Fudgy Chocolate Pecan Pie
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.
Fudgy Chocolate Pecan Pie
Ingredients
- ½ cup granulated sugar
- 1 cup light corn syrup
- 3 eggs
- 1 ½ tsp. vanilla
- 3 tbsp melted butter
- 2 tbsp cocoa
- 1 tbsp flour
- ¼ tsp salt
- 1 cup milk chocolate chips
- 1 cup pecan halves
- 1 9 in unbaked pie crust shell
Instructions
- 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.
Nutrition
I’ll be mixing it up this year and making this Cranberry Apple Pie instead of the one I usually make.
What do you mean by look how it is all set up?
What do I do to set up a pecan pie?
Please let me know.
The author of this recipe is referring to the pictures, you’ll notice in the picture right above that statement it is set up and not a runny mess. As long as you are following the recipe and the instructions your Fudgy Chocolate Pecan pie will set up just like you see in the pictures.
Hi. What do you mean by make a day ahead? I do not know how to make a pie. do you mean make it a day ahead to let it sit up, then bake it the next day?
Please let me know by e-mailing me your response.
You’ll want to make the pie an entire day head all the way through the baking process. This pie is best served on the cold or room temperature side. So follow this instructions exactly as listed and serve later!! Hope you enjoy.
I just made this pie – it looks, tastes & smells so good! Everyone will love it when it debuts tomorrow for Thanksgiving! TFS
Found this on Pinterest in a search for chocolate ideas for Thanksgiving. Featuring it at my weekly link party tonight 8PM Eastern!
If you make a day ahead…do you keep it refrigerated?
I cooled mine on a rack until it was completely cool, then put in refrigerator and served the following day.
Hi,
This looks so good! I would love to make it!
Is TBL supposed to be tablespoon (Tbsp)?
Thanks!
Yes, TBL should be read as tablespoon. 🙂
If I want to chop the pecans do I still use a cup of chopped nuts or a cup of pecan halves and then chop them?
I would measure the pecan halves first and then chop them.
How do you get such a beautiful crust? Mine always slide down into the pie, which is really sad given how nice they look going in!
If you have a custard/liquidy type filling (as opposed to a chunky fruit filling) you can blind bake your pie crust first. It’ll help keep the crust flaky instead of gooey, and should help hold it in place. Make sure you have enough crust hanging over the edge of your pie plate too. 🙂
Julie I do not see how baking crust before you put this filling in it would help me or any of use turn out a good pie.
It helps to ensure that you don’t end up with a soggy crust! Try it, you’ll be a pie expert before you know it.