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Our Chocolate Pecan Pie is absolutely divine!
Delicious and unique Chocolate Pecan Pie with pretzels
I saw this recipe on the cover of a magazine while waiting to check out at the grocery store. I’m a total sucker for reading all the headlines and gawking at the photos – I can’t help it! Sometimes a recipe catches my eye, like this one did, and I end up Googling it before I’ve even gotten to the car. This was just one of those times.
Chocolate Pecan Pie Shopping List:
- Refrigerator Pie Crust
- Eggs
- Butter
- Pecans
- Mini Pretzels
- Dark Chocolate Chips
From the Pantry: brown sugar, corn syrup maple syrup, vanilla extract, ground cinnamon, salt
For a list of some of my favorite items to use when cooking, please visit my Kitchen Resource page.
This pie is so rich, gooey and delicious! Even Mr Juggling Act, who isn’t a big fan of nuts, had to admit it was pretty tasty. And my Dad, who isn’t a big chocolate fan, but loves nuts, enjoyed it, too. If I can make those two happy with the same pie, you know it’s a winner! Be sure to pint this so that you can make it for all your holiday get togethers.
Chocolate Pecan Pie
Loaded with yummy Fall flavors like cinnamon, maple syrup, vanilla and pecans, this Chocolate Pecan Pie has a special guest that adds so much to the already awesome texture!
Ingredients
- 1 refrigerator pie crust
- 2 eggs
- 1/2 cup corn syrup
- 1/2 cup maple syrup
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher slat
- 2 cups pecans
- 3/4 cup mini pretzel sticks
- 3/4 cup dark chocolate chips
- 1 egg for an egg wash
Instructions
- Preheat the oven to 350-degrees. Roll out one dough disc (refrigerate or freeze for later). Line a 9-inch pie plate with the dough. Refrigerate until the filling is ready.
- Place the pretzels in a resealable bag. Using a rolling pin, break up the pretzels into bite size pieces - this is a fun job for the kiddos!
- Whisk together the eggs, corn syrup, maple syrup, butter, vanilla and sugar, cinnamon and salt until well combined. Then, stir in the pecans, pretzels and dark chocolate chips.
- Spoon the filling into the pie plate. Beat the egg and brush the crust with the egg wash.
- Bake for 30 minutes, then cover with tinfoil and bake for another 15-20 minutes.
- Set the pie plate on a cooling rack and cool until room temperature. It's very important to let this set up - otherwise you'll have a mess on your hands.
- Serve with a dollop of whipped cream or ice cream - so good! Be sure to store leftovers (if there are any!) in the refrigerator.
Notes
Adapted from Woman's Day
Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Serve this pie with Homemade Whipped Cream and make it really extra special!
This makes an amazing dessert for Thanksgiving!
Here are some other great desserts you might also like:
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