This classic Chocolate Pecan Pie is a decadent, nut-filled treat, loaded with buttery pecans and rich chocolate. It’s the perfect dessert for the holiday season.
Every bite is a perfect balance of crunchy pecans, gooey filling, and chocolatey goodness that will have everyone asking for seconds.
I still remember the very first time I made this Chocolate Pecan Pie — it was December 23rd, during our third year of marriage. Back then, I was still learning my way around the kitchen, at the same time trying to impress my husband with my “baking” and “cooking” skills.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
He’s always loved pecans but insists he doesn’t like chocolate… which, of course, only fueled my determination to prove him wrong (and I did). So, I I combined his favorite ingredient, pecan with chocolate so he couldn’t deny there was a little corner of his foodie heart that secretly loved chocolate.
Pecan Pie Tips
how to make Chocolate pecan pie
Start by preparing your pie crust or, if you’re short on time, a store-bought crust works just fine. From experience, though, I’ve found that a homemade crust tends to hold up better under the rich, gooey filling of a pecan pie.
Mix together flour and salt. Cut shortening into flour until it resembles coarse crumbs. Stir in egg. Slowly pour in water while mixing until the dough sticks together. Place in fridge for an hour, then roll out into a 12-inch disk. Spread in pie pan. You can also use a premade pie crust to make this easier.
Make your filling
Preheat oven to 375 degrees F (190 degrees C).
Heat butter and chocolate over low heat, stirring constantly until chocolate is melted; cool slightly.
With a hand beater or whisk, beat eggs, sugar, salt, chocolate mixture, and corn syrup. Stir in pecans and pour mixture into pie shell.
Bake until set, 45 to 50 minutes. Cool on pie rack for 1-2 hour. Serve after the pie has cooled, or refrigerate and serve with traditional whipped topping or chocolate whipped cream.
More Holiday Pies
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Chocolate Pecan Pie
Ingredients
Filling
- 1/3 cup butter
- 2 unsweetened chocolate
- 3 eggs
- 2/3 cup white sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 1 cup pecan halves
Crust
- 4 cups all-purpose flour
- 1 3/4 cups shortening
- 3 tablespoons sugar
- 1 egg
- 1/2 cup water
- OR pre-made pie crust
Instructions
Crust
- Mix together flour and salt. Cut shortening into flour until it resembles coarse crumbs. Stir in egg. Slowly pour in water while mixing until the dough sticks together. Place in fridge for an hour, then roll out into a 12-inch disk. Spread in pie pan. You can also use a premade pie crust to make this easier.
Pie Filling
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter and chocolate over low heat, stirring constantly until chocolate is melted; cool slightly.
- With a hand beater, beat eggs, sugar, salt, chocolate mixture, and corn syrup. Stir in pecans and pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.
I really want to make this! Yummy!
This looks so yummy! I went over and pinned it! Thanks for sharing!
This looks really good! Pinning!
This pie looks delicious. Thanks for sharing. Stopping by from Friday with Friends.
G’day Sandra…one word? YUM!
Cheers! Joanne
Viewed as part of Food Friends Friday Pie Party
I have had chocolate pecan pie before, and it is fabulous, but I have never made it. Yours looks delicious. Thanks for sharing on Foodie Friends Friday!
My favorite Holliday pie. Pie far.