Why mess with pie perfection? Years ago, I shared my late grandmother’s pecan pie recipe. Pecan pie isn’t the variety I typically reach for, but it’s a whole other story when grandma’s is around. Her pecan pie boasts a chewy texture underneath a layer of toasty pecans and offers a wonderful sweet-salty balance. The natural flavor of pecans truly shine and I knew using the base of her recipe would be ideal for today’s chocolate rendition. Not only do toasty pecans scream for a little dark chocolate, most Thanksgiving pie recipes are seriously lacking in the chocolate department. I will gladly welcome a sliver of deep dark chocolate-y pecan pie to my dessert plate. Right next to my slices of apple pie and pumpkin pie, of course.
Why You’ll Love Chocolate Pecan Pie
A decadent adaptation of my favorite pecan pie Simple to make with only 9 ingredients in the filling Sugary and buttery, but not overly sweet Incredible texture The filling sits atop the best pie crust No pre-baking needed Great make-ahead Thanksgiving dessert
If you’ve tried (and loved) my dark chocolate pecan cookies, think of this recipe like the pie version of those cookies!
Chocolate Pecan Pie Ingredients
Since this pie is made with just a few ingredients, it’s imperative to use high quality nuts and spices. I genuinely love Diamond of California pecans and McCormick pure vanilla extract (though homemade vanilla extract is excellent too!). For the BEST chocolate pecan pie, use these ingredients: Baker’s Tip: Make sure you use room temperature eggs. You see, there’s melted butter in this pie filling. Cold eggs will solidify it and you’ll be left with random chunks of butter in your filling. Those chunks of butter will melt once the pie is baking, but then you’ll have random patches of pie with melty butter and others without. We can’t have butter-less bites of pie! Room temperature eggs definitely make a difference.
How to Make Chocolate Pecan Pie
How to Freeze Chocolate Pecan Pie
Chocolate pecan pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, allow it to completely cool, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. This pie freezes and thaws beautifully; no one will ever realize it isn’t freshly baked!
Let’s Compare Pecan Pies
I’ve shared a few pecan pie recipes on my blog and you might be wondering which to make first. Here’s a quick review: Whichever you choose to make, you’re guaranteed pecan pie-fection! This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
