Chocolate Southern Pecan Pie

Name: Chocolate Southern Pecan Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 9 inch unbaked deep dish pie crust; 1 cup light corn syrup; 3 eggs; 1 cup pecan halves; 1 & 1/2 cup semi sweet chocolate chips; 2/3 cup sugar; 1/2 teaspoon salt; 1/3 cup melted butter

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Chocolate Southern Pecan Pie takes a traditional pecan pie recipe and makes it sweeter! Adding just a little bit of chocolate to anything only makes it better! Made with pantry staples, this pie is an easy favorite dessert.

chocolate pecan pie slice on grey plate with blue napkin

Pecan Pie: A true Southern treat

When many folks think of Southern dessert, Pecan pie is at the top of the list. Most folks associate this decadent dessert with Georgia. Georgia is in ample supply of Pecans and peaches so it is a very popular dessert there.

However, it is believed that Pecan Pie actually originated from the French settlers near South Louisiana after being introduced to the Pecan by Native Americans. Either way, this recipe has been popping up in cookbooks since the late 19th century. There are probably a hundred different ways to make it and all sorts of wonderful things to add to it.

Here at The Buttered Home, we love introducing basic recipes and love even more to show you how to add to them to make them your own. Just like our LEMON ICEBOX PIE, this recipe here will do that for you too! For an easy pecan pie recipe, check out our friend Kathleen’s CAST IRON SKILLET PECAN PIE recipe!

Ingredients

This recipe is just like you will find for any other Pecan Pie. We take semi sweet chocolate chips and add to it to turn it into a smooth, lovely confection any chocolate lover will appreciate. Using basic ingredients, it will be an easy treat!

9 inch unbaked deep dish pie crust – This can be your own for a store bought one is fine too! Click HERE for the link to our Homemade Pie Crust if you want to make it from scratch!

1 cup light corn syrup – One of the easiest ways to get the clear custard in any pie is with light corn syrup. Now there is a lot of debate as to how good this may be for you. Let’s be honest, is any dessert really good for you? Moderation is key and this is a treat of a dessert not meant to be had every day.

3 eggs– these babies work with the light corn syrup to make that clear custard so whip them up nice and frothy and you will have a glorious custard to your pie.

1 cup pecan halves – The star of the show. These do NOT need to be roasted beforehand. They will roast up with the sugars in the pie and take on a flavor unlike anything else!

1 & 1/2 cup semi sweet chocolate chips– this is what takes this pie from doggone good to doggone delicious. Adding the chocolate component here is a win for any chocolate lover.

2/3 cup sugar – again, this is a pie and the sugar is important. It works with the eggs and syrup to make that glorious clear custard that holds the whole thing together.

1/2 teaspoon salt– Once thought of as a touch of salty really proves to be more about balancing flavor in a sweet dish. Do not be misinformed, salt will not make your sweet pie salty! It will actually enhance the sweetness of the ingredients to only make it better.

1/3 cup melted butter – Butter is used here to help bind the pie. We really all know the truth though, Butter makes everything better!

How to make it!

Just like a lot of our other Pie recipes, this is a mix and pour. No real rocket science behind it. Just sweet chemicals coming together to create the best balance of sweet and earthy flavors .

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Preheat oven to 375 degrees fahrenheit. Beat eggs, sugar, salt, melted butter and syrup. Mix well.
Stir in pecans and chocolate chips, mixing well.
Pour into 9 inch, unbaked, deep dish pie crust. Bake 45-50 minutes until set or internal temperature reaches 185 degrees. Cool and Enjoy!

pecans chocolate chips, white kart syrup, salt, butter and sugar

Tips and Tricks

How will I know when the Pie is done?

Custard pies can be deceiving. They will look kind of jiggly in the center but be adequately brown on top. Most times, they will continue to firm up during cooling and will be ok. I start checking this pie around the 40-45 minute mark for doneness. If you are still unsure, insert a cooking thermometer and if it reads 185 degree F, you are all done!

Should I store it in the Refrigerator?

I think it is a good rule of thumb to plan to do so with any pie made with eggs. However, it is not necessary. If your pie even lasts long enough to have leftovers, the eggs are cooked and will not present a spoiling issue for a day or two. However, if you ‘d just feel better, by all means store in the fridge just to be sure!

How do I keep my Pie from running over during cooking?

There is a super easy fix for this. You just can’t tell which pie will do it and which won’t. So, to err on the side of caution, I ALWAYS cook my pies on a baking sheet. This not only prevents an oven mess when baking, it sure makes it easier to put them in and take them out of the oven.

chocolate pecan pie slice on a grey plate

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