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.
Let's talk pie dough before we get into it. If you like making your own, I have the best recipe. In that post I will share all my tips and tricks for making your own, it is one of my favorite things to do! If not, just buy your favorite kind of store-bought dough no judgment here.
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!
Ingredients
- Chocolate- I love 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 use 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- I like using whole, but chopped will work as well.
- Pie dough- If you are making it yourself, just make sure it is chilled and ready to go. If you don't have time or the desire, you can always buy it. There are plenty of good premade doughs.
Instructions
- 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 the chocolate 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.
Tips
- 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.
FAQ
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!
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
Ingredients
- 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.
- 1 pie crust
Instructions
- Roll out your crust and form it into the pan. Place in the freezer while you are prepping your filling.
- 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 the chocolate and mix only until combined. Add pecans and fold in.
- Pour into pie crust and place in the oven.
- Bake for 55-70 minutes until the 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.
- We love to serve our pie with whipping cream or vanilla ice cream. But you can serve it however you like.