Make Ahead

Last-Minute Chocolate Pecan Pie

December  7, 2014
2 Ratings
Photo by James Ransom
  • Makes 1 pie
Author Notes

This simple twist on an old classic is quick, easy, and comes together in one bowl. The mild golden syrup and semisweet chocolate make this chocolate pecan pie rich and sweet, but not cloyingly so. —Bonnie Meyer

What You'll Need
  • 2 cups pecans
  • 3 large eggs
  • 3/4 cup dark brown sugar
  • 2/3 cup golden syrup or light corn syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1 frozen pie crust
  • 20 whole pecans
  1. Preheat the oven to 375 degrees Fahrenheit. Place the pecans on a baking sheet and toast for about 8 minutes, until lightly browned and fragrant. Let them cool and then chop coarsely (if desired).
  2. Using a double boiler, melt the semisweet chocolate and the butter together. Set aside to cool.
  3. In a large bowl, whisk the eggs, brown sugar, golden or corn syrup, vanilla, and salt until blended. Stir in the melted chocolate and butter mixture and the pecans until evenly distributed.
  4. Pour the filling into the frozen pie shell and arrange the whole pecans on top. Bake on the bottom shelf of the oven for about 50 minutes, or until the filling has just set (it should still be a little wobbly when gently shaken). If the edges are browning too quickly while baking, wrap foil around the crust. Let the pie cool on a wire rack for about 1 hour before serving.

See what other Food52ers are saying.

  • Shannon
  • sdschorr
  • JC Honeycutt
    JC Honeycutt
  • m moon
    m moon

4 Reviews

sdschorr November 18, 2017
Can you use maple syrup instead of corn syrup? Also, can this be made a day in advance or better day of? thanks!
Shannon December 11, 2016
I've been making a pie much like this for years (based on a recipe from Epicurious). It was a compromise between my mom's traditional pecan pie and my need for chocolate. I always brown the butter and also add a tablespoon or two of bourbon. They bother really depend the flavor. And I'm partial to good unsweetened baking chocolate, but good (read: real vanilla) chocolate chips with less granulated sugar is probably pretty similar. And I do toast all of the pecans. I think there would be a riot in my family if I didn't make it for Thanksgiving and Christmas.
JC H. December 2, 2016
I'm not clear about whether all the pecans (the whole ones and cupfuls (which I assume are already in pieces) are supposed to be toasted prior to making the pie. Do I need to toast the whole pecans before adding them to the top--since they presumably will toast there as the pie bakes?
m M. December 10, 2016
That's a good question....My guess is to toast prior to deepen the pecan flavor--it really takes it to another level. I am guessing it is more for the pecans in the filling rather than the ones on top. Nuts in fillings just will not heat up to release the same nutty flavors. In addition, since it bakes on the bottom shelf, I'm guessing it will not 'toast' in the same way--from what I have tried in the past with my own oven--but it may differ for you. Perhaps try a combo of both? Toast some for the filling and leave I toasted ones for e top? Curious to hear how it turns out.