Decadent Chocolate Pecan Pie
A rich and crunchy chocolate pecan pie featuring a fudgy chocolate layer and toasted pecans on a flaky crust. Perfect for holidays or any cozy occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 3 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 ounces bittersweet chocolate, chopped or chocolate chips
- 1 1/2 cups pecan halves, toasted lightly
Instructions
- Preheat your oven to 350°F (175°C). Place a rack in the lower third to ensure even baking.
- Toast the pecans: Spread pecan halves on a baking sheet and toast for 5–7 minutes until fragrant, stirring once halfway. Set aside to cool.
- Prepare the pie crust: Fit your unbaked pie crust into the 9-inch pie dish, crimping edges if desired. Chill briefly in the fridge while you prepare the filling.
- Melt chocolate and butter: In a microwave-safe bowl, combine chopped bittersweet chocolate and melted butter. Heat in 20-second intervals, stirring between each until smooth and glossy.
- Mix filling ingredients: In a large bowl, whisk together brown sugar, corn syrup, eggs, vanilla extract, and salt until fully combined and slightly frothy.
- Combine chocolate mixture: Slowly pour the melted chocolate and butter blend into the sugar-egg mixture, whisking constantly to create a smooth, uniform filling.
- Assemble the pie: Pour half of the filling into the prepared crust. Sprinkle half of the toasted pecans evenly across the surface. Pour the remaining filling over the pecans, then top with the rest of the pecans arranged evenly.
- Bake: Place the pie on a baking sheet and bake for 50–60 minutes. The edges should be set, and the center will have a slight jiggle but not be liquid.
- Cool completely: Remove from oven and let the pie cool on a wire rack for at least 2 hours to set properly.
- Serve: Slice and enjoy at room temperature or slightly warmed. Optional: serve with whipped cream or vanilla ice cream.
Notes
Toast pecans before adding to pie to enhance crunch and flavor. Melt chocolate gently in short bursts to avoid burning. Avoid overbaking; look for a slight jiggle in the center. Let pie cool completely before slicing to ensure proper set. Tent crust edges with foil if browning too quickly. Blind-bake crust for 8-10 minutes for extra crispness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 475
- Sugar: 34
- Sodium: 180
- Fat: 32
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 3
- Protein: 5
Keywords: chocolate pecan pie, pecan pie, chocolate dessert, holiday dessert, crunchy pecan pie, easy pecan pie, homemade pie