Chocolate Pecan Pie
Oh Man, Let’s Talk About Chocolate Pecan Pie
If pies were family members, chocolate pecan pie would be my slightly wild, always fun cousin. I first tried making this for Thanksgiving years ago, out of a stubborn need to one-up my sister’s apple crisp (which, annoyingly, never burns). Anyway, it rained that day, and I remember sort of half-following a recipe while my cat tried to climb into the butter dish and my aunt kept asking, “Is there rum in this?” There was not. Not that time, anyway.
This pie, though—it’s rich, it’s chocolatey, and it turns basically any gathering into a bit of a hullabaloo. I mean, once I made two because one disappeared before dinner even started. It’s the sort of thing that makes you want to tuck in for a second (or third) helping even if your jeans are quietly protesting.
Why You’ll Love This (Or At Least Why I Do)
I make this chocolate pecan pie when I know people want something a little fancy feeling, but honestly, I just want to use up spare pecans (they haunt my freezer). My family goes nuts (pun absolutely intended) for this because it’s fudgy without being tooth-achingly sweet, and you get those crunchy, caramelly nuts on top.
Sometimes I wish the crust was a little easier to manage—I’ve had to patchwork it more than once, but hey, rustic charm is a thing now, right?
I also love that you don’t have to mess about with melting chocolate over a double boiler; just throw some chips in and let the oven do the magic. If you’re feeling saucy, a splash of bourbon gives it some extra pep (uncle-approved!).
Ingredients (And a Few Story-Driven Substitutes)
- 1 unbaked pie crust (store bought is fine—I use the refrigerated kind at least half the time, but my gran swore by making her own with loads of chilled butter)
- 1 cup light corn syrup (I’ve swapped in golden syrup and it worked, but it’s a bit thicker)
- 2/3 cup white sugar (brown sugar makes it a smidge deeper in flavor, just sayin’)
- 3 large eggs (fresh from the market if you can, but honestly, grab what you have)
- 1/3 cup melted butter (sometimes I microwave it, sometimes I just let it go soft on the counter, both work)
- 1 teaspoon vanilla extract (don’t stress if you run out—a splash of maple syrup didn’t ruin things one time)
- 1/2 teaspoon salt
- 1-1/2 cups coarsely chopped pecans (halves look gorgeous on top, but pieces mix in better—I use a bit of both)
- 2/3 cup dark or semisweet chocolate chips (I once used milk chocolate chips—don’t do that; it gets too sweet)
- Optional: 2 tablespoons bourbon for a little kick
How I Actually Make It
- Preheat the oven to 350°F (175°C), though, honestly, I often forget and have to wait around while the oven catches up—I usually prep my pie crust in that limbo time, crimping the edges with my thumb, badly. If the crust rips, just patch it! No one’s checking.
- In a big mixing bowl, whisk the corn syrup, sugar, eggs, melted butter, vanilla, and salt. I do this all by hand; it’s oddly satisfying, and fewer things to wash. Add the bourbon if you’re into it.
- Toss in the pecans and chocolate chips. Stir ’til it looks sort of messy and… gloopy? This is where I usually sneak a taste, even though I probably shouldn’t. Raw eggs, but yum.
- Pour the filling into the pie shell. I sometimes sprinkle a few extra pecans on top just to look like I tried harder.
- Pop in the oven (middle rack!), and bake for about 50 to 60 minutes. But check it about halfway through—if the edges are browning too fast, throw some foil over them. If the middle’s still extremely wobbly (like, more than a gentle jiggle), let it go another 5-10 minutes. Don’t worry if the top develops some cracks—that’s character!
- Cool on a wire rack for at least 2 hours. Okay, I never wait the full 2 hours. Lukewarm pie with melty chocolate is a mood, in my humble opinion.
Straight-Talk Notes From My Kitchen
- Once, I forgot to chop the pecans and just threw them in whole. The pie tasted great but was a bit, uh, construction-like to slice.
- Sometimes the filling bubbles up and escapes the crust. Just tip the pie dish to check if it’s leaking—surprisingly, it rarely matters taste-wise, so don’t panic.
- If you bake it too long, the chocolate chips turn into weird, dry pebbles—learned that the hard way.
Variations (Not All Winners, I’ll Admit)
- Tried swapping pecans for walnuts once because I ran out. It was edible, but honestly, pecans just belong in this pie.
- No corn syrup in the cupboard? Maple syrup works, but it does change the flavor, gets a bit too earthy for me.
- Oh, and once I tried swirling in a few spoonfuls of peanut butter—regret. Don’t bother. Just eat a PB&J if that’s what you’re after.
- For a little festive energy, sprinkle some flaked sea salt on top before baking—my sister says it makes the chocolate “sassy,” whatever that means.
What If I Don’t Have Fancy Pie Plates?
Honestly, any old tart pan or even a cake tin works in a pinch. I’ve used a glass Pyrex dish (from that time half my kitchen was missing post-move), and the pie came out fine—no pie police showed up.
How Do I Store This (Not That I Get To!)
You can cover leftovers with foil or tuck them in an airtight container. It’ll last in the fridge up to 4 days. But, I mean, who are we kidding? Rarely survives the night. On the off chance you have slices left, cold chocolate pecan pie actually tastes even richer, sorta like pie fudge; love it.
My Favorite Ways to Serve It
Big, bold slices, still a tiny bit warm, with a scoop of vanilla ice cream sliding off the top—absolute bliss. During Christmas, my cousin insists on whipped cream (store-bought, let’s be real), while the kids always want a drizzle of chocolate syrup. Me? I sneak a wedge with my morning coffee if there’s any left. Very decadent, very worth it.
If I Had Known Then: Pro Tips Learned the Hard Way
- Don’t rush the cooling—one time I did, and the pie just flowed everywhere like lava. Skip the mess, wait it out (mostly, anyway).
- Blind bake the crust for 10 minutes if you want it crisper, but to be honest, half the time I forget and it’s still totally delicious.
- Keep an eye on the chocolate chips. If they’re big, they can clump up—giving them a rough chop first means less “dense chocolate boulders” and more even chocolate throughout. Actually, that goes for any add-ins.
Got Questions? Here’s What Folks Usually Ask
- Can I freeze chocolate pecan pie? Oh, for sure! Just let it cool, wrap it up tight with cling film and foil. Thaw at room temp for a few hours before serving. But honestly, I’ve only needed this advice once—folks usually finish it same day.
- Is it gluten free? Only if your crust is. I’ve used this gluten free pie crust and got great results, so don’t let gluten get in your way.
- Do I have to use chocolate chips? Nope! Chopped chocolate bars work (I’ve even scavenged chocolate coins after Halloween), just aim for not-too-dark varieties.
- My filling is too runny/too firm, what gives? Could be overbaking (if hard), or underbaking (if goopy). Also, using big eggs vs. medium ones swings the texture a bit too. I just roll with it.
- Can I use honey or agave instead of corn syrup? Technically yes, but the pie sets softer and is a bit more floral—try at your own risk. If you’re curious, check out this little deep dive that convinced me to stick with good old corn syrup.
Wildest thing? My neighbor once asked if you can make a mini version in muffin tins. You can! Just cut the bake time way down—about 25 minutes. And if they come out wonky…well, they’re still delicious.
Okay, so that’s my not-so-fancy, totally doable, occasionally wonky chocolate pecan pie. If you want more pie inspiration, or just to ogle at perfect photos, check out Sally’s Baking Addiction—she makes everything look gorgeous. And remember: don’t sweat the small stuff. It’s all good after the first bite.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup semisweet chocolate chips
- 1 1/4 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Arrange the pie crust in a 9-inch pie dish and set aside.
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2Sprinkle chocolate chips evenly over the bottom of the prepared pie crust, then top with pecan halves.
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3In a medium bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until fully combined.
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4Pour the egg mixture evenly over the chocolate chips and pecans in the pie crust.
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5Bake for 50-55 minutes, or until the filling is set and the top is golden brown. Cover edges of the crust with foil if they brown too quickly.
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6Allow the pie to cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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