Chocolate Pecan Pie I

Chocolate Pecan Pie I


"This is my own invention--combining chocolate with a pecan pie seemed like such a good idea. I decided to try it, and the result was delicious. In place of instant coffee, try using espresso."


1 h 30 m servings 639 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
  2. In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
  3. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
  4. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
  5. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 29 Ratings


This was not only a super easy recipe, but the results were great! I made it exactly as stated, and I found the coffee was a nice compliment to the chocolate. You don't really taste that there's...

This pie is absolutely delicious! My husband made this pie twice this week - the first one only lasted 24 hours! And no, my husband is not a chef - this pie is just that simple! We didn't put...

Very easy to make. Rich, but good. I did leave out the coffee, but there were no adverse effects. Thanks for sharing!

The only reason I am giving 3 stars is because this pie was tasty but that was about it. I had to bake my pie for 60 minutes and the center was still soft. My pie came out runny. Did not dare...

I used 1/2 a cup of chocolate chips and 1/2 a cup of butterscotch chips and my family couldn't get enough of this pie.

This was an amazing pie. I used a 9.5 in pie pan and the amount was perfect. I didn't get any spill-over. I had to increase the baking time by about 5 minutes. I also covered it for the firs...

A family favorite for years now... Serve with whipped cream or ice cream to cut the sweetness!

This pie is great, now my family's favorite! I was especially pleased at how well it set up, even at our altitude in Colorado where pecan pies are often runny! It is difficult to find the recip...

great recipe, did not use the coffee either. I would not recommend cooking longer than suggested time. once top is just firm, it is done since pecan pies continue to cook after they come out o...