Chocolate Pecan Pie Recipe

Introduction

This Chocolate Pecan Pie combines the rich, nutty flavor of pecans with a smooth chocolate filling, all nestled in a tender, buttery crust. It’s a perfect dessert for holidays or any special occasion that calls for a decadent treat.

Ingredients

• 1 1/2 cups cold butter (cubed)
• 3 cups flour
• 1 teaspoon salt
• 1/8 teaspoon sugar
• 1 large egg (beaten)
• 5 tablespoons cold water
• 1 tablespoon white distilled vinegar
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 3 large eggs (lightly beaten)
• 3/4 cup light corn syrup
• 1 tablespoon butter (melted)
• 2 teaspoons vanilla extract
• 1 1/2 cups pecan halves

Instructions

1. Step 1: To make the crust by hand, combine the cubed butter, flour, salt, and sugar in a large bowl. Use a pastry cutter to work the mixture until it forms coarse crumbs. Add the beaten egg, cold water, and vinegar, stirring until the dough just comes together into a ball. Avoid overworking.
2. Step 2: Alternatively, in a food processor, pulse butter, flour, salt, and sugar until coarse crumbs form. Then add the beaten egg, drizzling in water and vinegar while running the processor. Stop as soon as the dough holds together.
3. Step 3: Divide the dough into two balls, press each into a 2-inch-thick disc, and store in freezer bags. Freeze both; you will only use one now. Keep the other for up to 6 months.
4. Step 4: After 20 minutes, remove one disc from the freezer and roll it out on a floured surface into a 10-inch circle. Fit it into a pie pan and tuck the edges under to create a thick crust.
5. Step 5: Crimp the edges using your fingers or a fork, then chill the crust in the refrigerator until ready to fill.
6. Step 6: Preheat the oven to 350°F (175°C).
7. Step 7: In a large bowl, whisk together the sugar, cocoa powder, lightly beaten eggs, corn syrup, melted butter, and vanilla extract until smooth.
8. Step 8: Stir in the pecan halves, then pour the filling into the chilled pie crust.
9. Step 9: Bake for 1 hour, or until the filling is set and slightly puffed.
10. Step 10: Let the pie cool completely before slicing and serving to allow the filling to firm up.

Tips & Variations

• For a deeper chocolate flavor, try adding a teaspoon of espresso powder to the filling mixture.
• Replace pecan halves with walnuts for a different nutty texture and taste.
• Chill the crust thoroughly before baking to prevent shrinking.
• If you prefer a sweeter pie, increase the sugar in the filling by 1/4 cup.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for about 15-20 seconds if desired. You can also freeze the baked pie wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the dough can be prepared and frozen up to 6 months in advance. Just thaw it in the refrigerator before rolling it out.

What can I use instead of corn syrup?

Light corn syrup helps with texture and sweetness, but you can substitute it with an equal amount of maple syrup or honey, keeping in mind it may slightly alter the flavor.

Chocolate Pecan Pie Recipe

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★★★★★

4.6 from 96 reviews

• Author: Elara
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x

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Description

A rich and indulgent Chocolate Pecan Pie featuring a flaky homemade butter crust filled with a luscious cocoa-infused pecan filling. This classic dessert combines the nutty crunch of pecans with the deep flavor of chocolate, perfect for special occasions or holiday gatherings.

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Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups cold butter (cubed)
• 3 cups flour
• 1 teaspoon salt
• 1/8 teaspoon sugar
• 1 large egg (beaten)
• 5 tablespoons cold water
• 1 tablespoon white distilled vinegar

For the Filling

• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 3 large eggs (lightly beaten)
• 3/4 cup light corn syrup
• 1 tablespoon butter (melted)
• 2 teaspoons vanilla extract
• 1 1/2 cup pecan halves

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Instructions

1. Prepare the crust mixture: In a large bowl, combine cold cubed butter, flour, salt, and sugar. Use a pastry cutter to work the ingredients together until the mixture resembles coarse crumbs. Alternatively, pulse these ingredients in a food processor until coarse crumbs form.
2. Add wet ingredients to the crust: Stir in the beaten egg, cold water, and vinegar carefully, just until the dough begins to come together without overworking it. In a food processor, add beaten egg and drizzle water and vinegar while running, stopping once dough holds together.
3. Form dough discs: Divide the dough into two equal portions, shape each into a disc about 2 inches thick, and place in freezer bags.
4. Freeze dough: Freeze both discs; use one disc immediately after about 20 minutes of chilling and keep the other stored up to 6 months for future use.
5. Roll out the crust: On a floured surface, roll out the chilled dough into a 10-inch circle, then carefully place it into a pie pan. Tuck the edges under to create a neat, thick border and crimp edges either with your fingers or a fork. Chill in the refrigerator while preparing the filling.
6. Preheat oven: Set the oven temperature to 350°F (175°C) to prepare for baking the pie.
7. Mix pie filling: In a large bowl, whisk together sugar, cocoa powder, eggs, corn syrup, melted butter, and vanilla extract until smooth and well combined. Gently fold in pecan halves.
8. Assemble and bake: Pour the filling into the chilled pie crust. Bake on the middle rack for 1 hour or until the filling is set and edges are firm.
9. Cool and serve: Allow the pie to cool completely at room temperature before slicing. This helps the filling set properly and enhances flavor.

Notes

• To avoid a soggy crust, chilling the dough before rolling and baking helps maintain flakiness.
• Using cold butter ensures a tender crust with a flaky texture.
• Light corn syrup provides sweetness and a smooth texture; do not substitute with dark corn syrup as it alters flavor.
• Store any unused dough discs in the freezer for up to 6 months for convenient future use.
• Allow the pie to cool completely before cutting to prevent the filling from leaking.
• For extra shine, brush the crust edges with an egg wash before baking.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Pecan Pie, pecan pie recipe, chocolate pie, homemade pie crust, holiday desserts, classic American pie