There’s nothing like a pecan pie at Thanksgiving, especially for all you Southerners out there. My husband is from the South and so pecan pies are in our regular holiday rotation. We like this Best Chocolate Pecan Pie Recipe.
Why You Need This Pie
I think it’s fun to have a few variation recipes on hand to change things up year after year. Thanksgiving wouldn’t be a Southern Thanksgiving without a pecan pie.
But of course, always making the same thing year after year can get a little boring. So I’ve created this chocolate pecan pie as a little bit of a twist.
You don’t have to be a Southerner to like chocolate pecan pie, though. It’s indulgent and tasty no matter where you’re from!
- Chocolate- I love a dark chocolate, but used a semi-sweet in this recipe. If you don't like those, you can always use milk chocolate.
- Butter- If the recipe is southern, you need butter.
- Eggs- Provide not only flavor, but also texture and structure when the pie bakes.
- Karo Syrup- Used as a sweetener, and also for texture.
- Sugar- I used brown sugar, but you can granulated if you prefer.
- Vanilla- It only takes a little, but well worth it.
- Salt- Again, it is a small amount, but much needed!
- Pecans- Well, this goes without explanation.
- Pie dough- If you are making it yourself, just make sure it is chilled and ready to go. I have several recipes below that I love. If you don't have time or the desire, you can always buy it. There are plenty of good premade doughs.
- Preheat the oven to 325 degrees.
- Place chocolate and butter in a microwaveable bowl. Microwave for 20-30 seconds. Remove and mix. If the chocolate still isn't melted, return again for another 10 seconds. You want to do each addition gradually, so as to not overheat the chocolate. You want it just barely melted.
- In another bowl, add eggs, karo, sugar, vanilla and salt. Mix with a whisk or hand mixer for about 2-3 minutes. Add in chocolate mix and mix only until combined.
- Add pecans and fold in.
- Pour into the prepared pie crust.
- Place in the oven.
- Bake for 40-55 minutes until the center is set, but still jiggles, just slightly.
- Remove and allow to cool before slicing. I like my pie set up overnight in the fridge.
You’ll want to make your favorite pie crust ahead of time and refrigerate it overnight. I have a full post about my favorite partial whole wheat crust you will want to check out.
Yes, you can always buy your pie dough, but let me tell you, it is a skill worth mastering. Besides, making pie crust is a lot easier than it sounds. I’ve gotten to where I can make my crust in less than 5 minutes!
This pie is delicious hot, but I also really like it when it is chilled. I mean really, you cannot go wrong. If you do plan to chill it, just make sure it is cool before placing it in the fridge.
I love this dessert as you can make it ahead at least a day ahead and is ready to go for Thanksgiving or whenever you are serving it.
You really should. I know it’s frustrating to have to prep so far in advance, but it really will make all the difference in how your pie crust looks. If you don’t refrigerate it properly, it’ll affect the final pie’s appearance.
You’ll know when the center is a little bit jiggly. You don’t want it to be runny and if it’s too firm to jiggle, it’s overbaked! So when you think the pie is just about done, pull it out and give it a little shake. If it does a little jiggle, it’s done! You don’t want it to be runny and if it’s too firm to jiggle, it’s overbaked.
If you absolutely can’t use pecans or just don’t love them, you could experiment with the recipe and see if there is a nut you like better. Just be aware that it might not come out the same. Treat it for what it is - an experiment.
More Pie Recipes
- Cherry Slab Pie
- Nectarine Blackberry Pie
- Simple Pie Pops
- Chocolate coconut pie
- Pumpkin praline pie
- Blueberry Hand Pies
- Pumpkin Maple Pie
Chocolate Pecan Pie Filling
- 6 ounces chocolate We used semi sweet, but I also love darker chocolate as well. If your crowd prefers, milk chocolate is good as well.
- 5 tablespoons butter
- 4 eggs
- 1 cup karo syrup I used light, but dark karo would work just as well.
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 ½ cup pecans you can either chop these, or leave them whole.
- Roll out your crust, you have 3 recipes to choose from above. Place in freezer while you are prepping your filling. Preheat oven to 325 degrees.Place chocolate and butter in a micorwaveable bowl. Microwave for 20-30 seconds. Remove and mix. If the chocolate still isn't melted return again for another 10 seconds. You want to do each addition gradually, so as to not overheat the chocolate. You want it just barely melted. In another bowl, add eggs, karo, sugar, vanilla and salt. Mix with a whisk or hand mixer for about 2-3 minutes. Add in chocolate mixer and mix only until combined. Add pecans and fold in. Pour into pie crust.Place in oven. Bake for 40-55 minutes until center is set, but still jiggles, just slightly. Technical terms, right??Remove and allow to cool before slicing. I like my pie set up overnight in the fridge. In our house, whippg cream or ice cream are a must. This is entirely up to you though!Now, sit back and enjoy. You deserve it.
The Best Partial Wheat Pie Dough
- 1 ½ cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
- ½ teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- ½ cup ice water- plus 1-3 tablespoons as needed.
- Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs. Now, it is time for the water. Add in ½ cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again. Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge. It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using. Now, it is ready to go! choose your favorite recipe and get to it!
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.