Chocolate Pecan Pie with Pecan Crust

Chocolate Pecan Pie Recipe with directions for making a pecan crust

On Thanksgiving day, I broke my “don’t experiment on the day of a dinner party” rule.  I was getting ready to make my Chocolate Pecan Pie recipe when I decided that I didn’t feel like making a pie crust. First I tried to convince my daughter to make a pie crust for me, but she didn’t feel like it either. Then I noticed that I had lots of extra pecans, so I decided to make a pie crust out of crushed pecans. I loved the result, but if you don’t happen to have pecans on hand you can use a traditional pie crust for this pie.

This recipe uses one cup of corn syrup, but you can  make your own corn syrup substitute if you have a corn allergy.

Chocolate Pecan Pie with Pecan Crust
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Pecan Crust Ingredients:
  • 2 cups pecans
  • ¼ cup butter, melted
  • 2 tablespoons brown sugar
Chocolate Pecan Filling Ingredients:
  • ⅔ cup sugar
  • ¼ cup butter, melted
  • 6 tablespoons cocoa powder
  • 2 tablespoons shortening (I use Spectrum)
  • 1 cup corn syrup (how to make corn syrup substitute)
  • ⅛ tsp. salt
  • 3 eggs
  • 1 cup pecan halves
Directions
  1. Heat oven to 375 degrees.
  2. Crush nuts in a food processor or blender.
  3. Combine the nuts, with the melted butter and sugar.
  4. Press the nut mixture into a pie dish.
  5. Beat sugar, melted butter, cocoa powder, shortening, corn syrup, salt, and eggs with mixer.
  6. Stir in pecans.
  7. Pour into pastry-lined pie plate. Bake until set, approximately 40 to 50 minutes.
  8. Refrigerate until chilled, at least 2 hours.

 

Top with Vanilla Whip Cream.

Do you allow yourself to experiment on the day of a dinner party?

This is linked to Gluten-Free Wednesday.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. I might have to sneak and have some of this. Maybe over at Nana’s house so those with nut allergies won’t see me. Pecan pie is one of my all time favorites. With chocolate? Oh my!

  2. Ohh, that looks very rich and sure to satisfy any chocolate craving — yum!

  3. Now that is one delicious looking chocolate pie.

  4. Oh, that looks delicious! Thanks for the corn syrup substitute recipe. I will be using that!

  5. Looks good! Too bad I’m out of pecans, since they were all sugar-and-spiced up the other day. (I’m guarding the supply for special occasions.)

    I did an ingredient swap the other day, too: When prepping the graham-cracker crust for Magic Cookie Bars, I discovered that my formerly full box of graham crackers had been deemed “snack food” instead of “ingredients” by one hungry 16-year-old. I used the grahams on hand, and then also crushed pretzels in the food processor and blended it all together. It made a very good sweet-salty cookie!

  6. I’ve never had a chocolate pecan pie. It looks so good! I’m like you. I don’t experiment on the day of a party, but I’m glad it turned out for you.

  7. I really like the idea of a pecan crust, and the whole pie sounds just amazing! What a treat!

  8. Mandy P says:

    How much butter is in the crust? It says 1/4…is that cups? I hope so because that’s what I’m trying:)

  9. I have baked this several times and LOVE it! Everyone I served it to loved it also.
    Note – I used 1/2 cup brown rice syrup instead of 1 cup corn syrup, and I added 3/4 cup of organic unsweetened shredded coconut and 1 t. vanilla. SO delicious! I could eat the whole thing, but the first time I made it I ate a large piece and it was SO rich my stomach told me I over did it. it is delicious warm right out of the oven or cold from frig or re-heated a bit.
    A MUST try for all chocoholics!

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