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A chocolate pecan pie set on a wooden tray with a pie server in the background.
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5 from 1 vote

Chocolate Pecan Pie Recipe

Chocolate Pecan Pie is a decadent spin on the classic Southern favorite. Gooey chocolate meets crunchy pecans for the perfect sweet and salty combo dessert. The recipe is simple but delivers a show-stopping dessert your family will crave each and every Holiday Season.
Author: Nikki Lee
Servings: 8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 refrigerated pie crust dough
  • 2 large eggs room temperature
  • 2 cups chopped pecans
  • 2 tablespoons maple extract
  • 3 tablespoons unsalted butter
  • ⅔ cup brown sugar
  • ¾ cup corn syrup
  • 6 oz semi-sweet chocolate chopped

Instructions

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, stir together brown sugar, eggs, melted butter, maple extract, and corn syrup.
  • Add 1 ½ cups of the chopped pecans and the chopped chocolate and stir to combine and fully coat the pecans.
  • Roll out your pie dough and place the dough in an 8-inch pie dish, trimming the overlapping pie dough.
  • Pour the pecan mixture into the center of the pie dish, then evenly distribute the remaining ½ cup of pecans on top.
  • Using the excess pie dough, create flowers, leaves, or other shapes and adorn your pie with them.
  • Bake for 20 minutes. Then, place foil or a pie-edge silicone protector around the edges of the crust and bake for an additional 30 minutes. A toothpick should come out clean
  • Allow to cool then serve.

Notes

For More Details, see -  Expert Tips, Recipe FAQs, Variations & Substitutions 

Storage

Refrigerate Leftovers: Store leftover pie in the refrigerator for 2 to 3 days. Cover it with plastic wrap or aluminum foil to maintain freshness.

How to Freeze Chocolate Pecan Pie:

This pie freezes well after being baked. Let it cool completely, then double-wrap it tightly in plastic wrap and foil and store it in a large freezer-safe zip bag for an additional layer of freezer protection. It will keep well in the freezer for up to 2 months. Thaw in the refrigerator before serving. You can also warm in the oven at 300℉ to restore crispness.

How to Make Chocolate Pecan Pie Ahead of Time:

  • Unbaked: Assemble and refrigerate it for about a day before baking. Don't leave it unbaked too long, or the crust might get soggy.
  • This pie doesn't freeze well unbaked because of the eggs in the filling.
  • Baked Ahead: The pie can be fully baked one day ahead and kept in the fridge until ready to serve.

Nutrition

Serving: 1slice | Calories: 624kcal | Carbohydrates: 68g | Protein: 7g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 132mg | Potassium: 296mg | Fiber: 5g | Sugar: 51g | Vitamin A: 225IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 3mg

Find it online:

www.soulfullymade.com/chocolate-pecan-pie-recipe/