Chocolate Pecan Pie Recipe
How To Make Perfect Chocolate Pecan Pie - Pecan Pie Recipe

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In some parts of the United States, pecan pie is a Thanksgiving tradition. This Chocolate Pecan Pie is taken above and beyond the usual pecan pie's corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a wonderful satisfying filling.

Chocolate Pecan Pie

Chocolate Pecan Pie

More great Pecan Pie Recipes and more of Linda's delicious Pie Recipes.

Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Southern Pecan Pie.

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Chocolate Pecan Pie Rexipe

Recipe Type: Pie, Chocolate, Pie Pastry, Pecans
Cuisine: Southwest
Yields: 8 servings
Prep time: 25 min
Cook time: 60 min


Pastry for 9-inch one crust pie
1 1/2 cups untoasted or toasted pecans halves (your choice)*
1 cup semi-sweet chocolate chips
4 eggs, beaten
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1/2 cup corn syrup (light or dark)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Lightly-sweetened prepared whipped cream (for garnish)

* To toast Pecans - Place pecans on a baking sheet and bake for approximately 8 minutes or until lightly browned and fragrant. Remove from oven and let cool.


Preheat oven to 375 degrees F. Prepare pie pastry. Position oven rack in middle of oven.

Spread the pecan halves and chocolate chips evenly over the bottom of the unbaked pie shell.

In a large bowl, whisk together the beaten eggs, sugar, brown sugar, corn syrup, vanilla extract, and salt until smooth. Slowly pour the filling over the top of the pecans and chocolate chips.

Bake approximately 40 to 60 minutes or until the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake! The center of the pie should be set but still wobbly; residual heat will finish the job.  Pecan pie is done at the first signs of solidity in the center of the pie (center should not shake).

This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove the pie from oven and let cool on a wire rack before cutting and serving. Serve with a dollop of whipped cream.

Storing Pecan Pie: The pie can be made a day before serving and stored in the refrigerator. Serve cold or bring to room temperature.

Freezing Pecan Pie: Pecan pie may also be frozen for later use. Allow to cool completely before freezing. When the pie has cooled, wrap in plastic wrap and then place in a plastic freezer bag. The pie can be frozen for up to four months.

Makes 8 servings.


You might also like:

Pecan Pie

Fig Pecan Pie

Pecan Praline Pie

Pecan Pie - Classic Pecan Pie
The only way this pie could be better tasting is to serve it warm and top with a big scoop of vanilla ice cream. In some parts of the United States, pecan pie is a Thanksgiving tradition. Once you start eating the pie, it is very hard to stop!

Fig Pecan Pie
I first tasted this delightful fig pecan pie on a trip in western Australian. This pie is absolutely wonderful! The figs are a delightful addition to the traditional pecan pie.

Pecan Praline Pie
There is plain pecan pie and there is this souped-up version that the Southern people make for Thanksgiving dinner. This is a delicious alternate to the classic pecan pie. Give it a try and you'll see.

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