Go Back

Cracker Barrel Chocolate Pecan Pie

Helen T. Patterson
Cracker Barrel Chocolate Pecan Pie combines the rich, gooey sweetness of pecan pie with the decadent depth of chocolate.
With a buttery, flaky crust, this pie is packed with toasted pecans and smooth, semi-sweet chocolate.
Perfect for special occasions, holidays, or any time you’re craving a comforting and indulgent dessert, this pie will quickly become a crowd favorite.
It’s simple to make with a few basic ingredients, and the results are irresistibly delicious!
Nutrition Facts (Per Serving)
Calories: ~500-600 kcal, Total Fat: 30-40g, Saturated Fat: 10-15g, Cholesterol: 60-80mg, Sodium: 200-300mg, Total Carbohydrates: 60-70g, Dietary Fiber: 3-5g, Sugars: 40-50g, Protein: 5-8g
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Holiday, Party Treat
Cuisine American, Holiday, Southern
Servings 8 servings
Calories 400 kcal

Equipment

  • 9-inch Pie Dish
  • Medium Mixing Bowl (1)
  • Large mixing bowl (1)
  • Whisk (1)
  • Measuring cups (1 set)
  • Measuring spoons (1 set)
  • Spatula (1)
  • Wooden spoon (1)
  • Oven
  • Baking sheet (1)

Ingredients
  

  • 1 9-inch Pie Crust (store-bought or homemade)
  • 1 cup Pecans chopped, plus extra for decoration
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Unsalted Butter
  • 3 Large Eggs
  • 1 cup Light Corn Syrup
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract

Instructions
 

  • Preheat the oven to 350°F (175°C).

Prepare the pie crust:

  • If using a store-bought pie crust, ensure it’s thawed and ready. For a homemade crust, roll it out and fit it into a 9-inch pie dish.
    If you want a crisper crust, blind-bake the crust by pricking the base with a fork, covering with parchment paper, and adding pie weights or dried beans.
    Bake at 375°F for 10 minutes, remove the paper, and bake for another 5-7 minutes until golden.

Melt the chocolate and butter:

  • In a medium mixing bowl, melt the semi-sweet chocolate chips and unsalted butter together using the microwave or a double boiler. Stir until smooth.

Make the filling:

  • In a large bowl, whisk together the eggs, light corn syrup, granulated sugar, and vanilla extract until fully combined.
    Pour in the melted chocolate mixture and whisk again until smooth.

Add the pecans:

  • Fold in the chopped pecans, ensuring they are evenly distributed throughout the filling.

Assemble the pie:

  • Pour the chocolate-pecan filling into the prepared pie crust. Smooth the top with a spatula.

Bake:

  • Place the pie on a baking sheet and bake at 350°F for 50-60 minutes. The filling should be set, slightly puffed, and golden.
    If the crust edges start to brown too quickly, cover with aluminum foil or a pie shield.

Cool:

  • Allow the pie to cool for at least 2 hours before serving. This will help the filling firm up for clean slices.

Serve:

  • Slice and serve with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce, if desired.

Notes

  • Blind Baking: If using a store-bought crust, blind baking will help prevent a soggy bottom. Be sure to use pie weights or dried beans for the best result.
  • Toasting Pecans: For extra flavor, toast the pecans in a dry skillet for 5-7 minutes until fragrant before adding them to the pie filling.
  • Substitute for Corn Syrup: You can substitute corn syrup with maple syrup or honey, though it will slightly alter the flavor and texture.
  • Freezing: The pie can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight and reheat before serving.
Keyword Cracker Barrel Chocolate Pecan Pie