Hey, y'all! Whether you are planning for a Kentucky Derby Party or for any southern gathering, I have the perfect dessert recipe for you: my Chocolate Pecan Pie. This recipe is based off of my Granny's pecan pie recipe; from there, I added chocolate chips and Louisville-based Rivulet Pecan Liqueur, which took this pie to the next level. I know y'all are going to love it as much as I do!

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This post is in partnership with Rivulet in celebration of the Kentucky Derby. Thank you all for supporting the brands that make JCP Eats possible. All opinions expressed are my own.

Chocolate Pecan Pie

Chocolate Pecan Pie Ingredients

• 1 pre-made frozen pie crust, deep dish
• 1 c. pecans
• 1 c. brown sugar
• ½ c. chocolate chips
• ⅔ c. white Karo syrup
• 3 eggs
• ½ stick butter, melted
• 2 tbsp. Rivulet Pecan Liqueur
• 1 tbsp. flour
• 1 tbsp. vanilla extract
• ¼ teaspoon salt

How to Make Chocolate Pecan Pie

1. Preheat oven to 400F.
2. In a large bowl, combine brown sugar, salt, flour, and melted butter. Mix well. Add white Karo syrup, eggs, Rivulet Pecan Liqueur, and vanilla extract. Beat until well mixed. The mixture will be a caramel color. Fold in pecans and chocolate chips.
3. Pour into the pie crust and bake for 15 minutes on the bottom rack. Reduce heat to 350F and bake for another 40 minutes. Pro tip: put an empty cookie sheet on the top rack to keep the crust from burning.
4. Serve warm and enjoy!

Pro Tips for Making This Recipe

1. Pull your pie crust out of the freezer while you are mixing the ingredients together. This will allow it to partially thaw.
2. Be sure to add the Rivulet -- Rivulet adds a wonderful pecan flavor. It takes a pecan pie to the next level!
3. Bake your pecan pie on the bottom rack of your oven, which helps your bottom crust get done; that said, put an empty cookie sheet on the top rack to keep the crust from burning.

Other Recipes You'll Love

1. Mini Chocolate Nut Pie
2. Pecan Cobbler

Chocolate Pecan Pie Recipe

Chocolate Pecan Pie

JC Phelps

Looking for the perfect southern dessert? Look no further than my Chocolate Pecan Pie, which is taken to the next level with Rivulet Pecan Liqueur.

5 from 32 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 day d 5 minutes mins

Course Dessert

Cuisine American, Southern

Servings 8 servings

Calories 580 kcal

Ingredients

  

1x2x3x

• 1 pre-made frozen pie crust deep dish
• 1 c. pecans
• 1 c. brown sugar
• ½ c. chocolate chips
• ⅔ c. white Karo syrup
• 3 eggs
• ½ stick butter melted
• 2 tbsp. Rivulet Pecan Liqueur
• 1 tbsp. flour
• 1 tbsp. vanilla extract
• ¼ teaspoon salt

Instructions

 

• Preheat oven to 400F.
• In a large bowl, combine brown sugar, salt, flour, and melted butter. Mix well. Add white Karo syrup, eggs, Rivulet Pecan Liqueur, and vanilla extract. Beat until well mixed. The mixture will be a caramel color. Fold in pecans and chocolate chips.
• Pour into the pie crust and bake for 15 minutes on the bottom rack. Reduce heat to 350F and bake for another 40 minutes. Pro tip: put an empty cookie sheet on the top rack to keep the crust from burning.
• Serve warm and enjoy!

Notes

• Pull your pie crust out of the freezer while you are mixing the ingredients together. This will allow it to partially thaw.
• Be sure to add the Rivulet -- Rivulet adds a wonderful pecan flavor. It takes a pecan pie to the next level!
• Bake your pecan pie on the bottom rack of your oven, which helps your bottom crust get done; that said, put an empty cookie sheet on the top rack to keep the crust from burning.

Nutrition

Calories: 580kcalCarbohydrates: 70gProtein: 6gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 61mgSodium: 204mgPotassium: 251mgFiber: 3gSugar: 54gVitamin A: 106IUVitamin C: 0.3mgCalcium: 72mgIron: 2mg

Keyword chocolate pecan pie

Tried this recipe?Let us know how it was!

Rivulet Pecan Liqueur

Rivulet^® Artisan Pecan Liqueur is handcrafted in Louisville, KY. Rivulet starts with a 2-year-old, barrel-aged brandy.  They then use a proprietary process to obtain the exquisite pecan essence, which I know y’all will love. It’s a deep flavor — one that is signature to the brand — and I can’t get enough of it. I also love that it’s local!

Y'all come back now, ya hear?

My best,

JC