This chocolate pecan pie will elevate your Thanksgiving pie game!! A twist on a classic, this chocolate pecan pie is rich and decadent, and also made without corn syrup! If you’re a chocolate lover, then this chocolate pecan pie is the for you!
Oh hi there! It’s Georgie from The Home Cook’s Kitchen here!! I have jumped on board as a contributor to Fox and Briar and I’m so excited to be sharing some of my own recipes over here!! Starting with this amazing chocolate pecan pie!
Who’s excited for Thanksgiving? I am actually from Australia, so celebrating Thanksgiving wasn’t really a thing for us until we moved to the US. But in the last three years, Thanksgiving, or Friendsgiving in particular has become something we love to celebrate!
I can’t deny one fact though – the thing that excites my most about Friendsgiving is the food! I am a foodie at heart, and food is probably one of the most important parts of the day to me!
In particular, I am a HUGE sweet tooth, so desserts are also, very important! I was introduced to pecan pie a few years ago and I was totally hooked! I love the crunchy top and the sticky filling, it’s definitely become one of my favorites!!
But you know what’s even better than pecan pie? Chocolate pecan pie!!! Imagine a pecan pie, then add chocolate to get this gorgeous gooey brownie style pie, it is life changing!!!
How to Make Chocolate Pecan Pie
This chocolate pecan pie is special for a few reasons. Not only does it include chocolate, but it is also made without corn syrup. I am not a huge fan of highly processed ingredients so I opted for brown sugar and honey instead. The honey and brown sugar make the pie so beautiful and sticky, I personally think it tastes way better without corn syrup!
To make this chocolate pecan pie, you simple whisk up the eggs in a medium sized bowl, then add the remaining pie ingredients. The melted butter actually melts the chocolate slightly, so it’s not necessary to pre melt the dark chocolate chips.
I use dark chocolate chips because I love the rich flavor. The bitterness of the dark chocolate is cut with the sweetness of the honey and brown sugar, making it super rich and thick!
What type of pie dish should I use?
For this recipe, I used a 11-inch ceramic, ovenproof pie dish. You could also get away with using a 9-inch pie dish. Make sure your pie dish is well greased before adding the pastry.
What type of pie dough do you use?
You’ll want to use or make a shortcrust pie base, not puff pastry!
To make things easier and quicker (because let’s face it, quick and easy is always a good thing for Thanksgiving preparation!), I used a pre rolled pie crust. These are the ones found in the refrigerated section of supermarkets and are already pre-rolled into a circle. These usually fit an 11-inch pie base, so if you’re using a 9-inch pie dish, you will have to trim the edges.
These don’t require any pre-baking either which is another reason I love to use them. You can simply pour the pie filling into the base and place it straight in the oven.
How long do you bake a chocolate pecan pie for?
Baking time is usually between 35-45 minutes, depending on your oven. I tested this recipe a few times to tweak the cooking times, but as every oven is different, cooking time can differ.
I baked my pie at 320F in a fan-forced oven for 35 minutes until the center of the pie was just set and firm to the touch (not too jiggly) and the edges of the crust were lightly browned. The pie will cook further as it cools and will set once it’s fully cooled down.
As a general rule, you want the center to be slightly firm, and the edges lightly browned. If you find the sides are starting to brown too quickly, and the center hasn’t set, place a piece of aluminum foil over the pie to prevent burning.
How do I serve my chocolate pecan pie?
With a good old dollop of whipped cream, some crushed pecans and a little bit of chopped dark chocolate! That’s it! Make sure your pie is fully cool until you cut it, otherwise you’ll end up with messy pie slices!
This chocolate pecan pie was a total winner when I baked it for my friends and family, and is perfect if you’re looking for something a little different to wow your guests at Thanksgiving or Friendsgiving.
Chocolate Pecan Pie
- 1 pre-rolled pie crust
- 3 eggs
- ½ cup brown sugar
- ⅓ cup honey
- 2 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chips
- ⅛ teaspoon salt
- 6 ounces halved pecans
- Preheat oven to 350°F.
- Grease an 11” or 9” pie dish.
- Place rolled pastry into pie dish and press into sides, trim off the excess dough if there is any.
- Whisk eggs in a bowl, and add in brown sugar and honey. Whisk until combined.
- Add vanilla, melted butter, chocolate chips and salt and whisk again until combined.
- Pour filling into prepared pie dish.
- Arrange pecans in a circular pattern on the pie filling.
- Bake for 35-45 minutes, or until center is firm and the pastry edges are just starting to brown.
- Let the pie cool completely for 2+ hours.
- Cut into wedges and serve with whipped cream, chopped pecans and chopped dark chocolate.
How long in advance can I bake the pecan pie, how do I store it, and how do I warm it up for Thanksgiving?
So glad you loved it!
This was outstanding and not too sweet. So much better than recipes with corn syrup
I’m so happy you loved it!
Linda Bee says
The best Pecan Pie I ever tasted! Warmed up in the microwave turns into an oowy gooey chocolate pecan dream pie! Will make again!
So happy to hear that Linda!