Chocolate Pecan Pie
Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook: 30 minutes
Tessa's Recipe Rundown...
Taste: Love the combination of chocolate and pecans and the touch of bourbon and cinnamon just takes the flavor profile to a whole new level.
Texture: The crust is incredibly flaky while the filling is rich, thick, ooey, gooey, and crunchy. The pecans on top almost have the texture of candied pecans.
Ease: REALLY easy. Make the pie shell ahead of time and whip together the filling the day you need to bake and your friends and family will be impressed with your pie baking skillllzzzz.
Appearance: I think this pie has a kind of rustic Southern-style elegance.
Pros: Super easy and fun twist on pecan pie. CHOCOLATE!!
Would I make this again? Absolutely.
My one problem with Thanksgiving?
There’s often no chocolate involved. Don’t get me wrong, I love all the fixins like fresh baked bread, green bean casserole, sweet potato casserole, mashed potatoes, pumpkin, pecans, all of it. Like a true chocoholic, even on this holiday I feel the need to add chocolate somewhere. Anywhere!! And what better place to add it than to a pie that is already a classic favorite?
This recipe is so easy, especially if you make the pie shell ahead of time. Be sure to check out my how-to video on making pie crust. Also be sure to check out all the other pie recipes I’ve posted so you can have a marvelous Thanksgiving dessert table!
Chocolate Pecan Pie
- 1 1/2 cups pecan halves
- 1 1/2 cups semisweet chocolate chips
- 1 9-inch unbaked pie shell
- 4 large eggs, beaten
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup corn syrup
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Preheat the oven to 375°F.
Spread the pecans and chocolate chips evenly on the bottom of the pie shell.
In a large bowl, whisk the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, cinnamon, and salt. Pour over the pecans and chocolate chips. Bake for 30 minutes then carefully place a pie shield over the crust. Continue baking until the filling is set, about 20 to 25 minutes longer. Remove from the oven and cool for 30 minutes before slicing and serving.
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