Alright, Mamas, Let’s Talk Pie!

Alright, mamas, let’s talk pie! Not just any pie, but a Layered Chocolate Pecan Pie that’s going to make your family sing. I remember the first time I tried to make one. My youngest was teething, my oldest had a science project due, and I was craving something… cozy. This pie? It was a total comfort win.

The original recipe I stumbled upon looked intimidating, let me tell you! But, being the mom of two that I am, I needed to simplify. I needed comfort, not complexity. I wanted to make this Layered Chocolate Pecan Pie work. After a couple of attempts, I nailed it. This Layered Chocolate Pecan Pie has been a family favorite ever since.

My son, bless his heart, once said it tasted like “a warm hug from grandma.” Melted my heart, it did! He loves helping me add the pecan pie with chocolate chips– calls it his “special job.”

We all need those sanity-saving comfort foods that bring everyone together. This is definitely one of them, friends. It’s a dinnertime win, pure and simple. This recipe gives that hug in food form. If you’re a busy mom looking for simple comfort food solutions, you’re in the right place! Let’s get baking!

INGREDIENTS You’ll Need:

Here’s what you’ll need to create your own Layered Chocolate Pecan Pie masterpiece. Remember, don’t stress! I’ve got some comfort-focused ingredient swaps for you.

1 (15 ounce) box refrigerated pie crusts: Because who has time to make crust from scratch? Use two crusts!
4 ounces semi-sweet chocolate, chopped: Chocolate chips work too, if that’s what you have. No judgment here!
1 cup pecan halves: I like to roughly chop some of them for a better texture.
1 cup light corn syrup: This is what gives it that classic pecan pie sweetness.
1/2 cup granulated sugar: For that extra touch of sweetness.
1/4 cup butter, melted: Adds richness and flavor.
3 large eggs: To bind everything together.
1 teaspoon vanilla extract: A touch of comfort and warmth.
1/4 teaspoon salt: Balances the sweetness.
2 tablespoons all-purpose flour: Helps thicken the filling.

Ingredients for making Layered Chocolate Pecan Pie

Trust me, this Layered Chocolate Pecan Pie ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. No fancy stuff needed!

If you’re out of corn syrup, you can use honey or maple syrup. It will change the flavor slightly, but it’s still delicious! This Layered Chocolate Pecan Pie proves delicious doesn’t mean expensive.

My family gets extra comfort when I add a tablespoon of bourbon to the filling. Don’t skip the vanilla extract, it adds magic. Here’s a Layered Chocolate Pecan Pie comfort hack that changed our family’s dinnertime.

Let’s Make it Happen!

Alright, let’s get down to the nitty-gritty. Making this Layered Chocolate Pecan Pie is easier than you think. I promise! Just follow these steps, and you’ll have a warm, comforting pie in no time.

Preheat your oven to 350°F (175°C). This is important! A consistent temperature ensures even baking.
Line a 9-inch pie plate with one of the pie crusts. Gently press it into the bottom and up the sides of the plate. Crimp the edges for a pretty finish.
Sprinkle the chopped chocolate evenly over the bottom of the pie crust. This creates that delicious chocolate layer. You are making a fudgy chocolate pecan pie now!
In a large bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla extract, salt, and flour. Make sure everything is well combined. No one likes lumpy pie filling!
Stir in the pecan halves. Make sure they are evenly distributed throughout the filling.
Pour the pecan filling over the chocolate layer in the pie crust. This is where the magic happens!
Place the second pie crust over the top of the filling. Crimp the edges to seal and cut vents in the top crust to allow steam to escape.
Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. Keep an eye on it! You don’t want the crust to burn. Your Layered Chocolate Pecan Pie should smell amazing by now.
Let the pie cool completely on a wire rack before slicing and serving. This is the hardest part, I know. But it’s important to let the filling set up properly.

Here’s where I used to struggle with my Layered Chocolate Pecan Pie – the crust! I found that if you brush the crust with an egg wash (one egg beaten with a tablespoon of water) before baking, it helps it get nice and golden brown. Learn from my experience!

In my busy kitchen, this comforting Layered Chocolate Pecan Pie usually takes about 15 minutes to prep and an hour to bake. While your Layered Chocolate Pecan Pie is baking, take a moment to appreciate creating comfort for your family!

Don’t worry if your Layered Chocolate Pecan Pie looks a little jiggly when you take it out of the oven. It will firm up as it cools. Perfect time to prep tomorrow’s lunch!

How We Love to Eat This!

Now for the best part – eating! This Layered Chocolate Pecan Pie is delicious on its own, but we love to dress it up a bit.

The kids devour this comforting Layered Chocolate Pecan Pie when I serve it with a scoop of vanilla ice cream. It’s the perfect combination of warm pie and cold ice cream. Heaven! For a grown-up treat, try serving it with a dollop of whipped cream and a sprinkle of cocoa powder. Fancy!

This Layered Chocolate Pecan Pie is perfect for those busy weeknights when we need comfort food fast! I love to make it for potlucks and family gatherings. It’s always a hit. I also like to make chocolate pecan pie bars.

If you have any leftover Layered Chocolate Pecan Pie (which is rare!), you can store it in the refrigerator for up to three days. It’s also delicious cold, straight from the fridge. Don’t have to tell the kids twice!

We also love this pie during the holidays. I sometimes add a pinch of cinnamon or nutmeg to the filling for a festive twist. One year, I tried making a double layer pecan pie and it was decadent!

My friend Sarah tried my pie last Thanksgiving and said it was “the best pecan pie” she’d ever tasted! So you are guaranteed to wow your guests.

For more simple comfort food ideas for busy families, check out these Texas Chocolate Pecan Pie.

FAQs: Your Questions Answered

Let’s tackle some common questions I get from busy moms about making this Layered Chocolate Pecan Pie. I’ve been there, I get it!

Q: Is this Layered Chocolate Pecan Pie really filling enough for growing kids?

A: Absolutely! The combination of chocolate, pecans, and a sweet filling makes it a hearty and satisfying dessert.

Q: What if my picky eater won’t try this Layered Chocolate Pecan Pie?

A: Sometimes it’s just about presentation. Cut a small slice and serve it with a scoop of ice cream or a drizzle of chocolate syrup. Make it look fun! Also, you can try using different types of nuts, like walnuts or almonds.

Q: Can I meal prep this Layered Chocolate Pecan Pie for busy weeks ahead?

A: Yes! You can make the pie crust ahead of time and store it in the refrigerator for a couple of days. You can also mix the filling ahead of time and store it in the refrigerator.

Q: Can I freeze this pie?

A: You sure can! Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight.

Q: What is the best way to prevent the crust from burning?

A: You can cover the edges of the crust with foil or use a pie shield. This will protect the crust from getting too brown.

Q: Can I use a store-bought graham cracker crust instead of a pie crust?

A: Yes, but it changes the taste. However, if that helps save you some time. Then, go for it.

Q: Can this be made Gluten-Free?

A: Yes, you can! There are many Gluten-Free crusts available. You can also substitute the flour. The link for Caramel Pecan Pie Bars, gives you another version to try as well.

Final Thoughts:

This Layered Chocolate Pecan Pie is more than just a dessert, it’s a memory maker. It’s a way to show your family that you care, even when life gets crazy. It’s about creating those cozy moments that you’ll all cherish for years to come. For a twist, try Dulce de Leche Chocolate Pecan Pie.

My Layered Chocolate Pecan Pie Comfort Hacks:

Use a good quality chocolate. It makes a big difference in the flavor.
Don’t overbake the pie. It will continue to cook as it cools.
Let it cool completely before slicing. It’s so worth the wait!

Family-Tested Layered Chocolate Pecan Pie Variations:

Bourbon Chocolate Pecan Pie: Add 2 tablespoons of bourbon to the filling for a boozy twist.
Salted Caramel Chocolate Pecan Pie: Drizzle salted caramel over the top of the pie after it has cooled.
Spiced Chocolate Pecan Pie: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling for a warm and cozy flavor.

My son loves the classic version, while my daughter prefers the salted caramel version. As for me? I love them all!

I hope you’ll give this recipe a try. Make it your own! Add your own special touches, and create a Layered Chocolate Pecan Pie that your family will love. And I hope you are also able to share it with your friends and family.

Remember, you got this! You are a comfort food rockstar, and I’m cheering you on every step of the way. So go ahead, bake that Layered Chocolate Pecan Pie and spread some love in your kitchen! You can even make a delicious chocolate pecan tart if you want a change in style.

I believe in you, mama! Enjoy this simple comfort food win.

Layered Chocolate Pecan Pie

Print Recipe

This Layered Chocolate Pecan Pie combines the rich flavors of chocolate and pecans in a decadent dessert. A buttery crust, a smooth chocolate layer, and a crunchy pecan topping make this pie a holiday favorite.

Author: Beatriz
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/4 cup ice water
For the Chocolate Layer:
4 ounces bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Pecan Layer:
1 cup pecan halves
1/2 cup light corn syrup
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Make the Crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
Make the Chocolate Layer: In a heatproof bowl set over a saucepan of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth. Remove from heat and whisk in the sugar, eggs, vanilla extract, and salt until well combined.
Pour the chocolate mixture into the prepared pie crust.
Make the Pecan Layer: In a medium bowl, combine pecan halves, corn syrup, sugar, melted butter, vanilla extract, and salt. Stir until the pecans are evenly coated.
Spoon the pecan mixture evenly over the chocolate layer.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
Let the pie cool completely on a wire rack before serving.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.