Chocolate Pecan Pie Recipe (2024)

I made this for last year's thanksgiving. We've tried a lot of these pecan pie "twists" over the years. Our family thought that this version was just average -- the cocoa powder came across as a bit bland/dull and the bourbon wasn't noticeable. I've had much better pecan pies with chopped bittersweet chocolate folded in -- we've found that chocolate chunks have a more complex flavor and are texturally a better complement to the sweet, sticky filling.

A plea to the NYT Cooking editors from those of us cooking and baking with metric volumes: since you are already including conversions to metric values for solids in a recipe such as this one, please can you also convert amounts of solid fats required (in this case, chilled butter) into grams? Thank you!

Overall delicious. Chopped half the half the pecans and added to the filling, arranging rest on top. This gives a better of distribution of pecan flavor and crunch throughout the
I also mixed in 1/2 cup of unmelted chocolate chips as well 1Tbsp. vanilla.

Can this be made ahead and frozen?

This was stupendous. Really good.
I doubled the amount of chocolate, used 4 oz. Ghiradelli 60% chips. Very chocolatey, perfect sweetness quotient.
Used Mrs. Callendar crust. Very good.
I'm not sure toasting the pecans is a good idea. I think they taste better raw - and/or they will get toasted anyway while baking in the pie.

Chose to go with 2 parts pecan pieces and 1 part whole pecans. Folded the pieces into the mix and topped with whole pecans. Also added a teaspoon of vanilla extract and a handful of chocolate chips at the bottom. And maybe more bourbon...

If you use enough tin foil when lining the crust to pre-bake so that it covers the edges they will not overcook later on. When you bake the pie itself, you can either cover the edges with some foil or not. Mine burn when I don't cover them, but that doesn't happen in my sister's oven.

10 Tbs butter =142 grams

The crust shrinks quite a bit so make sure the side are high to start.

Get a pie crust shield to put on the edge to protect it from overcooking.

I added an extra 2-3 ounces of melted chocolate and it turned out very well.

Skip the pre baking on shell if in a time crunch. Taste better with chocolate chunks or chips rather thank cocoa. Can use 5 eggs if eggs are undersized.

I wonder if you overcooked? I've made it twice now, and always quite gooey. This second one has taken a week to finish eating, and it's still gooey. Altho, perhaps your gooey is different from my gooey?

A great take off from the "Derby Pie" of Kerns Kitchen. One note: The quality of the bourbon makes a difference! Don't skimp.

We're not fond of bourbon so we use Mexican orange liqueur which is less expensive than the French variety and tastes just the same. Sometimes I add the zest of a Texas orange which is small and provides just enough zest to give the pie an extra kick!

I noticed that despite the 5-star reviews, several cooks seemed critical of the recipe. I’ve tried twice, and even though this calls for 4 eggs, which should make the filling set like concrete, I’ve ended up with liquid insides and burned crust. I think that 3/4 cup of pecans is fine as well.

80 g brown sugar

Love this recipe.Recommendations for cooking in a pan without a crust? My last attempt was a disaster (with a different recipe) because it stuck to the pan despite having buttered it and I ended up ditching it all. Thanks!

I make this especially for my daughter Genny.

Made this pie for Thanksgiving this year and everyone raved about it. I used another recipe, however, for the crust because it's the one I always use and have "nailed it" for flakiness. I'm probably the odd man out in this forum regarding pies in that I think the crust is really the heart of the pie with the filling a topping.

The haters had me nervous about making this pie, but it is incredibly good! If you find pecan pie to be too sweet, the slight bitterness of the chocolate is a great balance. I chopped up some of the nuts into the filling, but I actually think it would be better as written, with nuts on top. I can’t speak to the crust because I used a different recipe.

I would give this 900 stars if I could

This pie really exceeded expectations and was a huge hit at thanksgiving. I made some adjustments based on the other comments: chopped a few of the nuts into the main mixture, added a tbsp of vanilla, stirred in some semisweet mini chocolate chips, and increased the bourbon. I doubled the bourbon and it was definitely a strong flavor so maybe go easier on that than I did unless you love bourbon flavor. DELICIOUS. Flavor and texture were superb.

I tried the recipe as written and then again based on the notes. My family did not like the bite of the two Tbsp bourbon so in the second effort, I used one Tbsp bourbon, one vanilla. As suggested by others, I doubled the bittersweet chocolate (used Guittard 60% cacao chips), left out the cocoa powder, used 2 c toasted walnuts, chopping 1 1/2 c and mixing them in, dotted the bottom of the crust with chocolate before adding the batter, and scattered whole walnuts on top. A rousing success!

Subbed vanilla for bourbon and the 1:1 was a mistake - came out tasting pretty boozy and there wasn’t even booze in it lol. Besides that it was fine I guess? I accidentally put 6 additional tbsp of butter in the crust so it tasted great lol and I chopped half the pecans to add to the filling for additional pecan taste.

Add some vanilla

Yes, I agree with a few others: this is not pecan pie. Blindfolded, you would not know it was even trying to be a pecan pie. It is a chocolate pie, almost like a brownie, with nuts on top and an irrationally strong taste of bourbon. There must be other versions of chocolate pecan pie that do not kill the pecan pie. I will look for them. It is the strangest sensation to put a fork full of this pie in your mouth thinking pecan pie; tasting a brownie.

Two notes: Don't bother toasting the pecans before. You risk them burning during the cooking process. Second: add an extra egg white for loft. The pie will be much less likely to "de-soufflee" while cooling.

Second time I’ve made this and the sides always slide down, even after chilling so next time I’ll use another pie recipe, although the pie tastes great.

I bake this pie for my daughter on her birthday every year at her insistence. She absolutely loves it.