Not just any chocolate pie! This easy chocolate pecan pie recipe is a cross between a pecan pie, hot fudge chocolate pudding cake, the world’s best fudge brownies and a hot fudge chocolate pudding. Spiked with optional bourbon, our recipe is addictive and irresistible. Perfect for a Thanksgiving dinner with the family!
CHOCOLATE PECAN PIE
A fudgy and rich, chocolate molten filling bakes underneath a chewy layer that could almost pass as a crackly topped molten brownie. The toasted pecans in this easy chocolate pecan pie recipe offer the perfect crunch, the ideal balance of flavour and allows the natural pecan flavours to shine through. The bittersweet chocolate adds richness and depth to the classic pie, while a hint of bourbon makes it feel like you’re eating at a top restaurant. Because why settle for a basic pie when you can have a pecan pie with chocolate and bourbon? The most intensely flavoured dessert you will ever try, ditching your old-faithful Thanksgiving cherry pie recipe in favour of this easy chocolate pecan pie will be a no brainer. Alongside our pumpkin pie and apple pie this chocolate pecan pie is the perfect way to polish off a delicious Thanksgiving feast.
HOW TO MAKE CHOCOLATE PECAN PIE
Every time I make our chocolate pecan pie, I alternate between baking it in a store bought pie shell or my homemade buttery pie crust. (You might see the difference in these photos.) It doesn’t matter which you choose — choose what works for you. To make this quicker, go with a store bought pie shell. Then all you need to do is make the liquid gold pie filling! This easy chocolate pecan pie recipe includes all of the same ingredients as a classic pecan pie:
Brown sugar — I use light. If you want a deeper flavour, use dark brown sugar. Golden syrup (Maple syrup or light corn syrup can be used. Use dark corn syrup for a deeper flavour.) Eggs — room temperature for the best results. Salt — creates the perfect sweet/salty balance.
The difference with this version is melting 60% chocolate (or 70% if you love dark chocolate) with butter until it’s wonderfully glossy. I also add a couple tablespoons of unsweetened cocoa powder to make it that much more rich and dense like our fudgy cocoa brownies. The filling has crushed pecans throughout so you get a pecan hit with every bite of pie.
HOW LONG DO YOU BAKE A PECAN PIE?
This chocolate pecan pie recipe calls for 50-55 minutes in the oven or until centre is just set to the touch. It will still be a little jiggly underneath the top and you will see it puffed up in the oven. This is normal. It deflates and flattens while it cools down. If your chocolate and bourbon pecan pie is browning too fast while baking, loosely tent with foil to stop it from burning. Let your finished dessert cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight. DO YOU SEE that fudgy centre?!
HOW TO SERVE
To serve the pie warm, you can warm it up in the microwave. Reheat the entire pie in the pie dish (if it’s a microwave safe dish), or you can slice it into individual serves and heat for 30-40 seconds each. You can also warm it in a preheated oven at 350°F (175°C) for 20 minutes. Just keep your eye on it as you don’t want to bake it further — just heat it through. To get the most out of your chocolate pecan pie, serve warm with a BIG dollop of cream!
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