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Chocolate Pecan Pie Recipe

This recipe for Chocolate Pecan Pie contains cocoa, making it a little different from the usual pecan pies that we so love to eat.

Trivia: According to Wikipedia, the U.S. produces between 80% and 95% of the world's pecans with an annual crop of 150200 thousand tons

Tip: For best results, always use good quality chocolate.


1/2 cup margarine
1 cup of light corn syrup
1 cup of white sugar
1/4 cup of unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 cup or more of chopped pecans
1 pastry recipe for a 9 inch single crust pie


You will need a nine inch pie plate.

Line the pie plate with the rolled, unbaked pastry.

Preheat the oven to 325°.

Melt the margarine in a heavy saucepan. Add the corn syrup, sugar and cocoa powder. Stir this mixture over low heat until the sugar has dissolved.

Beat the eggs well. Pour a little of the chocolate mixture in a separate bowl. Add the beaten eggs slowly, whisking or stirring constantly. You want to prevent the eggs from cooking and creating an unwanted "scrambled eggs" effect in your filling. When the eggs are thoroughly blended, slowly add the remaining chocolate mixture. Stir constantly.

When all is blended, add the salt, vanilla, and half of the pecans.

Pour this filling into your pie shell. Sprinkle the remaining pecans on top. Place in oven for 55 minutes or until set. Remove from oven and cool.

This rich, chocolate pecan pie is even better with ice cream or whipped cream --- if you dare!

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