Description
A Southern favorite with a modern twist, this chocolate pecan pie blends rich chocolate, buttery pecans, and a hint of espresso into a gooey, crunchy masterpiece perfect for holidays or indulgent weekends.
Ingredients
Unsweetened pie crust (store-bought or homemade) – 1 (9-inch)
Large eggs – 3
Dark corn syrup – 1 cup
Brown sugar – ¾ cup
Semi-sweet chocolate chips – 1 cup
Salted butter, melted – 4 tbsp
Vanilla bean – 1 tsp
Chopped pecans – 1½ cups
Instructions
1. Preheat oven to 350°F. Roll dough into a 9-inch pie pan, crimp edges, and refrigerate.
2. Whisk eggs in a large bowl until light and bubbly.
3. Stir in corn syrup, brown sugar, and melted butter until smooth.
4. Add vanilla, chocolate chips, and chopped pecans. Mix well.
5. Pour filling into chilled crust. Optionally place whole pecans on top.
6. Bake for 50–55 minutes. Cover edges with foil after 30 minutes if browning too fast.
7. Check doneness when center is mostly set with slight jiggle.
8. Cool on a rack for at least 2 hours, then refrigerate for clean slicing.
Notes
For a glossy finish, press down any floating pecans mid-bake.
To make ahead, cool completely and refrigerate overnight.
Can be frozen for up to 3 months. Reheat at 300°F for 10 minutes before serving.
Try flavor variations like adding espresso, cinnamon, or caramel for unique twists.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 35g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: chocolate pecan pie, southern dessert, Thanksgiving pie