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Sarah

Chocolate Pecan Pie

An easy chocolate pecan pie with a fudgy chocolate layer under gooey brown sugar pecan filling. A rich homemade Thanksgiving pie that sets every time.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 630
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cup pecans chopped
  • 1 cup light corn syrup
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 3 large eggs room temperature
  • 1/4 cup unsalted butter melted and cooled
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Method
 

  1. Heat oven to 350°F (175°C). Fit crust into a 9-inch pie plate, crimp, and set on a baking sheet.
  2. Scatter chocolate over the bottom of the crust, then the chopped pecans.
  3. Whisk corn syrup, both sugars, eggs, cooled melted butter, vanilla and salt until just combined.
  4. Slowly pour filling over the pecans. Top with a few pecan halves if you like.
  5. Bake 55–65 minutes until the center only slightly jiggles (200°F). Shield the crust edges with foil after 25 minutes if browning fast.
  6. Cool on a rack at least 3 hours before slicing.

Notes

  • Slicing before it's fully cool is the number one cause of a runny pie.
  • Chocolate goes on the crust first so it forms a clean layer instead of sinking in clumps.
  • Store covered at room temp 2 days or in the fridge up to 5 days.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.