Ingredients Needed for Chocolate Pecan Pie
The ingredients list for this decadent pie is not very long. It’s made up of basic ingredients that come together to make something so special and delicious. For exact measurements, scroll to the bottom of the post.
Grandma’s Pie Crust, or Store-Bought: For this recipe, you need to have your pie crust made and ready to go. You can make a homemade crust or use store-bought pie crust. Semi-Sweet Chocolate: This secret ingredient is what sets this pie apart. The chocolate perfectly balances the sweetness of the filling. Unsalted Butter: Adds a rich, creamy texture that creates the most flavorful filling in this pie. Dark Brown Sugar: The molasses content in this sugar gives the sweetness a bold depth of flavor. Dark Corn Syrup: Give the signature ooey, gooey texture and toffee flavor that complements the chocolate and pecans. Eggs: Adds a custard texture while binding the ingredients in the filling. Vanilla Extract: Provides a warm, comforting flavor. Pecans: The star of the pie! I always think of these as the fancy nuts with the best texture and flavor.
How to Make This Chocolate Pecan Pie Recipe
This indulgent pie is quite simple to make. It uses simple ingredients that come together quickly and easily. The oven does most of the work. You won’t believe something this good only takes 10 minutes of prep time!
Time-Saving Tips: Need to save yourself some time? Use a pre-made pie crust. You can also purchase pre-chopped pecans for even faster prep. Pecans: I like to use a mixture of chopped and whole pecans for my pies for variety and texture. Try 1 cup of chopped pecans and 1 cup of whole pecans, which is my favorite combination! Chocolate: Stick with semi-sweet or dark chocolate for this pie. You can use chocolate chips or chop up high-quality chocolate bars, but avoid milk or white chocolate. Pecan pie is a very sugary dessert. Adding milk or white chocolate will result in an overly sweet pie. Semi-sweet chocolate has just enough bitterness to cut through some of the sugar and balance the flavors. Add Alcohol: You might have tried my bourbon pecan pie, and this chocolate pecan pie can take it to the next level! Add ¼ cup of your favorite bourbon at the same time as the eggs and vanilla, and it will blow your mind! Pie Shield: If the pie top is browning too quickly but the filling isn’t set, gently place a sheet of foil on top without sealing the edges. This will prevent burning while the filling finishes cooking. You can also use a pie crust shield, but it may not always fit or could crush the delicate crust. Serving Options: When you are ready to serve, slice up the pie and top it with vanilla ice cream or a dollop of whipping cream.
Refrigerator: Store the chocolate pecan pie in the fridge carefully covered with foil or plastic wrap for 4-5 days. Freezer: To freeze this pie, you will need to bake as directed then cool it completely. Carefully wrap the pie in several layers of plastic wrap followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Let it thaw in the fridge overnight before serving.
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