Chocolate Pecan Pie

5 from 2 votes

This Chocolate Pecan Pie tastes like the cross between the most delicious brownie and pecan pie. It will be your new favorite holiday tradition.

Prep Time45

Cook Time1 15

Cooling Time4

Total Time6

Servings: slices

Calories: 607kcal

Author: Lisa Longley

Ingredients

1 pie crust recipe (see my post for the best, most flaky pie crust)
6 tablespoons unsalted butter
3/4 cup light brown sugar packed
1/2 cup semi sweet chocolate chips
3/4 cup light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs beaten
2 cups pecan halves

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Roll out your pie crust and line your 9 inch deep pie pan with it. Line the pie crust with a double layer of aluminum foil, making sure to wrap the foil around the edges of the pie crust. Fill it with pie weights or coins. (If you use coins, make sure to take care when removing them as they will be hot.) Bake for 25 minutes.
1 pie crust recipe
When the pie crust is done pre-baking, remove it from the oven and lower the temperature to 320 degrees Fahrenheit. Remove the aluminum foil and pie weights.
While your pie crust is baking, melt the butter in a large sauce pan over low heat. Once melted, whisk in the brown sugar, stirring until fully combined. The mixture will be a little chunky. Stir in the chocolate chips, allowing them to melt.
6 tablespoons unsalted butter, 3/4 cup light brown sugar, 1/2 cup semi sweet chocolate chips
Remove from heat and whisk in the corn syrup, vanilla extract, and salt. Then stir in the eggs. Finally stir in the pecans. Pour the mixture into the hot pie crust.
3/4 cup light corn syrup, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 3 large eggs, 2 cups pecan halves
Bake for 50 minutes to an hour. The pie should be puffed up in the middle, and when you gently push on it it should spring back. Remove from the oven and alllow the pie to cool for 1 hour on the counter. Cover loosely with foil and store in the refridgerator for 3 additional hours before serving. Please note that while this pie tastes best at room temperature, it should only be kept at room temperature for 2 hours.

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