There’s no shortage of pecan pies in the South, and this fudgy Chocolate Pecan Pie doesn’t disappoint. The addition of mouthwatering melted chocolate gives this pecan filled pie universal appeal. Serve it chilled, at room temperature or slightly warm with vanilla ice cream.
Chocolate Pecan Pie
Classic pecan pie is widely considered to be one of our signature Southern desserts no matter what part of the South you visit. The filling can vary based on the bakers preference. Some prefer to make the filling with honey, some with molasses, and others with light or dark corn syrup. It typically depends on the preference of the one doing the pie making, just as it should be. Chocolate pecan pie is just as beloved and I simply cannot resist a piece slightly warm with a big dollop of bourbon whipped cream or vanilla ice cream.
The Fudgy Filling is Irresistible
It seems everyone has their own take on chocolate-pecan pie, and the same is true here at home in my own kitchen. In this pie, delectable pecans and chocolate are combined to form a delightfully rich fudge-like filling. The first taste can only be eclipsed by the glorious smell of the toasted pecans and sweet chocolate chips while baking.This pie is just begging to be served slightly warm with a scoop or two, of vanilla ice cream or a big dollop of fresh whipped cream. Such mouthwatering deliciousness and so easy to make.
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Chocolate Pecan Pie
Ingredients
- 1 9 inch deep dish pie crust refrigerated, frozen or homemade
- 2 cup pecan halves
- 1 1/2 cup semi-sweet mini chocolate chips divided
- 2 Tbsp butter
- 1/2 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 tsp pure vanilla or rum extract
- 1/8 tsp salt
Instructions
- Preheat the oven to 375°F. Lightly spritz a 9-10 inch pie dish with cooking spray. [pictured: 10-inch deep dish pie plate]
- Fit the pie crust into the dish, crimping the edges.
- Pour the pecan halves and 1 cup of mini chocolate chips evenly over the bottom of the unbaked pie shell.
- In the microwave, melt the remaining 1/2 cup of mini chocolate chips with 2 Tbsp of butter. Melt in 20 second increments stopping to stir each time. Repeat until smooth. Whisk in the dark corn syrup, and both sugars. Add the vanilla and salt.
- Add 4 large eggs, whisking until fully combined.
- Pour the filling evenly over the pecans and mini chocolate chips.
- Place into the oven and bake at 375°F for 20 minutes. Lower the oven temperature to 325°F for another 20-25 minutes, or until the center is set when gently shaken.
- Cover the edges of the crust with aluminum foil halfway through cooking to prevent over browning, if needed.
- Cool until warm to the touch before cutting.
- Serve with ice cream or a dollop of fresh whipped cream, if desired.
- Store refrigerated.
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Linda says
Yum, yum Melissa. I would really like to make this. Maybe in small individual pie tins. They are so right up my alley. So when I figure out how to do this, with baking times and all- I will let you know if it works. A whole pie in my house is a disaster for my wasteline. A few small pies seem to work perfectly. Love this chocolate pecan pie thing (thang) you’ve got going. Happy TG, xxoo
Melissa says
Linda, I know what a challenge it is to cook for 1 or 2 people. There’s no one better to take on that task than you, my friend.
When you get a chance to experiment, do let me know. ~ Melissa
Ashley @ Wishes and Dishes says
Pinned this!! Can’t wait to try it! I need easy last minute ideas for Thanksgiving since I have been gone so long!
Melissa says
Hi Ashley! I’m delighted you’re considering this pie for your Thanksgiving meal. Welcome home ☺ ~ Melissa
Melissa @ My Recent Favorite Books says
I love Pecan Pie! =)
This looks so good!
Im a new follower.
Melissa says
Hi Melissa, welcome! Thanks so much for stopping by for a visit.
KD McKnight says
Good Morning from Ecru,MS,
I am excited to make this for lunch tomorrow. I am headed to the store right now to get the ingredients. Thanks so much for your wonderful website. I so enjoy trying new recipes.
Karla
KD McKnight says
Good morning from Ecru,Ms. I can’t wait to fix this for lunch tomorrow. I am headed to the store right now to get the ingredients. Happy Thanksgiving!
Karla
Melissa says
Hi Karla, I’m delighted you’re considering making this for your Thanksgiving Day meal. We love it, and I sure hope you do, too. Happy Thanksgiving to you and yours, Melissa
Anonymous says
im allergic to pecans –but will try this with crushed pretzels –thanks
Anonymous says
I made this for Christmas Day dessert, and it was a great hit! Thanks for posting this delicious recipe. I will be making it again for sure.
-Stef in New Brunswick
Melissa says
Hi Stef, I am delighted you enjoyed this pie. Thanks so much for taking the time to let me know.