The Best Chocolate Pecan Pie

A piece of Chocolate Pecan pie on a plate

This is the Best Chocolate Pecan Pie you will ever eat! The rich chocolate filling, buttery pecans, and flaky crust will make this pie the star of your dessert table. It's won pie baking contests and has been perfected by our family over the years. It's a showstopper during the holidays!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Servings servings

Calories 516

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

1 (9 inch) deep dish pie shell (frozen, homemade, or refrigerated roll-out dough is fine)
1 oz unsweetened baking chocolate (2 small squares)
7 Tablespoons unsalted butter divided
1/2 cup light corn syrup
1/2 cup dark corn syrup
3/4 cup granulated white sugar
3 eggs beaten
1 cup chopped pecans
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit.
Prepare a double boiler (If you don't own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.
In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.
Pour the chopped pecans into the pie shell. Spread them evenly in the shell. Pour the filling over the top and spread evenly across the pecans. Lightly cover the edges of the pie crust with foil and bake in the center of the preheated oven for 45-50 minutes. The pie will be very slightly jiggly, and the top should spring back lightly when tapped in the center. Allow to cool completely on a wire rack before cutting. Serve with whipped cream on top.

Notes

If you don't have a double boiler, no worries! All you need is sauce pan and a metal mixing bowl. Make sure you use a mixing bowl that DOES NOT have a nonslip rubber bottom. That kind of bowl will not work. Fill the saucepan with a few inches of water and bring to a boil, place the bowl on top and carry on with melting the butter and chocolate together.

Nutrition