As I write this we are only 10 days out from Thanksgiving and dreams of delicious food already fill my head. Especially the desserts! And one thing that I know will be on our table this year, thanks to a great Fall harvest of pecans, is Chocolate Pecan Pie! If you read our blog on a regular basis, you probably know we love our desserts, like our Heath Bar Cake, but for Thanksgiving, no cake will do. For Thanksgiving, you need pie! Read on and we’ll share with you our can’t miss recipe for How to make Easy Chocolate Pecan Pie plus quick and easy instructions for making your own homemade pie crust. We’ll even show you how to make homemade whipped cream!
There’s more to life than pumpkin pie. Yes, I know it’s traditional. I know it’s good. But let me ask you this, what kind of sad world do you live in where you only serve one kind of pie on the biggest of food holidays?! You can never have too much pie, especially on Thanksgiving. So what kind of pie or pies are you going to have besides pumpkin?
If you’re short on ideas here are a few to get you inspired:
Pie doesn’t have to be pie. How about these Apple Pie inspired Caramel Apple Pie Cookies? All the goodness of a pie, but in cookie form so you can easily lose track of how many you’ve eaten. “Shhh!”, we won’t tell. Plus, you’ll get major points for creativity!
If a fruit based pie (or cookie) isn’t your thing and you’re more about chocolate decadence then how about this French Silk Brownie Pie by Pinch of Yum? Oh wow, this looks so good! I’m gonna have a hard time not adding it to our menu. You can never have too much chocolate. Or dessert.
But, if you’re a traditionalist, there’s always great pumpkin pie.
All good options above, but since we love pecans and chocolate, and have a large supply of both, this year we will be fixing Easy Chocolate Pecan Pie. You should try it too. You can always make one of the other pies above and/or a pumpkin pie. Because, say it with me this time, “You can never have too much pie!”.
Easy Homemade Pie Crust
The first step to any great pie is a good homemade pie crust. For inexperienced pie makers making a homemade pie crust can be intimidating and seem like a lot of extra work (I do sometimes by a pre-made crust), but it doesn’t have to be. Lately I have been using a food processor method for preparing pie crust which I share in the recipe below. It’s pretty easy to get the hang of and it creates a nice pie crust!
Once you have your pie crust chilling, mixing together the chocolate pecan pie filling is fairly straight forward. Then roll out your crust, add it to your pie pan, add your filling, bake and boom! Delicious Homemade Chocolate Pecan Pie!
Easy Homemade Whipped Cream
Now you could stop there and your pie is sure to be a crowd pleaser, but if you really want to earn a gold star and take your dessert offering to the next level then consider making some homemade whipped cream! Like making home made pie crust making homemade whipped cream may feel intimidating, but it’s actually really easy and only involves 3 ingredients.
Tip: Make sure you refrigerate your mixing bowl and beaters ahead of time! It whips up better when it’s cold.
Your pie will soar to new heights topped with delicious whipped cream! And if you have any leftover whipped cream try some in your morning coffee the next day (as you bask in the glorious afterglow of all the compliments your pie will surely receive).
On to the recipe.
Easy Chocolate Pecan Pie
The Pie Filling
- 2 Tbsp . butter
- ¾ c . dark chocolate wafers , chopped into very small pieces
- 1 c . dark corn syrup
- ½ c . brown sugar
- 1 tsp . vanilla
- 3 eggs
- 1 ½ c . pecans
- 1 1/4 c . flour
- ½ tsp salt
- ½ tsp sugar
- ½ c butter
- 3 T . ice water
The Whipped Cream
- 2 c . heavy whipping cream
- 1 tsp . vanilla
- 2-3 T . powdered sugar (sifted)
- Put the flour, salt, and sugar in the food processor.
- Cut the butter into small chunks and pulse until it is combined into a fine meal consistency.
- Add ice water a tablespoon at a time and pulse until combined (it won’t look like pie crust, but will “smoosh” into it).
- Pour out onto a piece of parchment or plastic wrap and squeeze into a ball.
- Flatten to a disc shape and refrigerate for at least 20-30 minutes.
- Roll out and place in pie pan. (I think the keys to a good crust are cold butter, ice water, and handling as little as possible.)
- Melt butter in a small pan.
- Turn off heat.
- Add in chopped chocolate and mix until melted (or use double boiler).
- In a seperate bowl, mix corn syrup, sugar, vanilla, and eggs.
- Once chocolate has cooled slightly, add to bowl and stir.
- Mix in pecans.
- Pour into prepared crust in greased 9” pie plate.
- Bake for 50-60 minutes at 350 (pie will look set instead of liquidy and jiggly in the middle).
- Refrigerate or freeze mixing bowl and beater(s).
- Pour in cream and stir in vanilla and sugar.
- Using electric mixer, mix on medium for 4-6 minutes until stiff peaks form. (This will approximately double in size, so reduce quantity of cream if only making for this pie. My mixer is pretty large, so it doesn’t work to use much less. Plus, whipped cream in your coffee the next day. Need I say more?)