Crafted perfectly, this chocolate pecan pie with graham cracker crust is a masterpiece of textures and tastes, promising to be the star of any dessert table, the heartthrob of every holiday gathering, and the secret weapon in your arsenal of baking brilliance.
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Ingredients
For the crust you will need:
- graham cracker crumbs (can substitute gluten free)
- sugar
- butter
For the filling you will need:
- eggs
- coconut sugar or brown sugar
- butter
- chocolate chips
- pecans
Instructions
Making your chocolate pecan pie with graham cracker crust just takes a few simple steps!
To Make the Crust:
- Preheat oven to 375 degrees. In a bowl, mix together the graham crackers, sugar and butter until combined. Press into the 9 inch pie shell. Bake at 375 degrees for 7 minutes. Remove from oven and allow to cool before filling.
To Make the Filling:
- Sprinkle the chocolate chips evenly over the bottom of the pie crust.
- Reduce heat in oven to 350 degrees. In a food processor or blender, mix together the eggs, sugar and butter.
- Fold in the pecans by hand. Pour the mixture evenly into the pie crust.
- Bake at 350 degrees for 40-50 minutes or until the pie is set.
- Remove from oven, allow the pie to cool completely before serving.
Substitutions
You can make your chocolate pecan pie to fit your dietary needs, preferences or intolerances. All you need to do is make a few simple changes:
- Gluten free: Use gluten free graham cracker crumbs.
- Dairy free: To make this recipe dairy free, use dairy free butter and dairy free chocolate chips.
Storing
This pie can be stored in the refrigerator for several days. You can also freeze your pecan pie. Wrap in plastic wrap and heavy duty freezer foil before freezing. To thaw, remove pie from oven and allow to thaw in refrigerator or at room temperature. Bake at 350 degrees for 5-10 minutes prior to eating. The pie can be frozen for up to one month.
Tips
- Toast the pecans for extra depth of flavor. Spread them on a baking sheet and toast in the oven for 5-7 minutes before chopping.
- Don't overbake! The filling will continue to set as it cools. An overbaked pie will be dry and crumbly.
- Get creative! Experiment with different toppings like whipped cream, chocolate drizzle, or caramel sauce.
- Make it ahead: This pie can be made up to 2 days in advance and stored in the refrigerator. Simply let it come to room temperature before serving.
FAQ
Absolutely! Try walnuts, almonds, or even hazelnuts for a different flavor twist.
Use gluten-free graham cracker crumbs for the crust.
You can use an 8x8 inch baking dish or individual ramekins. Adjust the baking time accordingly.
Yes! Let the pie cool completely, then wrap it tightly in aluminum foil then plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Looking for more pecan recipes?
If you're looking for more great recipes like this one for chocolate pecan pie with graham cracker crust, try some delicious pumpkin pecan pancake bites, candied pecan pancakes, or some pecan pumpkin butter!
Chocolate Pecan Pie with Graham Cracker Crust
Equipment
- pie pan
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoon butter melted
- For the Pie Filling:
- 3 whole eggs
- 1 cup coconut sugar or granulated sugar
- 2 tablespoon butter melted
- 1 ½ cups chocolate chips
- 2 cups pecans
Instructions
- To Make the Crust:
- Preheat oven to 375 degrees. In a bowl, mix together the graham crackers, sugar and butter until combined. Press into the 9 inch pie shell. Bake at 375 degrees for 7 minutes. Remove from oven and allow to cool before filling.
- To Make the Pie Filling:
- Sprinkle the chocolate chips evenly over the bottom of the pie crust.
- Reduce heat in oven to 350 degrees. In a food processor or blender, mix together the eggs, sugar and butter.
- Fold in the pecans by hand. Pour the mixture evenly into the pie crust.
- Bake at 350 degrees for 40-50 minutes or until the pie is set.
- Remove from oven, allow the pie to cool completely before serving.
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