Chocolate Pecan Pie in a gold pie pan
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Chocolate Pecan Pie

Delicious chocolate pecan pie recipe complete with homemade all-butter pie crust.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 38 minutes
Chilling 30 minutes
Total Time 1 hour 28 minutes
Servings 8 servings
Calories 589kcal
Author I Heart Eating

Ingredients

Crust

  • 1 ¼ cups all-purpose flour¹
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt²
  • ½ cup cold butter cut into small pieces
  • 1/4 cup ice water

Filling

  • 3 large eggs
  • 3/4 cup brown sugar packed
  • 1/3 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter melted
  • 1/2 teaspoon kosher salt³
  • 2 cups pecans
  • 1/2 cup semisweet chocolate chips4

Instructions

Pie Crust

  • In a medium bowl, whisk the flour, sugar, and salt together until combined.
  • Cut in the butter until it forms a shaggy dough.
  • Stir in the ice water. You may need to add in additional ice water 1 teaspoon at a time as needed for the dough to come together.
  • Turn the dough a couple times and pat into a disk on a floured surface.
  • Wrap in dough tightly in plastic wrap and chill for at least 30 minutes.
  • On a lightly floured surface, roll dough into a 12-inch circle.
  • Lay the dough over a 9-inch pie plate.
  • Fold the edges of the dough under and crimp.
  • Chill until firm.

Pie Filling

  • Preheat the oven to 375F.
  • In a large bowl, whisk the eggs until lightly beaten.
  • Whisk in the brown sugar, corn syrup, vanilla, melted butter, and salt until combined.
  • Pour the egg mixture into a large saucepan, and cook, whisking regularly, just until it begins to thicken and bubble, about 3 minutes over medium.
  • Coarsely chop the pecans and stir into the egg mixture along with the chocolate chips.
  • Pour the filling into the chilled pie crust.
  • Bake on the lower third of the oven for about 35-45 minutes, or until the center of the pie is set.
  • If the pie crust begins to brown too quickly, cover with a pie shield or tent the crust with foil.
  • Transfer the pie to a wire cooling rack and let rest for at least 1 hour before cutting and serving.

Notes

  1. To properly measure the flour, stir it to break it up. The lightly spoon into a measuring cup and level off. 
  2. Or a pinch (1/8 teaspoon) table salt. 
  3. Or 1/4 teaspoon table salt.
  4. Feel free to sub an equal amount of milk chocolate chips for a sweeter pie or bittersweet chocolate chips for a less sweet pie. 
  5. Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 589kcal | Carbohydrates: 59g | Protein: 7g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 360mg | Potassium: 236mg | Fiber: 4g | Sugar: 39g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg