Chocolate pecan pie is a delicious twist on traditional pecan pie recipe. With a tender pie crust, chunks of bittersweet and semi-sweet chocolate added to the gooey filling, this decadent dessert is a chocolate and nut lover’s dream. I’m not a fan of pecan pie. It’s so sweet. But this pie is the right balance of chocolate to nuts without being overly sweet.
Mom’s chocolate pecan pie makes an appearance every holiday season. Mom loves to bake…really loves to bake. So you can bet we usually have at least 4 pies for any holiday, like this French Apple Tart, Cranberry Pie and Three Nut Tart. (I guess you can tell I like nuts!) This easy chocolate pecan pie recipe is a perfect addition to your thanksgiving table. Adapted slightly from a King Arthur Flour recipe. (This post was first published December 3rd, 2013. As an Amazon Affiliate, I earn commission on qualifying purchases.)
What you’ll need
- semi-sweet or bittersweet chocolate .
- espresso powder: Even though you only need 1 teaspoon, espresso powder is great to have on hand for baking. You can use it for this tiramisu recipe, or add it to chocolate cake.
How to make chocolate pecan pie
Use your favorite pie crust recipe, a pre-packaged pie crust or this one minute pie crust recipe.
Beat the eggs, sugar and salt for about two minutes, until light and thick colored.
Stir in the flour, melted butter, vanilla, espresso powder, chocolate chips and pecans.
Use a combination of chocolate or just one. I think milk chocolate is a bit too sweet so I use, both bittersweet and semi-sweet. But dark chocolate would be wonderful too.
Pour the batter into the pie crust.
Spread the batter.
Then press the remaining 2/3 cup whole pecans into the top of the batter.
Make chocolate chunk pecan pie a part of your holiday dessert table.
Chocolate Pecan Pie
- 1 unbaked pie crust
- 2 large eggs room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup All-Purpose Flour
- 1/2 cup unsalted butter melted and cooled
- 2 teaspoons vanilla
- 1 1/3 cups bittersweet or semisweet chocolate chips or chunks or a combination
- 2/3 cup pecans diced, toasted in a 350°F oven till golden, 8 to 10 minutes
- 2/3 cup pecans left whole. (for the top)
- 1 teaspoon espresso powder (optional, but it definitely intensifies the flavor)
- Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
- Stir in the flour, espresso powdered, the cooled, melted butter; vanilla, then the chocolate chips or chunks and the diced pecans.
- Pour the batter into the unbaked pie crust, then press the remaining 2/3 cup pecan halves on top.
- Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
- Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.
- Yield: one 9" pie, about 8 to 10 servings.
- Nutritional values are calculate base on semi-sweet chocolate chips.
- Any nut can be used. We use pecans. You can also use walnuts.
- Any combination of chocolate can be used. This is a great opportunity to use up any leftover chocolate chips you have.
- Keep in mind that the chocolate you choose affects the caloric content. Milk chocolate is higher calories and carbohydrates than semi, bittersweet, or dark chocolate.