FUDGY CHOCOLATE PECAN PIE is a rich and delicious twist on a classic Thanksgiving dessert chocolate lovers will go crazy for!
Pie is my all-time favorite dessert. I think it just might be the reason Thanksgiving is one of my favorite holidays. That and the stuffing. 🙂 We usually have 6 different varieties of pie at our Thanksgiving dinner and one that is always gone first is the pecan pie. As a kid I didn’t care for it, but now, it is one that I make sure and grab a piece of. I thought I’d take a classic pecan pie and give it a twist. This fudgy chocolate pecan pie is sure to please your chocolate-loving dinner guests.
I start out by layering the bottom of my unbaked pie shell with some milk chocolate chips. I used a cup of pecan halves and spread those evenly over the chocolate chips. If you want more pecans, add an extra 1/4 cup. The nuts will rise to the top once you add the filling. Mix the filling in a bowl and pour it over the nuts and chocolate chips. I just dunk any of the nuts that still look dry. They will still sit on top, I just want them to have some of that delicious filling coated on them.
One of my must-have items, when I make pies, are these crust covers. I hate when my crust gets burned and these are so helpful. I put on one of my crust covers and leave it on the entire time it bakes. My crust comes out perfectly and never burned every time!
See what I mean? No burnt crust here. And look at those lovely pecans. Pecan pies are best if you let them cool completely before serving and I usually make them a day ahead. They are easier to serve once they’ve had time to set up.
This pie is seriously a chocolate lover’s pie. It is so fudgy and delicious. Pecan pie is usually a rich pie, and the addition of the chocolate makes it even richer. And look how it’s all set up and not oozing all over the plate. Yum
Pie is my favorite, especially for Thanksgiving. This fudgy chocolate pecan pie is one to make if you’re wanting to try something different this year.
- Prepare pie crust in a 9 inch pie pan.
- Preheat oven to 350 degrees.
- Put 1 cup chocolate chips in bottom of unbaked pie shell in single layer.
- Layer chocolate chips with 1 cup pecan halves.
- In a mixing bowl with electric mixer, beat eggs.
- Add sugar, corn syrup, vanilla, butter, salt, cocoa, and flour.
- Mix until all incorporated.
- Pour in pie filling, pecans will rise to the top.
- Cover pie crust with crust cover or with foil.
- Bake for 45 mins.
- Let cool completely before serving.
- Best if made a day ahead.
I’ll be mixing it up this year and making this Cranberry Apple Pie instead of the one I usually make.