Hey sweet tooth pals!
Who’s ready for a dessert that’ll blow your mind?
Today, I’m diving into the delicious world of chocolate pecan pie.
This pie is a sweet and nutty dream come true.
It’s rich, chocolatey, and perfect for any occasion—or just because you want something indulgent!
Grab your ingredients, and let’s make some magic happen!
Ingredient Substitutions
For the corn syrup, consider using brown rice syrup or a homemade sugar syrup as alternatives. These options provide similar sweetness and consistency while avoiding corn-based products. Adjust quantities slightly, as brown rice syrup is less sweet than corn syrup. Butter can be replaced with coconut oil for a dairy-free version, maintaining richness and flavor. Use the same amount of melted coconut oil as butter. For a lower-carb option, replace the prepared pastry crust with a nut-based crust made from ground pecans or almonds mixed with melted butter and a small amount of sweetener. This substitution also makes the pie gluten-free. Adjust baking time slightly, as nut crusts tend to brown faster than traditional pastry crusts.
| Preparation Time | 20-30 minutes |
| Cooking Time | 55-65 minutes |
| Total Time | 1.5-2 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 35-45 g
- Fat: 200-220 g
- Carbohydrates: 300-350 g
Ingredients
- 1 prepared pastry crust from a 14.1 oz package (2 count) refrigerated pie crusts, softened as per instructions
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup melted butter or margarine
- 1 teaspoon vanilla essence
- 3 eggs
- 6 oz semisweet chocolate chips (approximately 1 cup)
- 1 1/2 cups pecan halves
- 10 whole pecan halves
- 1/2 cup heavy cream, whipped
Step 1: Prepare the Oven and Pie Crust
Preheat your oven to 325°F.
Take the pie crust and place it into a 9-inch glass pie plate, following the instructions on the box for a One-Crust Filled Pie.
Make sure the crust is evenly pressed along the sides and bottom of the pie plate.
Step 2: Mix the Filling
In a large bowl, use an electric mixer set to medium speed to blend together the corn syrup, sugar, butter, vanilla, and eggs until the mixture is well combined.
Reserve 2 tablespoons of chocolate chips for topping later.
Stir the remaining chocolate chips and 1 1/2 cups of pecans into the mixture.
Once well mixed, spread the filling evenly into the prepared pie crust in the pie plate.
Step 3: Bake the Pie
Place the pie in the preheated oven and bake for 55 to 65 minutes or until the filling is deep golden brown and set.
Remove the pie from the oven and allow it to cool completely, which should take about 1 hour.
Step 4: Prepare the Chocolate-Dipped Pecans
While the pie is cooling, line a cookie sheet with waxed paper.
In a small microwavable bowl, microwave the reserved 2 tablespoons of chocolate chips on Medium (50% power) for 1 to 1 1/2 minutes or until melted, stirring intermittently.
Dip each of the 10 pecan halves into the melted chocolate, then place them on the lined cookie sheet.
Refrigerate the chocolate-dipped pecans for 15 to 20 minutes or until the chocolate is set.
Step 5: Garnish and Serve
After the pie has cooled, garnish it with whipped cream in your preferred design.
Top the pie with the chocolate-dipped pecans for an extra touch of elegance and flavor.
Store any remaining pie in the refrigerator to maintain freshness.
Enjoy your deliciously rich and nutty dessert!
