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If you LOVED my pecan pie without corn syrup recipe from last year, you’re going to love this Chocolate Pecan Pie Recipe. Yep, I added a bit of (or more) chocolate to the recipe and it is PERFECTION.
Add a little (a lot of) chocolate
There’s only one thing better than the original pecan pue and that’s one with CHOCOLATE. And I’ve got it for you. Just keep scrolling because it’s at the bottom of this post.
Old Fashioned Pecan Pie Recipe
You know my Old Fashioned Pecan Pie Recipe is made without corn syrup, right? It is! I can’t stand to make it sweet for sweet’s sake, I want flavor! And my good old fashioned pecan pie recipe has that, for sure.
For this Chocolate Pecan Pie Recipe, you can use a pre-made crust, a mix, a store-bought crust OR better yet make it yourself. Any of them will work.
For the BEST taste you know I’m going to tell you to at LEAST try my recipe, right? It’s quick and easy in the food processor. But if you don’t have one I’ve got directions for making it by hand too.
At least go look at my Easy Pie Crust Recipe. Watch the videos, I walk you through it. I even share a live Facebook video.
The first time I made pie dough it was terrifying. I was so afraid to ruin it. But miraculously it turned out just fine. I think I even mixed it by hand without a food processor. In my recipe book, I wrote “homemade pie crust pretty AND tasty”
I used to think my Pecan Pie recipe was my GO-TO for any dessert occasion but now I’m thinking this Chocolate Pecan Pie Recipe is my new fave.
What do you think will be your favorite? Regular or Chocolate Pecan Pie?
- 1 single pie crust
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 Tablespoon flour
- pinch of salt
- 2 eggs
- 2 Tablespoons milk
- 1 cup pecan halves
- 1 cup chopped semi-sweet chocolate
- pre-heat the oven to 375˚
- line a regular pie pan with the crust, crimp the edges, place it in the refrigerator to chill
- melt the butter over medium heat
- meanwhile whisk the sugars, flour, and salt together
- when the butter is melted stir it into the sugars to help it cool down, about 5 minutes
- then whisk in the eggs and milk, mix until well combined
- stir in the pecans and chocolate
- bake in the preheated oven for 45-50 minutes
- cool before serving
You can substitute chocolate chips for the chopped chocolate but they don't melt as well and Baker's chocolate.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 552 Total Fat: 34g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 77mg Sodium: 226mg Carbohydrates: 62g Net Carbohydrates: 0g Fiber: 3g Sugar: 48g Sugar Alcohols: 0g Protein: 5g