Brown sugar, pecans, chocolate chips and a splash of bourbon create a truly decadent but oh-so-easy Chocolate Pecan Pie.
Chocolate. Pecans. Bourbon. Pie. Can you say YUM? This Chocolate Pecan Pie is AMAZING! Imagine if pecan pie and fudge got together and had a baby, it would result in this pie. If you are having a hard time deciding between making regular pecan pie and chocolate cream pie this holiday season, might I suggest saving yourself some time from making two separate pies and combining those flavors into one rich, decadent Chocolate Pecan Pie.
The holiday season means baking season is on overdrive at my house. Pie. Cookies. Food gifts. The oven is going to get a workout! But let’s get back to this SUPER easy, but oh-so-good Chocolate Pecan Pie. It goes together SO fast (especially if you use one of those refrigerated pie crusts) but it tastes so much better than any store bought pecan pie you might have considered buying.
Start by toasting the pecans. I usually toast nuts in the oven because I am turning the oven on anyway. Simply spray a baking sheet lightly with cooking spray, spread the nuts in a single layer on the pan and pop them in a 350 degree oven for 5 to 7 minutes, until they begin to lightly brown and smell toasty. That’s it!! Let them cool while you mix together the rest of the ingredients. If you are in a pinch for time you CAN skip the toasting part, but it really does bring the pecan flavor to a whole new level.
Once your pie crust is in the pie plate and your pecans are toasted, the rest all just mixes together in a bowl. This recipe uses brown sugar in the filling, which gives that gooey custard a richer flavor. Mix your up the sugars, syrup, eggs and butter really well with a whisk…no mixer even needed here! When you add the eggs and flour, make sure they get mixed in really well; you still only need your whisk, just be sure everything is blended together. A little dash of vanilla and a bigger splash of bourbon gives it a wonderful flavor. If you are not a bourbon fan, or it’s cold outside and you don’t want to make a trip to the liquor store, you can skip the bourbon if you want. I always use it because my family is a fan of that Kentucky flavor.
Finally, stir in those toasted nuts and chocolate chips. Use good quality semi-sweet chocolate chips here for the best chocolate flavor. If you are a dark chocolate fan, you can use dark chocolate chips as well. That’s it! Pop it in the oven! This pie takes nearly an hour to bake, so you should cover the edges with foil to keep the crust from getting too brown.
To do this, you just need a 12-inch square sheet of foil. Grab your scissors and cut a circle in the middle that’s about 7-8 inches in diameter. Lay the piece of foil over your pie in the oven. I like to gently bend the edges of the foil over the piecrust slightly to protect it. The open circle in the middle of the foil will allow the center to keep baking. You are going to bake the pie part way and then remove the foil towards the end of the bake time, so your crust is golden brown and flaky. (Nobody likes burnt crust).
How do you tell if your pie is done? Wiggle it a little and see if the center is set. If it is, then touch it gently with your finger and see if it springs back. Avoid over baking or the top will get too brown. Now comes the hardest part. This pie HAS to cool for a couple hours before you can dig in. Watch a cheesy Christmas movie while you wait. You probably have all these ingredients in you pantry, so how about bringing Chocolate Pecan Pie to your next gathering? Happy Baking!
Yields 1 (9-inch) pie
Serves 8 servings
- 3/4 cup brown sugar
- 1/2 cup butter, melted
- 3/4 cup light corn syrup
- 4 eggs
- 3 tablespoons flour
- 3 tablespoons bourbon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/4 cup pecans, toasted and coarsely chopped
- 2/3 cup semi-sweet or dark chocolate chips
- 1 (9-inch) unbaked pie crust
- Heat oven to 375 degrees F. In large bowl, combine brown sugar, melted butter and corn syrup; mix well.
- Add eggs and flour; beat by hand until well combined. Stir in bourbon, vanilla and salt.
- Stir in pecans and chocolate chips. Pour filling into 9-inch pie crust.
- Cover edge with foil to prevent over browning.
- Bake at 375 degrees for 25 minutes; remove foil and bake for 15-25 minutes longer, until filling is set.
- Cool completely before serving.