Chocolate Pecan Pie
This chocolate pecan pie combines the classic Southern dessert with rich, melted dark chocolate for a gooey, fudge-like filling. It’s the perfect make-ahead pie for holidays or cozy weekends, using simple pantry staples and no fancy equipment.
Equipment
- 9-inch pie plate
- Saucepan
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 pre-made or homemade 9-inch pie crust unbaked
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup corn syrup maple syrup, or agave
- 1/4 cup unsalted butter or vegan butter
- 1 teaspoon vanilla extract
- 2 large eggs or flax eggs for vegan version
- 1 1/2 cups semisweet or dark chocolate chips
- 2 cups pecan halves toasted
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Place your pie crust into a 9-inch pie plate and crimp the edges. Set aside.
- In a saucepan over medium heat, combine brown sugar, granulated sugar, and syrup. Stir constantly until small bubbles form and the mixture thickens slightly (about 8-10 minutes). Don't let it boil rapidly.
- Remove from heat. Stir in the chocolate chips and butter until melted and smooth.
- Let the mixture cool for 5 minutes. Then whisk in eggs, vanilla, and salt until fully combined.
- Fold in toasted pecans. Pour mixture into the prepared crust and spread evenly.
- Bake for 45-50 minutes. The edges should be set, and the center should have a slight jiggle.
- Cool at room temperature for 2 hours. Then refrigerate for at least 2 more hours or overnight before slicing.
Notes
Nutritional Info (Per slice, estimated):
- Calories: 480
- Fat: 28g
- Carbohydrates: 53g
- Sugar: 38g
- Protein: 5g
- Fiber: 3g
