Chocolate Pecan Pie III

Chocolate Pecan Pie III

173 Reviews 22 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Ruth

“A different flavor - this pecan pie has cocoa in it.”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
  3. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

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Reviews (173)

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Gramma Kelly

Gramma Kelly

I have tried several different recipes for Chocolate Pecan Pie (my husband's favorite!!). This is by far the best recipe out there! The change I made to the recipe is I beat the eggs. Put a bit of the hot chocolate mixture in a separte bowl and whisk the eggs into the bowl of chocolate to prevent the eggs from cooking (the "scramble" effect), pour the remaining hot chocolate mixture into the bowl of chocolate/egg mixture, whisking constantly, until throughly mixed. Then I will add the vanilla and salt and pecans. I probably use more that 1 cup of pecans.



An absentee guest sent this pie to our home for Thanksgiving dinner. I was too busy and too full to try the dessert and, when cleaning up the kitchen, I decided to pack up the few leftovers and send it back home with her husband (I was trying to save space in the fridge). When my other guests learned that I had returned the remaining pie, they were sooooo disappointed, saying it was the best pie they had ever eaten and I was crazy to have given it up. When I tried the pie a day later, I have to admit that it was fantastic. I should let you know that she mistakenly used 1 cup of butter (instead of only 1/2) and I don't know if that error added even more to its "fantasticness". I can't wait to make this myself! update: I made this last night and made the terrible error of adding the eggs to the hot chocolate mixture and taking my time before mixing it all together. What happened? Some of the eggs cooked, resulting in chunks of scrambled eggs in the pie! Gross!!! I picked out the chunks of egg, ruining the look of the pie, but it still tasted fine. How does this pie taste hot out of the oven? Ugh. How does it taste after a night of chilling in the refrigerator? Deeelish.



This was my first time eating a chocolate pecan pie. While the pie was very good, I prefer the original pecan pie. It was a quick and easy dessert, though, and my kids enjoyed it. If you aren't really, really into a chocolatey taste, then I'd suggest cutting back on the cocoa powder a bit. It wasn't an overpowering taste, I just felt the pecan pie taste was lost in it. Edited to add: I just pulled this out of the fridge to try it again, and it was SO much better after it was chilled for a few hours. The middle became a lot more creamy and smooth, almost a hot fudge consistency. I will make this again but make sure it's been well chilled before serving.

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Amount Per Serving (8 total)

  • Calories
  • 564 cal
  • 28%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 70.5 g
  • 23%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 382 mg
  • 15%

Based on a 2,000 calorie diet



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Chocolate Bourbon Pecan Pie


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