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Home » Dessert » Pie » Chocolate Pecan Pie

Chocolate Pecan Pie

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This Chocolate Pecan Pie recipe is just like the classic with the fantastic addition of chocolate to bring it to the next level.

a view of a piece of yummy pie from the side

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.

chocolate pecan pie filling ingredients in a mixing bowl

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.

mixing the filling ingredients with a fork

Stir the ingredients with a fork until combined but do not overmix.

smoothing out the pie filling in the crust

Spread the mixture in the prepared pie plate.

A topdown view of the baked pie

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.

a topdown close-up view of the pie

Cool the chocolate pecan pie completely on a wire rack.

a closeup view of the pie and what's inside

Then, cover the pie with plastic wrap and chill in the refrigerator for at least three hours or overnight.

a photo of a scrumptious piece of pie from above

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.

a topdown view of the pie with a piece removed

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.

a delicious piece of chocolate pecan pie with a bite taken out of it

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.

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a topdown view of the pie on a cooling rack

Chocolate Pecan Pie

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Chocolate Pecan Pie recipe is just like the classic with the fantastic addition of chocolate to bring it to the next level.

Ingredients

  • 1 pie crust (find my pie crust recipe here)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsp flour
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 tbsp milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cups chopped pecans
  • 1/2 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375˚F.
  2. Line a 9-inch pie plate with the pie crust dough. Set aside.
  3. 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.
  4. 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.
  5. Cool on a wire rack. Then, cover and chill in the refrigerator. Can be served cold or reheated before serving.

Notes

Adapted from Margaret Baysden's Pecan Pie recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • FISHER Chef's Naturals Chopped Pecans, 24 oz, Naturally Gluten Free, No Preservatives, Non-GMO
    FISHER Chef's Naturals Chopped Pecans, 24 oz, Naturally Gluten Free, No Preservatives, Non-GMO
  • Anchor Hocking 2 Quart Ovenproof Glass Batter Bowl
    Anchor Hocking 2 Quart Ovenproof Glass Batter Bowl
  • Anchor Hocking Fire-King 9-Inch Pie Baking Dish, 1.75" Deep
    Anchor Hocking Fire-King 9-Inch Pie Baking Dish, 1.75" Deep
  • Calphalon Classic Bakeware 12x 17 inches Rectangular Nonstick Cooling Rack
    Calphalon Classic Bakeware 12x 17 inches Rectangular Nonstick Cooling Rack
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 370Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 51mgSodium: 187mgCarbohydrates: 38gFiber: 2gSugar: 28gProtein: 4g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

© The Gunny Sack
Cuisine: American / Category: Pie
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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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