If you are a pecan pie fan, adding chocolate (and maybe a little bit of bourbon) will elevate your pie to the next level. Pecan pie is a classic holiday pie, perfect for a cozy weekend with friends and family. While this chocolate pecan pie recipe tastes gourmet, using Pappy’s Pie Dough keeps the process easy for beginner bakers. One word of warning: Once your friends taste this pie, they’ll request it for every occasion.
Why You’ll Love This Recipe
The recipe uses semi-sweet chocolate to balance the sweetness of the classic pecan pie filling, made with dark corn syrup and sugar, for irresistible richness. The contrast in textures makes every bite irresistible: a flaky crust gives way to crunchy toasted pecans and pockets of melted chocolate. For even greater depth, add a splash of bourbon. Or you can leave it out, and the pie is still luxuriously rich. Either way, this showstopping dessert will become a family favorite.
Key Ingredients
Pappy’s Pie Dough: Starting with Pappy’s Pie Dough gives you a homemade, richly flavored base without the stress of making it from scratch. You will save tons of time and still end up with a pie that tastes like it was made from scratch.
Pecans: Lightly toast your pecans before making this recipe for the best flavor and texture. This will elevate your pie even more.
Chocolate: While the recipe calls for semi-sweet chocolate chips, you could also use dark chocolate chunks depending on your preference.
Bourbon: Bourbon adds a warm, caramel-like note that deepens the flavor of this decadent pie, but you can omit it for an alcohol-free version.
How to Make Chocolate Pecan Pie
Prep the Crust: Start with one pod of Pappy’s Pie Dough, thawed but still slightly chilled. Roll out the pod so it fits into a 9-inch pie pan, leaving about 1 inch of overlap. Place your dough into the pie dish and crimp the edges. Trim any excess dough.
Layer the Dry Ingredients: Start with your toasted pecans and semi-sweet chocolate chips. First, scatter the pecans across the bottom of the pie crust. Then, add the chocolate chips. Make sure everything is evenly distributed.
Mix and Pour: Whisk together the wet filling ingredients, then pour the mixture over the pecans and chocolate chips. Make sure they stay evenly distributed.
Bake: Bake in your preheated oven for 50-55 minutes, ensuring the center sets. Cool your pie thoroughly on a wire rack before cutting in so the gooey center doesn’t leak out.
Tips for a Perfect Pie
Don’t skip chilling the dough before baking. You will get the best flaky texture when you bake the dough from chilled.
It can be tricky to know when your pecan pie is done baking. We recommend using the jiggle test to ensure your pie is completely baked. The center should move slightly without being completely liquid.
If the edges of your crust brown too quickly, cover the crust with foil halfway through baking.
Serving & Storage
Chocolate pecan pie is delicious fresh out of the oven, but it needs to cool before you cut into the pie. This ensures the filling sets and doesn’t run all over the place. Serve your pie warm or at room temperature after it has set. We recommend serving with vanilla bean ice cream or a dollop of homemade whipped cream. Store any leftover pie in the fridge for up to 4-5 days. Gently rewarming the pie in the oven lets the crust crisp up again while the filling warms. We recommend reheating the pie at 350°F for 10-15 minutes for the best results.
Recipe
Chocolate Pecan Pie
Ingredients
Instructions
- Preheat the oven to 350°F. Ensure your Pappy’s Pie Dough is thawed but still chilled.
- Roll out one pod of pie dough to fit in a 9” pie pan. Leave enough dough to overlap the pan by about one inch.
- Place the dough into the pie pan. Trim and crimp the edges to form a neat pie shell.
- Spread the toasted pecans and chocolate chips evenly inside the pie crust.
- In a mixing bowl, whisk together the eggs, yolks, corn syrup, sugar, melted butter, bourbon (optional), and vanilla extract.
- Pour the liquid filling over the pecans and chocolate chips in the crust. Make sure everything is evenly distributed inside the crust.
- Place your pie into a preheated oven and bake for 50-55 minutes, or until the pie slightly jiggles and the center is no longer liquid. A knife should come out clean if inserted between the edge and center of the pie.
- Remove the baked pie from the oven and cool on a wire rack.
- Serve while warm or at room temperature.
