Easy Chocolate Pecan Pie Recipe - a delicious twist on a classic pecan pie! Sweetened condensed milk, water, cocoa powder, vanilla, eggs, pecans, and graham cracker crust. Super creamy and delicious. Top it with some whipped cream and it is O-M-YUM! Perfect make-ahead dessert for Thanksgiving and Christmas dinner.
In a large bowl, whisk together condensed milk, water, cocoa, eggs, and vanilla. Stir in chopped pecans. Pour the chocolate mixture into the pie crust.
Bake for 50 to 55 minutes, or until set. Transfer to a wire rack to cool. Chill overnight before serving.
Notes:
I use a larger 10-inch Keebler graham cracker crust.
To make a homemade pie crust, in a bowl combine 1½ cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted unsalted butter. Press the crumb mixture into the bottom and up the sides of a pie pan.
You can substitute regular pie crust if you prefer.
You can use homemade pie dough or a store-bought pie crust.
If using a regular pastry pie crust, use a 9-inch deep dish pie plate.
Variations/Additions:
For a richer chocolate flavor, use dark chocolate cocoa powder.
Add a tablespoon of instant coffee or espresso powder for a mocha twist.
Add a sprinkle of sea salt on top for a sweet and salty combination.
Can Chocolate Pecan Pie be made in advance? Yes! You can bake the pie 2 to 3 days in advance and store it in an airtight container in the refrigerator.
Can Chocolate Pecan Pie be frozen? Yes! Bake the pie and cool completely. Cover the pie with plastic wrap and aluminum foil and place it in the freezer.
When ready to serve, thaw overnight in the refrigerator.
Store leftovers in an airtight container in the fridge.