Chocolate Pecan Chess Pie

Lynette !


Very rich and chocolaty! Best served slightly warm with sweetened whipped cream. From Southern Living.


☆☆☆☆☆ 0 votes

10 Min
50 Min


  • 1/2 pkg
    refrigerated pie crust
  • 1/2 c
  • 2 oz
    unsweetened chocolate squares
  • 5 oz
    can evaporated milk
  • 2 large
  • 2 tsp
    vanilla extract, divided
  • 1 1/2 c
  • 3 Tbsp
    unsweetened cocoa
  • 2 Tbsp
    all-purpose flour
  • 1/8 tsp
  • 1 1/2 c
    pecan halves and pieces
  • 2/3 c
    light brown sugar, firmly packed
  • 1 Tbsp
    light corn syrup

How to Make Chocolate Pecan Chess Pie


  1. Preheat oven to 350 degrees. Roll the piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
  2. Microwave butter and chocolate squares in a large microwave-safe bowl at Medium (50% power) for 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in the evaporated milk, eggs, and 1 tsp vanilla.
  3. Stir together the sugar and next three ingredients. Add the sugar mixture to the chocolate mixture, whisking until smooth. Pour the mixture into a prepared crust.
  4. Bake the pie at 350 degrees for 40 minutes. Stir together the pecans, next two ingredients, and the remaining 1 tsp vanilla; sprinkle over the pie.
  5. Bake an additional 10 minutes or until set. Remove from the oven to a wire rack and let cool. (about 1 hour).

Printable Recipe Card

About Chocolate Pecan Chess Pie

Course/Dish: Pies Chocolate
Main Ingredient: Eggs
Regional Style: Southern

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