This chocolate pecan pie is a wonderfully rich and easy holiday dessert. It is a twist on the classic pecan pie but loaded with chocolate flavors and a hint of bourbon. Impress your friends by making this sophisticated, chocolatey dessert!
What makes this dessert better than the classic? Well, a classic pecan pie has a sweet, buttery, sugary filling. While that’s delicious, this chocolate pecan pie with bourbon is a bit more rich and luscious. The chocolate is bittersweet, and a splash of bourbon gives this pie additional delicious but subtle flavor.
This chocolate version is just as easy to make as the classic. Truly the perfect pie for beginners!
So if you need to make an easy holiday dessert in a pinch, make this pie. You will impress your family and friends at first bite!
Chocolate Pecan Pie Recipe
Ingredients and Substitutions
- Crushed and Halved Pecans – The halved pecans contribute to both the look and texture of the pie filling. However, feel free to just use crushed pecans if you’d rather have just one type.
- Dark Chocolate Chips – One of the best parts of this recipe is that while it’s still buttery and sweet, the delicious dark chocolate chips keep this pie from being overly sweet.
- Eggs – Eggs are the best ingredient when it comes to holding the filling together. No one likes a runny pie!
- Dark Brown Sugar – At the grocery store, reach for dark brown sugar instead of regular sugar. This ingredient adds even more depth and richness to this chocolate pecan pie!
- Dark Corn Syrup – Corn syrup is an important addition because it adds a touch of sweetness to the pie. It also helps to prevent the mixture from crystalizing.
- Vanilla Extract – Just a splash of sweet vanilla extract is needed to compliment the deeper flavors in this filling.
- Butter – While butter can usually be substituted for things like margarine or even applesauce, I highly recommend sticking to butter for this recipe. Butter and pies are simply meant to be!
- Bourbon or Cognac – Any brand of this liquor will do just fine! Just make sure to be very careful when adding it to your mixing bowl – too much bourbon or cognac will completely take over the rest of the ingredients or make it too thin.
- Salt – Just a little dash for the balance of flavor!
- Cocoa Powder – Cocoa powder will enhance the chocolatey bittersweet flavor of this fantastic filling.
How to Make Chocolate Pecan Pie
For such a sophisticated holiday pie, this recipe is pretty simple!
First things first – the crust:
Prepare the pie dish. Use a cooking spray or butter to coat the pie dish. If you choose to use a spray, I recommend using a butter flavored one to enhance the crust’s buttery flavor!
Roll the pie crust. Whether you made your own dough or bought it from the grocery store, make sure it’s rolled out in an even circle and ready to go!
When it’s in the dish, you can have some fun! You can crimp or fold the edges of the pie dough any way you’d like.
Make the filling:
Stir together all of the ingredients in a mixing bowl, except for the chocolate chips and pecans!
Once the mixture is fully combined, incorporate the chocolate chips and pecans.
Then, pour the mouthwatering mixture into the prepared pie dish. Now it’s ready for baking!
Bake the pie. It takes about an hour to fully bake.
Let it cool. Your kitchen is going to smell like a bakery, but resist temptation! It is much easier to slice and won’t fall apart after the dessert cools for a full two hours.
Garnish with whipped cream and crushed pecans, then serve!
Q&A
How should I serve chocolate pecan pie?
The sky is really the limit here. Ice cream and whipped cream both pair wonderfully with this delectable dessert!
Personally, I like to top my slice with warm caramel sauce and a light sprinkle of sea salt. It’s to die for!
How should I store a pecan pie?
If you’re planning on serving it right away, you can leave it in an airtight container right on the countertop for 1 to 2 days. In the refrigerator, it will stay fresh for up to 5 days.
If you really want to prolong your enjoyment, you can freeze it for 3 to 4 months! When you want a slice, just let it thaw in the refrigerator overnight.
MORE RECIPES INSPIRED BY CLASSIC PECAN PIE
While most kids really love this pie, there are some kid friendlier ways to enjoy pecans and chocolate! One of my favorite recipes to make for the little (and big) ones is a brownie pecan pie.
Have you ever had pecan pie for breakfast? I’m definitely guilty of it! The day after Thanksgiving, those leftovers are just too tempting. Well, step up your holiday breakfast game with a pecan pie French toast casserole!
Another one of my favorite holiday pies has got to be a pecan crunch sweet potato pie. Honestly, with all these scrumptious pecan pie recipes, I hope fall never ends!
If you want to serve a few more pecan desserts this holiday season, make some Maple Pecan Mini Cheesecakes and Soft Pecan Cookies.
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Chocolate Pecan Pie
Ingredients
- 1 pie crust
Filling:
- 2 cups crushed pecans
- 1/2 cup halved pecans
- 3/4 cup dark chocolate chips
- 3 eggs
- 1/2 cup dark brown sugar
- 1 cup dark corn syrup
- 1 tsp vanilla extract
- 4 tbsp butter melted
- 2 tbsp bourbon or cognac
- 1/4 tsp salt
- 1 tbsp baking cocoa powder
Instructions
- Note: 1/2 cup of halved pecans are used purely for the look. If you don't have halved pecans, use additional crushed pecans and mix them into the filling.
Crust:
- Preheat the oven to 350°. Rub a 9-inch pie dish with butter all over the bottom and sides. (You can also use cooking spray instead of butter.)
- Gently roll out the pie crust on a lightly floured surface to about 12 inch circle.
- Place it over the pie dish and gently fit it in. Crimp the edges or simply fold them for a rustic look.
Filling:
- Combine all ingredients for the filling except pecans and chocolate chips in a mixing bowl and whisk them well together.
- Fold in crushed pecans and chocolate chips and pour it into the prepared pie dish.
Baking the pie:
- Bake for 60 minutes.
- To keep the pie crust from getting too dark, you can cut 3-4 strips of aluminum foil that are about 2-3 inches wide and gently wrap them around the edge of the pie dish, covering the crust.ORHalf way though the baking, cover the pie dish loosely with a sheet of aluminum foil.
- Take the pie out of the oven and cool on the counter for up to 2 hours, until completely cooled.
Storing:
- Store leftover pie on the counter for about a day or two at the most. Cover it air-tight.To extend the life of pie, store it in the refrigerator, covered air-tight. In the refrigerator, it will last up to 5 days.
Nutrition
Carla says
UMMMMMMMMMMMMMMMMM good!
LyubaB says
Thank you, Carla!