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 Thanksgiving dessert favorite?
This Chocolate Pecan Pie recipe is so easy, especially if you make the pie shell ahead of time. Here’s my recipe for Best Ever Pie Crust, which is surprisingly simple and ultra flaky. There’s tons of tips and a step-by-step video on how to roll out pie dough in that post. If making homemade pie dough intimidates you, check out my helpful Top 10 Pie Tips post here.
This recipe uses a mixture of brown sugar, granulated sugar, and corn syrup to give it that sweet flavor and rich fudgy candy-like texture. You can also add a splash of bourbon to balance the sweetness and give it a more adult flavor profile.
Whatever you do, be sure to avoid using a shallow pie pan. There’s a lot of filling in this pie recipe!
I also love to use a pie shield about halfway through baking this recipe. This prevents the crust from getting overly browned and hard.
More Pie Recipes:
This post was recently updated with weight measurements and new photos by Patty Kraikittikun-Phuong.
Chocolate Pecan Pie
- 1 cup (109 grams) pecan halves
- 1 cup (170 grams) semisweet chocolate chips
- 1 9-inch deep dish unbaked pie shell
- 4 large eggs, beaten
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) 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.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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