Chocolate Pecan Pie

There’s something especially satisfying about the taste of chocolate and nuts together, isn’t there? This pie brings those two favourites into perfect harmony. The smooth, chocolatey filling and the crunchy pecans make each bite a little treat—just right as an after-dinner dessert.

I use my sweet shortcrust pastry recipe for the base.

I like to serve it warm from the oven with a good scoop (or two!) of ice cream on top. A relatively plain and simple everyday dessert and one that you can put together easily.

My Way of Making It

This recipe came about as a bit of a mix—part classic pecan pie, part chocolate pie. I put the two ideas together one day, and it turned out so well that I’ve made it many times since. It’s now one of those “go-to” recipes I keep coming back to.

I use a nice dark cooking chocolate—it gives the pie a rich, mellow flavour without being too sweet.

If you’re someone who enjoys a pie packed full of filling, you can double the mixture. Just pour it in slowly, and I’ve found it’s easiest to do the last bit once the pie is already sitting on the oven rack. That way, you don’t end up with filling sloshed all over the kitchen. You might need to adjust the baking time a little, but it still turns out beautifully.

It’s such a simple recipe that I haven’t needed to bake it ahead, but I think it would keep just fine in the fridge overnight. If you’re serving it later, pop it in the oven on a low heat to gently warm through.

Chocolate Pecan Pie Recipe

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Chocolate Pecan Pie

• Servings: 8-10
• Prep Time: 15 mins
• Cook Time: 30 mins
• Difficulty: medium
• Rating: ★★★★★
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A rich, indulgent combination of classic pecan pie and chocolate pie—perfect for special occasions or just a sweet treat.

Tips: Make sure the pecans are well spread over the pie case to ensure they bake evenly and get that perfect crunch. This pie is best served after cooling for at least an hour. If you’re making it ahead of time, store it at room temperature until serving.

Recipe credit: Published in Next Magazine, circa 1980.

Ingredients

• 1/4 cup golden syrup
• 1/4 cup brown sugar
• 1/4 teaspoon mixed spice
• 1/4 cup water
• 60g melted butter
• 3 eggs
• 100g chocolate, melted
• 1 heaped cup of pecans
• Sweet pie case

Directions

1. Preheat: Preheat oven to 200°C.
2. Mix: Combine all ingredients together.
3. Prepare Pie: Pour the mixture into a prepared and partially baked sweet pastry shell, ensuring the pecans are well spread.
4. Bake: Bake for 10 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20-25 minutes, or until the filling is set and golden brown.
5. Cool: Remove from oven and let it cool for at least 1 hour before serving. If needed, store at room temperature until ready to serve.

Nutrition

Per Serving: 320 calories; 22 g fat; 30 g carbohydrates; 5 g protein; 15 g sugar.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet