Chocolate Pecan Pie

5 from 2 reviews

This easy Chocolate Pecan Pie recipe combines the sweetness of caramelized dark brown sugar and pecans found in a traditional pecan pie, with the richness of melted bittersweet chocolate chips.

Course Baking, Dessert

Cuisine American

Keyword Chocolate Pecan Pie, Chocolate Pecan Pie recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 576kcal

Author Chef Kathy McDaniel

Ingredients

1 Homemade Pie Crust or One (9-inch) store-bought pie crust

Chocolate Pecan Filling

3 large
eggs 
3/4 cup packed dark brown sugar
⅔ cup light corn syrup or golden syrup
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons butter melted
1-2 tablespoons bourbon
2 cups pecans lightly toasted and coarsely chopped
¾ cup semisweet, bittersweet or dark chocolate chips (or chocolate bars, chopped into small pieces)

For serving: (optional) 

Vanilla Ice cream or whipped cream

Instructions

Roll out Pie Dough (skip if using store bought pie crust)

Preheat the oven to 425 degrees Fahrenheit.
Roll out one piece of chilled dough on a floured work surface. Roll the dough from the center to the edge, turning the dough until you have a circle of about 12 inches in diameter turning and flouring the dough as needed to make sure it does not stick to the board.
Carefully ease the pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Place the unbaked pie crust on a baking sheet. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
Bake for 10 minutes. Remove the pie from the oven and carefully remove the weights or beans by lifting the parchment paper.
Lower the oven temperature to 350 degrees Fahrenheit.

Prepare Filling

Whisk the eggs, brown sugar, corn syrup, vanilla extract, melted butter, bourbon and salt in a large mixing bowl. Whisk until well blended. Stir in the pecans and chocolate chips and mix to combine.
Pour the filling into the pie shell.
Bake for 30 to 35 minutes, or until the center of the pie is set and no longer jiggly. If your crust is browning too quickly, use a crust guard or tent a piece of aluminum foil over the pie to prevent the crust from burning.
Remove from the oven and cool on a cooling rack for about 1-2 hours. Serve with vanilla ice cream or whipped cream (optional)

Video

Notes

If you notice that the edges of the crust are getting too browned too quickly, tent the pie with aluminum foil.
You know your pie is done baking when the center of the pie is no longer wet but still jiggles a bit.
Make sure your eggs are at room temperature when mixing the chocolate filling. Cold eggs can solidify the melted butter used in the mixture.
Find instructions and step by step photos on How to Make Homemade Pie Crust. My recipe makes one (9 to 10-inch) double pie crust or two (9 to 10-inch) single pie crust.

Nutrition