Thanksgiving is one of my favorite holidays. I love that it’s centered around a delicious meal, time spent with family and giving thanks for all that we’re blessed with. But, we are a family of chocoholics and all the traditional Thanksgiving deserts are…well…un-chocolately. No disrespect to Pumpkin Pie, which I love, but I need some chocolate after an awesome meal. So a few years ago I was on the hunt for a chocolate dessert that still said “Thanksgiving” and I found this recipe for Chocolate Pecan Pie. It was incredibly easy to make and it was a HUGE hit with my family of chocolate lovers. It’s rich and gooey and decadent–the perfect ending to the best meal of the year. Now we absolutely have to have it each Thanksgiving. So, if you try this, be warned: you’ll definitely be making it again next year!
Recipe adapted from AllRecipes
- 1 9-inch unbaked pie crust (I’ll admit that I use store bought)
- 3 eggs
- 1/2 cup of sugar
- 1/2 teaspoon salt
- 1/3 c butter, melted
- 1 cup corn syrup (light or dark)
- 1 cup of pecan halves
- 1 1/2 cups of semisweet chocolate chips
- Preheat oven to 375 degrees F.
- Beat eggs, sugar, salt, butter, and corn syrup with hand beater or stand mixer. Stir in pecans and chocolate chips. Pour mixture into pie shell.
- Bake for 40 minutes. If center is still liquidy, cover with foil and bake for another 10-15 minutes or until it is mostly set.
- Let cool completely before serving.
**This pie will have chunks of chocolate throughout. If you want a bit of a smoother chocolate taste, gently melt the chocolate and corn syrup together.
**This pie is best if it’s made a day ahead. Store in the fridge and serve cold, or bring to room temperature and then serve.
What’s your favorite Thanksgiving dessert?