This chocolate pecan pie is very easy to make. No mixer required. You can even use a store bought crust for a quick and delicious dessert.
My husband loves pecan pie for Thanksgiving. When we host, he does the heavy load of the cooking: turkey, stuffing, cranberry sauce, and the most delicious gravy. One year, I made a homemade pecan pie for him. However, since I'm a chocoholic, I made it a chocolate pecan pie.
Ingredients
- prepared pie crust
- pecan halves
- bittersweet chocolate chips
- eggs
- light corn syrup
- light brown sugar
- butter
- vanilla extract
I'm using light corn syrup and light brown sugar, but you could easily substitute dark brown sugar and dark corn syrup for a different level of sweetness.
Making Chocolate Pecan Pie
One of the great things about this pie, besides the chocolate, is that you don't need to pull out the mixer. I even used refrigerated pie crust, and it tasted great.
You could go the extra mile and make your own homemade pie crust, but if you are short on time, a pre-made one works just fine.
Everything goes into a heavy saucepan at different times for the filling.
Since you are not pre-cooking the crust, make sure you prick the bottom a few times to compensate for air bubbles.
Crimp the edges any way you like. I just used my fork tines to press the edges for a super-fast crimp.
After you fill the pie, you get to decorate the top with pecan halves to make it pretty. The recipe says to use half of the pecans for this, but you may not need that many. It depends on how close together you place the nuts. I think I used about 1/3 cup for my top.
Those who ate some loved it and said it tasted a lot like brownies.
Keep in mind that this pie can be made a day or two ahead. Wrap it in plastic wrap or refrigerate it. Make sure to bring it out of the fridge and let it come to room temperature before serving.
Chocolate Pecan Pie
Ingredients
- 2 cups pecan halves approx 12 oz
- 3/4 cup bittersweet chocolate chips 5 oz
- 3 eggs
- 1 cup light corn syrup
- 1 cup light brown sugar
- 1/2 cup butter 1 stick
- 1 teaspoon vanilla extract
- 1 pie crust
Instructions
- Preheat oven to 350 degrees
- Place pie crust in a 9 inch pie plate. Prick the bottom of the dough and turn under and crimp the edges.
- Beat eggs in a separate bowl and set aside.
- Chop half of the pecans and reserve the other half for decorating the top.
- Melt chocolate and butter in a heavy-bottomed saucepan. Once melted, remove from heat.
- Add the brown sugar and corn syrup to the melted butter and chocolate mixture. Stir until the sugar melts and is well combined.
- Add eggs, vanilla, and chopped pecans. Stir well.
- Pour the mixture into the pie shell. Arrange the remaining pecan halves on the top.
- Bake for 1 hour, checking about halfway to make sure the crust doesn't burn. Use a crust shield or some aluminum foil if the crust starts to look too brown.
- Remove and allow to cool for 20 minutes or more before serving.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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