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.
homemade pie crust (makes 2, 9 inch pie crusts)
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 6 tablespoons Unsalted Butter, cold and cut into cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4-6 tablespoons Ice Cold Water
chocolate pecan pie
- 4 Large Eggs, room temperature
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 tablespoon All-Purpose Flour
- 1/2 cup Unsalted Butter, melted
- 1 cup Light Corn Syrup
- 1 teaspoon 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)
recommended baking tools
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 flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too!
- 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.
- 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 sryup, and vanilla extract until well combined.
- Fold in the semi-sweet chocolate chips and chopped or halved pecans using a spatula.
assembling the chocolate pecan pie
- Adjust oven rack to 2nd level mark and pre-heat 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.
- 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.
Recipe adapted from A Taste of Bedminster Elementary cookbook
Keywords: chocolate pecan pie, pecan pie, chocolate, pie crust, ready-made pie crust, easy recipe, easy desserts, easy pie recipes for fall