Decadent Chocolate Pecan Pie: A Modern Twist on a Classic Dessert
Elevate your holiday dessert table with a chocolate twist on a beloved Southern classic.
Chocolate Pecan Pie: A Irresistible Southern Classic With a Chocolatey Twist
The combination of nutty pecans and gooey, rich filling has long made pecan pie a staple at holiday gatherings and festive dinners. Take that tradition to the next level with a chocolate pecan pie that brings a delicious update to this much-beloved dessert. If you crave something sweet, nutty, and intensely chocolatey, this pie strikes the perfect balance — offering the signature crunchy pecan topping, a silky-smooth chocolate filling, and a flaky, buttery crust. Whether you’re an experienced baker or making your first holiday pie, this guide will walk you through each step for mouthwatering, foolproof results.
What Makes Chocolate Pecan Pie Special?
Classic pecan pie relies on sugar, syrup, eggs, butter, and vanilla to create its luscious texture. The addition of dark chocolate or cocoa powder in this twist enhances depth, balances sweetness, and appeals to chocolate lovers. Incorporating both cocoa powder and chocolate chips ensures every bite has just the right chocolate intensity, without overwhelming the buttery pecan notes. This recipe is perfect for those looking to elevate their dessert table with a familiar yet exciting treat.
Ingredients for the Ultimate Chocolate Pecan Pie
To achieve the perfect flavor and consistency, gather high-quality ingredients. Here’s a breakdown of what you’ll need:
- Pie Crust: 1 unbaked, 9-inch deep-dish pie crust (homemade or store-bought)
- Granulated Sugar: 3/4 cup, for sweetness and structure
- Light Brown Sugar: 1/4 cup, for caramel undertones
- Cocoa Powder: 3 tablespoons, unsweetened, for chocolate depth
- Salt: 1/2 teaspoon, to enhance flavors
- Dark Corn Syrup: 1/2 cup, for classic pecan pie gooeyness
- Maple Syrup: 1/2 cup, for complexity and warmth
- Unsalted Butter: 1/4 cup (melted), for richness
- Large Eggs: 3, to bind everything together
- Vanilla Extract: 1 teaspoon, for aroma
- Pecan Halves: 2 cups, for crunch and flavor
- Dark Chocolate Chips: 1/2 cup plus extra for topping, for melty chocolate pockets
- Flaky Sea Salt (optional): to finish
Ingredient Tips and Substitutions
- Pie Crust: If making from scratch, a classic all-butter crust works beautifully. For convenience, high-quality store-bought options are also excellent.
- Maple Syrup vs. Corn Syrup: Combining both syrups gives nuanced, balanced sweetness. You may substitute with all corn syrup or all maple syrup if necessary, but the flavor profile will be slightly different.
- Chocolate: Use dark chocolate chips for depth, but semisweet or bittersweet chips may be used based on preference. For an even richer chocolate experience, mix in a few tablespoons of chopped chocolate.
How to Make Chocolate Pecan Pie: Step-by-Step Instructions
Baking a chocolate pecan pie is more straightforward than it seems. Follow these steps for a perfectly set, deeply flavorful dessert.
1. Prepare and Blind-Bake the Crust
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll the pie crust into a 13-inch circle.
- Transfer to a deep-dish 9-inch pie plate, tucking and crimping the edges as desired.
- Chill the pie shell in the freezer for 20 minutes to help the crust hold its shape during baking.
- Using a fork, prick the bottom of the crust all over (8–10 times) to prevent bubbles.
- Line the frozen crust with parchment and fill with pie weights or dried beans.
- Bake just until crust edges are dry, about 12 minutes.
- Remove parchment and weights, then bake another 3–5 minutes until the bottom is dry and very lightly golden.
- Let cool slightly. Reduce oven to 350°F (175°C).
2. Mix the Filling
- In a large bowl, whisk together granulated sugar, brown sugar, cocoa powder, and salt.
- Add corn syrup, maple syrup, melted butter, eggs, and vanilla. Whisk until smooth and thoroughly combined.
- Stir in the pecan halves and dark chocolate chips.
3. Fill and Bake
- Pour the prepared filling into the partially baked pie crust.
- For extra chocolate appeal, sprinkle a handful more chips over the top.
- Bake at 350°F (175°C) for 55–65 minutes. The pie is ready when the filling is puffed and only the center wobbles slightly when gently shaken.
4. Cool and Finish
- Remove from oven and let cool completely on a wire rack before slicing. This ensures clean slices and a set, gooey interior.
- Before serving, optionally sprinkle with flaky sea salt to balance sweetness and highlight the chocolate flavors.
Expert Tips for Pie Perfection
- Don’t Overbake. Chocolate pecan pie should have a gentle wobble in the center when it’s done. Overbaking risks a dry or curdled filling, while underbaking results in a runny pie.
- Cool Completely. Give the pie several hours to finish setting as it cools — this is crucial for easy slicing and a beautifully gooey texture.
- Serve at Room Temperature: The flavors and textures shine best once the pie is at room temperature. It can be stored in the refrigerator but let it warm slightly before serving.
- Make Ahead. This pie keeps well, making it an ideal choice for holidays or parties. Store, covered, in the fridge for up to 3 days.
Serving Suggestions and Variations
This chocolate pecan pie is rich enough to stand on its own, but special touches can elevate the experience.
- Classic: Serve in slim slices with strong coffee or hot tea.
- With Whipped Cream: Add a cloud of unsweetened whipped cream for lightness.
- With Ice Cream: A scoop of vanilla or even cinnamon ice cream pairs beautifully with the warm, gooey filling.
- Extra Chocolate: Drizzle warm chocolate sauce over each slice for chocoholics.
- Bourbon Boost: For depth and a Southern accent, add 1–2 tablespoons bourbon to the filling before baking.
- Nut Mix-In: Try a blend of pecans and walnuts, or add toasted coconut to the filling for extra texture.
What others are reading
Comparison Table: Classic Pecan Pie vs. Chocolate Pecan Pie
| Characteristic | Classic Pecan Pie | Chocolate Pecan Pie |
|---|---|---|
| Main Flavors | Sweet, buttery, nutty | Chocolate, caramel, nutty |
| Syrup Base | Corn syrup (sometimes maple or golden syrup) | Corn syrup & maple syrup |
| Chocolate Content | None | Cocoa powder and chocolate chips |
| Color | Golden brown | Deep, glossy brown |
| Serving Suggestions | Whipped cream, vanilla ice cream | Same, plus chocolate sauce or extra chips |
Common Mistakes and How To Avoid Them
- Soupy Pie: This occurs if the pie is underbaked. Bake until edges are set and center is only slightly wobbly. If the pie is very jiggly after the recommended time, bake in 10-minute intervals until done.
- Burnt Crust: If your crust edges brown too quickly, cover loosely with foil halfway through baking.
- Grainy Filling: Usually a result of overbaking or using low-quality syrup. Remove from oven promptly once set, and use genuine maple syrup for best results.
Storing and Making Ahead
- Short-Term: Let the pie cool completely, then cover loosely with foil or plastic wrap and store at room temperature for up to 1 day, or in the refrigerator up to 3 days.
- Freezing: Chocolate pecan pie freezes exceptionally well. Let cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Baking FAQ: Chocolate Pecan Pie
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but the pie will be considerably sweeter and less rich. Dark chocolate is recommended for balance.
Q: Why did my pie turn out runny?
A: The pie likely needed more baking time. The filling should puff and only wobble in the very center when the pan is shaken. If too jiggly, continue baking in 5–10 minute increments.
Q: How do I keep my crust from getting soggy?
A: Blind-baking (pre-baking) the crust solves this issue. Don’t skip the step of parbaking your crust before adding the filling.
Q: Can I make the pie ahead?
A: Absolutely. Chocolate pecan pie holds up well and develops even deeper flavor if made a day in advance. Store covered in the refrigerator and bring to room temperature before serving for the best texture.
Q: Is there a way to lighten the pie?
A: You can reduce the sugar by a couple tablespoons and serve smaller portions, but this dessert is meant to be rich and indulgent — best enjoyed on special occasions.
Complete Recipe Card: Chocolate Pecan Pie
- Yield: 8–10 servings
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: About 1 hour, 30 minutes (including cooling)
Ingredients
- 1 unbaked deep-dish 9-inch pie crust
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/2 cup dark corn syrup
- 1/2 cup maple syrup
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/2 cup dark chocolate chips, plus extra for sprinkling
- Flaky sea salt, for topping (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Fit pie crust in a deep dish pie plate, then freeze 20 minutes.
- Prick crust all over with a fork. Line with parchment and weights. Bake 12 minutes. Remove weights and parchment; bake 3–5 minutes more. Cool briefly. Reduce oven to 350°F (175°C).
- In a mixing bowl, whisk sugars, cocoa, and salt. Add syrups, butter, eggs, and vanilla; whisk until blended. Fold in pecans and chocolate chips.
- Pour the mixture into the crust. Sprinkle with extra chocolate chips if desired.
- Bake 55–65 minutes, until the filling is puffed and only center slightly wobbles.
- Cool completely on a rack. Sprinkle with flaky salt just before serving.
Conclusion: A New Classic for Every Occasion
Chocolate pecan pie retains the soul of the Southern classic while infusing it with the irresistible richness chocolate lovers crave. With a crisp, golden crust; a decadent chocolate-caramel filling; and crunchy toasted pecans, this dessert deserves a place at every special gathering. Master these steps and tips, and delight in a pie that’s both nostalgic and surprisingly new — sure to draw rave reviews from family and friends.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60595523/caramel-chocolate-pecan-ice-cream-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a37275987/chocolate-pecan-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9888/pecan-pie/
- https://www.youtube.com/watch?v=Ib9gZQZ24Ko
- https://icecreaminspiration.com/chocolate-pecan-pie-aka-the-best-pie-ever-devised-by-man/
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