Chocolate Pecan Pie

When I moved to Texas, I became fully aware of how deeply people love pecan pie. I always thought of it as one of the best Thanksgiving pies, along with pumpkin, but in Texas (and across the South), it’s not just a fall or winter dessert. This chocolate pecan pie, for example, is the perfect Kentucky Derby dessert—with bourbon and all—for your springtime race day party.

This recipe is our take on a classic Derby Pie, a chocolate-walnut pie created by Kern’s Kitchen in Kentucky in the 1950s. We load a homemade buttery, flaky pie dough with rich, savory pecans suspended in a smooth brown sugar and bourbon custard. A hearty dose of chocolate chips ramps up the decadence, satisfying both nut and chocolate lovers alike.

A jolt of bourbon in the custard pays homage to Kentucky and offsets the sweetness. Use the rest of the bottle to make mint juleps and invite some friends over for a fantastic Kentucky Derby party.

Ingredients for Chocolate Pecan Pie

• All-purpose flour: All-purpose is the best type of flour for a pie crust because its moderate protein content produces a sturdy yet tender crust.
• Sugar: A small amount of white sugar in the pie dough helps the crust brown during baking and offsets the savoriness of the butter.
• Salt: Adding salt to the pastry and the filling balances the sweetness of the brown sugar and corn syrups and enhances the buttery taste of the crust.
• Butter: The secret to flaky pastry is cold butter. I like to cube my butter and return it to the fridge until the last possible moment. If your butter feels a little too soft or greasy, freeze it for a few minutes. The butter’s flavor will come through in the pastry and filling, so choose a good brand of butter.
• Ice water: Using ice water when making pie dough prevents the butter pieces from melting as they are worked into the flour. Don’t just add a single ice cube to a cup of water and proceed. Make sure the water has enough ice and time to chill thoroughly. If it’s a particularly hot day, consider freezing your work bowl as well before starting.
• Eggs: Whole large eggs set the sugar and butter in the filling and contribute to the custardy texture. The eggs need to be thoroughly mixed but not whipped, so a regular whisk or an electric mixer on medium-low speed is enough for the job.
• Dark brown sugar: Using dark brown versus light brown sugar in the filling contributes a stronger caramel taste since it contains more molasses than light brown sugar.
• Corn syrup: To ensure a smooth custard filling with a robust flavor, equal amounts of light and dark corn syrups are whisked into the brown sugar and egg base. Corn syrup is essentially all glucose (a type of sugar), so although corn syrup is not bad for you, it’s best in moderation.
• Bourbon: A decent splash of bourbon in the filling adds a special flavor twist to the pie.
• Pecan halves: This chocolate pecan pie recipe is truly a celebratory pecan recipe! It features pecan halves, which are often fresher than chopped pecans since there is less surface area exposed to air. Plus, the larger pecans offer a more satisfying bite. Try stocking up on pecan halves when they are on sale, and stash them in the freezer so they don’t spoil.
• Bittersweet chocolate baking chips: We suggest 60% cacao bittersweet chocolate in this recipe to cut through the sugary filling and to complement the earthy bourbon and pecans. It’s strong enough to have a sharp chocolate flavor, but it isn’t so dark that it’s brittle or dry.

Directions

Step 1: Make and chill the pie dough

Combine the flour, sugar and salt. Cut in the cold butter until the mixture is crumbly, then gradually add water, tossing with a fork until the dough holds together when pressed. Flatten the dough into a disk. Wrap it tightly and refrigerate until it’s easy to handle, about one hour.

Editor’s Tip: Whether you use a pastry cutter, two knives or your fingers, the key to achieving tiny bits of flour-coated butter throughout the dough is to work quickly so the butter stays cold. If you are new to pie-making, read through our answers to the most common pie crust questions before starting.

Step 2: Roll out the pie dough

Preheat the oven to 325°F. On a floured surface, roll the dough to a 1/8-inch-thick circle. Transfer the crust to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, then flute the edge.

Editor’s Tip: Fluting or crimping the pie crust helps prevent the dough from slumping during baking so the filling is contained. You can go with a simple yet pretty technique or add a decorative pie crust design.

Step 3: Mix the custard ingredients

Beat the eggs, brown sugar, light corn syrup, dark corn syrup, bourbon, butter and salt in a bowl until blended.

Step 4: Stir in the pecans and chocolate

Stir in 1 cup pecans and 1/2 cup chocolate chips.

Step 5: Pour the filling into the crust

Pour the filling into the crust.

Sprinkle evenly with the remaining pecans and chocolate chips.

Step 6: Bake and cool the pie

Bake until the crust is golden brown and the filling is puffed, 50 to 60 minutes. Let the pie cool completely on a wire rack.

Editor’s Tip: The pie may still be slightly jiggly in the center, but it shouldn’t be wet or runny. The custard will continue to set as it cools.

Chocolate Pecan Pie Variations

• Swap in rum: Transform this pie into a recipe for rum lovers, and swap in dark or spiced rum for the bourbon.
• Add white chocolate chips: For a color contrast and hint of creamy vanilla, replace half the bittersweet chocolate chips with white chocolate chips.
• Toast the pecans: To boost the nutty flavor of the pecans and give them more crunch, toast the nuts and cool them before mixing them into the filling.
• Skip the alcohol: Bourbon gives this pie a distinct Kentucky touch and imparts a woodsy, caramel and vanilla taste, but you can leave it out if you prefer. Instead, try using a few teaspoons of pure vanilla extract or paste, or use a shot of espresso. Either alternative adds a complementary flavor.

How to Store Chocolate Pecan Pie

As with most custard pies, pecan pie is best stored in the refrigerator. Allow it to cool completely, then cover it tightly and place it in the fridge. To prevent the crust from cracking, it’s easiest to store it in the pie plate in which it was baked. Enjoy the pie cold or let it warm slightly at room temperature before slicing.

Can you freeze chocolate pecan pie?

Chocolate pecan pie is a great make-ahead pie to keep in the freezer. Although fruit pies freeze well assembled but unbaked, it’s better to bake, cool and then freeze a pecan pie so the filling doesn’t separate. The best way to freeze a pie is to place it in the freezer briefly to firm up the crust and filling, then tightly wrap it, taking care to cover the edges. Store it in the freezer for up to two months and thaw it in the fridge overnight.

How long does chocolate pecan pie last?

Chocolate pecan pie lasts three to four days in the refrigerator. The crust will soften a bit, but even cold, it will still retain its flaky layers.

Chocolate Pecan Pie Tips

Can I use a store-bought or gluten-free pie crust?

You can absolutely shortcut the recipe or meet dietary needs with a store-bought or gluten-free pie crust. Some of the best store-bought pie crusts are sold rolled up and need to be fitted into your own pie plate. I like to lightly flatten the crust with a rolling pin so it has an even thickness and is large enough to come up the sides of the pie plate and flute.

How do I prevent the pecans from burning or the crust from becoming too dark?

This pie needs to bake for a long time to set the filling and cook the pastry through, so if the pecans or the crust darken before the filling is ready, you can tent the pie with foil to protect it from the heat. You can loosely set a large sheet of foil over the whole pie or cover specific sections if it’s baking unevenly. If your oven tends to run hot, use an oven thermometer and lower the oven temperature as needed.

What should I serve with chocolate pecan pie?

Chocolate pecan pie would be a perfect Kentucky Derby food to serve alongside a spread of classics, such as deviled eggs, pimiento cheese, Benedictine spread and Kentucky Hot Browns. If you are just interested in dessert, a scoop of vanilla ice cream, lightly sweetened or unsweetened homemade whipped cream, and a strong cup of coffee are great pairing options.