Real Recipes From Real Home Cooks ®

chocolate pecan pie with chocolate pudding

(6 ratings)
Blue Ribbon Recipe by
Stacy Cook
Macon, GA

This is my version of chocolate pecan pie. Everyone who has had it loves it!

Blue Ribbon Recipe

Pecan pie is always good in our book, but add chocolate pudding and homemade whipped cream and we are in heaven! This pie is what would happen if pecan pie and chocolate pie had a baby. You get yummy, nutty pecan pie layered with creamy chocolate goodness. Top that off with fresh whipped cream and you have a pie everyone will love. Fancy enough for a holiday dessert but easy enough for a family dinner.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 -8
prep time 2 Hr 25 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For chocolate pecan pie with chocolate pudding

  • PIE
  • 1/2 c
    corn syrup
  • 2
  • 1/2 c
  • 1 Tbsp
    butter, melted
  • 1/2 tsp
    vanilla extract
  • 1 c
    pecan halves
  • 1
    unbaked deep-dish pie shell
  • 1 pkg
    Jell-O cook and serve chocolate pudding
  • 3 c
  • 1 c
    heavy whipping cream
  • 1/4 c
  • 1 tsp
    vanilla extract
  • 1/2 c
    semi-sweet chocolate chips
  • 2 Tbsp

How To Make chocolate pecan pie with chocolate pudding

  • Preheating oven to 350 degrees.
    Preheat the oven to 350 degrees F.
  • Corn syrup, eggs, sugar, butter, vanilla, and pecans in a pie crust.
    To make the pie, mix the corn syrup, eggs, sugar, butter, and vanilla with a spoon in a large bowl. Stir in the pecans. Pour the mixture into the pie crust.
  • Pecan pie baking in the oven.
    Bake on the center rack of an oven for 60 to 70 minutes (see tips for doneness below). Cool for 2 hours on a wire rack. (To use a prepared frozen pie crust: Place a cookie sheet in the oven and preheat the oven as directed. Pour the filling into the frozen crust and bake on the preheated cookie sheet.)
  • Preparing chocolate Jell-O in a saucepan.
    While the pie is baking, prepare the Jell-O pudding using the milk according to the package directions. Place in the refrigerator to cool.
  • Pudding poured into pie crust and whipped cream prepared.
    When the pudding and pie are chilled, spread the pudding over the pie. To make the topping, whip the heavy cream until almost stiff in a mixing bowl. Add the sugar and vanilla and whip until the cream holds peaks.
  • Whipped cream piped onto the pie.
    Top the pie with whipped cream.
  • Chocolate sauce drizzled over Chocolate Pecan Pie With Chocolate Pudding.
    If you would like to garnish the pie, melt the chocolate chips in a double boiler. Whisk in the milk until smooth. Transfer to a squeeze bottle or do like I do and put it in a zipper bag and cut the very tip out of a corner. Drizzle over the pie. Enjoy!
  • 8
    RECIPE TIPS: Pie is done when the center reaches 200 degrees F. Tap the center surface of the pie lightly - it should spring back when done. For easy clean-up, spray the pie pan with cooking spray before placing the pie crust in the pan. If the crust is browning too fast or too well, cover the edges with foil. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. HIGH ALTITUDE ADJUSTMENTS: Reduce sugar to 1/4 cup and increase butter to 2 tablespoons. Reduce oven temperature to 325°F. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.