This Chocolate Pecan Pie recipe is just like the classic with the fantastic addition of chocolate to bring it to the next level.
Pecan Pie is my family’s all-time favorite pie but why stop there? This year I decided that in addition to making homemade pie crust, I would also add semi-sweet chocolate chips to our pecan pie. The resulting pie ended up being a winner that we will be making for years to come.
Line a 9-inch pie plate with a pie crust, and flute the edges, and set aside. Put the brown sugar, granulated sugar, flour, eggs, melted butter, milk, vanilla, salt, chopped pecans, and mini semi-sweet chocolate chips into a bowl.
Can I use dark chocolate to make this chocolate pecan pie?
The pecan pie filling is already sweet so you could definitely use dark chocolate instead of semi-sweet chocolate. I used mini chocolate chips so that the chocolate would be more dispersed throughout the pie but you can use regular sized chocolate chips or chopped chocolate as well.
Stir the ingredients with a fork until combined but do not overmix.
Spread the mixture in the prepared pie plate.
Bake the pie at 375˚F for 45-50 minutes, until the top is crunchy, golden brown while the inside of the pie is slightly jiggly when you move it. Cover the edges of the crust with foil or a pie shield if it starts to get too brown.
Cool the chocolate pecan pie completely on a wire rack.
Then, cover the pie with plastic wrap and chill in the refrigerator for at least three hours or overnight.
This chocolate pecan pie can be served cold or you can reheat it before serving. We like it with a little whipped cream and a few chocolate shavings on top.
Could I use this recipe to make mini chocolate pecan pies?
Yes, you can make mini or individual-sized chocolate pecan pies instead of one whole pie. To do so you will most likely need an additional pie crust. Then, divide the filling between the mini pie crusts and bake for 20-25 minutes.
Here are a few more pie recipes to try:
This Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER and a must at Thanksgiving and Christmas. Includes tips for pecan pie problems!
A Strawberry Rhubarb Pie is a quintessential summer dessert. It is sweet and tangy just like grandma used to make it.
This recipe for Dutch Apple Pie is so easy to make! Instead of having a double crust like a traditional apple pie this recipe has a fabulous crumble on top.
Here’s a Peach Pie recipe that is easy to make with fresh peaches and simple ingredients just like grandma used to make. Includes how to freeze peach pie filling.
Chocolate Pecan Pie
- 1 pie crust find my pie crust recipe here
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tablespoon flour
- 2 large eggs
- ½ cup butter melted
- 1 tablespoon milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 ½ cups chopped pecans
- ½ cup mini semi-sweet chocolate chips
- Preheat oven to 375˚F.
- Line a 9-inch pie plate with the pie crust dough. Set aside.
- Use a fork to mix together the brown sugar, granulated sugar, flour, eggs, cooled melted butter, milk, vanilla, salt, chopped pecans, and semi-sweet chocolate chips but do not overmix. Spread in the prepared crust.
- Bake at 375˚F, rack in the middle position, for 45-50 minutes. Cover the crust with a pie shield or foil if it is getting too brown. The top of the pie should be golden, crunchy, and firm while the inside of the pie is still slightly jiggly.
- Cool on a wire rack. Then, cover and chill in the refrigerator. Can be served cold or reheated before serving.
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