Chocolate Pecan Pie

This rich and gooey chocolate pecan pie will seriously take your pie game to the next level! Whether you want a delicious Thanksgiving or Christmas dessert, or a mid-week treat, this chocolate variation is will absolutely WOW your guests/family! This is very similar to my Quebec Sugar Pie, but chocolate!

This crunchy, flaky crust combined with salty pecans and rich chocolate is the ultimate flavor explosion. You’ll find that chocolate pecan pie doesn’t need much in the way of extra’s either, just add a scoop of vanilla ice cream to serve!

How to Make Chocolate Pecan Pie

1.  Preheat the oven to 375 F and place your oven rack just under the middle spot.
2. Place your pie crust in the pie plate, crimp edges and place in the fridge.
3. Whisk together eggs, golden syrup, maple syrup, brown sugar, vanilla, salt, and melted butter. 
4. Stir in the chocolate pecans and chocolate and pour into the pie.
5. Top the pie with the whole pecans.
6. Bake for 35-40 minutes until the center is still jiggly but the edges are puffed up and the pie appears cooked.
7. Remove and cool. Set for a few hours before serving.

How Do You Know When Chocolate Pecan Pie is Baked?

I’ve roughly estimated how long it’ll take until your pie is done, but keep in mind that we probably don’t have the same oven so the baking time might vary by 10 minutes or so. You’ll know the pie is ready when it’s puffed up, cracking around the edges, with a slight jiggle in the center. If the center seems too jiggly, just put it back to bake for another few minutes. You can also use an instant thermometer to test whether it’s ready; just insert it into the center of the pie and once it reaches 200°F you’ll know it’s done. 

One key thing to avoid is over-browning as this can happen quite easily. You can ensure your pie doesn’t over-brown by placing it in the lower part of your oven. If you’re still a bit worried, you can also loosely tent some tin foil over it after it’s been baking for about 25 minutes to be super sure! But, trust me, after you’ve made this pie a few times you’ll be so used to it this won’t even be necessary.

You Don’t Need to Use Both Maple Syrup and Golden Syrup 

If you only have one syrup (golden or maple) it’s fine to use that, I’ve even used corn syrup on occasion. The main thing is that you use a syrup in general because it helps the pie to hold its shape when slicing.

 Make Your Chocolate Pecan Pie in Advance

Once you’ve assembled your pecan pie you’ll need to refrigerate it to use it within the next day or the crust could get soggy. Once baked, the pie will keep for a max of two hours at room temperature or for 3-4 days in the refrigerator. You can also freeze baked chocolate pecan pie for up to 2 months and just thaw it out overnight in the refrigerator before serving. If the crust is a bit soggy, you can just give it a refresh in the oven to re-crisp!

This might even convince the non-pecan pie lovers out there, because it really is a fantastic pie when you add that chocolate!

More Pie Recipes

1. Traditional Pumpkin Pie
2. Paradise Pumpkin Pie
3. Coconut Impossible Pie

Happy baking!

Love,

Karlynn

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