Chocolate Pecan Pie

4.80 from 24 votes

Chocolate Pecan Pie

Treat yourself and your family for Thanksgiving this year with this decadent Chocolate Pecan Pie. This chocolatey version of the classic Pecan Pie is the ultimate low-effort dessert. It's irresistibly fudgy with an intense chocolate flavor and loaded with pecans. I'm talking pie perfection and the only Chocolate Pecan Pie recipe you'll ever need!

Prep Time15

Cook Time1

Chilling time2

Total Time3 15

Course: Dessert, Pie

Cuisine: American

Keyword: chocolate pecan pie, pecan fudge pie, pecan pie

Servings:

Calories: 448kcal

Equipment

KitchenAid Artisan 5 Quart Stand Mixer

Ingredients

½ recipe pie crust unbaked
1 cup light corn syrup
¾ cup brown sugar
⅓ cup cocoa powder
⅓ cup all-purpose flour
3 large eggs
¼ cup butter unsalted, softened
1 teaspoon vanilla extract
½ teaspoon salt
2 cups pecans chopped

US Customary - Metric

Instructions

Prepare pie crust: Make the pie crust according to this pie crust recipe. You can also use store bought pie crust. Refrigerate the pie shell until ready to use. You'll need a 9-inch pie shell.
Prep the oven: Preheat the oven to 350°F.
Make the filling: To the bowl of your mixer add the corn syrup, brown sugar, cocoa powder, flour, eggs, butter, vanilla, salt and mix using the whisk attachment until smooth. Stir in half the pecans using a spatula. Pour the pecan mixture into the pie crust. Make sure there’s still about an inch of pie crust above the filling, since the filling will rise a bit while baking. Top with remaining chopped nuts.
Bake: Transfer the pie to the oven and bake for 55 to 60 minutes or until set. Cool completely at room temperature for at least 2 hours.
Slice and serve: Cut into slices and serve topped with whipped cream.

Video

Notes

Refrigerate the pie crust or shell until your filling is ready because you don’t want the butter in the crust to soften, this will result in a soggy crust instead of a flaky crust.
If you notice the crust edges are starting to turn dark brown but the filling is not yet cooked, simple cover the edges with foil to avoid burning.
Do not overfill your pie plate.
After baking, you should allow the pie to cool completely at room temperature. Cutting it while still hot can cause it to collapse. Cool for at least 2 hours on a wire rack before serving.
For a little extra chocolate decadence, sprinkle some dark chocolate chips on the bottom of your pie crust before adding the filling.

Nutrition