Best 8 Chocolate Pecan Pie Vi Recipes

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From its origins in the kitchens of the Southern United States to its status as a beloved dessert across the country, chocolate pecan pie has captivated taste buds for generations. With its rich, decadent chocolate filling studded with crunchy pecans, and a flaky, buttery crust, it's a dessert that satisfies every craving. Whether you're a seasoned baker seeking a new twist or a novice looking to impress friends and family with a classic treat, our exploration of recipes for chocolate pecan pie will guide you to the perfect one. We'll introduce you to variations that span different textures, flavors, and techniques, from gooey and fudgy to light and airy, with fillings that range from classic dark chocolate to unique infusions like caramel or bourbon.

Let's cook with our recipes!

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Flaky pie crust, sweet chocolate filling and toasty pecans make for the best Chocolate Pecan Pie. No Thanksgiving dinner would be complete without a slice of this chocolatey pie - don't forget the whipped cream!

Provided by Jamie Lothridge

Categories     Miscellaneous

Time 1h15m

Number Of Ingredients 8

3 eggs
1 cup granulated sugar
1 cup Karo® Light Corn Syrup
3 ounces chopped semi-sweet chocolate, melted
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1-1/2 cups pecans
1 (9-inch) unbaked deep-dish pie crust

Steps:

  • Preheat oven to 350°F.
  • Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
  • Pour into pie crust.
  • Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
  • Cool for 2 hours before serving.

Nutrition Facts : Calories 633 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 177 grams sodium, Sugar 65 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

PECAN PIE VI



Pecan Pie VI image

This recipe has been requested every time I bring this pie to a gathering. Top with whipped cream if desired.

Provided by Marge

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked pie crust
4 tablespoons butter
½ cup brown sugar
1 cup light corn syrup
3 eggs
⅛ teaspoon salt
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.)
  • In a large bowl, cream the butter and brown sugar. Beat in the corn syrup, eggs, salt and vanilla. Stir in the chopped pecans. Pour filling into pie shell.
  • Bake in the preheated oven for 10 minutes. Reduce temperature to 325 degrees F (165 degrees C) and bake for 30 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 57.3 g, Cholesterol 85 mg, Fat 24.9 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 249.7 mg, Sugar 25.1 g

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

When you just need to indulge, pick pie, pecans and chocolate. You won't be disappointed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Steps:

  • Heat oven to 375°F.
  • In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
  • Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Nutrition Facts : Calories 630, Carbohydrate 76 g, Cholesterol 105 mg, Fiber 3 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 350 mg

CHOCOLATE PECAN PIE I



Chocolate Pecan Pie I image

This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!

Provided by Karin Christian

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked pie crust
3 eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
  • Bake until set, 40 to 50 minutes. Cool.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g

CHOCOLATE PECAN PIE V



Chocolate Pecan Pie V image

This pie is rich and chocolaty - perfect for any time of year!

Provided by Cathy

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
¾ cup white sugar
1 cup light corn syrup
3 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a double boiler melt chocolate and butter or margarine.
  • Combine sugar and corn syrup in a medium saucepan. Bring to a rapid boil and allow mixture to boil 2 minutes. Add chocolate mixture, stirring well.
  • Place eggs in a medium bowl. While whisking constantly, pour chocolate mixture over eggs. Whisk in vanilla extract, then stir in pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 45 to 50 minutes. Cool before serving. Top each slice with a spoonful of whipped topping.

Nutrition Facts : Calories 480.4 calories, Carbohydrate 63.3 g, Cholesterol 81.2 mg, Fat 26 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 8.2 g, Sodium 187.5 mg, Sugar 32.3 g

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

A chocolate spin on the classic pecan pie for Thanksgiving. A little yogurt makes a flaky pie crust extra tender and makes the butter taste extra good!

Provided by Alice Medrich

Yield Serves 8 to 10

Number Of Ingredients 14

1⅓ cups (175 grams) all-purpose flour
½ teaspoon salt
8 Tbsp. (115 grams/1 stick) unsalted butter, or 9 Tbsp. (130 grams) if using unbleached flour
¼ cup plain yogurt
1 Tbsp. ice water, plus more if necessary
2 cups (7 ounces/200 grams) pecan halves
2 ounces (55 grams) 54% to 64% chocolate, coarsely chopped (see Chocolate Notes)
¼ cup light corn syrup
1 Tbsp. (14 grams) unsalted butter, melted
1 cup (170 grams) lightly packed dark brown sugar
¼ tsp. salt
1 Tbsp. rum, bourbon, or brandy
1 tsp. pure vanilla extract
3 large eggs

Steps:

  • Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
  • Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
  • Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
  • Increase the oven temperature to 400°F and let preheat.
  • Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
  • Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
  • While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
  • When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
  • Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.

CHOCOLATE PECAN PIE II



Chocolate Pecan Pie II image

What better way to combine chocolate and pecans!

Provided by JJOHN32

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch single crust pie
2 cups semisweet chocolate chips
3 eggs
⅛ teaspoon salt
⅔ cup packed brown sugar
1 ½ cups chopped pecans
12 pecan halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
  • In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
  • Bake for 25 to 30 minutes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 38.3 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 11.3 g, Sodium 189.2 mg, Sugar 41.8 g

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Provided by Marian Burros

Categories     dessert

Time 1h15m

Yield 8 or 9 servings

Number Of Ingredients 9

1 deep 9-inch crust, or one 10-inch crust
2 ounces unsweetened chocolate
2 ounces of butter
4 large eggs
3/4 cup sugar
1 1/4 cups dark corn syrup
1 teaspoon vanilla
2 1/2 tablespoons dark rum
8 ounces pecan halves

Steps:

  • Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
  • Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
  • Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
  • Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.

Tips:

  • To ensure a perfectly flaky crust, use a food processor or pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs. Be sure to not overwork the dough, as this will result in a tough crust.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the crust from shrinking in the oven and will also make it easier to handle.
  • When rolling out the dough, use a light touch and roll it out evenly. If the dough is too thick, it will be difficult to bake through and will not be as flaky.
  • To prevent the crust from bubbling up in the oven, use a fork to prick the bottom of the dough before baking.
  • When baking the crust, place it on a baking sheet lined with parchment paper. This will help to prevent the crust from sticking to the pan and will also make it easier to clean up.
  • To make the chocolate pecan filling, use high-quality chocolate. This will ensure that the filling is rich and flavorful.
  • Toast the pecans before adding them to the filling. This will bring out their flavor and make them more fragrant.
  • Be sure to cook the filling until it is thick and bubbly. This will prevent it from being runny when you serve the pie.
  • Let the pie cool completely before serving. This will allow the filling to set and will make it easier to slice.

Conclusion:

Chocolate pecan pie is a classic dessert that is perfect for any occasion. With its flaky crust, rich chocolate filling, and crunchy pecans, this pie is sure to be a hit with everyone who tries it. So what are you waiting for? Give this recipe a try today!

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