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Chocolate Turtle Pecan Pie

ByBeth
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Welcome to the new and improved Chocolate Turtle Pecan Pie! I originally posted this recipe on December 1st, 2014—six whole years ago!?! Sometimes I forget the blog has been around that long.

This pie is always a hit with my family at Thanksgiving, so I decided to spruce it up for my cookbook! The original recipe had you bake the pie and then add the pecans on top afterward, which was always kind of weird. LOL. Sometimes I look back at my older recipes and wonder what in the world I was thinking. If you’re a food blogger, please tell me you feel the same way. 😂

This pie 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 (things will look pretty different in this on-fire-garbage-can of a year, 2020), 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 filling is the typical, gooey pecan pie filling, except with lots of chocolate. The new-and-improved version is topped with pecans before it goes in the oven, like a normal pie. Again, I don’t know why I didn’t do it this way the first time. Maybe I thought he pecans would burn on top? Lol, idk. But here’s a fun look at the previous version for old time’s sake:

Chocolate Turtle Pecan Pie! bethcakes.com
I mean. Still looks pretty good. 🤷‍♀️

Chocolate Turtle Pecan Pie
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4.34 from 3 votes

Chocolate Turtle Pecan Pie

Chocolate Turtle Pecan Pie has a gooey chocolate-and-pecan filling with plenty of salted caramel sauce.
Prep Time: 30 minutes
Cook Time: 1 hour
Chill time: 30 minutes

Ingredients

All Butter Pie Crust:
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • 6 tbsp cold butter
  • 6 tbsp cold water
  • 1 large egg
  • 1 tbsp milk
Pie Filling:
  • 1 cup corn syrup
  • 3 large eggs
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 2 cups pecan halves for garnish
  • ½ cup prepared caramel sauce for garnish
  • Ice cream to serve

Instructions

  • To make the pie crust, combine flour and sugar in a food processor. Add butter and pulse until crumbly. With processor running, add water one tablespoon at a time until dough comes together and forms a ball. Turn out onto a sheet of plastic wrap and shape into a ball. Chill for 30 minutes. On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. Gently press into pie plate and flute the edges. Beat egg and milk with a fork until pale and frothy. Brush egg wash over edges of pie crust.
  • To make the pie filling, preheat the oven to 350°F. In a large bowl, combine corn syrup, eggs, sugar and cocoa powder. Stir until well blended. Then add the melted butter, vanilla, and chopped pecans and mix well. Pour the pie filling into the pie crust. Arrange pecan halves over filling. Bake the pie for one hour. Remove from oven and cool slightly. Drizzle with caramel sauce before serving.

Notes

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

 

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Beth Branch is the writer and recipe developer behind bethcakes! She recently graduated from the University of Alabama and kind of wishes she was still in college. But she enjoys decorating cakes, eating cake, and dreaming up all kinds of flavor possibilities. Beth is currently trying to expand beyond baking into savory dishes, smoothies, and fruity drinks, but can't make any promises.

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41 Comments

  5. Oh my! Brown butter pecans!?!? I need those in my belly … even by themselves! haha This pie looks completely delicious Beth! Hope you had a fantastic holiday!

    Reply

  15. Oh, wow, yum, this looks fantastic. I’ve been looking for a pie recipe for Christmas and this just might be it!

    Reply
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  22. Yuuuum! To be honest, I don’t like plain pecans, but when you bake them up or cover them in chocolate and/or caramel, it’s a whole other story. This pie is beyond gorgeous and I’d love to have one or two big slices!

    Reply

  24. First of all, totally jealous of two Thanksgiving!!! And second of all, I am never tired of pies. Silly! Love this pecan pie 🙂

    Reply
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  28. 3 stars
    Followed directions and cooked for an hour even though it seemed like a long time. Filling tasted okay but was heavy and dense like lead. Will not be making again

    Reply

  30. Hi! I’m doing a Turtle Pecan Pie for my baking class final and came across your recipe and was wondering if I could do this in a sheet pan to get more servings out of this? I have to feed 55 guests!

    Reply

    1. Hi! That sounds so fun! I think this would be great in a sheet pan, but unfortunately I’ve never made it that way so I’m not sure what to tell you in terms of adjusting the recipe. I don’t know if doubling it would be enough to fill a sheet pan? Might even need to do more than that. I’m sorry I can’t be of more help!!

      Reply

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