Easy Chocolate Pecan Pie

This newly added Easy Chocolate Pecan Pie recipe is based on the classic pecan pie that is a staple around this time of year! It combines the classic with the addition of chocolate chips and a sprinkling of some flaky sea salt for good measure! With a rich and chocolatey, ooey gooey pecan pie filling that’s baked in a homemade buttery, flaky pie crust, this will be a crowd favorite for sure!

Homemade Pie Crusts

• When making the pie dough, you can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.
• If you deal with arthritis in your hands, as I do, you can use a food processor to make the pie dough. You may find you use a little less water when adding it to the food processor.
• If I know I will use the pie dough within a day or two, I’ll tightly double-wrap the discs with plastic wrap and place them in the coldest part of the refrigerator.
• If I’m making them with the intent of just having them on hand for whenever, I’ll tightly double wrap the discs with plastic wrap, place them in a freezer bag, and move them into the freezer.
• After preparing the pie crusts in the pie plates (rolling, trimming, and crimping the edges), I highly recommend refrigerating them in the freezer for a good 30 minutes before adding the chocolate pecan pie filling. This will help keep the fats within the pie crusts very cold, which will help the pie crusts hold their shape and edges nicer as they bake.
• If making pie crust by hand isn’t your thing, you can easily use store-bought refrigerated pie dough. It usually comes in a pack of 2 and can be found in the dairy aisle along with pre-made cookie dough, yogurt, butter, etc.

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Chocolate Pecan Pie Filling

• I used a mix of chopped and halved pecans for the pecan pie filling. I also used more of the pecan halves on top as well.

Assembling and Baking the Chocolate Pecan Pies

• This chocolate pecan pie recipe uses 2, 9″ pie plates. Any type (metal, glass, ceramic) pie plate will be fine to use.
• The recommended baking temperature and time is 350ºF for 45-50 minutes. My pies baked well for the full 50 minutes.
• After the chocolate pecan pies have baked for 15 minutes, I recommend carefully adding a silicone pie crust shield to the top of the pie crust edges (or you can use strips of aluminum foil) to avoid over-baking the pie crust.
• The top of the chocolate pecan pies should still be a little jiggly in the center, and they’ll also be puffed up but will deflate as they cool.

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Easy Chocolate Pecan Pie

5 from 1 vote

Author: Jennifer

Prep: 30 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 10 servings

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This Easy Chocolate Pecan Pie is a must-have staple this time of the year!  is SO easy to make and great for those fall parties! To make it even easier, like I did, you can buy refrigerated pie crust! * Please note this recipe makes two (2) chocolate pecan pies. To make one, you can half the recipe.

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Ingredients 

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homemade pie crust (makes 2, 9 inch pie crusts)

• ▢ 2 cups All-Purpose Flour
• ▢ 1 tsp Salt
• ▢ 6 tbsp Unsalted Butter, cold and cut into cubes
• ▢ 1/2 cup Vegetable Shortening, cold and cut into cubes
• ▢ 4-6 tbsp Ice Cold Water

chocolate pecan pie

• ▢ 4 Large Eggs, room temperature
• ▢ 3/4 cup Granulated Sugar
• ▢ 1/4 cup Light Brown Sugar
• ▢ 1 tbsp All-Purpose Flour
• ▢ 1/2 cup Unsalted Butter, melted
• ▢ 1 cup Light Corn Syrup
• ▢ 1 tsp Vanilla Extract
• ▢ 1 1/2 cups Semi-Sweet Chocolate Chips
• ▢ 1 1/2 cups Pecans, coarsely broken or halved
• ▢ Sea Salt Flakes, for sprinkling over top of the pies (optional)

Instructions 

homemade pie crust – part 1

• You can skip part 1 if buying store-bought refrigerated pie crusts.
• In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! 
  2 cups All-Purpose Flour, 1 tsp Salt, 6 tbsp Unsalted Butter, 1/2 cup Vegetable Shortening
• Add in 1 tablespoon of the ice cold water, then (using a spatula or with your hands) work it into the pie dough mixture. Continue to add the ice cold water, 1 tablespoon at a time, until the pie dough forms and it is no longer crumbly. If there are any crumbly bits, just add the teeny tiniest bit of cold water so they blend in with the rest of the dough.
  4-6 tbsp Ice Cold Water
• After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 1/2″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.

homemade pie crust – part 2

• Roll out the first pie dough disc to about 11-12 inches in diameter onto a clean and lightly floured surface.
• Place into the 9 inch pie plate, then trim the edges, leaving about 1/2 inch to fold under. Crimp the edges in a style of your choosing.
• Place the pie plate with the pie dough into either the freezer (preferred) or the refrigerator for 30 minutes to allow the pie crust to chill.
• Repeat steps 1-3 for the 2nd pie crust.

chocolate pecan pie filling

• In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, all-purpose flour, melted unsalted butter, light corn syrup, and vanilla extract until well combined.
  4 Large Eggs, 3/4 cup Granulated Sugar, 1/4 cup Light Brown Sugar, 1 tbsp All-Purpose Flour, 1/2 cup Unsalted Butter, 1 cup Light Corn Syrup, 1 tsp Vanilla Extract
• Fold in the semi-sweet chocolate chips and chopped or halved pecans using a spatula.
  1 1/2 cups Semi-Sweet Chocolate Chips, 1 1/2 cups Pecans

assembling the chocolate pecan pie

• Adjust oven rack to 2nd level mark (just above center) and preheat the oven to 350ºF.
• Remove your chilled pie crusts from the freezer (or refrigerator), then evenly divide the chocolate pecan pie filling into the 2 pie crusts. Sprinkle the tops with sea salt flakes, if desired.
  Sea Salt Flakes
• Place the pies into the oven side-by-side and bake for 45-50 minutes at 350ºF. After the pies have baked for 15 minutes, I recommend carefully adding a silicone pie crust shield to the top of the pie crust edges (or you can use strips of aluminum foil) to avoid over baking the pie crust.
• When done, remove the pies from the oven. The top of the pies should still be a little jiggly in the center, and they’ll also be puffed up, but will deflate as they cool.
• Allow the pies to cool on wire racks for at least 2-3 hours before serving. Alternatively, you can place the pies in the fridge after cooling to chill before serving.
• Keep the pies covered and stored in the refrigerator for up to 3-4 days.

Notes

• Recipe adapted from A Taste of Bedminster Elementary cookbook

Nutrition

Calories: 786kcal | Carbohydrates: 83g | Protein: 8g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 110mg | Sodium: 287mg | Potassium: 279mg | Fiber: 4g | Sugar: 57g | Vitamin A: 610IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 4mg

Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.

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