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 Recipe
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:
- Heat oven to 375 degrees.
- Crush nuts in a food processor or blender.
- Combine the nuts, with the melted butter and sugar.
- Press the nut mixture into a pie dish.
- Beat sugar, melted butter, cocoa powder, shortening, corn syrup, salt, and eggs with mixer.
- Stir in pecans.
- Pour into pastry-lined pie plate. Bake until set, approximately 40 to 50 minutes.
- Refrigerate until chilled, at least 2 hours.
Printable Recipe for Chocolate Pecan Pie with Pecan Crust
Chocolate Pecan Pie with Pecan Crust
Delicious and Quick Chocolate Pecan Pie with Pecan Crust Recipe
Servings 12
Calories 416kcal
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
Instructions
- Heat oven to 375 degrees.
- Crush nuts in a food processor or blender.
- Combine the nuts, with the melted butter and sugar.
- Press the nut mixture into a pie dish.
- Beat sugar, melted butter, cocoa powder, shortening, corn syrup, salt, and eggs with mixer.
- Stir in pecans.
- Pour into pastry-lined pie plate. Bake until set, approximately 40 to 50 minutes.
- Refrigerate until chilled, at least 2 hours.
Nutrition
Calories: 416kcal | Carbohydrates: 40g | Protein: 4g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 115mg | Potassium: 164mg | Fiber: 3g | Sugar: 36g | Vitamin A: 310IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 1mg
Top with Vanilla Whip Cream.
Do you allow yourself to experiment on the day of a dinner party?
Terri says
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!
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:)
Alea says
Yes, it is 1/4 cup of butter.
April @ The 21st Century Housewife says
I really like the idea of a pecan crust, and the whole pie sounds just amazing! What a treat!
Linda says
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.
Rebecca in Colorado says
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!
Alea says
I love the idea of adding crushed pretzels to the crust! I will give that a try the next time I am making a super sweet pie.
Kristi says
Oh, that looks delicious! Thanks for the corn syrup substitute recipe. I will be using that!
Kalinda says
Now that is one delicious looking chocolate pie.
Judy@Savoring Today says
Ohh, that looks very rich and sure to satisfy any chocolate craving — yum!
Tricia says
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!