Kentucky chocolate pecan pie combines two of my favorite foods, pecans and chocolate, in one gooey, fudgy holiday dessert. My favorite fall dessert recipes usually include pecans: stir them into a chocolate custard, bake in a pie crust and serve warm with vanilla, chocolate or coffee ice cream. This is a comfort dessert to the max.
This easy chocolate pecan pie is a classic pecan pie, but it’s also full of chocolate. It tastes like a gooey brownie inside. You only need one bowl and a whisk, and it’ll be in the oven in under 10 minutes. Chocolate and pecan pies like this one are a Kentucky tradition on Derby Day in May, and it’s just as perfect for Thanksgiving and Christmas.
Quick answer: Melt ⅔ cup of evaporated milk, 6 ounces of semisweet chocolate morsels and 2 tablespoons of butter in the microwave. Whisk in 1 cup of sugar and 2 tablespoons of flour, then 2 eggs, 2 teaspoons of vanilla and ¾ teaspoon of kosher salt. Stir in 1 cup of chopped pecans, pour into a 9-inch unbaked pie shell and bake at 375°F (190°C) for 35 to 40 minutes, until set. Cool 10 minutes and serve warm with ice cream.
Table of Contents
Table of Contents
Why You’ll Love This Kentucky Chocolate Pecan Pie
- One bowl, one whisk: the filling comes together in the microwave.
- In the oven in under 10 minutes: a frozen pie shell keeps it simple.
- Brownie-like center: gooey chocolate custard packed with pecans.
- Holiday-ready: perfect for Derby Day, Thanksgiving and Christmas.
Kentucky Chocolate Pecan Pie Ingredients
- 2/3 cup evaporated milk
- 1/2 (12-oz.) package semisweet chocolate morsels
- 2 tablespoons butter
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 1 cup chopped pecans
- 1 (9-inch) frozen unbaked piecrust shell
- Ice cream, for serving
How to Make Kentucky Chocolate Pecan Pie
- Preheat the oven to 375°F (190°C). Microwave the evaporated milk, chocolate morsels and butter in a large microwave-safe bowl at HIGH for 1 to 1 ½ minutes, until melted and smooth, whisking at 30-second intervals.
- Whisk the sugar and flour into the chocolate mixture. Add the eggs 1 at a time, whisking just until blended after each addition. Whisk in the vanilla and salt. Stir in the pecans and pour the mixture into the pie shell.
- Bake at 375°F (190°C) for 35 to 40 minutes, until set. Cool 10 minutes before serving. Serve with ice cream.
The pie is done when the center is set and only jiggles slightly. Because the filling contains eggs, bake it until fully set; the FoodSafety.gov safe temperature chart lists 160°F (71°C) for egg dishes.
Tips for the Best Kentucky Chocolate Pecan Pie
- Stir before pouring: if you step away for a minute while making the pecan pie, give it a stir before pouring it into the pie crust. Sometimes the sugar will sink to the bottom, and stirring keeps that from happening.
- Whisk the eggs in one at a time, just until blended, for a smooth custard.
- Let it rest: 10 minutes of cooling helps the filling set before slicing.
How to Store Kentucky Chocolate Pecan Pie
Cover the cooled pie and refrigerate it for up to 4 days. Serve it chilled, or warm slices briefly in the microwave before adding ice cream.
More Pecan Desserts
For a classic version without chocolate, try our Southern pecan pie. Feeding a crowd? These easy pecan pie bars slice into neat squares.
Kentucky Chocolate Pecan Pie FAQ
Can I use a homemade crust?
Yes. Use any unbaked 9-inch pie crust in place of the frozen shell.
Can I add bourbon?
Many Kentucky cooks do. Whisk in 1 to 2 tablespoons of bourbon with the vanilla for a classic Derby-style flavor.
Can I make it ahead?
Yes. Bake it a day ahead, refrigerate it and serve it chilled or gently warmed.
What ice cream goes best?
Vanilla, chocolate or coffee ice cream all pair perfectly with the warm pie.
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