This chocolate pecan pie takes the classic Southern pecan pie to the next level by adding rich, melted chocolate. The combination of gooey corn syrup, crunchy pecans, and creamy chocolate creates a decadent dessert that’s perfect for holidays and special occasions. Baked in a flaky deep-dish pie crust, this pie is a guaranteed crowd-pleaser.
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Chocolate Pecan Pie
Chocolate Pecan Pie FAQ
Can I use dark corn syrup instead of light?
Yes, dark corn syrup will add a deeper, more caramelized flavor.
Do I need to pre-bake the crust?
No, the crust bakes with the filling, making this recipe even easier.
Can I use milk chocolate instead of semi-sweet?
Yes, but semi-sweet chocolate balances the sweetness better.
How do I know when the pie is done?
The filling should be set with a slight jiggle in the center.
How should I store leftover pie?
Store in the refrigerator for up to 4 days. Reheat slices slightly before serving.
Food History
Pecan pie has been a Southern favorite since the late 1800s, becoming widely popular after Karo corn syrup was introduced in the 1930s. Adding chocolate to the traditional pecan pie became popular in later decades, creating a richer and even more indulgent dessert.
Timeline
- 1800s – Pecan pie recipes begin appearing in cookbooks.
- 1930s – Corn syrup becomes a key ingredient in pecan pie.
- Mid-1900s – Chocolate variations emerge, making the pie even more decadent.
- Present Day – A beloved holiday dessert enjoyed nationwide.
Recipe Discussion
This chocolate pecan pie blends the best of both worlds—classic pecan pie and rich, fudgy chocolate. The chocolate chips melt into the filling, creating a smooth, luscious texture that pairs perfectly with the crunch of toasted pecans. The corn syrup and sugar ensure a sweet, caramel-like consistency that holds everything together.
Baking the pie at 350°F allows the filling to set while keeping the pecans perfectly toasted. The buttery crust provides a crisp contrast to the soft, gooey center.
Preparation Tips
- Use room-temperature eggs – Helps the filling mix smoothly.
- Place the pie on a baking sheet – Prevents spills in the oven.
- Do not overbake – The center should still jiggle slightly when removed.
- Let the pie cool completely – This helps the filling firm up before slicing.
- Use a serrated knife to cut clean slices – Helps prevent the pecans from dragging through the filling.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Deep-Dish Pie Pan – Perfect for making thick, rich pies.
- Mixing Bowls – Great for blending the filling ingredients.
- Whisk – Ensures a smooth, even filling.
- Baking Sheet – Helps catch any drips while baking.
- Cooling Rack – Allows the pie to cool evenly.
Serving Suggestions
- With a scoop of vanilla ice cream – The perfect balance to the rich filling.
- Drizzled with caramel or chocolate sauce – Adds extra indulgence.
- With fresh whipped cream – A light, creamy contrast.
- Paired with a hot cup of coffee – Complements the deep flavors.
- Topped with sea salt flakes – Enhances the chocolate and pecan flavors.
A Rich and Gooey Chocolate Twist on a Classic
This chocolate pecan pie is the ultimate indulgence, combining the nutty crunch of pecans with chocolate’s smooth, fudgy richness. Whether served warm or chilled, it’s a dessert that will impress at any gathering.
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Chocolate Pecan Pie Recipe
Chocolate Pecan Pie
This chocolate pecan pie features a rich, gooey filling made with corn syrup, melted chocolate, and crunchy pecans. Baked in a flaky deep-dish crust, it’s a decadent dessert perfect for holidays and special occasions.
Ingredients
- 1 cup light corn syrup
- ½ cup sugar
- ¼ cup margarine or butter, melted
- 1 teaspoon vanilla
- 3 eggs
- 1 (6-ounce) package (1 cup) semi-sweet chocolate chips
- 1 ½ cups pecan halves
- 1 deep-dish frozen pie crust
Instructions
- Preheat oven to 350°F. Place cookie sheet in oven to preheat.
- In a large bowl, combine corn syrup, sugar, melted butter, vanilla, and eggs. Mix well.
- Place chocolate chips and pecans in the bottom of the pie crust.
- Pour filling over the chocolate chips and pecans.
- Place pie on the preheated cookie sheet. Bake at 350°F for 55-65 minutes or until golden brown and the filling is set.
- Cool completely before slicing and serving.