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Chocolate Pecan Pie with Cocoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 75 reviews
  • Author: Villerius
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings (8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Pecan Pie combines the classic nutty sweetness of pecan pie with rich, melted chocolate for an indulgent twist. Featuring a flaky homemade or store-bought crust, a luscious filling with brown sugar, cocoa, and chocolate chips, this pie bakes to a golden perfection that’s sure to impress any dessert lover. Serve it with whipped cream and chocolate shavings for the ultimate treat.

Ingredients

Scale

Pie Crust

  • 1 9-inch homemade pie dough crust (or 1 store-bought rolled unbaked pie crust from a 14-ounce package)

Filling

  • 2 cups chopped pecans
  • 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips, melted

For Serving

  • Whipped cream
  • Chocolate shavings

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie plate with nonstick cooking spray to ensure easy removal of the pie later.
  2. Roll Out Dough: Carefully roll out your pie dough on a lightly floured surface and gently press it into the pie plate. Press it smoothly against the bottom and sides, and flute or crimp the edges for a decorative finish. There’s no need to pre-bake the crust.
  3. Add Pecans: Evenly sprinkle the chopped pecans over the bottom of the unbaked crust to create a crunchy base layer for your filling.
  4. Mix Filling: In a medium mixing bowl, whisk together the brown sugar, all-purpose flour, unsweetened cocoa powder, eggs, light corn syrup, melted butter, vanilla extract, salt, and melted semi-sweet chocolate chips. Stir until the mixture is smooth and thoroughly combined.
  5. Pour Filling: Slowly pour the chocolate pecan filling over the pecans in the pie crust, ensuring the nuts are well coated and the filling is evenly distributed.
  6. Bake the Pie: Place the pie on the center rack of the oven and bake for 45 to 55 minutes. The pie is done when the top is golden brown and the filling appears just barely set—slightly jiggly in the center is okay. After the first 30 minutes, protect the crust edges with foil or a pie crust protector to prevent over-browning. If the top browns too quickly at the end, tent the entire pie loosely with foil.
  7. Cool Completely: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely to set fully before slicing to ensure clean cuts.
  8. Serve: Slice the pie and serve each piece topped with a dollop of homemade whipped cream and a sprinkle of chocolate shavings. For an adult twist, stir in 2 to 3 tablespoons of bourbon into the filling before baking to create a Chocolate Bourbon Pecan Pie variation.

Notes

  • Chocolate pecan pie elevates the traditional pecan pie with rich chocolate; you can use white, milk, dark, or semi-sweet chocolate chips based on your preference.
  • Use a pie crust protector or foil to avoid burning the edges during baking.
  • Let the pie cool completely for the best slices.
  • Adding bourbon to the filling adds a nuanced flavor for an adult version.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 634 kcal
  • Sugar: 52 g
  • Sodium: 302 mg
  • Fat: 37 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 25 g
  • Trans Fat: 1 g
  • Carbohydrates: 72 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 78 mg

Find it online: https://emilyscook.com/chocolate-pecan-pie-with-cocoa-recipe/