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Chocolate Pecan Pie with Cocoa and Melted Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 52 reviews
  • Author: Megane
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and indulgent Chocolate Pecan Pie combines the classic nutty sweetness of pecan pie with decadent melted chocolate for a delightful twist. Featuring a homemade or store-bought 9-inch pie crust filled with a luscious mixture of brown sugar, cocoa, corn syrup, and semi-sweet chocolate chips, this pie bakes to a perfectly gooey yet set texture. Ideal for holiday gatherings or any special dessert craving, serve with whipped cream and chocolate shavings for an extra splash of elegance.

Ingredients

Scale

Pie Crust

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

Pie 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 Pie Plate. Preheat your oven to 350°F (175°C) and lightly coat a 9-inch pie plate with nonstick cooking spray to prevent sticking.
  2. Roll and Fit Pie Crust. Carefully roll out the pie dough and gently press it into the prepared pie plate. Use your fingers to tuck and smooth the crust, then flute or crimp the edges for a decorative finish. There is no need to pre-bake the crust.
  3. Layer Pecans. Evenly sprinkle the chopped pecans over the bottom of the pie crust, ensuring full coverage.
  4. Make Filling Mixture. In a medium mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla extract, salt, and melted chocolate chips until smooth and fully combined.
  5. Pour Filling Over Pecans. Slowly pour the filling mixture over the pecans, gently coating them evenly within the crust.
  6. Bake the Pie. Place the pie on the center rack of your oven and bake for 45 to 55 minutes. Watch for a golden brown top and that the pie is just set but still slightly gooey. After 30 minutes, if the crust edges or top begin to brown too quickly, cover the edges with foil or tent the whole pie with foil.
  7. Cool Completely. Remove the pie from the oven and transfer it to a wire rack to cool completely, allowing the filling to set for easier slicing.
  8. Serve. Slice and serve with a dollop of homemade whipped cream and a sprinkle of chocolate shavings for added flavor and presentation.
  9. Optional Bourbon Addition. For a boozy twist, stir 2 to 3 tablespoons of bourbon into the filling mixture before baking.

Notes

  • The pie is done when the center is no longer jiggly and shows first signs of solidity. It should spring back and a knife inserted in the center comes out clean.
  • Check the internal temperature with a thermometer; it should register about 200°F when done.
  • Avoid overcooking to prevent a dry, crumbly texture. The filling should be set but still slightly gooey for the perfect consistency.
  • Protect crust edges during baking with foil after the first 30 minutes to prevent over-browning.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 410 kcal
  • Sugar: 30 g
  • Sodium: 190 mg
  • Fat: 28 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 85 mg

Find it online: https://comfortplates.com/chocolate-pecan-pie-with-cocoa-and-melted-chocolate-recipe/