How To Make A Good Dessert With Pecan Pie Filling And Choclate Chunks - Sweet Nectar Dessert Kitchen

Chocolate-Pecan Pie

If you believe that nothing can make pecan pie even more delectable, guess again! A twist on a family favorite, Chocolate-Pecan Pie adds a new level of deliciousness. What is the secret? It’s pecan pie with chocolate chips, of course. Traditional pecan pie is used in the preparation of our quick Chocolate-Pecan Pie, but the addition of gooey chocolate chips and a garnish elevates the dish to a new level. Try it for your Thanksgiving dessert table and you’ll want to do it again and again throughout the season.

Steps

1Preheat the oven to 325 degrees Fahrenheit. a. Place the pie crust in a 9-inch glass pie dish according to the instructions on the package for the One-Crust Filled Pie
B. In a large mixing bowl, using an electric mixer on medium speed, combine corn syrup, sugar, butter, vanilla, and eggs until thoroughly combined. 2 tablespoons of chocolate chips should be set aside for the topping. Combine the remaining chocolate chips and 1 1/2 cups pecans in a large mixing bowl. 3 Pour onto a pan fitted with a crust and spread evenly
Bake for 55 to 65 minutes, or until the filling is set and the crust is deep golden brown. Allow for thorough cooling (about 1 hour)
4 Prepare a cookie sheet by lining it with waxed paper. Microwave 2 tablespoons chocolate chips in a small microwavable dish on Medium (50 percent power) for 1 to 1 1/2 minutes, stirring halfway through, or until melted. 10 pecan halves are dipped in chocolate and placed on a baking sheet coated with parchment paper. Refrigerate for 15 to 20 minutes, or until the chocolate is firm to the touch. Using whipped cream and chocolate-dipped nuts, decorate the top of the pie. Refrigerate after opening.

Tips from the Pillsbury Kitchens

1. Whipping cream whips more rapidly and produces greater volume when the cream and equipment are both chilled before use. Place the mixing bowl and beaters in the freezer for 15 minutes prior to using the mixer. Retain the whipping cream in the refrigerator until you are ready to use it. Tip 2When you utilize Pet-Ritz® frozen pie crusts, pie baking may be made even simpler. Precrimped edges and a precrimped edge are waiting for you in the freezer case. Cleaning up is a breeze thanks to the disposable pan. 3rd tip: Whipping cream whips more rapidly and produces greater volume when both the cream and the equipment are chilled before use. Place the mixing bowl and beaters in the freezer for 15 minutes prior to using the mixer. Retain the whipping cream in the refrigerator until you are ready to use it. For those who lack a pie pan or like precisely crimped crusts without the hassle of making them, a PillsburyTM Pet-Ritz® frozen pie crust is an excellent alternative. Just make sure you read and follow the instructions on the package. 5th tip: Pecan halves are frequently available in the baking department of any supermarket store

Nutrition Information

540 calories, 32 grams of total fat, 5 grams of protein, 59 grams of total carbohydrate, and 33 grams of sugar

Nutrition Facts

Calories540 280 calories come from fat Fat in total (32g49 percent) 12 g of Saturated Fatty Acids 59 percent of the population Trans Fat0g is an abbreviation for Trans Fat0g. 90 milligrams of cholesterol (31 percent) Sodium180mg 8% of the population Potassium (160mg/5% of body weight) Carbohydrates (total): 59g20 percent Dietary Fiber2g10 percent of total calories Sugars33g Protein5g Vitamin A8 percent 8 percent Vitamin A8 percent 8 percent Vitamin C is 0 percent of the total. Calcium constitutes 4 percent of the total.

Exchanges:

Two servings of starch, zero servings of fruit, two servings of other carbohydrate, zero servings of skim milk, zero servings of low-fat milk, zero servings of milk, zero servings of vegetables, zero servings of very lean meat, zero servings of lean meat, zero servings of high-fat meat, and six servings of fat

More About This Recipe

Pecan pie, along with apple and pumpkin pie, is widely regarded as one of the most important Thanksgiving treats, second only to pumpkin pie. During the Christmas season, you’d be hard-pressed to find a household (particularly in the South!) that doesn’t have a piece of pecan pie on the table. Because of the timing of the pecan harvesting season (which typically runs from late summer and early fall through the end of fall (September through November), Thanksgiving has evolved into the perfect time to showcase the bounty by baking it into sweets. Despite the fact that we adore a conventional pecan pie, it is a simple dish to adapt by adding additional ingredients, as in this chocolate-pecan pie! After you’ve tried this twist, you may experiment with others such as pumpkin-pecan, caramel-pecan, and more. Are you looking for a way to jazz up your pie crust? For all of the skills and tricks you’ll need to produce a party-perfect pastry, check out ourpie lesson.

Chocolate Chip Pecan Pie (Easy & Delicious)

Easy Chocolate Chip Pecan Pie is a delicious holiday dessert that can be made ahead of time. This pie is out of this world fantastic. Cracker Barrel’s pie was reminiscent to this pie, but it was far better! This pie is quite simple to prepare, and it is even simpler to consume. Pie crust, eggs, sugar, corn syrup, vanilla, butter, chocolate chips, and pecans are all ingredients in this recipe. You may make it a day or two ahead of time. It is really delicious when topped with vanilla ice cream.

Now is the time to save this recipe to your favorite board so you can find it later.

Cracker Barrel Chocolate Chip Pecan Pie

The only thing finer than a piece of pecan pie is a slice of Chocolate Pecan Pie, and that is a rare occurrence. This pie is out of this world fantastic. Cracker Barrel’s pie was reminiscent to this pie, but it was far better! This pie is quite simple to prepare, and it is even simpler to consume. It is really delicious when topped with vanilla ice cream. Especially appropriate for the forthcoming holidays, this pie!

How to Make Chocolate Chip Pecan Pie

As previously said, this pie is quite simple to prepare. Combine the eggs, sugar, corn syrup, vanilla, and melted butter in a large mixing bowl. Combine the chopped pecans and chocolate chips in a large mixing bowl. Bake the pie crust once you’ve poured the ingredients into it. Allow the pie to cool before serving.

In this pie, I used lightKaro Syrup as the sweetener. If you like, you may substitute dark corn syrup for the light corn syrup. I used a prepackaged deep-dish pie crust for this recipe. No need to defrost the crust before baking
It may be baked frozen. Feel free to use your favorite store-bought pie crust for this recipe. The pie should be baked until it is firm but not brown. If it becomes too brown, cover it with aluminum foil and bake until set. The pie will keep in the refrigerator for about 4 days if it is stored in an airtight container. Is it possible to freeze pecan pie? Yes! Allow the pie to cool fully before wrapping it securely in aluminum foil or plastic freezer wrap, or placing it in a heavy-duty freezer bag to keep it frozen. Within 1 to 2 months, the pie can be stored in the freezer.

Easy Make-Ahead Holiday Dessert

Desserts like this Chocolate Chip Pecan Pie are perfect for the holidays. It’s great that you can make it a day or two ahead of time to save time. It’s one less thing to be concerned about! As previously said, we enjoy sprinkling vanilla ice cream on top of this pie.

It is equally as tasty when covered with whipped cream, caramel sauce, or chocolate sauce, among other things. Due to the fact that you can’t have just one dessert at a holiday gathering, here are a couple of our favorite recipes from the site that go perfectly with this baked pie. Dessert

Ritz Carlton Pumpkin Cheesecake with Caramel Sauce

Pumpkin Cheesecake with Caramel Sauce from the Ritz Carlton — even pumpkin haters will fall in love with this cheesecake. It was served to us at the. Brownies

Pecan Pie Brownies (EasyDelicious)

Pecan Pie Brownies combine two of my favorite sweets into a one delicious treat. Brownies covered with pecan pie filling are a delicious treat! SO DELICIOUS! … Pie

Lemon Velvet Cream Pie

Lemon Velvet Cream Pie — without a doubt, the best lemon pie you’ll ever taste! This pie is a huge hit with everyone. Graham cracker crust, to name a few things. Pie

Chocolate Cream Pie

Chocolate Cream Pie Is the most delicious handmade chocolate pie you’ll ever taste! It’s the ideal gift for holidays and get-togethers. Chocolate chips, butter, vanilla, sugar, and other ingredients

Chocolate Chip Pecan Pie

Yield:8people Preparation time: 5 minutes Cooking time: 1 hourTotal time: 1 hour and 5 minutes Easy Chocolate Chip Pecan Pie is a delicious holiday treat that can be made ahead of time. This pie is out of this world fantastic. Cracker Barrel’s pie was reminiscent to this pie, but it was far better! This pie is quite simple to prepare, and it is even simpler to consume. Pie crust, eggs, sugar, corn syrup, vanilla, butter, chocolate chips, and pecans are all ingredients in this recipe. You may make it a day or two ahead of time. It is really delicious when topped with vanilla ice cream.

6 eggs, 1 cup sugar, 1 cup light corn syrup, 2 teaspoons vanilla, 1/2 cup melted butter, 1 cup chopped pecans, 12 cups semi-sweet chocolate chips. 1 (9-inch) deep dish pie crust

Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the eggs, sugar, corn syrup, vanilla, and butter. Add the pecans and chocolate chips and mix well. Fill the pie crust with the pie filling. It’s possible that you’ll have a tiny bit of filling remaining. Bake for 60 to 70 minutes, or until the filling is firm. Allow for at least 2 hours of cooling time before serving.

In this pie, I used light Karo Syrup as a sweetener. If you like, you may substitute dark corn syrup for the light corn syrup. I used a prepackaged deep-dish pie crust for this recipe. No need to defrost the crust before baking
It may be baked frozen. Feel free to use your favorite store-bought pie crust for this recipe. If the pie is beginning to brown too much, cover it with aluminum foil and continue baking until the pie has set. The pie will keep in an airtight container in the refrigerator for approximately 4 days
However, it is best served immediately. Is it possible to freeze pecan pie? Yes! Allow the pie to cool fully before wrapping it securely in aluminum foil or plastic freezer wrap, or placing it in a heavy-duty freezer bag to keep it frozen. Within 1 to 2 months, the pie can be stored in the freezer.

Steph Keep this recipe in mind. Now is the time to save this recipe to your favorite board so you can find it later. Pin This Recipe is a must-try.

Chocolate Chip Pecan Pie Recipe

Desserts like Chocolate Chip Pecan Pie are sure to become your new favorite Thanksgiving and Christmas dessert dish! A homemade flaky pie crust is filled with whole pecans and dark or semi-sweet chocolate chips to create a rich and indulgent delicacy that is sure to please. This simple recipe also calls for maple syrup rather than corn syrup, which results in the greatest flavor possible! This Chocolate Chip Pecan Pie received the highest praise from my husband.You see, there’s a little hole-in-the-wall restaurant on our way home from Utopia, Texas that has served us our favorite chocolate pecan pie up until now.Well, that is.

What?!

It is, in fact, the case.

Of course, the rest of the ingredients will remain the same – after all, no pecan pie would be complete without a generous amount of butter, sugar, and a homemade pie crust.But, in addition to showing you how to make this pie dairy-free and gluten-free, I’ll also show you how to make it both dairy-free and gluten-free if you require it.

Ingredients

You need only need a few simple ingredients to prepare this chocolate chip pecan pie recipe, which are as follows:

Pie Crust prepared from scratch. It is advised that you make your own pie crust from scratch using conventional all-purpose flour or a gluten-free 1-to-1 combination of flours. It’s also possible to prepare it a day or two ahead of time before baking the pie. If you want, you may use a store-bought crust made with pecans. It is best to use a combination of whole nuts and some fragments. Only bits will work, but they will not have the same spectacular appearance as the whole
Chocolate. Because the syrup contains a significant amount of sugar, it is advised that you use semisweet or dark chocolate chips. Milk chocolate chips, on the other hand, are a terrific choice if you like it to be a little sweeter. It is OK to use either regular-sized or micro chocolate chips
Syrup. In place of corn syrup, pure maple syrup is used in this recipe. Do not purchase the pancake syrup variety
Instead, seek out the genuine article, whether light or dark in color. Dark corn syrup or brown sugar can be used in place of the light corn syrup. Depending on your preference, light or dark brown sugar should be used. The dark chocolate will give it a deeper taste because of the molasses, and it will pair nicely with the dark chocolate
Eggs This is a must-have! This is responsible for holding the filler together. Make careful you chose eggs that are of a substantial size. Butter should not be substituted for a vegan substitute. In this recipe, salted butter was used as a test. Cinnamon can be used as a dairy-free butter substitute in place of regular butter. When combined with chocolate, this spice delivers a typical pecan pie flavor without being overpowering.

How to Make Chocolate Pecan Pie

The basic procedures for preparing chocolate chip pecan pie are straightforward to understand. Please consult the recipe card below for additional information on the ingredient quantities in greater detail.

Prepare and Par-Bake the Crust

The steps for this homemade pie crust recipe are simple to follow. Make sure you use a pie dish that is 9 inches in diameter, either ceramic or glass. Place pie weights or beans on top of the dough and bake at 375°F for 10-15 minutes to bring out the flavor of the dough. This helps to prevent the bottom of the pie from becoming mushy.

Make use of a 9-inch pie plate
Pre-bake with beans or pie weights
And bake for 30 minutes.

Pecans and Chocolate

Place the nuts in a single layer on the bottom of the par-baked pie crust and then sprinkle the chocolate chips on top of the pecans.

It is critical that the chocolate chips are sandwiched between the nuts in order for the chocolaty pleasure to be evenly distributed throughout.

Whisk the Sauce

In a large mixing bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon until well combined. Pour the mixture over the nuts and chips and spread evenly.

Sauce ingredients should be whisked together
Pour sauce mixture over pecans and chocolate

Bake in Oven

The pie should be baked for 45-50 minutes at 350 degrees Fahrenheit, or until the centre no longer jiggles. After 20-30 minutes, if the sides of the pie crust are beginning to brown, lay a pie crust shield on top to prevent the crust from browning more. As an additional precaution, if the top begins to brown too rapidly, carefully drape a piece of aluminum foil over the top to keep it from burning.

Let it Cool

Transfer the cooked pie to a wire rack and allow it to cool fully before cutting into slices to serve. It is critical that you do not cut into the cake too soon since the filling will continue to solidify.

Serve it Up

To serve, place a dollop of whipped cream on top of the pie and sprinkle with extra chocolate shavings or chocolate chips. Check to see that you’re using a really sharp knife while you’re trying to cut through the pie. It will also be easier to cut into the pie if you run it under hot water for 10-20 seconds before using it.

Meal Prep and Storage

Preparation ahead of time: Prepare the pie dough and keep it in the refrigerator for up to 2 days ahead of time. Remove it from the refrigerator 30 minutes before rolling it to make it easier to work with. Store the pie for up to 2 hours at room temperature or for up to 4-5 days in the refrigerator. How to Freeze a Pie: Wrap the pie or individual pieces in wax paper and place them in a freezer-safe container for up to 3-4 months at room temperature. To reheat, defrost in the refrigerator for 30 minutes before baking for 10 minutes at 350 degrees Fahrenheit. Slices of refrigerated bread can also be heated in the microwave for 10-20 seconds.

Dietary Modifications

The recipe you’ll find below is already vegetarian in the form in which it has been written. To make it more accommodating to your other dietary preferences, you can make the following modifications and replacements.

Gluten-free– For the handmade pie crust recipe, substitute a gluten-free 1-to-1 blend. To make this recipe dairy-free, use the regular butter for vegan butter replacement and choose chocolate chips that are not made with dairy.

FAQs

Is it possible to use maple syrup for corn syrup in pies? Yes! Maple syrup enhances the flavor of pies while also maintaining the proper consistency of the pie filling. What is causing my chocolate pecan pie to be runny? Leaving the eggs out of a pie or not cooking it long enough might result in runny pies, which can be frustrating. Make sure to bake your pie for the required amount of time and to allow it to cool fully before cutting into it. Is it necessary to pre-bake the pie crust for pecan pie?

You may avoid a soggy bottom by baking your crust for a few minutes longer than usual.
Refrigeration is not required, although it will assist in extending the shelf life of the product.
While the pie is still in the oven, gently shake it to distribute the juices.
You may also use a food thermometer to confirm the temperature.

Expert Tips and Tricks

Make it from the ground up. The use of entire pecans in the pie crust elevates it to a whole new level of excellence. When compared to cut pieces, this results in a far more attractive display. Make a tent out of aluminum foil. Cover the pie with aluminum foil after it has cooked for 20 minutes to keep it from burning. Give it a little wiggle. You may gently shake the pie to see whether it’s done, but patience is essential here. Wait for the pie to cool fully before cutting into it to ensure that the filling is totally set.

More Pie Recipes

There is no Christmas spread that is complete without PIE! More of my favorite pie recipes may be found in the following list: Recipe for Sweet Potato Pie from Scratch The Most Delicious Pumpkin Pie Recipe Pot Pie with Chicken Bars of Chocolate and Pecan Pie Pot Pie with Turkey Recipe for Apple Pie

Chocolate Pecan Pie Recipe

Desserts like Chocolate Chip Pecan Pie are sure to become your new favorite Thanksgiving and Christmas dessert dish.

This simple recipe also calls for maple syrup rather than corn syrup, which results in the greatest flavor possible! Preparation time: 15 minutes Cooking Time: 1 hour and 20 minutes Servings8Calories508kcal

Homemade Pie Crust: 2 cups speculoos shelled
3 cups semi-sweet or dark chocolate chips
3 cups pure maple syrup
3 cups brown sugar (dark). 3 big eggs
5 tablespoons melted and cooled butter
1 teaspoon vanilla
14 teaspoon salt
34 teaspoon cinnamon

Serving:

Follow the steps for my handmade pie crust and remove it from the oven after 10-15 minutes of pre-baking. Place the nuts in a single layer on the bottom of the partially cooked pie crust and sprinkle the chocolate chips on top of the pecans
In a large mixing bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon until well combined, then pour the mixture over the nuts and chips evenly. The pie should be baked for 45-50 minutes at 350 degrees, or until the centre no longer jiggles. After 20-30 minutes, if the sides of the pie crust are beginning to brown, lay a pie crust shield on top to prevent the crust from browning more. Additionally, if the top is browning too rapidly, carefully drape a piece of aluminum foil over it to keep it from burning
This will also help to prevent the bottom from burning
And Lay out a wire rack over a baking sheet to cool thoroughly before cutting and serving. You must avoid cutting into the cake too soon since the filling will continue to solidify as the cake cools. Pie should be served with a dollop of whipped cream and a sprinkle of more chopped chocolate or chocolate chips on top. Enjoy

Store the pie for up to 2 hours at room temperature or for up to 4-5 days in the refrigerator. To Freeze: Wrap the cooled pie completely in plastic wrap and place it in the freezer for up to 2 weeks.

Nutritional Values Recipe for Chocolate Pecan Pie Amount Per ServingCalories508Calories from Fat 279 percent Daily Value*Fat31gCalories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Cal 9 g of Saturated Fat (48 percent) 1 gram of trans fat (56 percent) 6 g of polyunsaturated fatty acids 13 g of monounsaturated fat Cholesterol84mg Potassium225mg 28 percent Sodium169mg 7 percent Sodium169mg Carbohydrates account for 6% of total calories.

56g Protein5g19 percent Fiber3g13 percent Sugar50g56 percent Fiber3 grams ten percent of the total Vitamin A (373.3 milligrams) Vitamin C1 milligrams (7 percent) Calcium 103mg per one percent 10 percent Iron1mg6 percent *Percent Daily Values are based on a 2000-calorie diet with no added sugar.

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Directions

Step 1: In a food processor, pulse the flour, sugar, and salt together until combined. Pulse the mixture until it resembles coarse grain, then remove from the processor. Transfer to a mixing basin and whisk in the cold water until well combined. On a lightly floured surface, knead the dough for 2 or 3 minutes before patting it into a disk. Wrap the dish in plastic wrap and place it in the refrigerator for at least 30 minutes. ad copy
Step 2: stretch out the dough to a 12-inch circular on a lightly floured surface Fill a 9-inch glass pie pan halfway with the dough. Trim the overhang to 1/2 inch in length, fold the edge under itself, and crimp it in a beautiful fashion. Refrigerate until the mixture is solid. Heat the oven to 375 degrees Fahrenheit in Step 3. Toast the pecans for approximately 8 minutes, or until they are aromatic, on a rimmed baking sheet
Finely chop the nuts. Stir until well combined in a large mixing bowl. Add the brown sugar, corn syrup, vanilla extract, melted butter, bourbon, and salt and continue to whisk until well combined. 4th Step: Spoon the filling into the pie shell, making sure the pecans and chocolate chips are properly distributed. In a preheated oven on the lowest shelf, bake for approximately 55 minutes, or until the middle of the pie is set. If the crust is browning too rapidly around the edges, tent it with aluminum foil halfway through the baking time. After transferring the pie to a cooling rack, let it to cool for at least one hour before serving.

Make Ahead

The pie may be kept at room temperature for up to 1 day without getting soggy. Reheat for 15 minutes at 325 degrees.

Chocolate Chip Pecan Pie

This decadent Chocolate Chip Pecan Pie recipe combines two types of rich chocolate with southern pecan pie to create a mouthwatering dessert. When it comes to memorable events, this is the ultimate dessert! To the top of the page

What Makes This Pie So Amazing
Ingredients
Instructions
How Do Pecans Get to the Top of the Food Chain
Do you know of a good substitute for corn syrup? Suggestions for Entertaining
Recipes that are related
Card with a recipe
Reviews

Why This Pie is Amazing

You’ve undoubtedly eaten a slice of traditional pecan pie. and you’ve almost certainly had a piece of chocolate pie. But, have you ever combined the two flavors in a single mouthful? The final product is nothing short of spectacular. As a matter of fact, Chocolate Chip Pecan Pie is one of my most favorite desserts of all time. It’s difficult to describe the deep, dark, chocolaty flavor of pecan pie when paired with the sweet bite of pecan pie. You’re simply going to have to take my word for it on this one.

Perhaps you’d anticipate creating something this spectacular would be difficult, but it is shockingly simple.

The only drawback is that you have to wait until the pie has set before you can take your first mouthful!

Ingredients

There are just nine ingredients required for this delicious pie, and you most likely already have the majority of them in your pantry or refrigerator.

Pecan halves, a refrigerated pie crust, semi-sweet chocolate chips, dark chocolate chips, brown sugar, eggs, light corn syrup, vanilla extract, salted butter are all ingredients in this recipe.

The recipe card includes a list of the ingredients and their quantities.

Instructions

Step 1: To prepare Chocolate Chip Pecan Pie, begin by spreading out a refrigerated pie dough sheet until it is large enough to fit over the edge of a 9-inch pie pan. It should be pressed onto the plate and the edges can be crimped if desired. 2- Spread the pecans on top of the unbaked pie shell. In order to make a more visually appealing pie, turn them right side up. Chocolate chips should be sprinkled on top of the pecans.

3- In a separate bowl, whisk together the eggs, brown sugar, light corn syrup, vanilla, and melted butter until well combined. Whisk until everything is well-combined. Pour the contents of the bowl over the pecans and chocolate in a pie dish and set aside.

How Do The Pecans Rise to the Top?

After baking, the nuts appear to float on top of the mixture and rise to the top of the cake. If you want to make the pie even more visually appealing, randomly arrange a few additional pecans upright on top of the mixture before baking it. Add a few additional chocolate chips and repeat the process. You will be delighted at the final product. Preheat the oven to 350 degrees and bake the pie for 50 minutes. Half way through baking, cover the pan with a tent of aluminum foil to prevent the crust from burning.

Depending on how well the centre sets after one hour, you may need to place it in the refrigerated for another 30 minutes.

Is There a Substitute for Corn Syrup?

For those of you who are averse to the use of corn syrup in your recipes, here’s a terrific approach to create your own substitute.

Serving Ideas

If you want to go even farther with your indulgence, top this luscious pie with a dollop of vanilla bean ice cream. Alternatively, whisk heavy cream into a little dollop for the perfect finishing touch. Check out my Traditional Pecan Pie recipe if you’re searching for a typical southern pecan pie that doesn’t contain any chocolate. If you enjoy this recipe, you should try some of my other delectable chocolate treats.

Chocolate Brioche Bread Pudding, Chocolate Coconut Cream Pie, Peanut Butter Chocolate Cake, Beryl’s Chocolate Sheet Cake, and Chocolate Covered Cherry Bark are just a few of the desserts you’ll find on this list.

Recipe Card

Chocolate Chip Pecan Pie combines two varieties of creamy chocolate with southern pecan pie in this wonderful recipe for Chocolate Chip Pecan Pie. When it comes to memorable events, this is the ultimate dessert!

1unbaked refrigerated pie crust
2cupsspecan halves (plus a few extra for the top of the pie)
13cups semi-sweet chocolate chips
13cups dark chocolate chips (plus a few extra for the top of the pie)
3eggs
1cuplight brown sugar
1cuplight corn syrup
1 tsp. vanilla
3 Tbsp. salted butter, melted
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips (plus

Preheat the oven to 350 degrees Fahrenheit. The pie dough should be rolled out to fit a 9″ deep dish pie pan using a rolling pin. Make a press-in into the plate and crimp the edges if you want
Toss the pecans into the unbaked pie crust shell and set aside. Make sure they are turned right side up, since this will result in a more attractive pie. Sprinkle chocolate chips on top of the pecans to finish the look. In a separate dish, whisk together the eggs, brown sugar, light corn syrup, vanilla, and melted butter until well combined. Whisk until everything is well-combined. Fill the pie dish halfway with pecans and chocolate and pour the contents of the bowl on top. Several more pecans should be used to sprinkle on top of the filling once it has risen to the surface. Repeat the process with the remaining chocolate chips. Bake the pie for 50 minutes at 350 degrees Fahrenheit. Before serving, let the pie to cool for one hour on a pie rack. After one hour, it is possible that you will need to place the dish in the refrigerator for 30 minutes to assist the middle set.

Notes

During the second half of baking, cover the pie with a loose layer of aluminum foil to prevent the crust from burning.

Preparation time is 15 minutes
Cooking time is 50 minutes. Category:Desserts
Method: Whip by hand
Cuisine: Southern
Preparation:

Thanksgiving recipes, sweets, chocolate chip pecan pie, chocolate pie, pecan pie, chocolate chip pecan pie, chocolate pie, pecan pie It is better to share than to receive! If you enjoy my recipes, please pass them along to your friends!

Chocolate Chip Pecan Pie

Chocolate Chip Pecan Pie is a rich chocolate and caramel pie that is topped with pecans and baked to perfection. Pecan Pie with Chocolate Chips is a delectable variation on the classic pecan pie. This pecan pie is stuffed with semi-sweet chocolate chips, which melt while baking and combine to make a delicious chocolate filling. Using a store-bought pie crust, this chocolate pecan pie dish comes together in a little more than an hour from start to finish. The printable recipe card, which includes a complete list of ingredients and instructions, may be found at the bottom of this article.

Using a store-bought pie crust, I started by putting it into a 9-inch pie pan and baking it.
I put three big eggs into the mixing basin.
I returned the bowl to the stove and added some melted butter, vanilla essence, and salt, stirring thoroughly.
All of the components were well mixed together by myself.
My pie went into the oven and cooked for about 30 minutes, or until it was well browned and set in the centre.
When the pie was still somewhat warm but not hot, I cut it and placed it on a plate to be served.
If you’re searching for a sumptuous pie dish that’s suitable for a holiday dinner, you must try this Chocolate Chip Pecan Pie recipe!

Here are some more easy pie recipes that you’ll enjoy. AT THE END OF THIS PAGE, YOU WILL FIND A PRINTABLE VERSION OF THE RECIPE. You’ll need the following ingredients to make this Chocolate Chip Pecan Pie:

Pie dough (9-inch store-bought pie crust or handmade pie crust if you like)
1 cup light corn syrup
2/3 cup light brown sugar
3 big eggs
Salt and pepper to taste 1/2 teaspoon salt
1 1/2 cups pecan halves
1 cup semi-sweet chocolate chips
1/4 cup melted butter
1 teaspoon vanilla extract

How to Make Chocolate Chip Pecan Pie (with Chocolate Chips):

Preheat the oven to 350 degrees Fahrenheit. Place the pie crust in a 9-inch pie pan and press down firmly. In a large mixing bowl, combine the corn syrup and brown sugar
Toss the eggs into the mixing basin
Combine all of the ingredients in a large mixing bowl until the eggs are thoroughly beaten
To the mixing bowl, add the melted butter, vanilla essence, and salt
Mix well. Make a thorough stir. Toss in the pecan halves and chocolate chips to the mixing basin
Mix well. Stir well once more. Fill the pie crust with the ingredients
Set aside. Position pie in oven and bake for 30 minutes, or until pastry has a good golden crust and the filling has set in the center of the pie. 55 minutes
50 – 55 minutes Allow the pie to cool after it has been removed from the oven. Serve and take pleasure in it

To follow me on Pinterest, please visit this page. Preparation time: 10 minutes Preparation time: 55 minutes Time allotted: 1 hour and 5 minutes

Ingredients

Pie dough (9-inch store-bought pie crust or handmade pie crust if you like)
1 cup light corn syrup
2/3 cup light brown sugar
3 big eggs
Salt and pepper to taste 1/2 teaspoon salt
1 1/2 cups pecan halves
1 cup semi-sweet chocolate chips
1/4 cup melted butter
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit. Place the pie crust in a 9-inch pie pan and press down firmly. In a large mixing bowl, combine the corn syrup and brown sugar
Toss the eggs into the mixing basin
Combine all of the ingredients in a large mixing bowl until the eggs are thoroughly beaten
To the mixing bowl, add the melted butter, vanilla essence, and salt
Mix well. Make a thorough stir. Toss in the pecan halves and chocolate chips to the mixing basin
Mix well. Stir well once more. Fill the pie crust with the ingredients
Set aside. Position pie in oven and bake for 30 minutes, or until pastry has a good golden crust and the filling has set in the center of the pie. 50-55 minutes
50-55 minutes Allow the pie to cool after it has been removed from the oven. Serve and take pleasure in it

Nutrition Information:

1Serving Size (in grams): Calories:595 34 g of total fat 11 g of saturated fat 0 g of Trans Fat Fat (unsaturated): 21g Cholesterol:85mg Sodium:341mg Carbohydrates:75g Fiber:4g Sugar:61g Protein:6g This post includes affiliate links for your convenience. Please see our disclaimer for more information. Because I am an Amazon Associate, I receive money when people make eligible purchases.

Chocolate Chunk & Pecan Pie With No-Churn Bourbon Ice Cream Recipe on Food52

Julia Gartland captured this image. Anna Billingskog is the food stylist. Molly Fitzsimons is the prop stylist for this shoot.

Author Notes

This pie is deceptively simple to make. I prepare the pastry from scratch by hand. I prepare the filling entirely by hand and in a single dish. When it comes to blind baking the crust, I don’t play around. In addition, it is best served warm, so construct it ahead of time and pop it in the oven when everyone is sitting down to dinner, i.e. while the oven is empty! Like a conventional pecan pie, but with less goo, more nuts and chocolate, and a little of cookie to keep it all together, this recipe is a must-try.

Samantha Seneviratne is the author of this piece.

Test Kitchen Notes

As part of Residentsgiving — also known as the Thanksgiving dinner of our wildest dreams—which was prepared by Food52’s resident experts-turned-superheroes, this dish is included in the menu. Learn how toRemixRemaster your Thanksgiving dinner here, and while you’re at it, check out the rest of the spread on this page. —The Contributing Editors

Preparation time: 7 hours 30 minutes
Cooking time: 40 minutes
Serves 8–10 people.

Ingredients

The following ingredients are used to make No-Churn Bourbon Ice Cream: 2 cups heavy cream
2 tablespoons malted milk powder
One (14-ounce) can condensed milk
1 pinch fine sea salt
1 pinch powdered cinnamon
1 teaspoon pure vanilla essence and 3 tablespoonsbourbon.

Filling for a Pie Crust
Crust for a pie
One and a half cups all-purpose flour 2 tablespoons of granulated sugar 1 / 2 teaspoon kosher salt (optional)
Salted butter, sliced into cubes, 8 teaspoons 1 / 4 cup to a third cup of cold water
Pie Crust
Pie Filling room temperature 6 ounces(12 tablespoons) salted butter brown sugar, light or dark, packed in a 1 / 2 cup measure
A third cup of granulated sugar
At least one big egg, at room temperature Pure vanilla extract (about 2 tablespoons)
1 cup unbleached all-purpose flour 1 and a half teaspoons baking soda
1 / 2 teaspoon kosher salt (optional)
About 4 ounces semi-sweet chocolate, coarsely chopped Specans (whole or sliced), 8 ounces

Directions

Make the ice cream according to package directions. To get stiff peaks, whip the cream and malted milk powder together until stiff peaks form. Combine the condensed milk, salt, cinnamon, vanilla, and bourbon in a large mixing bowl. Wrap it in plastic wrap and place it in the freezer for at least 6 hours, or until it is hard. Prepare the pie crust according to package directions. Combine the flour, sugar, and salt in a large mixing bowl. Toss in the butter until everything is well-combined. Using your fingers, flatten each of the butter bits. Then, in the center, construct a well and pour in 14 cup water to fill it. Toss everything together. It is not necessary to add further water if everything is equally wet and the crumbs may be pressed together. In small amounts at a time, add enough to make the dough stay together. Wrap the dough with plastic wrap once it has been formed into a disc. Remove from refrigerator and roll out into a big rectangle on a lightly floured board. Refrigerate for at least 30 minutes. Fold the dough in half, starting at the top and working your way down. After that, cross the left side over to the right side. Wrap the dish in plastic wrap and place it in the refrigerator for 30 minutes to an hour. The folding and relaxing procedure should be repeated one more time. Preheat the oven to 375 degrees Fahrenheit with a rack in the lower third of the oven, and set aside Roll the dough out into a circle about 10 inches in diameter on a lightly floured board. It should be placed in a normal 9-inch pie dish (preferably glass) and the corners should be crimped to your liking. Cover with plastic wrap and place in the refrigerator while you prepare the filling. In a large mixing basin, cream together the butter and sugars until light and fluffy. Mix in the egg and vanilla until everything is well-combined. Stir in the flour, baking soda, and salt until everything is well-combined. Stir in the chocolate and almonds, reserving a few tablespoons for the top. Spread the filling into the pan that has been prepared. Finish by sprinkling the remaining nuts and chocolate over top. Bake for 35 to 40 minutes, or until the center of the pie is puffed and set and the underside of the crust is golden brown. Allow for at least 15 minutes of cooling time before serving with a large scoop of ice cream.

The Best Gooey Chocolate Chunk Pecan Pie Bars – Scientifically Sweet

Fun fact about myself: I’ve never been a big fan of pecan pie. I know, it seems insane, doesn’t it? It’s because I’ve never had a very good one. Despite the fact that I enjoy (yes – LOVE) sugar, these were usually much too sweet and tasteless. It was like eating pure sugar goo in a pie crust, which I didn’t care for. Then I decided to publish my third cookbook, “Scientifically Sweet Occasions,” which is now available for purchase. and I came up with the very BEST pecan pie recipe that I could find to suit my tastes.

It’s not only that it’s delicious.
It is a work of art.
hehe.
It does not employ the traditional shortbread crust, which I believe is typically too dense and gummy in my opinion.

It lacks the depth of color and brown-ness that I believe a crust should have in my opinion. Using only one bowl, this crumb bakes up golden brown and with a slight bite, and is perfect for a special occasion. And what about the filling? The stuffing is really gooey!

How to make the BEST pecan pie filling?

Prepare the pecans by roasting them! Simply lay them out on a baking sheet and set them in the oven while the oven is preheating to 350 degrees. Ideally, they should be properly browned after your oven has been warmed (or even before!). It’s almost like it’s not even an extra step because you’re already waiting for the oven to pre-heat, isn’t it?! I’m all about saving time whenever possible!

Secret ingredients for the best pecan pie filling?

The most essential thing to remember is to utilize more than simply sugar in your recipe. This requires the use of an ingredient with a complex flavor profile Use brown sugar in conjunction with another sweetener, such as dark corn syrup. With light corn syrup, there is absolutely nothing wrong with it (in fact corn syrup gives the best gooey texture, but it is rather bland). Golden corn syrup contains a little amount of molasses and will provide additional richness.

Can you make pecan pie without corn syrup?

Yes, you may use maple syrup, agave syrup, or brown rice syrup for the corn syrup in this recipe. However, keep in mind that the texture will be a little less mushy. Acid is the first and most important secret component. Vinegar should be included because, with so much sugar in the recipe, vinegar actually raises the taste in a way that thoroughly AWAKENS your senses and makes them genuinely dance. If you’ve never cooked pecan pie with vinegar before, give it a go right now and you’ll see what you’ve been missing out on all this time.

Salt is the second secret component.

(This is not the case.) Bitter chocolate is the third secret ingredient.

I really like how the sharpness contrasts with the sweetness of the filling.

Do I need to let it cool?

YES! Pecan pie filling can only achieve its full texture and flavor potential when it has been allowed to chill and solidify fully! Don’t hurry through it. Despite the fact that it’s SOOO tempting, things really get better while they sit around.

Why do I need to let my pecan pie bars cool?

The filling for pecan pie is similar to a custard, but without the addition of milk. Basically, it’s a moist egg-based batter. One teaspoon of flour is used to absorb the liquid, and the eggs are the only important setting component in this recipe. As the eggs boil, the sugar syrup is suspended inside a gel-like network, causing the eggs to curdle. As soon as the filling is heated, the “gel” becomes firm, and the molecules become hot and move all over the place. As the ingredients cool, they will solidify into a soft, silky, gooey gel, and the flavor will become more rounded and rich in flavor.

The BEST Gooey Chocolate Chunk Pecan Pie Bars

Christina Marsigliese is a model and actress. You must prepare these gooey, rich, salty, and sweet pecan pie bars, which are created with a crisp simple crust and a creamy oozy pecan filling with dark chocolate pieces. Preparation time: 15 minutes Cooking Time: 25 minutes

Base:

¾cupplus 2 tablespoons 125 grams all-purpose flour
2 tablespoons 16 grams corn starch
14 cup 55 grams packed light brown sugar
14 teaspoons salt
18 teaspoons baking powder
5 tablespoons 70 grams unsalted butter, melted

Filling:

Melted 2tbsp28g unsalted butter
12cup110g packed light brown sugar
14cup60ml dark corn syrupor maple, agave, or brown rice syrup (see note in the post)
2large eggs
1tspall-purpose flour
1tspwhite vinegar
12tsppure vanilla extract
14tsp salt
1cup110g roasted pecan halves, chopped
13cup56g dark chocolate chunks (I also like these bittersweet callet

Preheat the oven to 350 degrees Fahrenheit. To prepare the dish, lightly butter it or line it with aluminum foil and butter the aluminum foil
In a medium-sized mixing bowl, whisk together the flour, corn starch, brown sugar, salt, and baking powder until there are no lumps of brown sugar. For the crust, combine the flour, corn starch, brown sugar, salt, and baking powder and blend together with your fingertips until there are no lumps of brown sugar. Stir in the melted butter with a wooden spoon until everything is well combined, then pull it all together with your hands to incorporate evenly. Pour the mixture into the prepared pan and smooth it down into an equal layer, forcing it up the edges of the pan to approximately 12 inches in height. Smooth the surface using the back of a spoon to make it more even in color. Bake for 10-12 minutes, or until the top is very faintly golden and the sides are beginning to brown. Transfer to a wire rack to cool. To make the filling, in a medium-sized mixing basin, whisk together the melted butter, brown sugar, and corn syrup. Whisk in the eggs, flour, vinegar, vanilla extract, and salt until everything is very smooth and well-combined. Add in the pecans and mix well. Pour the mixture over the cooked crust, being sure to properly distribute the pecan bits. Bake for 20-25 minutes, or until the filling is firm and set. Sprinkle the chocolate pieces on top and gently poke them into the filling. If you are using a glass dish, you may need to cook it for an additional 5 minutes. To cool fully, transfer the pan to a wire rack. Refrigerate for at least 1 hour before cutting into squares.

Easy Chocolate Pecan Pie Recipe

Ashton’s post was published. The most recent update was made on December 16th, 2020. SomethingSwanky is entirely sponsored by its readers.

When you make a purchase after clicking on one of our affiliate links, we may get a commission at no additional cost to you. It’s a family recipe for chocolate pecan pie, and it’s one that usually makes an appearance on our Christmas dessert table!

Main Ingredients Needed for This Recipe

The ingredients include unbaked pie crust (No Roll Pie Crust|Easy All Butter Pie Crust|Buttermilk Pastry Pie Crust)
Eggs, corn syrup, sugar, chocolate chips, pecans, and buttermilk pastry.

How to Make Chocolate Pecan Pie

You may either create it from scratch or get it from a store, depending on your preference. My three favorite homemade pie crusts (all of which are really simple and approachable, even for pie crust novices) are listed below, with links to each recipe:

There are several types of pie crusts, including no-roll pie crust, all-butter pie crust, and buttermilk pastry pie crust.

2. Prepare the Filling

There’s nothing fancy or difficult about this! Melt the chocolate in a double boiler, then mix in the rest of the ingredients. It doesn’t get much easier than this. Using a large spoon, pour the filling into the prepared pie crust (by the way, I prefer to use a deep dish pie pan for this recipe, but you could use a shallower pie pan as long as you don’t fill the crust all the way up). Keep at least a 1/2 inch of crust above the filling (or more if possible).

3. Bake the Pie

For about one hour at 350 degrees Fahrenheit. If the top begins to appear to be burning, simply cover it with aluminum foil and continue to bake until done. When the pie is finished, the very center should be jiggly, but the pie filling should not appear to be sloshing around in the pan.

Let it Cool and Enjoy!

The pie should be served thoroughly chilled, if at all possible. I always try to make this the day before I plan to serve it so that it slices up neatly and platters beautifully. It’s even better when topped with handmade whipped cream!

Ingredients

3 softly beaten eggs
1 cup light corn syrup
1/2 cup sugar
1/2 cup semi-sweet chocolate chips, melted and slightly cooled
1 pie crust (pre-made)
1.5 cups pecan halves, 1/2 cup (extra) chocolate chips, 2 tablespoons melted butter, 1 teaspoon vanilla, 2 tablespoons butter, melted

Instructions

Preheat the oven to 350 degrees Fahrenheit. Combine the eggs, corn syrup, and sugar in a large mixing bowl. Combine the melted chocolate, melted butter, and vanilla extract in a mixing bowl. Using a whisk, combine
Fold in the nuts and the chocolate chips (that haven’t been melted yet). Fill the pie crust halfway with the contents. Preheat the oven to 350 degrees for 55-60 minutes. In the centre, the filling should be somewhat jiggly, but it should not be splashing about. Ideally, the outside portion of the filling should be firm to the touch.

Nutrition Information:

Yield:8Serving Size: 1Servings per container: Calories:517 28 g of total fat 7 g of saturated fat 0 g of Trans Fat Fat (unsaturated): 19g Cholesterol:77mg Sodium:176mg Carbohydrates:67g Fiber:3g Sugar:53g Protein:6g This post was first published on November 20, 2017.

Chocolate Pecan Pie

When you add chocolate to pecan pie, it takes it to another level. You may make this Chocolate Pecan Pierecipe with white, milk, dark, or semi-sweet chocolate — any of these chocolates will be delicious! Check out our Tiny Pecan Pies if you enjoy pecan pie and mini desserts. They are delicious!

Easy Chocolate Pecan Pie Recipe

As a child, my mother did not make pecan pie since my father was not a fan of the sweet treat. Before I even tasted it, I believe it was after college. Of course, as soon as I did, the game was finished. I’d been missing out on everything all those years. Sigh. As a result, I made up for it by creating it half a dozen times in half a dozen different variations. Adding a coating of chocolate is unquestionably one of my favorite ways to dress up a dish. Our handcrafted pie dough is topped with chopped pecans, and the nuts are then dipped in a smooth, decadent chocolate filling before being baked to perfection.

Like, do a nice job with the irresuscitate!

What You’ll Need

The components for this chocolate pecan pie are rather conventional, yet each one plays a vital part in the final product. Every morsel of food you consume is rich and decadent! Here’s everything you’ll need to get started: ( For further information and measurements, please see the printable recipe card below.)

Pie crust: 1 9-inch pie crust dough (either our homemade pie crust or 1 store-bought rolled unbaked pie crust (from a 14-ounce box)
1 pie filling (either our homemade pie filling or 1 store-bought rolled unbaked pie crust (from a 14-ounce container)
Chopped pecans are the star of the show. Semi-sweet chocolate chips are used in this recipe. If you prefer something different, white, dark, or milk chocolate all work well. Sugar substitute: Unsweetened cocoa powder helps to enhance the chocolate flavor by masking it with sugar substitute. Ghirardelli or Hershey’s are two of our favorite chocolates. All-purpose flour: This aids in the thickening and solidification of the filling. Brown sugar is used to provide sweetness and a hint of molasses to recipes. Eggs are used for their richness and structural integrity. Light corn syrup: Not only does it provide sweetness to the filling, but it also helps to keep the texture smooth by avoiding sugar crystallization. Salted butter: We prefer unsalted butter because it allows us to better manage the saltiness. Vanilla: To add a little additional taste
Salinity: A little of salt enhances the flavor of chocolate. To serve, we prefer to top each slice with a dollop of handmade whipped cream and a sprinkling of chocolate shavings.

Chocolate Bourbon Pecan Pie

Interested in making a Chocolate Bourbon Pecan Pie?

Easy! Mix 2 to 3 teaspoons of bourbon into the filling of this recipe to achieve the desired flavor.

How To Make Pecan Pie

The process of making this pecan pie is quite simple. Here’s a quick rundown of what happened: (Don’t forget to check out the printable recipe card with all of the details, which can be found below.)

Form the pie dough into a pie dish with your hands. Carefully lay out the pie dough and press it into a 9-inch pie pan with a light hand. (With your fingertips, tuck it in, ensuring sure it is smooth and even.) Flute or crimp the edges of the crust to make them more appealing. There is no need to bake the crust ahead of time.)
In an even layer, sprinkle the chopped pecans on top. Sprinkle the chopped pecans on top of the dough, spreading them out evenly to provide a layer of texture
Make the filling by combining the ingredients in a blender. Brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate are whisked together in a large mixing bowl. Mix until everything is completely smooth and well-combined. Pour the mixture over the pecans in a slow, steady stream. Bake: Depending on your oven, bake at 350 degrees F on the middle rack for 45-55 minutes, or until the top is golden brown and the pie is barely firm, depending on the size of your pie. (See the footnote below.) Take note: after 30 minutes of baking, apply a crust protector to prevent the crust from being too brown (see tip.)
Let cool entirely: After removing the cake from the oven, let it cool completely before slicing and serving.

Prevent the Pie from Over-Browning

After 30 minutes of baking, use an acrust protector or cover the edges with aluminum foil to prevent the crust from becoming too brown. If the top of the pie is browning too rapidly toward the end, you may tent it with a piece of aluminum foil over the entire thing.

How to Tell When Pecan Pie is Done?

In order to avoid over-browning the crust after 30 minutes, a crust protector or aluminum foil should be used to protect the edges after baking. If the top of the pie is browning too rapidly near the end, you may tent it with a piece of aluminum foil.

How To Store Pecan Pie

To Store: This pie can keep for up to a day in the refrigerator (covered with foil.) Once this is completed, it should be refrigerated for up to 4 days. Keep in mind that the longer it sits in the fridge, the more it will dry up, so it’s better to consume it within a couple of days. To freeze the pie, allow it to cool fully before wrapping it firmly in aluminum foil and placing it in a heavy-duty freezer bag. To get the best results, use the frozen pecan pie within two months of purchasing it.

More Holiday Pie Recipes:

Easy Chocolate Pie, Apple Pie, Mixed-Nut Turtle Pie, and Mini Pumpkin Pies are some of the desserts you may make.

I hope you enjoy this tasty and simple meal – please rate it in the comments section below! Also, don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube to keep up with her latest adventures!

Chocolate Pecan Pie

When you add chocolate to pecan pie, it takes it to another level. For this Chocolate Pecan Pie recipe, you may use whatever type of chocolate you want: white, milk, dark, or semi-sweet chocolate — they’re all delicious! Preparation time: 5 minutes Preparation Time40 minutes Time allotted: 45 minutes Servings:8slices

2 cups chopped nuts
1 handmade pie dough crust (or 1 shop purchased rolled unbaked pie crust from a 14 ounce container)
19 inch homemade pie dough crust 1 3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoonunsweetened cacao powder
3largeeggs
3/4 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips, melted
Whipped cream and/or chocolate shavings, to garnish

Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch pie pan by spraying it with nonstick cooking spray. Carefully roll out the pie dough and push it into the pie dish with your fingers. (With your fingertips, tuck it in, ensuring sure it is smooth and even.) Flute or crimp the edges of the crust to make them more appealing. There is no need to bake the crust ahead of time.)
Sprinkle the chopped pecans on top of the dough, spreading them out evenly to provide a layer of texture
Cook’s Notes: In a medium mixing bowl, whisk together the brown sugar and all of the other ingredients, except for the melted chocolate. Add in the eggs and corn syrup and mix well. Mix until everything is completely smooth and well-combined. Pour the mixture over the pecans in a slow, steady stream, making sure everything is covered. Depending on your oven, bake for 45-55 minutes on the middle rack, or until the top is golden brown and the pie is barely firm, or until the filling is bubbling. (See the footnote below.) (If required, after 30 minutes of baking, apply a crust protector or cover the edges with aluminum foil to avoid overbrowning. A sheet of aluminum foil can also be used to tent the entire pie if the top is browning too rapidly toward the end of the baking time.)
Remove the pan from the oven and set it on a wire rack to cool fully before slicing it into slices. Sprinkle chocolate shavings on top and a dollop of handmade whipped cream to finish the dessert. Anyone up for some bourbon? If you want to make Chocolate Bourbon Pecan Pie, all you have to do is put 2 to 3 tablespoons of bourbon into the mixture before baking.

350 degrees Fahrenheit should be set for the oven. Using nonstick cooking spray, coat a 9-inch pie pan. Make a delicate roll out of the pie dough and push it into the pie dish carefully. (Make sure the tuck is smooth by tucking it in with your fingertips). The edges of the crust should be fluted or crimped. A pre-baked crust is not required.) Distribute the chopped pecans on top of the dough, spreading them out to form a smooth layer. Brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate are whisked together in a medium mixing dish.

In the center of the oven, bake for 45-55 minutes, or until the top is golden brown and the pie seems barely set, depending on the size of your pie and the temperature of your oven.
If the top of the pie is browning too rapidly toward the end, you may tent it with a piece of aluminum foil.
Sprinkle chocolate shavings on top and a dollop of fresh whipped cream to finish.
For a Chocolate Bourbon Pecan Pie, just combine 2 to 3 tablespoons of bourbon into the filling before baking;

Other Notes

Course:Dessert Cuisine:American Pecan Pie Recipe, chocolate pecan pie, pecan pie recipe, chocolate pecan pie