Chocolate Pecan Pie Recipe
A rich and indulgent dessert featuring pecans and chocolate, perfect for holidays or special occasions. Easy to make and absolutely delicious!
Equipment
- 1 9-inch pie plate
- 1 Mixing bowl
- 1 Spatula
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup semisweet chocolate chips melted
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter melted
- 3 large Eggs
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C). Roll out the pie crust and place it into a 9-inch pie plate. Trim and flute the edges as desired.
- Melt the chocolate chips in a microwave-safe bowl, stirring until smooth. Let cool slightly.
- In a mixing bowl, whisk together corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt. Stir in melted chocolate until combined.
- Fold in the pecan halves until coated.
- Pour the filling into the prepared pie crust, spreading evenly.
- Bake in the preheated oven for 50–60 minutes, or until the filling is set but slightly jiggly in the center. Cover crust edges with foil if they brown too quickly.
- Let the pie cool completely before slicing.
Notes
- Tip: For extra flavor, toast the pecans before adding them to the filling.
- Storage: Store covered in the fridge for up to 4 days or freeze for up to 2 months.