A crisp, crunchy top with pecans makes way for a fudgy center. This chocolate pecan pie is close your eyes and give a sigh good.
Happy November! Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays and that means starting to add ‘must haves’ to your Thanksgiving menu.
This actually is a pie that I have been wanting to make forever. I was talking to my stepmom about a drink recipe that I wanted to make for the holidays. ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’ A pie with a brownie-like center with lots of pecans in every bite. It was rich and decadent and a dessert that I looked forward to every year.
According to her, I could find the recipe on Baker’s German Chocolate baking squares. Her sister then just omitted the coconut because her family didn’t care for it.
So off to the store I went and picked up the ingredients. Unfortunately, Baker’s Chocolate did not have this pie recipe in it, but no worries I found this German Chocolate Pie Recipe from Betty Crocker, and guess what? It was spot on. The perfect holiday pie recipe.
This pie recipe has-
- Block of German chocolate melted with butter. Use a double boiler to slowly melt the two ingredients together for a silky texture.
- Evaporated milk. Adds a creamy consistency to the filling.
- Sugar, cornstarch, vanilla, and salt. This pie isn’t made with corn syrup like traditional pecan pie it is sweetened with sugar and the cornstarch is used to thicken the filling.
- Egg yolks.
- Pecans. Added to the top, it leaves a crunchy top coating to this pie.
How to make chocolate pecan pie step-by-step
On the stove add water to a small pot and set it to a low boil. Top the pan with a metal bowl.
Break the chocolate up into pieces and add to the bowl. Let the chocolate start to melt, then add the butter.
Stir until the butter and the chocolate has melted together completely.
Turn off the heat and let the mixture cool slightly, whisk in the evaporated milk. Let cool.
For this, I used a pre-made pie crust. Preheat the oven to 375 degrees and put the pie crust into a 9-inch greased pie plate.
Put the pie plate on a cookie sheet in case there is any runover from the pie.
Combine the sugar, cornstarch, and salt. Mix with a whisk until combined.
In a separate bowl whisk together the egg yolks and vanilla.
In the bowl with the sugar and cornstarch, whisk in the cooled chocolate from the stove gradually.
Whisk in the egg yolk mixture.
Pour filling into the pie crust.
Finally, pour the pecans evenly over the top.
Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
Tips & Variations
- Swap out the German chocolate for dark chocolate.
- If you don’t feel comfortable using a double boiler, you can heat the chocolate and butter in a microwave-proof dish with a small amount of milk. Cook for 45 seconds at a time, stirring in between until melted.
- Make sure to let the chocolate mixture cool before introducing the egg yolks.
- Make your own homemade pie crust with this recipe from Cookies & Cups.
Store this pie covered with a piece of plastic wrap and eat within 3 days. Can be reheated in the microwave for 40 seconds for each piece.
More chocolate recipes
Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Chocolate Pecan Pie
- 9-inch pie pan
- small pot
- metal bowl big enough to cover the top of the pot
- 1 prepared 9″ pie shell
- 4 ounces Baker’s German Chocolate broken into pieces
- 1/4 cup butter
- 12 ounces evaporated milk
- 1-1/2 cup sugar
- 2 tablespoons Cornstarch
- 1/8 teaspoon salt
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 1 cup pecans
- In a double boiler on the stove, break the chocolate into pieces and add to the top. Melt halfway through.4 ounces Baker’s German Chocolate
- Add the butter to the pan and continue stirring until the mixture has completely melted.1/4 cup butter
- Let the chocolate cool slightly then pour in the evaporated milk. Let cool completely.12 ounces evaporated milk
- Preheat the oven to 375 degrees and put the pie crust into a 9-inch greased pie plate. Put the pie plate on a cookie sheet in case there is any runover from the pie.1 prepared 9″ pie shell
- In a bowl combine the sugar, cornstarch, and salt. Mix with a whisk until combined.1-1/2 cup sugar, 2 tablespoons Cornstarch, 1/8 teaspoon salt
- In a separate bowl whisk together the egg yolks and vanilla.4 egg yolks, 1/2 teaspoon vanilla extract
- In the bowl with the sugar and cornstarch mixture, pour in the cooled chocolate mixture. Slowly add in the egg yolk mixture.
- Pour filling into the pie crust and top evenly with the pecans.1 cup pecans
- Bake for 45-50 minutes or until you put a knife into the center and it comes out clean.
- Let the pie cool for at least 4 hours. Slice it up and serve, enjoy!
Tips for making this recipe:
- Make sure that the chocolate/evaporated milk mixture cools completely before adding to the sugar and cornstarch and egg yolks.
- If you do not want to use a double boiler, melt the chocolate and butter together with a splash of milk at 45-second intervals until completely melted.
- You can eat this pie still warm but know that it will not have had enough time to set up in the center so it may be runny or jelly-like when you slice.
- To store: cover with a piece of plastic wrap and eat within 3 days. Can be reheated in the microwave for 40 seconds for each piece.
Originally published in November 2017. Updated with photos in November of 2022, same great recipe.
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Last Updated on August 5, 2023 by Erin@BottomLeftoftheMitten