Old-Fashioned Chocolate Pecan Pie
This Old-Fashioned Chocolate Pecan Pie is the ultimate holiday showstopper, combining rich melted chocolate with a classic gooey pecan filling for a dessert that's both indulgent and familiar. The crunch of toasted pecans pairs perfectly with the smooth, fudgy chocolate layer beneath, all nestled in a flaky pie crust. It's straightforward to make with pantry staples and brings back memories of family gatherings while adding a decadent twist.
Equipment
- 9-inch pie dish glass preferred for even baking
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Aluminum foil for shielding crust
- Microwave-safe bowl for melting chocolate
Ingredients
- 1 9-inch pie crust unbaked; store-bought works perfectly
- 1 cup semi-sweet chocolate chips about 170g; Ghirardelli recommended
- 3 large eggs room temperature for smoother blending
- 1 cup light corn syrup about 240ml; maple syrup or honey can substitute
- 1/2 cup granulated sugar about 100g
- 1/4 cup unsalted butter melted; about 57g
- 1 teaspoon vanilla extract use good quality
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves about 170g; lightly toasted for deeper flavor
For Serving (Optional)
- whipped cream for serving
- vanilla ice cream for serving
- caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Press the unbaked pie crust into a 9-inch pie dish, crimp the edges, prick the bottom with a fork, and chill in the fridge.
- Microwave 1 cup chocolate chips in 30-second intervals, stirring after each, until melted and smooth (1-2 minutes). Let cool slightly for 5 minutes.
- In a large bowl, whisk 3 eggs until frothy. Add corn syrup, sugar, melted butter, vanilla, and salt; whisk 1-2 minutes until uniform and slightly thickened.
- Pour the cooled melted chocolate into the egg mixture and stir gently with a rubber spatula until fully incorporated and deep brown.
- Fold in 1 1/2 cups pecan halves gently, then pour filling into the prepared crust and smooth the top. Arrange extra pecans on top if desired.
- Bake on the middle rack at 350°F for 50-60 minutes, checking at 40 minutes and shielding the crust edges with foil if browning too quickly. The center should jiggle slightly.
- Cool completely on a wire rack for at least 3-4 hours, or refrigerate overnight to firm up. Slice with a sharp knife dipped in hot water for clean cuts.
Notes
- Use room-temperature eggs for smoother blending and a more uniform filling.
- Toast pecans at 350°F for 5-7 minutes before adding for deeper, nuttier flavor.
- Blind-bake the crust for 10 minutes if you prefer extra crispness.
- Let the pie cool fully before slicing to maintain structure and prevent a runny slice.
- Brush the crust with egg wash for a golden shine before baking.
- Add 2 tablespoons bourbon to the filling for a boozy adult twist.
- Use dark chocolate chips for a more intense chocolate flavor.
- Substitute corn syrup with maple syrup or honey in equal amounts, adjusting sugar down if using sweeter alternatives.
- Store covered at room temperature for up to 2 days, or refrigerate up to 5 days in an airtight container.
- Freeze slices wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge and reheat at 300°F for 10 minutes.
- The pie actually tastes better the next day as flavors meld and the chocolate layer firms up.
- For a nut-free version, skip the pecans and double the chocolate for a fudgy chocolate chess pie.
Nutrition
Serving: 1SliceCalories: 520kcalCarbohydrates: 58gProtein: 6gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 180mgPotassium: 210mgFiber: 3gSugar: 42gVitamin A: 4IUCalcium: 4mgIron: 10mg
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