Chocolate Pecan Pie

Chocolate Pecan Pie – inspired from the delicious pie from The Roaring Fork restaurant. This is a twist on the traditional pecan pie with chocolate chips and toffee bits inside.

My husband and I have always bonded over food. It’s the sixth love language, didn’t you know? If you’ve ever gone out to eat with us you know he’ll order all the appetizers and I’m all about the desserts, which in the end turns into a whole lot of food. We take eating to a whole new level – savoring each bite and eating way more than any normal people would. He definitely earns his nickname, The Man Who Ate Everything, as much as I earn mine. Chocolate Pecan Pie - inspired from the delicious pie from The Roaring Fork restaurant. This is a twist on the traditional pecan pie with chocolate chips and toffee bits inside. the-girl-who-ate-everything.comFor our anniversary this year we were visiting family in Arizona and we went out to eat at the Roaring Fork in Scottsdale. After stuffing ourselves I couldn’t think of eating another bite but then the waitress suggested this Chocolate Pecan Pie. I can usually take or leave pecan pie but it was warm, gooey, and dotted with chocolate. As soon as we left I knew I was going to try to recreate it. Chocolate Pecan Pie - inspired from the delicious pie from The Roaring Fork restaurant. This is a twist on the traditional pecan pie with chocolate chips and toffee bits inside. the-girl-who-ate-everything.comI found a copycat recipe online but the measurements were funky – 9 ounces of this, 1 1/4 tablespoons of that…so I made the measurements rounded and normal and this is what we have. The recipe also called for 5 eggs and I should have known better because every pecan pie I’ve made has used 3. So…I made this twice. Once with 5 eggs – the flavor was awesome but it was a runny mess; the second time I used 3 eggs and it was perfect.
Chocolate Pecan Pie - inspired from the delicious pie from The Roaring Fork restaurant. This is a twist on the traditional pecan pie with chocolate chips and toffee bits inside. the-girl-who-ate-everything.com   Chocolate Pecan Pie - inspired from the delicious pie from The Roaring Fork restaurant. This is a twist on the traditional pecan pie with chocolate chips and toffee bits inside. the-girl-who-ate-everything.comHere’s a piece that was cut after the pie had chilled. I don’t like my pie cold. I like it room temperature or slightly warm with some vanilla ice cream. Chocolate Pecan Pie - inspired from the delicious pie from The Roaring Fork restaurant. This is a twist on the traditional pecan pie with chocolate chips and toffee bits inside. the-girl-who-ate-everything.com

Here’s a slice I warmed a tiny bit too long but wow. Just wow.

 

 

Chocolate Pecan Pie - you'll never go back to regular pecan pie ever again. the-girl-who-ate-everything.com
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Chocolate Pecan Pie
Ingredients
  • 1 9 " unbaked pie crust
  • 1 cup light corn syrup
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup (4 tablespoons) butter, melted and slightly cooled
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits
  • 2 cups pecan halves (whole or coarsely chopped - your preference)
  • whipped cream for topping
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large bowl, stir corn syrup, sugar, eggs, and melted butter together until combined well.
  3. Stir in chocolate chips, toffee bits, and pecans. Pour into pie crust.
  4. Cover pie with a loose foil tent so that the crust and top don't brown too much. Bake at 325 degrees for 30 minutes.
  5. After 30 minutes, turn the oven down to 300 degrees, remove foil tent, and bake for another 20 minutes. Pie will still be a little jiggly but if it's too jiggly, bake an additional 10 minutes. Make sure pie does not brown too much. If it is getting too brown place the foil tent back on.
  6. Remove from oven and let cool on a wire rack.
  7. Serve chilled, room temperature, or slightly warm with a dollop of whipped cream or ice cream. It's easiest to slice the pie when chilled. You can slice the pie and then warm if desired.
Recipe Notes
Source: Inspired from the Roaring Fork in Scottsdale, AZ.
Chocolate Pecan Pie - you'll never go back to regular pecan pie ever again. the-girl-who-ate-everything.com
Chocolate Pecan Pie - you'll never go back to regular pecan pie ever again. the-girl-who-ate-everything.com

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Comments

  1. Oh wow! The addition of chocolate chips AND toffee bits is wonderful. I’m literally drooling.

  2. This sounds delicious!

  3. Yum! One of my all time favorite types of pie. And I love that you used normal measuring amounts. Saving this recipe for sure!

  4. My sister is the pecan pie lover in my family, but I think this one could convert me with all that chocolate!

  5. Pecan pie is one of my more favorable one, but the addition of chocolate makes me need to try this version! I’ve never heard of a chocolate pecan pie before, but now that I’ve seen this I just know I’ll have to make this. I’m sure it’ll go over well at Thanksgiving!

  6. I love the addition of chocolate chips and toffee pieces! I always like to try new twists on traditional dishes, so this is right up my alley!

  7. I made this for Thanksgiving and it was DELISH. Definitely a step up from traditional pecan pie (which I also love!). I’ll be making this again; thanks for an awesome recipe!

  8. I made this for Thanksgiving and it was fantastic! I left the pecans whole and toasted them first. One of the best pies I have made and it gets better by the day. Thanks for a great recipe.

  9. Ok so … ive never made a pie. But am attempting to make this one. Do i bake the crust first? Also do i need to spray the glass pie pan?

  10. Are you supposed to thaw the pie crust first or put the filing in the frozen pie crust??

  11. Do you use a deep dish crust?

    I assume this pie will freeze. Have you tried that?

  12. I just made this pie for an upcoming Thanksgiving potluck, and it is so delicious!

    Using the exact measurements you gave, I was able to fill two regular pie shells. I baked both pies together for 30 min. at 325 covered with foil, then for 20 min. at 300 covered with foil, then for 10 min. uncovered. The pies still looked wobbly, but after 15 minutes cooling on the wire rack, they were perfect!

  13. Hi! I’m trying to premake some pies and his is one of them! Will it keep for 2 days in the fridge? Covered of course.