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Chocolate Pecan Pie | Bottom Left of the Mitten
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Chocolate Pecan Pie

This chocolate pecan pie has a crunchy top layer and a fudgy center. It is the perfect holiday dessert idea.
Course Dessert
Cuisine American
Keyword chocolate pecan pie, chocolate pie, pecan pie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 pieces

Equipment

  • 9-inch pie pan
  • small pot
  • metal bowl big enough to cover the top of the pot
  • whisk

Ingredients

  • 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

Instructions

  • 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!

Notes

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.