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How To Make An Easy Homemade Chocolate Pecan Pie Recipe

Updated on August 27, 2012
Still hot from the oven!
Still hot from the oven! | Source
Cast your vote for Chocolate Pecan Pie

Cook Time

  • Prep time: 15 min
  • Cook time: 45 min
  • Ready in: 1 hour
  • Yields: 6-8 slices

Pecan pie is a staple of Southern cooking along with sweet potato pie and oyster stuffing. Pecan pies are simple enough to make: they are basic sugar, eggs and molasses or corn syrup. Since this a similar to a custard pie (like cheesecakes or pumpkin pies), it bakes quickly and is usually serve room temperature or even cold. Personally I’m not a huge pie fan (I do like apple pies and rhubarb pie with strawberries), but custard pie always seem to be more of a cake-like dessert than pie.

One of the great variations of the pie is adding chocolate to the pie and making it a chocolate pecan pie. It very difficult to say no to a chocolate pie of any kind so I had to try making my own Chocolate pecan pie. One of the best things about this type of pie is that it pretty much tastes like a brownie with walnuts.

There are a few important steps to making this pie that with make cleaning up a breeze.

One, Spray the measuring you plan to use for measuring the corn syrup with butter flavored cooking spray. This will make pouring the corn syrup very easy and will make cleaning the cup afterward simpler.

Two, use parchment paper on the cookie sheet. Since this recipe is mostly sugar and egg if there are any spills or boil-overs of the filling during cooking, it will be almost impossible to get it off of the cookie sheet. The parchment paper will make cleaning up easier.

needed ingreidnets
needed ingreidnets | Source
poking holes in the pie shell before baking empty (blind baking) is known as "dotting' and will keep it from falling apart during the cooking when it is filled.
poking holes in the pie shell before baking empty (blind baking) is known as "dotting' and will keep it from falling apart during the cooking when it is filled. | Source


  • 3 whole eggs
  • 1 cup white sugar
  • 1 cup pecans, chopped
  • 1 cup chocolate chips, (crushed or chopped; optional)
  • 1 cup corn syrup, dark or light (depending on your choice)
  • 1 teaspoon vanilla extract
  • 1/3 cup (3/4 stick) unsalted butter, melted
  • 1/2 teaspoon salt
  • 1 9-inch pie shell, (store bought is perfect)
  • 1 medium sized cookie sheet
  • 1 sheet parchment paper, (optional)
Ready for the oven!
Ready for the oven! | Source

Pecan Pie Poll

Which type of Pecan Pie do you prefer: Chocolate or Plain

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  1. Pre-heat the oven to 400 degrees F.
  2. Using a fork, poke holes (this known as dotting) in the bottom of the pie shell. The more holes, the better; this will keep the dough from rising or falling apart during cooking when it is filled.
  3. Bake the empty pie shell (known as blind baking) on a medium sized cookie sheet for 10-15 minutes until the shell is lightly golden brown.
  4. Remove the pie shell and cookie sheet from oven and let them both cool.
  5. Reduce the heat of the oven to 375 degrees F.
  6. Line the cookie sheet with parchment paper and place the pie shell back on top (this will help catch any spills over flow over during baking; burnt sugar is extremely hard to clean off and this will help avoid that).
  7. In a large mixing bowl whisk together the salt, sugar, corn syrup, eggs, melted butter, and vanilla.
  8. Fill the bottom of the pie shell with the cup of the chopped pecans.
  9. Then add the cup of chocolate chips over the pecan. make sure the pecans and chips are spread evenly in the pie shell.
  10. Pour the sugar / corn syrup mixture over the pecans and chocolate chips, filling the pie shell.
  11. Bake the pie in the oven for 45 minutes or until a knife, poked in the center of the pie, comes out clean (or mostly clean, since it’s filled with melted chocolate).
  12. Allow the pie to cool for at least 2-3 hours before cutting and serving or refrigerating.
  13. This pie is delicious served with ice cream and / or topped with whipped cream and chocolate shavings.


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