Chocolate Pecan Pie
This easy Chocolate Pecan Pie will be a family favorite for years to come. This is the easiest pie to throw together, and your family and friends will think you spent hours on it!
Simple ingredients and so easy to mix up. Seriously, I had all of these ingredients in my pantry, including the corn syrup. This will be the easiest pie you will ever make. 🙂 and will certainly satisfy any sweet tooth.
Chocolate Pecan Pie is perfect for any holiday table or special occasion. Just add a scoop of vanilla ice cream, and you have completely pushed it over the top! Chocolate and pecans–could it get any better?
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Pecan Pie is a favorite for me. Sweet, gooey, crunchy pecans all baked into a pie crust –and then throw in some chocolate, and you have a perfect dessert for any occasion. Including sitting in your pajamas and watching Hallmark movies! 🙂 Guilty! 🙂
Chocolate Pecan Pie is very rich, and you will want to slice it into smaller pieces. This just means it will last longer. Right? The first bite always reminds me of some dark fudge I had while traveling to Gatlinburg a few years ago. Chocolaty, nutty, and creamy. A little slice of heaven, and it goes a long way.
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Ingredients for Chocolate Pecan Pie
Pie Shell–9 inch
How to Make Chocolate Pecan Pie
Melt butter in a saucepan over low heat. Add Cocoa. Stir constantly until cocoa has melted. Remove from heat and cool slightly. Add sugar, corn syrup, salt, and eggs. Mix well. Stir in chopped pecans. Mix well. Pour into pie shell. (This filled my pie shell to the very top) Top with Pecan Halves. Bake at 375 for 40 minutes. Cool Completely. Add vanilla ice cream if desired. –I desired 🙂
Tip** Always place your pie on a baking sheet in case it boils over. Its a lot easier to clean a baking sheet instead of your oven.
How Do I Know When My Chocolate Pecan Pie is Done?
This is a tough one to answer. As a rule, if the center is set, then take it out of the oven. It will still be a little jiggly but will continue to set as it cools. Tap the center of the pie if it springs back; it’s ready.
Do I Need to Refrigerate My Pecan Pie?
Yes, I would definitely refrigerate this pie. This pie has eggs in it, so it’s best to keep cold. This pie should keep well up to 4 days in the refrigerator.
It is best only to leave this pie at room temperature for about 2 hours. This should be plenty of time for your guest to eat dinner and have dessert. If you believe it will take longer for dessert to be served, remove the pie from the fridge at a later time.
Can I Use a Frozen Crust?
You sure can! You can make one from scratch or use a frozen store-bought crust. I usually keep several pie crusts in the freezer. This also makes this pie come together faster. And during the holidays, it’s always nice to take a shortcut or two. 🙂
Help! My Pie Crust is Browning Too Fast!
No problem. This is common for a pie crust to brown before the pie has finished baking. This is an easy problem to fix. You will need to make a pie shield. Simply wrap foil around the outside edge of your pie, covering the crust. Fold-down the edges of the foil to hold it in place.
Be sure to check out this link for more directions on making a pie shield for your pie.
Can I Freeze Chocolate Pecan Pie?
Making this pie ahead of time for the holidays is a great idea.
To Freeze: Wrap the cooled and baked Chocolate Pecan Pie in plastic wrap and then cover in foil. At this point, it will be fine in the freezer, but for added measure, I usually place it in a zip-top bag.
This pie will keep in the freezer for three months.
To Reheat: Remove from the freezer and thaw in the refrigerator overnight. You may decide to slice and eat at this time or reheat in a warm oven if desired. If heating in an oven, unwrap the pie and heat for 20 minutes in a 350-degree oven or until warm.
Looking for another chocolate dessert? Be sure to try Milk and Cookies Oreo Dessert. So easy to make for those last minute parties. Texas Sheet Cake Cookies and Ultimate Double Fudge Brownies will not disappoint and will cure those chocolate cravings.
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Check out these pie plates!
Chocolate Pecan Pie
- 1 9 inch pie shell unbaked
- 1/3 cup butter
- 1/2 cup baking cocoa
- 2/3 cup sugar
- 1/4 teaspoon Salt
- 3 Eggs beaten
- 3/4 cup corn syrup light
- 1 cup pecans chopped
- 1 cup pecan halves
- Melt butter in a saucepan over low heat. Add Cocoa. Stir constantly until cocoa has melted. Remove from heat and cool slightly.
- Add sugar, corn syrup, salt, and eggs. Mix well.
- Stir in chopped pecans. Mix well.
- Pour into pie shell. (This filled my pie shell to the very top) Top with Pecan Halves.
- Bake at 375 for 40 minutes. Cool Completely.
- Top with vanilla ice cream if desired.