Chocolate Pecan Pie (Printable Version)
Luscious layers of creamy chocolate and toasted pecans topped with hot fudge and crunchy nuts.
# Everything You’ll Need:
→ Nuts
01 -
2 cups chopped pecans
→ Pastry
02 -
1 refrigerated 9-inch pie crust
→ Chocolate Layer
03 -
12 ounces hot fudge sauce
04 -
1/2 cup miniature semisweet chocolate chips
→ Custard
05 -
3 large eggs
06 -
1/4 cup packed brown sugar
07 -
1/4 cup heavy whipping cream
08 -
1/2 teaspoon vanilla extract
09 -
1/2 teaspoon table salt
→ Toppings
10 -
Cool Whip for topping
11 -
Chocolate curls for garnish
# Steps to Cook:
01 -
Preheat oven to 350°F. Spread chopped pecans on a parchment-lined baking sheet and toast for 5 to 10 minutes until fragrant. Remove and let cool.
02 -
Increase oven temperature to 375°F. Place refrigerated pie crust into a 9-inch pie plate and refrigerate until ready to fill.
03 -
Warm the hot fudge sauce in the microwave until hot but not boiling. Transfer to a mixing bowl and stir until smooth. Add eggs, brown sugar, heavy cream, vanilla extract, and salt, then whisk until fully combined.
04 -
Fold toasted pecans and miniature chocolate chips into the filling mixture. Pour the filling into the prepared pie crust. Cover the edges of the crust with foil to prevent overbrowning.
05 -
Bake at 375°F for approximately 30 minutes or until the filling is set. Remove from oven and cool completely on a wire rack.
06 -
Serve at room temperature topped with Cool Whip and chocolate curls for garnish.
# Extra Suggestions:
01 -
To prevent the pie crust edges from burning, cover them with foil halfway through baking.
02 -
Preparing the pie a day ahead enhances the flavors as it sits.