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A top view of chocolate pecan pie with sourdough crust.

Chocolate Pecan Pie Recipe

This deliciously gooey, fudgy Chocolate Pecan Pie has all the salty-sweetness of traditional pecan pie, but is made even better by the addition of chocolate! It is a classic recipe for this time of year.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 292 kcal

Equipment

  • pie pan
  • Rolling Pin
  • large mixing bowl
  • measuring cups and spoons
  • pie crust shield

Ingredients
  

  • 1 pie crust
  • 3 eggs
  • ¾ cup honey
  • ⅓ cup melted butter
  • ⅓ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup semi sweet chocolate chips
  • 1 teaspoon vanilla
  • 1½ cup pecan pieces or halves

Instructions
 

  1. Preheat the oven to 350℉. Prepare and roll out pie crust for pan size. I like to chill my pie crust for at least 30 minutes before rolling it out.  Take your dough, shape it like a disc and cover it with plastic wrap. Let it get nice and cold, and I promise it will be so much easier to roll out and work with. Once you're ready, roll the crust to to the size that matches your pie plate.  I use a silicon pie mat with circles on it so that I don't have to guess, and it makes transferring the crust a breeze.  Carefully put the crust in the pan and crimp as desired.
  2. In a medium bowl, combine eggs, honey, sugar, butter, vanilla, cocoa and mix well. Stir in pecan halves.
  3. Layer the chocolate chips on the bottom of the pie crust and pour the filling over it.  Smooth the filling and cover the edges of the crust with aluminum foil or a silicon cover. Place the pie pan on a low rack in the oven. Bake for 30 minutes, then remove the crust covering.  Bake an additional 10 minutes, checking often so that the crust doesn't over brown. 
  4. Remove the pie from the oven and set the pie plate on a wire rack at room temperature to cool.  

Notes

HELPFUL EQUIPMENT
  • Pie dish- I used a 9-inch pie plate, but you can certainly use a 10-inch as well.
  • Measuring cups & measuring spoons
  • Rolling pin
  • Pie crust shield- optional, but will help give you the result of a golden brown crust and a perfect pecan pie. I'm using a reusable silicon pie crust shield, but tinfoil would also work well.
  • Silicon pie mat- This is also optional, but I struggle to visualize the size of pastry circle I need to roll it out to.
TIPS AND TROUBLESHOOTING
  1. If the center of your pie appears to have a gooey filling, make sure to bake it for longer. The center of the pie should not jiggle much at all when you wiggle the pie. Continue to bake it, checking it every 5 minute for doneness. 
  2. If you pie comes out runny, there is a chance that there aren't enough eggs in it or the eggs are old or too small. Eggs are a binding agent and provide a solidified pie. 
  3. If you would like a crispier pie crust on the bottom of the pie, you should prebake your crust. 
  4. Bake the pie on the lowest rack and cover the edges of the crust with a shield to prevent over browning.
STORAGE
This pie will store in the refrigerator for up to four days. Make sure to wrap it in plastic wrap, but not too tightly, prior to storing.

Nutrition

Calories: 292kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 62mgSodium: 115mgPotassium: 146mgFiber: 2gSugar: 37gVitamin A: 92IUVitamin C: 0.2mgCalcium: 30mgIron: 2mg
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