How long does chocolate pecan pie last?

Your chocolate pecan pie will last 3-4 days in the fridge. Keep it fresh by covering it tightly. You can freeze it for 2-3 months to keep it longer.

Can I make this pie ahead of time?

Yes, you can make it up to 2 days early. Bake it, cool it, and then refrigerate it. When ready, let it come to room temperature or warm it in the oven for 10-15 minutes at 250°F.

What type of chocolate works best for this recipe?

Use dark chocolate with 60-70% cocoa for the best taste. Semi-sweet or bittersweet chocolate also works well. But, avoid milk chocolate to keep it not too sweet.

How do I prevent my pie crust from getting soggy?

To avoid a soggy crust, pre-bake it for 10-15 minutes. Use a glass or ceramic dish and bake on the lowest rack. This helps the crust cook well.

Can I make this pie gluten-free?

Yes! Use a gluten-free pie crust made from almond flour or gluten-free flour. Make sure the chocolate and corn syrup are gluten-free too.

How can I tell when the pie is perfectly baked?

The pie is ready when the filling is set but still a bit jiggly. The top should be golden and puffed. A knife inserted should come out clean, with a bit of filling.

Chocolate Pecan Pie Recipe: 7 Foolproof Steps For A Decadent Dessert

Name: Chocolate Pecan Pie Recipe: 7 Foolproof Steps for a Decadent Dessert
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 1 9-inch pie crust (store-bought or homemade); 1 cup light corn syrup; 1 cup brown sugar; 1/4 cup unsalted butter, melted; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 1/2 cups pecan halves (toasted); 1 cup dark or semi-sweet chocolate chips

Description

A rich and decadent Southern-inspired Chocolate Pecan Pie with a buttery crust, gooey chocolate filling, and crunchy toasted pecans—perfect for holidays or special occasions.

Ingredients

1 9-inch pie crust (store-bought or homemade)
1 cup light corn syrup
1 cup brown sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups pecan halves (toasted)
1 cup dark or semi-sweet chocolate chips

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Instructions

Preheat oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish, trim and crimp the edges.
In a large mixing bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
Stir in chocolate chips and toasted pecans.
Pour the mixture into the prepared pie crust and spread evenly.
Bake for 40–45 minutes, until the filling is set but slightly jiggly in the center.
Cool completely on a wire rack for at least 2 hours before slicing.
Serve at room temperature with whipped cream or vanilla ice cream if desired.

Notes

Use dark chocolate with 60–70% cocoa for a rich flavor. Toast pecans before mixing to enhance their aroma. Cover the crust edges with foil if they brown too quickly during baking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: Southern