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You are here: Home / Cakes & Pies / Chocolate Pecan Pie

Chocolate Pecan Pie

November 24, 2013 by Melissa 12 Comments

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There’s no shortage of pecan pies in the South and this fudgy Chocolate Pecan Pie doesn’t disappoint. 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. The addition of mouthwatering melted chocolate gives this pecan filled pie universal appeal.

Chocolate Pecan Pie

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.

Chocolate Pecan Pie

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.

Chocolate Pecan Pie

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 Helpful Kitchen Items:
  • 10-inch Pie Plate
  • Whisk
  • Measuring Cups
  • Pecan Halves


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Chocolate Pecan Pie

Servings: 8
Author: Melissa Sperka

Ingredients

  • 1 [9-10] inch 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 [light corn syrup can be used]
  • 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.
Tried this recipe?Mention @melissassk or tag #melissassk!

Chocolate Pecan Pie

 

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Comments

  1. Linda says

    November 25, 2013 at 2:13 am

    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

    Reply
  2. Melissa says

    November 25, 2013 at 2:22 am

    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

    Reply
  3. Ashley @ Wishes and Dishes says

    November 25, 2013 at 4:48 pm

    Pinned this!! Can’t wait to try it! I need easy last minute ideas for Thanksgiving since I have been gone so long!

    Reply
  4. Melissa says

    November 25, 2013 at 5:39 pm

    Hi Ashley! I’m delighted you’re considering this pie for your Thanksgiving meal. Welcome home ☺ ~ Melissa

    Reply
  5. Melissa @ My Recent Favorite Books says

    November 26, 2013 at 3:56 pm

    I love Pecan Pie! =)
    This looks so good!

    Im a new follower.

    Reply
  6. Melissa says

    November 26, 2013 at 5:51 pm

    Hi Melissa, welcome! Thanks so much for stopping by for a visit.

    Reply
  7. KD McKnight says

    November 27, 2013 at 1:59 pm

    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

    Reply
  8. KD McKnight says

    November 27, 2013 at 2:02 pm

    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

    Reply
  9. Melissa says

    November 27, 2013 at 2:08 pm

    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

    Reply
  10. Anonymous says

    May 28, 2014 at 9:51 pm

    im allergic to pecans –but will try this with crushed pretzels –thanks

    Reply
  11. Anonymous says

    December 27, 2014 at 7:17 pm

    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

    Reply
  12. Melissa says

    December 27, 2014 at 8:16 pm

    Hi Stef, I am delighted you enjoyed this pie. Thanks so much for taking the time to let me know.

    Reply

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about hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create. more

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