Chocolate Pecan Pie

This easy chocolate pecan pie recipe is the perfect dessert for your next holiday gathering! It’s rich and chocolatey with a fudgy texture.

Are you a chocolate lover looking for the ultimate dessert experience? If so, you’ve come to the right place with my divine Chocolate Pecan Pie Recipe.

This classic southern-style pie is filled with rich and fudgy goodness that will melt in your mouth, leaving an unforgettable flavour combination of silky chocolate and crunchy pecans blended into one indulgent masterpiece. Plus, it’s surprisingly easy to whip up from scratch!

Whether you’re celebrating Thanksgiving, Christmas, or just looking for a special treat after dinner, creamily-rich slices of this delectable classic never fail to satisfy.

For all home cooks out there who have been hesitant to attempt a chocolate version of this beloved American dessert tradition – don’t worry! This easy to follow recipe lays out every step with helpful hints along the way so you can get your pie perfectly on point.

Keep reading and learn how easy it is to make this scrumptious chocolate pecan pie at home.

Tips for Making the BEST Chocolate Pecan Pie

• Toast your chopped pecans on the stove top in a hot skillet before mixing into the filling batter.
• This recipe is meant to perfectly fill one deep dish pie shell, it will overflow in a regular pie shell.
• While the chocolate flavour of this filling it quite rich as it is, you can deepen the flavour further with a tablespoon or two of bourbon or rye.
• If the pastry crust browns too much, use a pie shield or foil to protect it.
• Avoid over-baking the pie. The centre of this pie should have a slight wiggle when done, but the edges should be firm.
• Make mini fudge pies by baking the filling in mini tart shells for 20-22 minutes.

How to Store Chocolate Pecan Pie

Store Chocolate Pecan Pie in an airtight container or cover tightly with plastic wrap. The pie can be stored in the refrigerator for up to 4 days.

If you plan to store it longer, freeze the cooled pie, wrapped tightly in foil and placed in an airtight container. Be sure to label it with the date so that you know how long it’s been in the freezer.

When ready to serve, thaw it overnight in the refrigerator and serve at room temperature. Enjoy!

About the Ingredients for Chocolate Pecan Pie

Pie crust – Use either a pre-made deep dish crust, or make one homemade. Do not blind bake the shell.

Hot fudge sauce – I used a 12oz jar of Smuckers Hot Fudge Sauce, but you can use your favourite brand or make homemade fudge sauce.

Eggs – Room temperature eggs are best.

Sugar – You can use either light brown or dark brown sugar here.

Cream – Make sure your heavy cream is room temperature. The cream thins out the fudge, you can use evaporated milk instead for a less rich filling with the same creaminess.

Vanilla – Real vanilla extract will give the best flavour, but artificial extract works too.

Salt – To bring out all the flavours.

Pecans – 1/3 of the pecans are chopped and the rest are reserved to top the pie as in a pecan pie.

Chocolate chips – Semi-sweet is best but you could use milk chocolate or bittersweet too.

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How to Make Chocolate Pecan Pie

Yields: 8 Servings | Prep time: 5 Minutes | Cook time: 45 Minutes

Ingredients:

9 inch deep dish pie shell
12 oz Hot Fudge Sauce
3 large eggs, room temperature
¼ cup light brown sugar
¼ cup heavy whipping cream, room temperature
½ teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups pecans, divided
⅔ cup mini chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit, and place the pie shell in a tin or pie plate onto a foil lined cookie sheet in case of overflow.

Chop 1/3 of the pecans. Set aside.

Remove the lid and film from the hot fudge and place into the microwave for 40 seconds. Pour the warm sauce into a large bowl.

Whisk the eggs, brown sugar, heavy whipping cream, vanilla and salt into the chocolate sauce until combined and smooth.

Fold in the mini chocolate chips and the chopped pecans.

Pour the mixture into the pie shell and top with remaining pecans.

Bake in the oven for 40-45 minutes or until the centre is set.

Allow to cool completely before serving with a glass of milk and scoop of vanilla ice cream.