I hope you aren’t tired of pies yet.
I made two pies for Thanksgiving last week, and this was one of them. My family always has two Thanksgivings, and for Turkey Day #1, I made a chocolate cream pie. It was good, but impossible to cut a slice. It came out of the pan in a blob of creamy chocolate and whipped cream. Which isn’t necessary a bad thing. But you know, not ideal for blog photos. 😉
For Turkey Day Round 2, I decided to go with a fancy, dressed-up classic. Pecan pie, except with chocolate and caramel and browned butter pecans. It always amazes me how a little brown butter can make things taste so good.
Confession: I didn’t even like pecans until recently.
Back when I made these Mini Bourbon Pecan Pies, I think pecans were kind of growing on me. And then I ate a whole slice of this pie like and it wasn’t even a big deal! But it’s also filled with chocolate and covered it caramel, so that could have helped.
But seriously, this is for pecan pie lovers who are even bigger chocoholics. My mom’s side of the family always asks for chocolate desserts whenever we get together, and honestly sometimes I run out of ideas! You can only make brownies and chocolate cake so many times, you know? So this was fun and still classic Thanksgiving at the same time.
The pie filling is the typical, gooey pecan pie filling. It’s basically sugar, corn syrup, and cocoa powder. After the pie comes out of the oven, it’s drizzled with a generous amount of homemade caramel sauce. (Definitely go with homemade–it’s so easy!) Then the pie is finished off with browned butter toasted pecans. Yep, the brown butter is so necessary! I used a little spray bottle to coat the pecans with it before popping them in the oven on a baking sheet and baking for about 10 minutes.
So even though Thanksgiving is over, this is a must-make pie. Crunchy, creamy, salty, and sweet. Checks all the boxes!
- 1 cup corn syrup
- 4 eggs
- 1 cup sugar
- ½ cup cocoa powder
- 2 tbsp butter melted
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 store bought pie crust
- 1 cup sugar
- 6 tbsp butter, cut into 12 pieces
- ½ cup heavy cream
- ½ tsp salt
- 1 cup pecan halves
- ½ cup butter, browned and cooled, but still melted
- (spray bottle)
- Preheat the oven to 350 degrees. Lightly spray a pie pan with nonstick spray. Fit the pie crust into the pan and crimp the edges with a fork.
- In a large bowl, combine corn syrup, THREE of the eggs, sugar and cocoa powder. Stir until mixed well. Then add the melted butter, vanilla, and chopped pecans and mix well. Pour the pie filling into the pie crust. Lightly beat the fourth egg in a separate bowl and brush over the exposed edges of the pie crust. Bake the pie for one hour. Then let it cool before topping with caramel and toasted pecans.
- In a saucepan over medium high heat, cook the sugar until it starts to melt on the bottom. During this step, you need to stir it pretty continuously so it doesn't burn. While stirring, the sugar will stick together and form hard clumps/shards.
- At this point, you don't have to stir AS much because you want the sugar to get hot enough to melt and turn a golden brown color. So stir the sugar, give it a moment, and then stir again. Repeating this process until all the clumps are melted and the sugar has turned golden brown. Reduce heat to medium.
- Stirring continuously with one hand, add the butter with the other. Because the butter is colder than the caramel, the mixture will bubble and sizzle quite a bit. But just keep stirring!
- Once all the butter has completely melted, still continuously stirring, slowly pour in the cream. The mixture will sizzle even more than before.
- Remove the pot from heat and stir in salt. Let the caramel sauce cool, then drizzle over the top of the pie.
- Store extra caramel in a jar or sealed container in your fridge.
- After the butter has been browned and has cooled, but is still melted, pour the butter into a little spray bottle. Spread the pecan halves out on a foil-lined baking sheet and spray with the butter. Bake in a 350 degree oven for 10 minutes, then cool completely. Arrange pecan halves on top of the pie.