Double Chocolate Pecan Pie
Double chocolate pecan pie: take your pecan pie to the next level, with a chocolate crust and sweet chocolate pecan filling. Made with no corn syrup.
*This double chocolate pecan pie recipe originally published on November 21, 2016. I thought it was about time it was updated. So, I’ve added a video and answers to some frequently asked questions. Hopefully, you’ll enjoy this double chocolate pecan pie recipe as much as my family and I do!*
If you asked my husband what his all-time favorite dessert ever is, this is what he would say. Chocolate pecan pie.
But the two of us have a kind of an understanding, where if we’re in a restaurant and they have chocolate pecan pie on the menu, the discussion is over. Stop right there, don’t say another word.
I actually didn’t think I even liked pecan pie before I met him. And then, there we were in a restaurant, getting ready to order dessert, and it was on the menu. It may have actually been one of our first dates. That was when he told me.
I’m sure I was probably pretty apprehensive. Umm, I don’t know, it always looks so gooey. What is that goo?
But this one had chocolate. And that’s what swayed me. How could anything with chocolate be bad?
WHAT IS CHOCOLATE PECAN PIE
I’m so glad I opened my mind. Chocolate pecan pie is one of the best desserts known to man.
That goo, incidentally, is made up of all the best things. A lot of times, there’s corn syrup. But in this case, we’re replacing that with real maple syrup and honey. There’s also brown sugar, and eggs, and butter. And, of course, chocolate.
Do you like candy bars? Of course you do. That’s just what this pie tastes like. Caramel, chocolate, and nuts, all cradled in the flakiest chocolate pie crust you’ve ever sunk your fork into.
For my husband and I, it’s a must-have treat. Perfect any time of year, but most definitely on the Thanksgiving table!
HOW TO MAKE CHOCOLATE PECAN PIE
This pie has 2 main components:
- The crust,
- And the filling.
THE PIE CRUST
You’ll only need a half batch if you use the plain pie crust recipe; pecan pie is typically just a single crust pie.
Once you’ve got the dough made, rolled out, and placed in the pie dish, stash it in the fridge while you get going on the filling.
To make this pie filling, start by whisking eggs and brown sugar together.
Then add honey, maple syrup, melted chocolate, melted butter, vanilla, and a pinch of salt to balance all the sweetness.
I also like to add a little splash of bourbon. Bourbon and pecans are best friends, and bourbon and chocolate get along pretty great too. But this ingredient is totally optional, so if you prefer, you can totally leave it out and your chocolate pecan pie will still taste amazing.
Whisk all of these ingredients together until smooth.
Pour the filling into your chilled pie shell, and then add the pretty garnish.
This will bake in the oven until set around the edges but still just a little bit wobbly towards the center. Remember that the pie will continue to cook and firm up as it cools.
HOW LONG DOES CHOCOLATE PECAN PIE LAST?
This pie has a really high sugar content, so it’s fine to leave it out at room temperature for a while.
But if you’ve got a lot of leftovers lingering around, it’s best to keep them refrigerated. This dessert will keep in the fridge for around a week.
CAN YOU FREEZE IT?
Chocolate pecan pie freezes very well. Wrap it up nice and tight, and it will keep in the freezer for a few months, if not longer.
Thaw it in the fridge or at room temperature, and reheat it in the microwave or in a 170 degree F oven until warmed through.
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Double chocolate pecan pie: take your pecan pie to the next level, with a chocolate crust and sweet, sticky chocolate pecan filling. Your guests will swoon!
- 3 eggs (large)
- 1/2 cup dark brown sugar, lightly packed
- 1/3 cup honey
- 1/3 cup real maple syrup
- 4 ounces bittersweet chocolate, melted
- 4 tablespoons unsalted butter, melted
- 2 tablespoons bourbon whiskey (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 1/2 cups pecan pieces
- 1 batch chocolate pie crust (1/2 batch regular pie crust can be substituted), prepared & chilled
- pecan halves for garnish
Preheat the oven to 350 degrees F.
Whisk the eggs and brown sugar together, in a medium mixing bowl.
Add the honey, maple syrup, melted chocolate, melted butter, bourbon (if using), vanilla and salt, and whisk until combined.
Stir in the pecan pieces, and transfer to the prepared pie shell.
Place pecan halves around the edge, to garnish.
Bake for 35 to 40 minutes, or until set around the edges and just a little jiggly towards the center.
Cool completely before slicing.