Chocolate Pecan Pie

My favorite Thanksgiving pie is PECAN! One year I decided to try Martha Stewart’s recipe and add chocolate! Oh my…. I haven’t been able to go back! This pie is rich and decadent and you will love it!  Mr. Sweets and Whimsy requested this amazing pie for Father’s Day and it didn’t last very long. 

baked pie

 Place uncooked pie dough in deep dish pie dish. 


 Next comes the good part! Chocolate! You can use any chocolate for this. This time I decided to use bittersweet! Dark chocolate is very nice as well. Martha’s recipe calls for semisweet.


 Chop up the chocolate! You will use the entire bar of chocolate (4oz) OR if you are me… one “tiny” section goes to the cook and the rest is for the pie! 

chopped chocolate

 Place the chocolate into a double boiler and gently heat until it is melted. 

melted sugar

 Combine corn syrup

corn syrup




cornsyrup and sugar

 vanilla extract and salt. Add melted chocolate slowly.

vanilla and salt

 Mix all of the ingredients and pour into the pie crust being careful to not over mix filling mixture.


 Cover top of filling with pecans. 


 Bake at 350 degrees for 50 to 60 minutes or until filling is set. 

baked pie

 Let pie cool 4 hours to overnight. I can’t wait to try this recipe in bar form or mini tarts! mmmm! pecans and chocolate- another match made in heaven! 

Chocolate Pecan Pie
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  1. 4 ounces semisweet chocolate, finely chopped
  2. 4 large eggs, lightly beaten
  3. 1 1/2 cups light corn syrup
  4. 1/2 cup sugar
  5. 1 teaspoon pure vanilla extract
  6. 1/2 teaspoon salt
  7. 1 cup pecans
  1. STEP 1
  2. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
  3. STEP 2
  4. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
  5. STEP 3
  6. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Adapted from
Sweets & Whimsy


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