Chocolate Pecan Pie
Rich chocolate pecan pie made with a brown sugar filling, crunchy pecans, rich chocolate, all in a homemade buttery, flaky pie crust.
We are talking all about pies. This is the pinnacle of pie season and let’s embrace all things pie. When I think of Thanksgiving pies, three classic pies come to mind — pumpkin, apple, and pecan. They are a must on our Thanksgiving table!
I have shared my classic old-fashioned pecan pie recipe already so it was time to elevate it just a little. This Chocolate Pecan Pie is a pecan pie made even better. Rich chocolate chips pair so perfectly with the crunchy pecans and sweet brown sugar filling all in a buttery, flay pie crust.
This is a Southern classic pecan pie studded with semi-sweet chocolate chips. It has all of the components of a perfect pecan pie — butter, brown sugar, Karo syrup, eggs, vanilla, pecans, and chocolate in a homemade buttery crust. You are going to fall in love with this pie! This Chocolate Chip Pecan Pie is always a huge crowd pleaser!
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How to make the Best Chocolate Pecan Pie:
If you love pie, check out these other PIE RECIPES:
Creme Brûlée Pie
Raspberry Almond Cream Cheese Pie
Key Lime Pie
Coconut Cream Pie
Lemon Cream Pie
Lemon Sour Cream Pie
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST Pumpkin Pie — AWARD WINNING!
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Traditional Perfect Pumpkin Pie
Caramel Banana Cream Pie
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Pin ItPecan Pie Filling:
Butter Pie Crust:
Homemade Whipped Cream:
Pie Crust:
Stir together flour and salt. Slice cold butter into tiny shreds and add to bowl or food processor. Pulse until coarse meal or small peas form.
Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.Press dough into a ball. Pat each ball into a disk. If you have extra time, tightly wrap in Saran Wrap and let it chill in refrigerator for at least 30 minutes.
Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. Roll it to at least a 13-inch diameter circle. Fold the dough in half and gently lift and position it over the pie pan. Unfold.
Press the dough against the sides and bottom of a pan. Flute the edges by pressing the dough between the index finger and thumb of one hand and using the index finger of the other hand to make the scallop. Heat oven to 350 degrees.
Pecan Pie Filling:
In a medium saucepan, melt butter over medium-low heat. Add brown sugar and light Karo syrup. Cook for 5 minutes or until silky smooth and glossy.
Remove from heat and chill for 15 minutes or until it cools to room temperature. Add vanilla and eggs and whisk well to combine. Stir in pecan halves.
Pour into prepared pie shell. Sprinkle chocolate chips all over the filling. Carefully press down some of the chocolate chips. Put on baking sheet. Bake for 45 - 55 minutes or until filling is cooked and pie crust is lightly golden brown. **Check halfway through cooking time and add pie shield or foil to cover pie crust to prevent too much browning.
Let it come to room temperature to set-up. Serve with fresh whipped cream.
Homemade Whipped Cream:
Nutrition information is automatically calculated, so should only be used as an approximation.
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