Chocolate Pecan Pie – Easy Cracker Barrel Copycat

This Cracker Barrel Chocolate Pecan Pie is rich, gooey, and packed with sweet pecans and melty chocolate in every bite. It’s a super simple dessert with zero fancy steps—just stir, pour, and bake. Great for holidays, but honestly? I make it whenever I need a sugar fix and have eggs in the fridge.

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Quick Summary

• Prep time: 10 mins
• Cook time: 50 mins
• Flavor: sweet, nutty, rich chocolate
• Great for: holidays, potlucks, or pie cravings out of nowhere

Why I Like This Recipe

Not trying to oversell it, but this one kinda makes you feel like you pulled off something impressive… with almost no effort. I was half-asleep the first time I made it, and it still came out amazing. No crust drama. Just mix it all in a bowl, dump, bake, done. Big pie energy with very little work.

Ingredients

• 3 eggs
• 1/2 cup granulated sugar
• 1 cup light corn syrup
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 cup melted margarine
• 1 cup pecans
• 3 tbsp semi-sweet chocolate chips
• 1 unbaked pie shell

How To Make Chocolate Pecan Pie

1. Preheat the oven: Set it to 175°C (350°F). Let it fully heat.
2. Beat the eggs: Crack them into a medium bowl and whisk until smooth.
3. Mix the filling: Add sugar, corn syrup, salt, vanilla, and melted margarine. Stir gently until combined.
4. Assemble the pie: Add pecans and chocolate chips to the bottom of the unbaked pie shell.
5. Pour in the filling: Slowly pour the egg mixture over the nuts and chocolate.
6. Bake: 50–60 minutes. The edges should be firm, center just barely jiggles.
7. Cool it: Let the pie cool at room temp completely before slicing. This part matters.

Tips for Success

• Measure everything right. Even a little too much syrup can make it weirdly runny.
• Don’t overmix. Just stir until smooth—no whipping.
• Layer the chocolate + pecans first. Helps them stay evenly spread instead of floating.
• Watch the jiggle. Center should move like Jell-O, not soup.
• Let it cool all the way. Cutting too early = pie soup.

Storage and Reheating

• Fridge: Cool the pie completely first. Then wrap and store up to 5 days.
• Freezer: Wrap tight in foil + pop in a freezer bag. Stays good for 2 months.
• Reheat: Microwave slices gently, or warm in a low oven. But it’s also great cold.

Frequently Asked Questions

• Can I use dark corn syrup instead?
  Yeah, but it’ll be deeper in flavor and a bit less sweet. Still tasty.
• What kind of chocolate chips?
  Semi-sweet is classic, but dark or even milk chocolate works if that’s what you’ve got.
• Do I need to pre-bake the crust?
  Nope! This recipe works with a raw, unbaked pie shell.
• Can I double this recipe?
  You can, but use two pie pans. Don’t try to bake it in one deep dish or it won’t set right.
• Is margarine necessary?
  You can sub with butter. Either works—it’s a small amount.

Common Mistakes and How to Dodge Them

• Mixing too fast: Whipping the filling adds air and causes cracks. Just mix gently.
• Overbaking: It’ll look too jiggly in the middle but firms up as it cools. Don’t wait until it’s totally firm in the oven.
• Cutting while warm: Hard to wait, I know—but it’s soup if you don’t. Give it a full cool down.
• Forgetting to measure carefully: Eyeballing corn syrup? Dangerous game. A little too much = very runny pie.
• Skipping the preheat: Pie needs consistent heat from the start. Cold ovens throw off the whole bake.

Nutrition Facts (Per Serving)

• Calories: 460 kcal
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 76mg
• Sodium: 333mg
• Potassium: 126mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 47g
• Protein: 4g

You Might Also Like:

• Cherry Chocolate Cobbler – Easy Cracker Barrel Copycat
• Pumpkin Pecan Pancakes – Easy Cracker Barrel Copycat
• Southern Pecan Pie  – Easy Cracker Barrel Copycat
• Buttermilk Pancakes  – Easy Cracker Barrel Copycat