Chocolate Pecan Pie III Recipe - Allrecipes.com
Chocolate Pecan Pie III Recipe
  • READY IN hrs

Chocolate Pecan Pie III

Recipe by  

"A different flavor - this pecan pie has cocoa in it."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
  3. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2006

I have tried several different recipes for Chocolate Pecan Pie (my husband's favorite!!). This is by far the best recipe out there! The change I made to the recipe is I beat the eggs. Put a bit of the hot chocolate mixture in a separte bowl and whisk the eggs into the bowl of chocolate to prevent the eggs from cooking (the "scramble" effect), pour the remaining hot chocolate mixture into the bowl of chocolate/egg mixture, whisking constantly, until throughly mixed. Then I will add the vanilla and salt and pecans. I probably use more that 1 cup of pecans.

 
Most Helpful Critical Review
Dec 25, 2008

What did I do wrong? The taste gets a 5, but my pie was more like soup! I am an experienced baker and followed recipe exactly except I used a very dark cocoa powder and I baked the pie an additional 15 mintues because I could tell it was not setting up. I could not really call it a pie. It really was a mess. Again, the flavor was there, but I would not make again without major revisions. Perhpas adding some flour?

 
Dec 01, 2005

An absentee guest sent this pie to our home for Thanksgiving dinner. I was too busy and too full to try the dessert and, when cleaning up the kitchen, I decided to pack up the few leftovers and send it back home with her husband (I was trying to save space in the fridge). When my other guests learned that I had returned the remaining pie, they were sooooo disappointed, saying it was the best pie they had ever eaten and I was crazy to have given it up. When I tried the pie a day later, I have to admit that it was fantastic. I should let you know that she mistakenly used 1 cup of butter (instead of only 1/2) and I don't know if that error added even more to its "fantasticness". I can't wait to make this myself! update: I made this last night and made the terrible error of adding the eggs to the hot chocolate mixture and taking my time before mixing it all together. What happened? Some of the eggs cooked, resulting in chunks of scrambled eggs in the pie! Gross!!! I picked out the chunks of egg, ruining the look of the pie, but it still tasted fine. How does this pie taste hot out of the oven? Ugh. How does it taste after a night of chilling in the refrigerator? Deeelish.

 
Nov 29, 2005

This was my first time eating a chocolate pecan pie. While the pie was very good, I prefer the original pecan pie. It was a quick and easy dessert, though, and my kids enjoyed it. If you aren't really, really into a chocolatey taste, then I'd suggest cutting back on the cocoa powder a bit. It wasn't an overpowering taste, I just felt the pecan pie taste was lost in it. Edited to add: I just pulled this out of the fridge to try it again, and it was SO much better after it was chilled for a few hours. The middle became a lot more creamy and smooth, almost a hot fudge consistency. I will make this again but make sure it's been well chilled before serving.

 
Dec 22, 2003

This is excellent pie. I normally find pecan pie (and any chocolate varieties) far too sweet for more than a sliver, but this recipe makes a delicious chocolate pecan pie. The filling has a gooey, fudgy consistency and tastes incredible. My husband (a chocoholic) said this is the best pecan pie he's had. I used 1 stick of butter instead of margarine and used a refrigerated ready-made pie crust. Simple and delicious!

 
Nov 14, 2003

The filling overflowed. I believe this would make 2 9 inch pies easily. Excellent recipe!!!!

 
Oct 19, 2006

This pie was extremly tasty and had great flavor. I followed the recipe excatly how it said and it came out perfect. the center was gooey and the pecans added a nice crunch. I will be making this thousands of times more. WARNING: this was extremly fatning and filling. if your watching your waist STAY AWAY.(but your tastebuds will thank you.)

 
Jul 28, 2006

You may think this sounds crazy, but try adding a little Bourbon Whiskey on top of the pecans prior to baking. The alccohol potency will dissipate after baking, but adds just the right amount of flavour!

 

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Nutrition

  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 70.5 g
  • 23%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 382 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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