Do you know how pecan pie is rich, buttery and irresistible? Well, this Dark Chocolate Pecan Pie is so much better than that! Plus it costs just 83¢ per serving!
Pie, it’s why we really show up to Thanksgiving dinner right? Like, let’s get through the formalities of dinner so we can get to the main event! We usually have so many beautiful looking pies at our Thanksgiving spread. I end up taking a small slice of each because I just cannot decide what the best one is. And then I feel sick because I definitely gobbled til I wobbled! This chocolate pecan pie will solve that problem. You will not want to eat any other pies after tasting this one.
HOW LONG IS THIS GOOD FOR:
- Serve: After the pie has cooled completely, it can be kept at room temperature up to 2 hours. After that, it will need to be refrigerated.
- Store: You can store the pie in the fridge for up to 5 days as long as it is in an airtight container or wrapped tightly with saran wrap.
- Freeze: Wrap the pie tightly with tin foil and store in the freezer for up to 2 months.
- To Reheat: Place the pie in a 250-degree F oven for about twenty minutes, or until heated through.
Dark Chocolate Pecan Pie
Do you know how pecan pie is rich, buttery and irresistible? Well, this Dark Chocolate Pecan Pie is so much better than that! Plus it costs just 83¢ per serving!
Prep Time10 mins
Cook Time45 mins
COOLING TIME4 hrs
Total Time4 hrs 55 mins
Servings: 10 people
Calories: 434kcal
Ingredients
- 9 inch deep-dish frozen pie crust thawed for 20 minutes
FILLING:
- 3 Tablespoons unsalted butter melted
- ¾ cup dark brown sugar
- ½ teaspoon salt
- 2 large eggs
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup whole pecans
- 6 ounces Dove dark chocolate bar chopped into small pieces
FOR SERVING:
- Vanilla ice cream or whipped cream
Instructions
- Move oven rack to lower-middle position and preheat oven to 375 degrees F.
- Re-crimp the edges of the thawed pie crust (I like to do this to give the pie more of a “homemade” look).
MAKE FILLING:
- In a medium bowl whisk together melted butter, brown sugar, salt, eggs, corn syrup, and vanilla. Fold in pecans and chocolate pieces. Pour filling into pie crust.
- Bake the pie for 25 minutes, and then remove the pie from the oven, and cover it with foil. Put the pie back into the oven and bake for an additional 20-25 minutes, or until filling is set and giggles ever so slightly.
- Place pie on a wire rack, and cool to room temperature for 4 hours. Slice and serve with vanilla ice cream or whipped cream.
Notes
The estimated nutrition facts do no include ice cream or whipped cream.
Nutrition
Serving: 1slice | Calories: 434kcal | Carbohydrates: 49g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 231mg | Potassium: 220mg | Fiber: 3g | Sugar: 34g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg
