Recipe by Jeannette Gartner
"This is my own invention--combining chocolate with a pecan pie seemed like such a good idea. I decided to try it, and the result was delicious. In place of instant coffee, try using espresso."
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1 (9 inch)
unbaked pie crust
light corn syrup
instant coffee powder
semisweet chocolate chips
This was not only a super easy recipe, but the results were great! I made it exactly as stated, and I found the coffee was a nice compliment to the chocolate. You don't really taste that there's coffee in the pie, but rather a nice hint of mocha. If I didn't know it was in the pie, I never would have known. One thing to point out is that I had enough filling for 2 full 9" pie shells (not deep dish, purchased in the freezer section at my local grocery store)rather than just one. That was great since I was making the pie for a gift.....then we had another one to try ourselves! It was delicious, rich and a perfect pie you will be proud to serve! This has now become my husbands favorite pecan pie!
The only reason I am giving 3 stars is because this pie was tasty but that was about it. I had to bake my pie for 60 minutes and the center was still soft. My pie came out runny. Did not dare bake it any longer because my pie crust was very dark and I used a pie crust ring the entire baking time. Was not what I was looking for. Sorry
This pie is absolutely delicious! My husband made this pie twice this week - the first one only lasted 24 hours! And no, my husband is not a chef - this pie is just that simple! We didn't put in the instant coffee - but followed the rest to the "t." We used frozen pie crusts and they worked great - but i would recommend you put some foil under the pan, as it did spill out some as it was cooking (since frozen pie crusts are usually in more shallow pans). This is a fantastic recipe. We are going to be making 2 more pies this week for Christmas dinner! I can't wait! Yum!
Very easy to make. Rich, but good. I did leave out the coffee, but there were no adverse effects. Thanks for sharing!
I used 1/2 a cup of chocolate chips and 1/2 a cup of butterscotch chips and my family couldn't get enough of this pie.
This was an amazing pie. I used a 9.5 in pie pan and the amount was perfect. I didn't get any spill-over. I had to increase the baking time by about 5 minutes. I also covered it for the first 30 minutes of baking to keep the crust from getting too brown. My family LOVED it and it's now my go to pie for family get togethers.
A family favorite for years now... Serve with whipped cream or ice cream to cut the sweetness!
This pie is great, now my family's favorite! I was especially pleased at how well it set up, even at our altitude in Colorado where pecan pies are often runny! It is difficult to find the recipe as it only comes up under an ingredient search, tho.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pecan Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 348
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