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Try this recipe for double chocolate Pecan Pie / Tart for a sweet twist on a holiday favorite! Thank you to Diamond Nuts for sponsoring this recipe.
My grandma Sumner was the pie maker in our family. She showed up to every holiday with 2 of each flavor of pie… she had pumpkin and banana cream and chocolate cream and pecan and coconut cream. She always made sure that everyones special pie wishes were fulfilled. She was pretty special that way.
I’m not as nice as my grandma Sumner was! When one of my family members says “it’s not Thanksgiving without a Chocolate Pie” and another one says “we can’t celebrate properly without Pecan Pie on the table” I decide to get a little creative and make both wishes come true, in one pie. Meet Double Chocolate Pecan Pie, a new staple for your holiday meal!
This recipe for Chocolate Pecan Pie caught my eye in the New York Times a few weeks ago. I loved that it was such a creative twist on a classic recipe…and who doesn’t love more chocolate this time of year? I took things one step further though and created a chocolate pie crust to go right along with it! Now, those who requested a pecan pie and the others who requested chocolate can have their cake and eat it too. It’s the best of both worlds, don’t you think?
I hope you all enjoy this recipe for Double Chocolate Pecan Pie and that everyone is thankful at your table on Thanksgiving, whether you have umpteen million flavors of pie or not. Have a wonderful holiday!
For another pecan pie variation, make sure to check out my friend Amanda’s Pecan Pie Bars. And to use up your extra pecans, this Hummingbird Cake is awesome. Both of these recipes are AMAZING!
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Double Chocolate Pecan Pie
Pecan pie, a holiday classic, gets revamped with chocolate!
Prep Time 45 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 1 pie / tart
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 4 Tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter cold and sliced
- 2 tablespoons Crisco
- 1 large egg
- 3 Tablespoons ice water
For the pie filling
- 1 1/2 cups Diamond Nuts Pecans halved or chopped
- 3 tablespoons butter
- 2 ounces high quality milk chocolate chopped
- 1/2 cup corn syrup
- 2 large eggs
- 1/4 cup brown sugar
- 1 teaspoon unsweetened cocoa powder
- 2 Tablespoons whiskey
- 1/4 teaspoon fine sea salt
Instructions
For the crust:
In a food processor, combine the flour, cocoa, sugar and salt until blended. Add the butter and shortening and combine until mixture resembles coarse crumbs, about 5 seconds.Add the egg and water and process until the dough forms a ball (just a couple of seconds).
Place the dough on a floured surface and roll out to fit into a 9 inch tart pan. Once rolled, place into a prepared tart pan, pressing up the sides of the pan.
Bake in a 350° preheated oven for 20 minutes. Remove from the oven and set aside until needed.
For the Pie Filling:
Keep oven at 350°F. Spread pecans on a rimmed baking sheet and toast 8-10 minutes. Remove and set aside to cool.
In a small saucepan over low heat, met butter and chopped chocolate, stirring until smooth; cool.
In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, whiskey and salt. Pour the mixture into the prepared crust. Arrange pecans over filling.
Place the pie pan on a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled (30 minutes). Cool completely and serve with whipped cream or vanilla ice cream.
Notes
Adapted from this Chocolate Pecan Pie recipe at the New York Times
Disclosure: I’m proud to be a compensated brand ambassador for Diamond Nuts. All opinions expressed are my own.
Reader Interactions
Comments
Our grandmas would totally get along! Mine insists on two pecans, two pumpkins, two cheesecakes, and a lemon cake. We are definitely missing the chocolate factor though. I buy pecans like crazy and am a chocoholic, so this pie has my number 🙂
Seriously…yer killin’ me! Two of my fav flavors in a pie, together!
Kathryn says Any recipe involving the words ‘double chocolate’ always appeals to me and this pie is no exception; pecan pie may not be much of a thing over here but I love the sound of this so much.
- tanya says
Why have plain pecan pie again? My biggest complain about traditional pecan pie is the absence of chocolate, this solves that problem. Beautiful!
- camille says
Yes please. If I don’t bring this to Thanksgiving (mother-in-law may already have the pie bases covered), I’m bringing it to Friendsgiving the following week.
- bellini says
This is a great compromise that I am sure is the star of the show.
- Tieghan says
Double chocolate pecan pie!! Oh man, I am so excited about this. Chocolate pecan pie is my favorite, but double the chocolate? I think this is probably my new favorite! 🙂
- Jen @ Savory Simple says
What a gorgeous cake, Kristen! Beautiful photos and it sounds just amazing.
- Bev @ Bev Cooks says
I just completely died.
- Rachel Cooks says See AlsoDivinity - My Recipe Treasures
This is so gorgeous! I love that the crust is chocolate.
- TidyMom says
now THAT is my kind of pie!!! sounds and looks amazing Kristen!!
Happy Thanksgiving!!
I love chocolate and I love pecans! This pie has my name written all over it!
What a gorgeous pie! I love chocolate and pecan together so I know this will be amazing 🙂 Pinned!
WHOA! This pie is fabulous – so much chocolatey goodness!
- michael says
Wow… that looks delicious. I love pecan pie and this tops the plain pecan pie. I printed your receipe, thank you
The requests get a tad bit out of control at my house, too. This pie looks decadent. Your family is lucky. Have a happy Thanksgiving. Pinned.
- Heather says
I love remembering the pie people in our family too – and I LOVE your combination of these two amazing pies! YES!
- Anna (Hidden Ponies) says
This is my perfect pie! Love it – and have a happy Thanksgiving with your family, Kristen!
- Beth @ bethcakes says
Omg, chocolate crust! I’m planning on making a fudge pecan pie for tomorrow, but this looks so much more chocolaty! Might have to rethink my pies! 🙂
Happy Thanksgiving! Every family needs a pie maker 🙂 (I am NOT ours)
- Patsy says
This looks delicious! Is the the whiskey absolutely necessary? I wouldn’t mind putting it in but I don’t have any and don’t want to purchase it just for 2 tablespoons.
Thanks for the recipe and Happy Thanksgiving!!- Kristen says
Hi Patsy – thanks for your comment. You can totally get away without using the whisky! Enjoy!
- Shelby says
This looks so chocolatey – is 1 teaspoon the correct amount of cocoa? Can’t wait to make this. Thanks and Happy Thanksgiving!
- Kristen says
Hi – it is the correct amount! It balances out nicely with the melted chocolate mixture 🙂 Happy Thanksgiving to you as well! Thanks for stopping by.
I am sooooo all over that crust! Beautiful.
- Bailey says
I made pies this Thanksgiving and realized pumpkin and apple pies are just not my favorite. I’ve just tried pecan pies recently (in the last couple years) and I found myself missing it this Thanksgiving. I am DEFINITELY trying this recipe as I’m definitely a chocolate fan, too!
- Nutmeg Nanny says
Oh man, I am all over this pie!! I love chocolate (duh) and the pecan topping looks wonderful 🙂
Omigosh! You may have done this for convenience, but this pie is insane. I wish I had seen this recipe before Thanksgiving and I totally would have brought it for dinner!
- Dee says
This sounds (and looks) so amazing! One question though – if I am reading correctly, you bake the crust at 350, then it says to lower the oven to…350…to toast the pecans and bake the pie. Is the 2nd 350 (toasting pecans) supposed to be a lower number? I just don’t want to ruin anything. Can’t wait to try this recipe!!! 🙂
- Kristen says
Dee – thank you so much for catching that. It should say “Keep oven at 350°”. I made the change in the recipe 🙂
Enjoy!!
- plasterers bristol says
Oh wow, pecan pie is my absolute favorite, been searching the internet for recipes..Thanks for sharing….
Simon
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[…] Friendsgiving event happened last weekend, so I brought a couple things. One was this pie, from Dine and Dish. I had some serious concerns about it before bringing it – there were structural issues […]
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