Velvety Chocolate Butter Pecan Pie Recipe
Velvety Chocolate Butter Pecan Pie Recipe photo by Taste of Home
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Velvety Chocolate Butter Pecan Pie Recipe

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4.5 9 11
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Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. —Helen Fields, Springtown, Texas
TOTAL TIME: Prep: 45 min. + chilling Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 55 min.
MAKES: 8 servings


  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 2 tablespoons butter-flavored shortening
  • 3 to 4 tablespoons ice water
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup butter
  • 4 ounces bittersweet chocolate, chopped
  • 1-1/4 cups packed brown sugar
  • 3/4 cup light corn syrup
  • 3 eggs, lightly beaten
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1-1/2 cups finely chopped pecans
  • 1/2 cup pecan halves

Nutritional Facts

1 piece: 784 calories, 49g fat (18g saturated fat), 138mg cholesterol, 493mg sodium, 88g carbohydrate (52g sugars, 4g fiber), 8g protein.


  1. In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
  3. For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
  4. Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Velvety Chocolate Butter Pecan Pie in Taste of Home October 2011, p79

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MY REVIEW User ID: 5481403 236036
Reviewed Oct. 31, 2015

"Definitely needs a 10in pie plate though!"

T97_Love2bake User ID: 7487477 191953
Reviewed Nov. 16, 2013

"This Pie is SCRUMPTIOUS!!! This is my third year of making this for Thanksgiving and Christmas, my family loves it! (we have to double the recipe so that there is enough for everyone!). Chocolate and pecan lovers, this is the ultimate pie!"

thisisfun User ID: 1136994 191002
Reviewed Nov. 29, 2011

"Excellent! My family loved it as much if not more than regular pecan pie. I cooked it longer than required, and the center was still gooey. Yum. Also it made an 9 inch pie and a mini pie. Don't try to fit it all in one."

MichelleRL User ID: 6362320 178066
Reviewed Nov. 22, 2011

"This pie taste divine, however it NEVER had any form of solid center and people should be warned this boils up terribly and has MUCH spill over. I planned to make this for company, but will keep this for the family since they dont care how it looks. :)"

KKreuser User ID: 1813592 190992
Reviewed Nov. 21, 2011

"Mmmmmmm I made this for a dinner party and everyone loved it!"

kjflaskjdf User ID: 2504344 194453
Reviewed Oct. 16, 2011

"What a delicious pie. Made it in a tart pan (with removeable bottom) -- gave it an elegant look and it came out perfect in 65 min."

Amydro User ID: 6277721 177414
Reviewed Oct. 16, 2011

"Made this and my sister-in-law said 'Omg,it's like a pecan pie and brownie put together'"

missleslie36 User ID: 1271065 177412
Reviewed Oct. 12, 2011

"Delicious, but I also cooked it longer than 65 minutes and my knife was not clean when it came out of the pie. I like the gooey center though, so I don't really mind."

snteter User ID: 3847965 149637
Reviewed Sep. 26, 2011

"This pie is very good, just like a pecan pie but with chocolate inside. My only problem was I cooked it well over 65 minutes and I could not get the center to solidify enough to put a knife into it and have it come out clean. But it was still really good with a gooey inside!"

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