Chocolate Pecan Pie

5 from 2 votes

This dark chocolate pecan pie recipe is decadently delicious and perfect for the holidays.

Prep Time15

Cook Time1 20

Cooling Time30

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 594

Author: Candace

In a medium saucepan on low heat, melt butter.
Add corn syrup, sugars, water, and salt. Increase heat to medium to bring to a boil, stirring frequently.
Reduce heat to maintain a low boil (near simmer). Cook uncovered, stirring frequently, for about 30 minutes or until mixture has reduced to about 1¾ cups.
Remove from heat and mix in cream and vanilla. Cool caramel for 30 minutes.
While caramel is cooling, preheat oven to 350˚F.

To a large bowl, add 1¼ cup of the caramel (reserve remaining caramel for serving).
Add eggs and pecans and mix to combine. Add chocolate chunks and gently stir to combine.
Pour caramel pecan filling into pie crust. Use pie crust shield or strips of aluminum foil to cover the crust edges.
Bake for 25 minutes, remove pie crust shield or foil, and bake for 20 more minutes, or until filling is set. Cool completely on a wire rack.
Slice, drizzle with remaining caramel sauce, and serve. Serve with whipped cream or ice cream if desired.

Bring refrigerated ingredients to room temperature. They will blend better and cook faster.
Roast or saute nuts for a more intense flavor and crunch.
Use a pie shield or strips of aluminum foil to prevent pie crust from browning too much.
Pie can be refrigerated for 3-4 days. Freeze any leftovers in an airtight container, or covered with plastic wrap for 3-4 months.