Cracker Barrel Chocolate Pecan Pie

Cracker Barrel Chocolate Pecan Pie is a classic American dessert featuring a buttery crust, crunchy pecans, and semi-sweet chocolate chips. This Southern-style sweet treat uses a syrup-based custard to hold the rich ingredients together.

The first time I made this, I pulled it out far too early because I was worried about the crust burning. Now I always leave it until that middle section has just the slightest wobble when I give the tin a gentle nudge. If you take it out while it’s still liquid, you’ll end up with a puddle on the plate rather than a clean slice.

Corn syrup is doing more work than you’d think in this filling. Without it, the sugar crystallises and you lose that smooth, glossy texture that makes the pie feel like a proper treat. It’s the kind of bake that makes the whole kitchen smell like a holiday, and it has become my go-to for autumn Sunday lunches.

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Cracker Barrel Chocolate Pecan Pie Ingredients

• 3 large eggs
• 100g (3.5oz) caster sugar
• 240ml (8fl oz) light corn syrup
• 1 tsp vanilla extract
• 60g (2oz) melted margarine
• 150g (5.5oz) pecan halves
• 45g (1.5oz) semi-sweet chocolate chips
• 1 unbaked 23cm (9in) shortcrust pastry case

How To Make Cracker Barrel Chocolate Pecan Pie

1. Heat the oven: Set the rack in the centre and preheat to 180°C (350°F/Gas Mark 4). Make sure the oven is fully up to temperature before you start so the pastry doesn’t melt.
2. Beat the eggs: Crack the eggs into a medium mixing bowl and whisk them until the whites and yolks are completely combined. Stop as soon as they are smooth to avoid creating excess foam.
3. Mix the filling: Stir in the caster sugar, light corn syrup, vanilla extract, and melted margarine. Use a wooden spoon to mix until the sugar dissolves and the liquid looks uniform.
4. Assemble the pie: Scatter the pecans and chocolate chips in an even layer across the bottom of the raw pastry case. Make sure the chocolate is spread right to the edges so every slice gets a bit.
5. Pour in the filling: Slowly empty the egg and syrup mixture over the nuts and chocolate. Watch for the pecans to float to the surface, which creates the traditional patterned top.
6. Bake the pie: Place the tin on a baking tray and bake for 50 to 60 minutes. Check that the edges are puffed and set, but the very centre still has a slight jiggle like jelly.
7. Cool completely: Set the tin on a wire rack and leave it for at least four hours. Do not skip this step because the residual heat finishes the setting process for the custard.

Recipe Tips

• Check your pecans. Taste a couple of the nuts before you put them in the pie to make sure they aren’t stale or bitter. Since they sit right on the top, any off flavours will be the first thing your guests notice.
• Protect the crust. If the edges of your pastry look dark brown after 30 minutes, cover them loosely with a ring of aluminium foil. This stops the pastry from burning whilst the middle of the pie finishes cooking.
• Melt the margarine slowly. Let the melted margarine cool down for a few minutes before adding it to the eggs. If it’s boiling hot, it might scramble the eggs and ruin the smooth texture of your filling.
• Use a baking tray. Always slide the pie tin onto a flat baking tray before putting it in the oven. It makes it much easier to move the pie without cracking the crust and catches any drips if the filling bubbles over.
• Store at room temperature. This pie actually keeps its texture better on the counter than in the fridge for the first 24 hours. Keep it covered with a clean tea towel or some clingfilm to keep the pecans crunchy.

What To Serve With Chocolate Pecan Pie

This rich dessert needs something cool to balance the sugar. A large scoop of high-quality vanilla bean ice cream or a dollop of cold double cream works perfectly.

If you want to cut through the sweetness, serve it alongside a sharp cup of black coffee. The bitterness of the coffee brings out the dark notes in the chocolate chips and the toasted flavour of the pecans.

How To Store Chocolate Pecan Pie

• Fridge: Wrap the cooled pie tightly in clingfilm or place slices in an airtight container. It will stay fresh for up to four days, though the pastry may soften slightly over time.
• Reheat: Place a slice on a baking tray in a 150°C (300°F/Gas Mark 2) oven for 10 minutes to crisp the crust. You can use a microwave for 20 seconds, but the pastry will become chewy and lose its snap.
• Freeze: Wrap the entire cold pie in two layers of clingfilm and one layer of aluminium foil. Freeze for up to two months and thaw it completely in the fridge before serving.

Cracker Barrel Chocolate Pecan Pie Nutrition Facts

• Calories: 480
• Protein: 5g
• Fat: 28g
• Carbohydrates: 54g
• Sugar: 38g
• Sodium: 210mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken Casserole Recipe
• Cracker Barrel Cherry Chocolate Cobbler Recipe
• Cracker Barrel Bacon Baked Beans Recipe