Easy Chocolate Pecan Pie for Derby Day

Chocolate Pecan Pie for Derby Day

Easy Chocolate Pecan Pie for Derby Day

Jamie here! Chocolate Pecan Pie is a beautiful beast of a pie.  Simply put, it’s pecan pie with chocolate chips. But that is not what your mouth will tell you. Your mouth will tell you “OHMYGAH- thank you for this chocolatey, nutty, gooey, flaky, beast!” It’s just so darn good your mouth will probably need another piece or two to do it justice. You’d best bake a double batch…. (I do!)

Trust me on this recipe. Lest you think this Easy Chocolate Pecan Pie recipe for Derby Day is another one of those fly-by-night, made-for-pinterest-with-dubious-results kind of recipes, allow me clear that up for you.
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jamie-derby-hat

Here’s me, a couple (ahem 10) years ago wearing my DIY Derby Hat that still gets pulled out each year for the big race.
What you’ll need:
  • 4 Eggs
  • 1 Cup Sugar (1/2 white, 1/2 brown)
    *It’s not the end of the world if you only have one kind of sugar, but I’ve found this to be the BEST sugar ratio
  • 1 Cup Semi-Sweet Chocolate Chips
  • 6 oz Pecan Halves or Pieces (Halves are prettier, but I usually go with pieces because it’s easier to slice through)
  • 1 Cup Corn Syrup
  • 1 Stick Melted Butter
  • 1 Tsp Vanilla
  • 1/4 Tsp Salt
  • 2 Frozen Pie Shells (I use deep dish, so there’s no chance of spilling over into the oven)
  1. Preheat the oven to 350.  In a medium glass mixing bowl, melt the butter in the microwave. Use your hand mixer to beat in the eggs, corn syrup, sugar, vanilla, and salt. Just add everything but the chocolate chips and nuts because you don’t want those to get mutilated by the beater.
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  2. Add the chocolate chips and pecans to the bottom of each pie shell, and then pour half of the filling mixture over top. (Don’t worry, they pecans will rise to the top once they start baking.)  You could always mix the chocolate chips and pecans into the filling before adding it to the pie shells, but I always wait and add them last so I can make sure that each pie gets it’s fair amount of chocolate.
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  3. Put them in the oven for 45 minutes.  Move them to the bottom rack about halfway through so the top edge of the crust won’t get too crispy. (You could also rip off a thin strip of foil and lightly cover just the crust with it – but in my experience, that’s more trouble than the results warrant.)
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  4. At the end of the baking time, open the oven and jiggle the rack a little. The center of the pies should have just the slightest wiggle, too much wiggle and you’ll want to leave them in for an extra 10 or 15 minutes. My oven cooks unevenly, so this is my tried and true method of doneness 😉

You can serve these right away, but the center will likely run out onto your plate. From which you can lick it all off and be a happy camper. However, if you just let it cool and transfer it to the fridge for a couple of hours – that’s when it gets REALLY good. A thick fudgy consistency is how God intended. I like to make my pies the night before the big event and keep them in the fridge covered with foil. A scoop of ice cream on the side never hurt anybody either.

Also, note that this recipe makes two pies that will be a little more shallow than some other recipes. It solves the problem of the center sometimes not getting done all the way, while the pecans turn black. **If you like a super-deep-dish pie, you can always throw all these ingredients into one deep dish pie shell. If you do that, make sure to put it on a cookie sheet to catch the spillover, and you’ll want to lower the oven temp to 325.

Enjoy and Happy Derby Day!

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4.64 from 33 votes

Easy Chocolate Pecan Pie for Derby Day

Author: Kasey Trenum

Ingredients

  • 4 Eggs
  • 1 Cup Sugar 1/2 white, 1/2 brown
  • *It's not the end of the world if you only have one kind of sugar but I've found this to be the BEST sugar ratio
  • 1 Cup Semi-Sweet Chocolate Chips
  • 6 oz Pecan Halves or Pieces Halves are prettier, but I usually go with pieces because it's easier to slice through
  • 1 Cup Corn Syrup
  • 1 Stick Melted Butter
  • 1 Tsp Vanilla
  • 1/4 Tsp Salt
  • 2 Frozen Pie Shells I use deep dish, so there's no chance of spilling over into the oven

Instructions

  • Preheat the oven to 350. In a medium glass mixing bowl, melt the butter in the microwave.
  • Use your hand mixer to beat in the eggs, corn syrup, sugar, vanilla and salt.
  • Add the chocolate chips and pecans to the bottom of each pie shell, and then pour half of the filling mixture over top of each pie.
  • Bake for 45 minutes.
  • Move them to the bottom rack about halfway through so the top edge of the crust won't get too crispy.
  • If not done, bake an extra 10 minutes.
  • Let it cool and serve, best served cold!
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

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58 Comments

  1. Have you ever tried to make these in cupcake tins to make mini pies? I’d like to make for a potluck at work and feel like this could make serving easier. Thanks!

  2. Here goes! I am not a pumpkin pie fan, and this sounds like a yummy substitute. Having an early Thanksgiving tomorrow – looking forward to testing out your recipe!

    1. Hey, Rose, I haven’t tried baking this in a convection oven. It will cook faster and hotter than a normal over so keep an eye on it.

  3. 5 stars
    Very easy to make! I have a deep dish pie pan and this recipe was the perfect amount to fit into the pie pan. It was absolutely phenomenal. My husband and kids loved every bite and I certainly had my fair share as well! Thank you so much!

  4. 5 stars
    Made this for a church bake sale, where we served pie by the slice. I doubled this recipe to make 3 pies. Added bourbon. Big hit!

  5. 4 stars
    My aunt made a Kentucky Derby Pie a few years ago and my husband loves it so this year I’m going to try this recipe. Wish me luck…..

  6. 5 stars
    Wow! Thanks so much for the awesome recipe! Few ingredients & easy-to-follow instructions. I followed the recipe exact and, an hour later, had TWO amazing, mouth-watering pies!!! This was a hit with everyone! I will definitely be making this again!

  7. I made this pie last year and it was such a hit! I’m making it again this year, but I’m trying to figure out if it will freeze okay after it’s baked?

  8. How can this recipe be keto friendly with sugar and corn syrup in it? I thought that you only made keto friendly food.

    1. This recipe is definitely not keto-friendly. Nowhere does it say on this recipe that it is keto or low carb. It was posted years ago before I started eating keto by one of the girls that worked with me.

  9. Would love to make this pie tomorrow. What can I substitute for corn syrup. I refuse to make anything with corn syrup in it

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