Chocolate pecan pie is packed with chocolate chips and pecans for the ultimate nutty chocolate decadence that only takes about 15 minutes to get into the oven.Jump to Recipe
Chocolate pecan pie is one of my favorite Thanksgiving pies. I love a gooey chocolatey, decadent pie. Especially when piled with some whipped cream or ice cream. We’re going to use a store bought crust for today because we have other things to do besides make this pie.
Let’s talk about corn syrup
Corn syrup’s gotten a pretty bad rap in the last several years. BUT there is a pretty big difference between high fructose corn syrup that is in our soda pop and regular ‘ole Karo corn syrup that you find in the grocery store. Both are made from corn (duh) but high fructose corn syrup had fructose added back into it, which has been shown to have some negative health consequences.. Regular corn syrup is all simply glucose.
Why do we use corn syrup? Corn syrup sweetens the pie and also creates that smooth, gooey texture we all know and love about pecan pie. Like in caramel, the corn syrup acts as an invert sugar and prevents crystallization so our pie does not get grainy. We don’t want grainy pie.
Eggs in Pecan Pie
The eggs are the magic ingredient in this pie. We whip them up nice and fluffy and then they puff up in the oven and collapse when we take it out. We want to bake the pie long and at a low temperature for the egg proteins to set but not so long that everything is tough.
Do not be alarmed if your pie puffs up considerably in the oven. It’s supposed to do that. It will collapse back down once it comes out of the oven.
Is the fancy topping necessary?
Nope, but it does make it look nice. This pie looks, how shall we say it, humble. I have no problem with a humble, slightly ugly pie, but a little bit of dressing up goes a long way. Feel free to skip any part of it or add something else on top instead.
If you’d like to add the topping exactly as I did, you may want to check out my posts on how to melt chocolate in the microwave and how to toast nuts in the oven to make things a little easier for you.
Chocolate Pecan Pie
- 1 9 inch unbaked pie shell I used Pillsbury’s ready to use crust, I was in a time pinch
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 3 large eggs
- 1 cup chocolate chips
- 1 cup pecan halves
- 1/2 cup whipped cream
- 10-20 pecan halves
- 1/4 cup melted chocolate
- Pre-heat oven to 325 degrees. If using a stand mixer, fit with paddle attachment.
- Beat together the corn syrup, sugar, butter, vanilla, and eggs until light and fluffy
- Using a rubber spatula, fold in chocolate chips and pecans.
- Pour into unbaked pie shell.
- Bake for an hour at 325 degrees or until the filling is set. You know the filling is set when you "wiggle" the pie and the whole thing moves together.
- Allow to cool because the combination of corn syrup and hot chocolate chips will burn your mouth like none other.
For the Topping:
- Melt 1/4 cup melting chocolate or chocolate chips in the microwave.
- Put melted chocolate in a piping bag (or Ziploc baggie). Snip the very tip off the bag and squirt zig zags across the cooled pie.
- Fit a large piping bag with a Wilton 4B or 1M tip. Fill bag with whipped cream and pipe swirls of whipped cream along the edge of the pie.
- Press a pecan half into the whipped cream swirl.
Did you make this recipe? Tag me @bakincareofbusiness on Instagram so I can see what you made!
To make things a little easier in the kitchen, I’ve created a handy printable conversion chart (cause honestly, who can remember how many teaspoons are in a tablespoon?). Sign up below and I’ll send it to you!