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Chocolate Pecan Chess Pie


intense chocolate flavor, better than chocolate pecan pie. First served Thanksgiving 2011

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Rate this recipe 5/5 (1 Votes)


  • Uses 9 inch unbaked pie shell
  • 1/2 cup butter, melted
  • 2 oz unsweetened baking chocolate
  • 5 oz can evaporate milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups white sugar
  • 3 tablespoons unsweetened cocoa
  • 2 tablespoons all purpose flour
  • 1/8 teaspoon salt
  • 1 1/2 cups pecan halves and pieces
  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon light cane syrup
  • 1 teaspoon vanilla


Servings 8
Preparation time 15mins
Cooking time 75mins


Step 1

Melt butter and chocolate, stirring until blended. Cool slightly.

Add eggs, evaporated milk, and salt into butter/chocolate mixture.

Stir together sugar and remaining pie filling ingredients. Gradually add to chocolate mixture. Stir until smooth - then pour into unbaked pie shell.

Bake at 350 for 40 minutes.

Stir together topping ingredients, and carefully place over semi-baked pie. Return to oven for 10 more minutes.


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