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    Home » Dessert » Pie » Chocolate Pecan Pie

    Chocolate Pecan Pie

    Published: Nov 4, 2020 · Modified: Apr 11, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    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.

    a topdown view of the pie on a cooling rack

    Chocolate Pecan Pie

    This Chocolate Pecan Pie recipe is just like the classic with the fantastic addition of chocolate to bring it to the next level.
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    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 slices
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    Equipment

    Chopped Pecans
    Glass Batter Bowl
    Pie Baking Dish
    Calphalon Cooling Rack

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    Adapted from Margaret Baysden’s Pecan Pie recipe.

    Nutrition

    Serving: 1slice | Calories: 402kcal | Carbohydrates: 41g | Protein: 4g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 184mg | Potassium: 166mg | Fiber: 2g | Sugar: 30g | Vitamin A: 291IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg
    Course: Pie
    Cuisine: American
    Author: Tonia Larson

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      Banana Cream Pie Recipe

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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