolate and Mix Filling Melt dark chocolate with butter over simmering water until smooth. In a large bowl, whisk eggs, corn syrup, brown sugar, and vanilla. Stir in the melted chocolate mixture and toasted pecans until blended.

1. Assemble the Pie Pour the filling into the pie crust, leaving a small gap at the edge to prevent spillage. Smooth the surface with a spatula. Add any decorative elements if desired.

• Pro Tip: you can use the microwave to melt the chocolate if you're in a rush, but go in 20-second intervals to avoid scorching.

1. Bake the Pie Bake at 350°F (175°C) for 50–55 minutes until the filling is set but still jiggles slightly in the center. If the crust browns too quickly, cover the edges with foil halfway through baking.

1. Cool and Serve Let the pie cool completely on a wire rack to firm up. Serve with whipped cream or vanilla ice cream for the good finish.

To round out your dessert moment, we love serving our Nutty Chocolate Pie with a little something extra. A scoop of vanilla ice cream or a cloud of whipped cream? Always a yes. For something lighter and brighter, try it with our Honey Lime Fruit Salad.

But when we're in the mood to go all out (and honestly, when am we not?), a slice of Carrot Cake is pure bliss. Or let our Basque Cheesecake completely sweep you away, it's indulgence on a whole new level.

Recipe FAQ's

Achieving that good gooey filling depends on the balance between corn syrup and brown sugar. Bake just until the center jiggles ever so slightly when you give the pie a gentle shake. Over-baking can lead to a firmer filling, so it's better to err on the side of under-baking slightly to get that classic gooey texture.

This is a common issue with pies that bake for a longer time. Cover the crust edges with foil or a pie shield halfway through baking to protect them. If you're after an even crispier crust, brush the edges with egg wash before baking.

Just like our Chocolate Pumpkin Cheesecake leftover pie is a treat! Store any remaining slices covered in the refrigerator, where it will stay fresh for up to four days. This pie is also wonderful cold; the flavors become richer as it sits. You can even freeze it, wrap slices in plastic wrap, place in an airtight container, and freeze for up to two months. Just thaw in the fridge overnight and enjoy!

Yes! Using a store-bought pie crust is a convenient option for making chocolate pecan pie. Look for one made with butter for a flakier texture. If you prefer a homemade crust, follow our recipe for a Buttery Pie Crust that pairs perfectly with the filling.

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What you need

• 2 cups pecans
• 6 ounces 70% chocolate roughly chopped into pieces, or semisweet chocolate
• 1/2 cup unsalted butter melted
• 2 tablespoons unsweetened cocoa powder we use Hershey's
• 3/4 cup golden syrup maple syrup, rice syrup or light corn syrup
• 3/4 cup light brown sugar packed
• 2 tablespoons all purpose flour
• 2 tablespoons bourbon optional
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 4 large eggs whisked
• 9 inch pie crust or pie shell

Method

1. Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
2. When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
3. Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
4. Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
5. Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
6. Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
7. Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
8. Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
9. The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.