This vintage pie recipe is perfection in every way. A rich and fudgy, gooey chocolate pecan pie that everyone will come back for more. Satisfying that sweet tooth in every way.
It makes the perfect dessert for any special occasion, maybe a Thanksgiving dessert or perhaps a Christmas dessert idea. Pie recipes always go over so well at any pot luck event and as we know, homemade pies are too good to pass on.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Chocolate Pecan Pie Recipe Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- More pie recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Chocolate Pecan Pie
- 💬 Comments
What makes this recipe so yummy
Marrying the rich chocolate flavors with the traditional pecan pie just elevates it to an even better level (if that's possible).
Adding a mixture of melted chocolate as well as keeping some chocolate chunks whole give a great texture contrast.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Chocolate Pecan Pie Recipe Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: My favorite way to eat this dessert is while it's still warm, with a big scoop of vanilla ice cream right on top!
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Bourbon - this addition can really elevate the flavors in this pie.
- Nuts - you could add a variety of nuts, not just pecans.
- Bittersweet chocolate - could be swapped out for milk chocolate (it'll be super sweet though), or you could step back and bring the sweetness all the way down by using delicious dark chocolate.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- Did not set - It likely didn't bake long enough. The center should be set-not jiggly-before removing from the oven. Also, make sure to let the pie cool completely before slicing. It thickens as it cools.
- My filling separated or looks curdled - This can happen if the eggs were added to hot ingredients too fast. Make sure the melted butter or chocolate is slightly cooled before mixing in the eggs, and stir gently-not too fast.
- My crust melted too fast and deformed - this can happen if the crust is not cold when putting into the oven. Make sure to work quickly when you take the crust out of the refrigerator.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All I used for this recipe is a mixing bowl, a whisk and a 9" pie dish.
I have some affiliate links in the recipe card below if you're interested in learning more.
More pie recipes I think you'll love
How to store leftovers
Store the cooled pie, covered at room temperature for about 2 days. It'll keep for 4 days in the refrigerator.
This pie freezes really well. Make sure to wrap tightly in foil and plastic wrap and freeze for up to 2 months to keep the best quality.
Mel's kitchen notes
If you freeze the pie, thaw overnight in the refrigerator. Warm it in a 300°F oven for about 15-20 minutes if you want that "just-baked" feel (optional but delicious).
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Banana Bread
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Chocolate Pecan Pie
Video
Ingredients
- 1 Each Pie Crust Recipe
- 1 Cup Semi-sweet Chocolate Chips divided
- ¾ Cup Light Corn Syrup
- ½ Cup Light Brown Sugar packed
- ¼ Cup Granulated Sugar
- 3 Tablespoons All Purpose Flour
- 3 Each Large Eggs
- 2 Tablespoons Unsalted Butter melted
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 Cups Chopped Pecans
Instructions
- Prepare 1 Pie Crust from my recipe, (or use a store-bought refrigerated pie crust).1 Each Pie Crust Recipe
- Preheat oven to 350°F.
- Melt half of the chocolate chips in a large mixing bowl, in the microwave in 10 second blasts.1 Cup Semi-sweet Chocolate Chips
- Add the remaining ingredients (except chocolate chips and pecans) and stir together with a whisk until well combined.¾ Cup Light Corn Syrup, ½ Cup Light Brown Sugar, ¼ Cup Granulated Sugar, 3 Tablespoons All Purpose Flour, 3 Each Large Eggs, 2 Tablespoons Unsalted Butter, 1 Tablespoon Unsweetened Cocoa Powder, 1 teaspoon Vanilla Extract, ½ teaspoon Salt
- Press the pie crust into a 9" pie dish and flute the edges. Evenly fill the bottom of the pie crust with the chopped pecans and remaining chocolate chips.2 Cups Chopped Pecans
- Pour the melted chocolate mixture over the top, evenly.
- Bake in the preheated oven for 45-50 minutes. Just until the center of the pie is no longer jiggly.
- Remove from the oven and allow to cool.
Notes
Nutrition
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