Chocolate Pecan Pie

Chocolatey, nutty, buttery flavor. What else would you need?


  • Blind Baked Pie dough
  • 2 T butter, cold
  • 2 oz unsweet chocolate
  • 1/14 corn syrup
  • 3/4 maple syrup
  • 3 eggs
  • 1 T coffee flavored Liquor
  • 1 1/2 cup of pecans. halves, toasted.


  1. Blind bake pie dough in oven (425 F) with pie weights/dried beans, for 12 minutes, covering the outer rim with foil so crust does not burn. and then removing the foil after 12 minutes and continue baking for another 8 minutes
  2. In a sauce pan, heat butter, chocolate, both syrups to a boil and whisking frequently. Continue to whisk frequently over medium-high heat for about 5 minutes.
  3. Take off heat, allow to cool.
  4. when cool, add an one egg at a time, mixing well in between.
  5. Add the coffee liquor and pour the mixture into the baked pie dough.
  6. Bake for 40-45 minutes, until the center jiggles like gelatin.

Pecan pies are truly growing on me. If you liked this recipe, come back for more. I do a different pie recipe for EVERY DAY in the month of September. Fully welcome the fact that fall is right around the corner and the holiday season is too!

pies and tarts

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