Paula Deen Chocolate Pecan Pie folds semisweet chocolate and bourbon into a classic Southern pecan pie with dark corn syrup and two cups of pecans. It takes 50 minutes and feeds eight. Bring this to the holiday table when regular pecan pie needs a richer, darker edge.
The chocolate goes in chopped, not melted. It softens during baking and creates fudgy pockets between the pecans. Paula starts at 375 for the first 10 minutes, then drops to 350 to let the filling set without burning the nuts. That high-heat start keeps the crust flaky under all that wet filling.
Use a store-bought deep-dish shell or make your own, but set it on a heavy cookie sheet before filling. The bourbon flavor mostly bakes off, leaving just warmth. Let the pie cool completely before you slice it, or the filling will run.
Paula Deen Chocolate Pecan Pie
Course: DessertCuisine: American, SouthernDifficulty: Easy8
servings15
minutes35
minutes570
kcalA rich pecan pie loaded with chopped semisweet chocolate and a splash of bourbon. The filling bakes into a gooey, caramelized center while the pecans on top stay crunchy.
Ingredients
1 (9 inch) unbaked pie shell
2 cups pecan halves
3 large beaten eggs
3 tablespoons melted Butter
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 oz chopped semisweet chocolate
Directions
- Preheat: Preheat the oven to 375 °F.
- Layer the pecans: Cover bottom of pie crust with pecans.
- Mix the filling: In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
- Bake: Bake for 10 minutes. Lower the oven temperature to 350 °F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
FAQs
Can I leave out the bourbon?
You can swap it for 2 teaspoons of vanilla extract, but the pie will lose some of its warm depth. The alcohol bakes out during cooking, so there is no boozy taste in the finished pie. Vanilla works as a backup, not a true replacement.
How long does this pie keep?
Covered at room temperature, it stays good for about two days. After that, wrap it tightly and refrigerate for up to five days. The texture firms up in the fridge, so let it sit out for 30 minutes before serving.
Can I make this the day before?
Chocolate pecan pie actually tastes better the next day after the filling firms up and the flavors settle. Bake it, let it cool completely, cover it, and leave it at room temperature overnight.
How do I know when the pie is done?
The center should jiggle slightly when you tap the pan, like set gelatin, not liquid. If it is still sloshing, give it another 5 minutes at 350. Overbaking makes the filling grainy and dry, so pull it as soon as the edges are firm and the center barely moves.
Why does Paula start at 375 and then drop to 350?
The higher temperature sets the bottom crust quickly so it stays flaky instead of going soggy under the wet filling. Dropping to 350 lets the filling cook through gently without scorching the pecans. If you skip the high-heat start, you almost always end up with a soggy bottom.
