Salted Caramel-Chocolate Pecan Pie | Southern Living
Recipe:
A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern. It's the perfect pie for Thanksgiving dinner or a special celebration.
Ingredients:
Chocolate Filling
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell
Salted Caramel Topping
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt
Get more ideas and tips from our Test Kitchen:
EASY Chocolate Pecan Pie
Pecan pie is good but CHOCOLATE Pecan Pie is better! You will wow your family this holiday with this pie: it’s a classic pecan pie that has a chocolate fudge center that tastes like a gooey brownie! This post has been sponsored by Karo® Syrup, which has been making my family pecan pies amazing for decades. All opinions are my own.
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Recipe:
INGREDIENTS
1 pie crust from scratch or from the refrigerated section
2 tablespoons unsalted butter
4 ounces unsweetened baking chocolate, chopped
1 cup light Karo® Syrup
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecan halves, approximately
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Place pie crust in a 9-inch pie plate. Crimp edges as desired, chill until ready to fill.
3. Place butter and baking chocolate in a large microwave safe bowl. 4. Heat in 30 second increments, stirring between each, until melted and smooth (about 1 1/2 -2 minutes, depending on your microwave).
5. Whisk in Karo®, eggs, sugar, vanilla and salt. Pour into prepared pie crust.
6. Top the pie with pecan halves. Make sure they’re in a single layer.
7. I suggest using a pie crust shield so that the edges of the pie crust don’t get too dark. If you don’t have a pie crust shield, you can place strips of foil around the edges of the crust.
8. Bake at 425° for 10 minutes, then lower the oven temperature to 350°F and bake for another 40-50 minutes, or until the pie is puffed and cracked around the edges. The center will be a bit jiggly (it’ll firm as it cools) and, if you have an instant read thermometer, the pie is done when it reaches 200°F internal temperature.
9. Cool completely before slicing. I recommend chilling the pie for storing, but the pie is best eaten at room temperature or warmed.
Chocolate Pecan Pie Recipe ????????????????????
My chocolate pecan pie recipe is easy and delicious. Since I make it without corn syrup, it is not as sweet as most traditional recipes. The cocoa powder and toasted pecans really make this special, so it is the perfect dessert for Thanksgiving, Christmas, or Sunday dinner.
The most unique aspect of my recipe for chocolate pecan pie is that I make it without corn syrup. Although corn syrup is a major ingredient in most pecan pies, I do not use it because I feel that it makes the pie overly sweet: I prefer to just use sugar. Even though almost any type of sugar, or other sweetener, would work in this recipe, I always use brown sugar in pecan pie because I like the bit of extra flavor from the molasses. However, you could definitely use white sugar, and I think that other sweeteners like maple syrup would be good choices as well. Whatever sweetener you use, I think it is important for the pie to be sweet, but not too sweet, so that is why I like to only use 1 cup of sugar. That way, it is sweet, but not too sweet.
My chocolate pecan pie recipe would not be complete without cocoa powder, so I decided to add 4 tablespoons. Although my pie was delicious, some people may not like the very strong chocolate flavor. That is why I recommend using somewhere between 2 to 4 tablespoons of cocoa powder: 4 tablespoons if you want a super chocolatey pie that is not as sweet, 2 is you want a sweeter pecan pie with some chocolate in the background. In my opinion, this pie with 4 tablespoons of cocoa powder reminded me of 65% or 70% dark chocolate: unmistakably chocolatey but still sweet. My friend tried this pie, and he said that it was very chocolatey and delicious, so honestly, whatever the amount of cocoa powder you decide to use, I am sure it will be great.
Since chocolate has such a strong flavor, I highly suggest roasting the pecans before adding them to the pie. Although I think that you could make this pie by simply opening a bag of pecans, mixing the ingredients for the filling in a bowl, and then pouring the custard mixture into a pie shell, I highly recommend roasting the pecans in the oven. Using chopped pecan pieces, spread them out in a single layer on an ungreased baking sheet and roast at 350 F for 3 minutes, stir, then return to the oven for another 3 minutes. Even though this step requires just a few minutes of extra effort, it makes a huge difference: the flavor and aroma of toasted nuts is incredible. Like I said, chocolate has a very strong flavor, so I think it is important to roast the pecans to bring out the flavor so that the nuts can better compete with the chocolate. This is especially important if you make this pie with 4 tablespoons of cocoa powder instead of 2 or 3. If you use a lot of coca powder and do not toast the pecans, I think that this pie would be more like a chocolate pie that has a lot of nuts rather than a nut pie that also has chocolate.
When I finally cut into this pie and tried it, I was immediately impressed. This chocolate pecan pie is easy and delicious, so it is one of the best Thanksgiving desserts. It would also be perfect for Christmas, a Sunday dinner, a birthday, or even as a cure for the Monday Blues. Even though it was delicious as is, I think that perhaps adding some bourbon, or maybe even a bit of lemon, orange, or cinnamon, would be a great way to change up this recipe. If you are looking for a new dessert recipe for the holidays, be sure to give this one a try. You will fall in love with it at first bite.????????????????????
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Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?
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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Pie | Everyday Food with Sarah Carey
Chocolate Pecan Pie Recipe - Pecan Pie with Semi-Sweet Chocolate Chips
Learn how to make a Chocolate Pecan Pie Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Pecan Pie with Semi-Sweet Chocolate Chips!
BOURBON CHOCOLATE PECAN PIE RECIPE
Bourbon Chocolate Pecan Pie
Every year, we drive the 3+ hours it takes to get to our family reunion in the Texas Hill Country and every year, we stop at this little place on the side of the road to buy a pecan pie. It’s a small place that features everything you could ever want a pecan in.
Growing up, pecan pie wasn’t really a thing at our house. Holidays were all about pumpkin pie. But after stopping once at that little red barn with an 8 ft tall squirrel outside, I found a new dessert favorite.
The little red barn had all sorts of pecan items for sale, like pralines, turtles, and pecan pie. But the chocolate pecan pie caught my eye first. I mean, chocolate is always a good addition to anything, right?
And so, my love of chocolate pecan pie was born. Now, I couldn’t just leave well enough alone, so I added bourbon to it.
This recipe isn’t just good. It’s dang good. I guarantee if you bring this one to the family potluck, you’ll be asked to bring it back for years to come.
Bourbon Chocolate Pecan Pie
Ingredients
Crust
1 ¼ cups all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1 stick cold unsalted butter (cut into pieces)
¼ cup ice water
Filling
2 cups pecans (about 7 ounces)
3 large eggs
¾ cup dark brown sugar
⅔ cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter (melted)
3 tablespoons bourbon
½ teaspoon salt
¾ cup semisweet or bittersweet chocolate chips
Directions
Step 1 - In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
Step 2 - On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
Step 3 - Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
Step 4 - Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
Make Ahead - The pie can be stored at room temperature for up to 1 day. Rewarm at 325° for 15 minutes.
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