Chocolate pecan pie is just like your favorite, but with a chocolaty twist.
Caitlin Bensel; Food Stylist: Torie Cox
Chocolate pecan pie is a twist on the classic pie.
Learn how to make chocolate pecan pie.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve with a whipped cream toppingand shaved chocolate if you want just a bit more sweetness.
Here’s a brief outline of the process; the full recipe is further below.
How To Store Chocolate Pecan Pie
Any leftovers should be stored, covered, in the refrigerator.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Theyll keep for three to four days.
We do not recommend freezing chocolate pecan pie.
The filling will not retain its texture and become watery once thawed.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
Perfect Pie Crustor1/2(14.1 oz.)pkg.
Press the unbaked pie crust into a 9-inch ungreased deep dish pie pan and crimp as desired.
Scatter pecan halves in prepared crust.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Make chocolate mixture:
In a medium microwave-safe bowl, combine chocolate and butter.
Whisk in chocolate mixture.
Pour filling and into the prepared crust.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Place onto a rimmed baking sheet to catch any drips.
Bake pie:
Bake in preheated oven for 55-60 minutes or until filling is set.
If crust begins to brown too much, shield with aluminum foil.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let pie cool:
Remove from oven and let cool completely on a cooling rack.
Store any leftovers in the refrigerator.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox