Easy!   There's something about the crunch and flavor of the pecans that I just love. 

Chocolate and Pecan Pie

0.0/5 rating (0 votes)
  • Prep Time: 20 minutes
  • Baking Time: 10 for crust, 40 minutes for pie
  • Serves: 8
  • Print
Chocolate and Pecan Pie


9” deep dish pie shell, prebaked

2/3 c.   canned evaporated milk

2 T.      butter or margarine

6 oz.    semisweet chocolate chips

2          eggs, beaten

1 c.      sugar

¼ t.      salt

1 t.       vanilla

1 c.      chopped pecans

scant 1/2 tsp. instant coffee or espresso crystals






Preheat oven to 400°.   Prebake the pastry shell for 10-12 minutes or until lightly golden.  Reduce oven temperature to 375° and set pastry aside to cool.

Combine milk, butter and chips in a saucepan. Cook over low heat, stirring constantly, until chips melt. Remove from heat.  Let cool slightly.
In separate bowl whisk eggs with sugar, salt, vanilla, coffee and pecans.  Mix well.  Stir into cooled chocolate, pour into pastry and bake 35-40 minutes until middle is set.

Be prepared to use a crust shield about halfway through the baking process if need be so that the edge of the crust doesn’t become too brown.

Serve pie slightly warm or at room temperature.







Baker’s Notes and Tips and Tricks

I've made this so many times, I could make it by heart!  Which is perfect.

Recipe Originated from

Maybe it came from the Dallas newspaper years ago!

Leave a comment

Please login to leave a comment.

Follow Us
Follow us on Facebook Follow us on Twitter RSS Feed
Sign up to
Become a Pie Pal

Free Best of Show Recipe
Expert Pie Tips & Tricks
Pie Contests & Events