Chocolate Pecan Pie

Chocolate Pecan Pie
Preparing Chocolate Pecan Pie

You want to make a pecan pie but you know your guests aren’t into sticky-sweet pies? Then consider this variation.


  • 2/3 c evaporated milk
  • 2 T butter
  • 1 cup (6 oz bag) semi-sweet chocolate chips
  • 1 c granulated sugar
  • 2 T all purpose flour
  • 1/4 t sal
  • 2 L eggs, beaten
  • 1/2 T vanilla
  • 1 heaping cup pecans, chopped (measure after chopping)
  • 1 unbaked 9″ pie shell (I use Marie Callendar’s frozen when I’m in a hurry)


  1. Pre-heat oven to 375.
  2. In small saucepan, combine evaporate milk, butter and chocolate chips over low heat. Stir constantly until chocolate is melted. Remove pan from heat.
  3. In mixing bowl, combine remaining ingredients; stir until well blended. Add chocolate mixture. Stir well. Pour into pie shell.
  4. Bake at 375 for 40-45 minutes, just until filling is soft only in the center when the pie is gently shaken.
  5. Cool completely on wire rack.


Adapted from My Mother’s Southern Dishes by James Villas

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