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Chocolate Pecan Pie Recipe: Easy Homemade Dessert for Holiday Parties

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This decadent chocolate pecan pie features a gooey chocolate filling, crunchy toasted pecans, and a buttery pie crust. It’s a nostalgic, crowd-pleasing dessert perfect for holiday gatherings and special occasions.

Ingredients

Scale
  • 1 cup (6 oz) semisweet chocolate chips or chopped bittersweet chocolate
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 1/2 cups pecan halves, lightly toasted
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • Optional: 1 tbsp bourbon or espresso
  • Optional: 1/2 cup dark chocolate chunks for topping
  • Optional: Pinch of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and place rack in the lower third.
  2. Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Let cool.
  3. Melt chocolate and butter together in a small saucepan over low heat, stirring until smooth. Let cool slightly.
  4. In a medium bowl, whisk together corn syrup and sugar. Add eggs one at a time, whisking well after each.
  5. Pour in cooled chocolate-butter mixture, vanilla extract, and salt. Add bourbon or espresso if using. Whisk until smooth.
  6. Roll out pie crust and fit into a 9-inch pie dish. Press into corners and crimp edges.
  7. Scatter toasted pecans evenly over the bottom of the crust.
  8. Pour chocolate filling over pecans, ensuring all nuts are coated. Sprinkle chocolate chunks or cinnamon on top if desired.
  9. Place pie dish on a baking sheet. Bake at 350°F for 50-60 minutes, until edges are set and center is slightly wobbly. Cover crust edges with foil if browning too quickly.
  10. Remove from oven and cool completely on a wire rack for at least 2 hours.
  11. Slice with a sharp knife dipped in hot water for clean cuts. Serve at room temperature or slightly warmed.

Notes

For best results, toast pecans before adding to the pie. Use high-quality chocolate for deeper flavor. Let pie cool completely before slicing to ensure the filling sets. For gluten-free or dairy-free adaptations, use appropriate pie crust and butter substitutes. Pie can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: chocolate pecan pie, holiday dessert, easy pie recipe, Thanksgiving, Christmas, homemade pie, pecan pie, chocolate pie, party dessert, comfort food

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