Best 5 Chocolate Pecan Pie With Chocolate Crust Recipes

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Indulge in the ultimate chocolate experience with our tantalizing Chocolate Pecan Pie encased in a rich chocolate crust. This delectable dessert harmonizes the flavors of chocolate and pecans in a symphony of taste. With three extraordinary recipes to choose from, you can customize your pie to suit your preferences. Opt for the classic pecan pie filling, or elevate it with a luscious chocolate filling or a combination of both for an irresistible indulgence. Each recipe is meticulously crafted to ensure a perfect balance of sweetness, richness, and texture. Prepare to embark on a culinary adventure that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHOCOLATE PECAN PIE



Mexican Chocolate Pecan Pie image

Provided by Marcela Valladolid

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pie dish
1 1/2 cups graham cracker or Maria cookie crumbs (about 6.5 ounces)
7 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
1/4 cup Mexican crema or whipping cream
1 disk Mexican chocolate, such as Ibarra, finely minced (about 3.1 ounces)

Steps:

  • For the crust: Spray a 9-inch pie dish with cooking spray.
  • Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
  • Preheat the oven to 350 degrees F.
  • For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
  • Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

CHOCOLATE PECAN PIE WITH CHOCOLATE CRUST



Chocolate Pecan Pie with Chocolate Crust image

Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 11

2/3 cup sugar
1 cup light corn syrup
4 ounces semisweet chocolate, chopped into 1/2-inch chunks
2 tablespoons unsalted butter
All-purpose flour, for dusting
Easy Chocolate Crust
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 tablespoons fresh or dried lavender, for garnish (optional)
1 cup whipped cream, or creme fraiche

Steps:

  • Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
  • In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
  • Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
  • In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
  • Pour filling into crust. Bake 20 minutes. Lower oven to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.

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

BOURBON-CHOCOLATE PECAN PIE



Bourbon-Chocolate Pecan Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 9-inch pie crust
3 large eggs lightly beaten
1/3 cup sugar
3 tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
3/4 cup light corn syrup
1/4 cup butter, melted
3 tablespoons good bourbon
1 cup semisweet-chocolate morsels
2 cups pecan halves

Steps:

  • Preheat the oven to 350 degrees. Fit the pie crust into a pie plate, prick the bottom with a fork and set aside.
  • Combine the eggs, sugar, brown sugar, flour, corn syrup, melted butter and bourbon in a bowl. Lay the pecans evenly across the bottom of the pie crust. Top with the chocolate bits. Pour the egg mixture over the nuts and chocolate and bake for 50 to 55 minutes, until firm. Serve with whipped cream or vanilla ice cream.

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 24 grams, Carbohydrate 71 grams, Fat 39 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 168 milligrams, Sugar 51 grams, TransFat 0 grams

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.

Tips:

  • Use a food processor to make the chocolate cookie crust. This will ensure that the crust is evenly mixed and has a fine texture. You can also use a rolling pin to roll out the dough, but be sure to chill it for at least 30 minutes before doing so.
  • Use high-quality chocolate for the filling. The better the chocolate, the better the pie will taste. You can use a variety of different types of chocolate, such as semisweet, bittersweet, or dark chocolate. You can also use a combination of different types of chocolate.
  • Don't overcook the pie. The filling should be set, but it should still be slightly gooey in the center. Overcooking the pie will make the filling dry and crumbly.
  • Let the pie cool completely before serving. This will allow the filling to set and firm up. You can also chill the pie for several hours or overnight before serving.
  • Serve the pie with whipped cream, ice cream, or fresh berries. These toppings will help to balance out the richness of the chocolate filling.

Conclusion:

Chocolate pecan pie is a delicious and decadent dessert that is perfect for any occasion. It has a rich chocolate filling with a creamy pecan topping and is encased in a flaky chocolate crust. It is a classic pie recipe that is sure to be a hit with everyone who tries it.

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