Chocolate Pecan Pie Recipe

This Chocolate Pecan Pie Recipe is a rich and gooey recipe, which features crunchy pecans and semi-sweet chocolate chips. It’s the ultimate holiday dessert, ready in about 1 hour and 10 minutes (plus cooling time).

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Chocolate Pecan Pie Recipe 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 Recipe

1. Preheat the oven: Set it to 175°C (350°F). Let it fully heat up before baking to ensure the crust cooks evenly.
2. Beat the eggs: Crack the eggs into a medium bowl and whisk until smooth and well-blended.
3. Mix the filling: Add the granulated sugar, light corn syrup, salt, vanilla extract, and melted margarine to the eggs. Stir gently until combined. Avoid whisking too vigorously at this stage to prevent too many air bubbles on the surface of the pie.
4. Assemble the pie: Sprinkle the pecans and semi-sweet chocolate chips evenly over the bottom of the unbaked pie shell.
5. Pour in the filling: Slowly pour the egg and syrup mixture over the nuts and chocolate. The pecans will naturally rise to the top while the chocolate stays mostly at the bottom.
6. Bake: Bake for 50–60 minutes. The pie is done when the edges are firm and puffed, but the center still has a slight jiggle (like gelatin) when you nudge the pan.
7. Cool it: Remove from the oven and let the pie cool at room temperature completely before slicing. This part matters; if you cut it while warm, the filling will be runny.

Recipe Tips

• The “Jiggle” Test: It can be hard to tell when pecan pie is done. You want the edges to be set and puffed up, but the very center should still move slightly when shaken. It will finish setting as it cools. If it’s rock solid in the oven, it may be overbaked and dry.
• Preventing a Burnt Crust: If the crust edges are browning too fast before the center is cooked, cover the edges with a pie shield or strips of aluminum foil halfway through baking.
• Why cool completely?: The filling of a pecan pie is essentially a sugar custard. It needs to come down to room temperature to solidify. Slice it too early, and you will have a delicious soup rather than a slice.
• Toast the nuts: For deeper flavor, you can toast the pecans in a dry skillet for 3 minutes before adding them to the pie shell, though they will roast in the oven regardless.
• Chocolate Chips: Placing the chocolate chips on the bottom crust prevents them from burning on the surface of the pie during the long bake time.

What To Serve With Chocolate Pecan Pie Recipe

This pie is very sweet and rich, so it needs something creamy to balance it out.

• A generous dollop of unsweetened whipped cream
• A scoop of vanilla bean ice cream
• A cup of hot black coffee or espresso
• A glass of cold milk

How To Store Chocolate Pecan Pie Recipe

• Room Temperature: You can store the pie loosely covered at room temperature for up to 2 days.
• Refrigerate: For longer storage, cover with foil or plastic wrap and refrigerate for up to 4 days.
• Freeze: Bake and cool the pie completely. Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Chocolate Pecan Pie Recipe Nutrition Facts

• Calories: 480
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrates: 62g
• Dietary Fiber: 2g
• Sugar: 45g
• Protein: 5g

Nutrition information is estimated per slice (based on 8 slices).

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