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chocolate pecan pie w/ homemade whipped cream

(5 ratings)
greeneyez avatar
Recipe by
Annette W.
@greeneyez
Lincoln, NE

I would have to say Chocolate Pecan Pie is in the top 3 of my favorite pies. This recipe is to die for. Many say it is rich and you only need a tiny sliver. I say it is perfect and to have a regular slice with plenty of homemade whipped cream. It is rich, it is indulgent, it is heavenly and if you are lucky enough to get a slice where the filling has caramelized to the point of almost turning hard right near the crust, just below a pecan that has caused a small gap so the heat sneaks through and does it's magic, then you are the luckiest person at the table. Recipe and photo are my own.

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(5 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For chocolate pecan pie w/ homemade whipped cream

  • 1
    9 inch pie shell
  • 3 lg
    eggs, beaten
  • 1 1/2 c
    pecan halves
  • 1 c
    brown sugar
  • 3/4 c
    dark corn syrup
  • 1/4 c
    semi sweet chocolate chips
  • 1/4 c
    milk chocolate chips
  • 3 Tbsp
    butter, melted
  • 2 Tbsp
    flour
  • 1 tsp
    vanilla
  • HOMEMADE WHIPPED CREAM
  • 2 c
    heavy whipping cream
  • 8 Tbsp
    powdered sugar
  • 3 tsp
    vanilla

How To Make chocolate pecan pie w/ homemade whipped cream

  • 1
    Preheat oven to 350°.
  • 2
    While oven preheats, melt butter in a small sauce pan on the stove or in the microwave. While butter is melting, add beaten eggs to a medium sized bowl.
  • 3
    Stir in brown sugar, flour, vanilla and corn syrup until combined. Add butter when just melted.
  • 4
    Mix in pecans and chocolate chips. Stir all together. Pour mixture into unbaked pie shell.
  • 5
    Place a sheet tray or a piece of foil on bottom rack below where the pie will sit to bake. Place pie on top rack in the center of the oven and bake for 50-60 minutes.
  • 6
    Shield your pie crust for first 30 minutes or so of baking OR shield your pie crust for at least the second half of baking to avoid crust over browning.
  • 7
    Let pie cool AT LEAST an hour before cutting. When ready to eat, serve with a HUGE dollop of homemade whipped cream. ENJOY!
  • 8
    ~~HOMEMADE WHIPPED CREAM~~ Place a metal or glass bowl in the freezer at least 15 minutes prior to making. With a mixer, beat cream until it begins to thicken. Add powdered sugar. Beat until stiff peaks form. Fold in vanilla. ***TIP*** Using powder sugar instead of regular sugar will keep your cream from separating.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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