Toffee Chocolate Pecan Pie Recipe for Southern Dessert Lovers

Toffee Chocolate Pecan Pie

If you love classic pecan pie but want a version with a little more going on, this Toffee Chocolate Pecan Pie is exactly what you are looking for. It is a simple Southern chocolate pecan pie, built on a buttery custard filling, a full cup of chocolate chips, and sweet toffee bits tucked beneath a layer of toasted pecan halves.

The recipe is written for a 9 inch pie plate and serves 10. You need one recipe of pie crust, which can come from a package of two or be made from scratch, plus a short list of pantry staples. Everything else is stirred together in one bowl with a whisk.

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In my house this pie shows up whenever the weather turns cool and the family starts asking about holiday desserts. It looks impressive on the table, yet the method is forgiving enough for a first time pie baker.

Best Chocolate Pecan Pie

What makes this the best chocolate pecan pie, at least in my book, is balance. The dark corn syrup and sugar create that classic gooey pecan pie texture, the chocolate adds richness, and the toffee bits melt into little pockets of caramel flavor. Nothing is cloying, because a quarter teaspoon of salt cuts through the sweetness.

You can serve it on its own with a fork and a cup of coffee, and that is completely acceptable. That said, a scoop of homemade ice cream or a spoonful of whipped cream takes it somewhere else entirely. The contrast of cold cream against the warm, sticky filling is the reason this pie disappears so fast at our table.

The original recipe author keeps this pie on her menu for both Thanksgiving and Christmas, and it earns its place. It travels well to potlucks, holds up on a dessert buffet, and slices neatly once it has cooled.

Ingredients in Chocolate Chip Pecan Pie

Every ingredient here has a job, and knowing what each one does makes substitutions much easier.

• Pie crust. Use a homemade recipe or a refrigerated or frozen crust from the store. Both work, and a semi homemade crust keeps the prep time short.
• Eggs. Three large eggs hold the filling together and give it that custard like set.
• Dark corn syrup. This is the backbone of the filling. Dark corn syrup such as Karo brings a deeper flavor, but light corn syrup can be substituted if that is what you have on hand.
• Granulated sugar. Adds sweetness and helps the top crackle slightly as it bakes. Brown sugar can be used in its place for a softer, more molasses like note.
• Salt. Just a quarter teaspoon, and it keeps the pie from tasting flat.
• Unsalted butter. Melted butter adds richness and a silky texture. Unsalted is best so you control the salt yourself.
• Chocolate chips. Semi sweet or milk chocolate both work. Milk chocolate gives a sweeter, milder pie.
• Toffee bits. Bits o’ Brickle or the chocolate covered kind are both fine. This is the ingredient that separates this pie from a standard chocolate pecan pie.
• Pecan halves. The most important part of the pie. Halves look best on top and toast evenly as the pie bakes.

How to make Chocolate Pecan Pie

The method is straightforward once you know the order of operations.

Start by preheating the oven to 450 degrees Fahrenheit. Fit your pie crust into a 9 inch pie plate, crimp the edges the way you like them, and chill the shell while you make the filling and the oven comes up to temperature.

In a bowl, whisk the eggs, corn syrup, sugar, salt, and melted butter until smooth.

Take the chilled shell out of the refrigerator. Sprinkle the chocolate chips and toffee bits across the bottom, then sprinkle the pecans over the top of the chocolate and toffee.

Pour the filling over everything and let the pie sit for about a minute so the pecans can rise to the top. You want every pecan coated in the liquid so they do not burn.

Set the pie on a cookie sheet to catch any spillage and cover the edges with a pie crust shield or foil. Bake at 450 degrees Fahrenheit for 10 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for another 40 to 50 minutes.

How to Serve Pecan Pie

Serving this pie is mostly about patience. Let it cool completely before you cut into it. A warm chocolate pecan pie will be messy, the filling will run, and the slices will not hold their shape. Give it the time it needs and you will get clean wedges with neat layers of chocolate, toffee, and pecans.

Once it has cooled, use a sharp knife and wipe the blade between cuts for the tidiest slices. Serve each piece with homemade whipped cream or a scoop of ice cream, and let people add their own topping at the table.

If you are planning ahead, the pie stores well. Keep it covered in the refrigerator for up to 3 days, or freeze it for up to 3 months and thaw it when a craving hits.

Expert Pie Tips

Two small habits make a big difference in how this pie turns out.

• Protect the crust edges. Use a pie crust shield, or build one from strips of foil if you do not own a shield. The edges are thin and will darken long before the center is set.
• Skip the from scratch pressure. A refrigerated or frozen pie crust works beautifully here, and nobody at the table will know the difference.

Also set the pie on a cookie sheet before it goes in the oven. Pecan pie filling can bubble over the rim, and the sheet keeps your oven floor clean without changing the bake at all.

Ingredients

Here is the full list with the exact amounts, enough for one 9 inch pie that serves 10.

Light corn syrup can stand in for the dark corn syrup, and brown sugar can replace the granulated sugar if that is what your pantry holds.

Instructions

Follow these steps in order and the layers will land exactly where they should.

1. Preheat oven to 450 degrees Fahrenheit.
2. Place your pie crust in your pie plate (the recipe is written for a 9 inch pie plate) and crimp the edges as desired. Chill until the filling is ready and the oven is preheated.
3. Whisk the eggs, corn syrup, sugar, salt, and melted butter together.
4. Remove the pie shell from the refrigerator. Sprinkle the chocolate chips and toffee bits on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour the filling over the top. Let it sit for a minute so the pecans can rise to the top. You want to be sure the pecans are totally coated in the liquid so they do not burn.
5. Place the pie on a cookie sheet for baking to catch any spillage. Cover the edges with a pie crust shield or foil.
6. Place the pie in the 450 degrees Fahrenheit oven and bake for 10 minutes. Then reduce the heat to 350 degrees Fahrenheit and bake for an additional 40 to 50 minutes, or until the pie is puffed, only slightly jiggly, and a bit cracked around the edges.
7. Cool the pie completely before cutting. Store the pie covered in the refrigerator for up to 3 days. The pie can be frozen for up to 3 months.

For doneness, look at the center rather than the edges. A finished pie has a gentle wobble when you nudge the pan, not a liquid slosh, and the surface looks set with a slight crackle around the rim.

If the pecans on top are starting to darken too quickly, tent the whole pie loosely with foil for the last stretch of baking.

Notes

Do not skip the 450 degrees Fahrenheit step at the start. That short burst of high heat is what sets the bottom crust so it bakes through completely instead of turning soggy under all that filling.

The order of the layers matters too. Pecans go in at the bottom, and the filling is poured over them so they float up and get coated. A pecan left dry and poking above the surface will burn before the pie is done, so keep them in one level layer with none sticking up.

Pecans also need to sit on top of the chocolate and toffee rather than under them. The chocolate would weigh them down and stop them from rising, which changes the whole look and texture of the finished pie.

Recipe details

Prep time is 15 minutes and cook time is 45 minutes, for a total time of 1 hour. One pie serves 10.

Based on the source nutrition information, each serving provides about 519 calories, 61 g carbohydrates, 5 g protein, 31 g fat, 11 g saturated fat, 2 g fiber, 48 g sugar, 232 mg sodium, and 77 mg cholesterol.

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Toffee Chocolate Pecan Pie

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Toffee Chocolate Pecan Pie If you love classic pecan pie but want a version with a little more going on, this Toffee Chocolate Pecan Pie is exactly what you are looking for. It is a simple Southern chocolate pecan pie, built on a buttery custard filling, a full cup of chocolate chips, and sweet toffee bits tucked beneath a layer of toasted pecan halves.

• Total Time: 60 min
• Yield: 10 1x

Ingredients

Scale 1x2x3x

1 recipe pie crust, from a package of two or from scratch
3 large eggs
1 cup dark corn syrup, Karo
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 cup chocolate chips, semi-sweet or milk
1/2 cup toffee bits, Bits o’ Brickle or the kind with chocolate, either is fine
1 3/4 cups pecan halves

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Instructions

1-Preheat oven to 450°F: Preheat oven to 450°F.
2-Place your pie crust in your pie: Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.
3-Whisk eggs, corn syrup, sugar, salt, and: Whisk eggs, corn syrup, sugar, salt, and melted butter together.
4-Remove pie shell from refrigerator: Remove pie shell from refrigerator. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour filling over the top. Let it sit for a minute so the pecans can rise to the top. You want to be sure the pecans are totally coated in the liquid so they don’t burn.
5-Place pie on a cookie sheet for: Place pie on a cookie sheet for baking to catch any spillage. Cover edges with a pie crust shield or foil.
6-Place pie in the 450°F oven and: Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F and bake for an additional 40-50 minutes or until the pie is puffed, only slightly jiggly, and is a bit cracked around the edges.
7-Cool pie completely before cutting: Cool pie completely before cutting. Store pie covered in refrigerator for up to 3 days. Pie can be frozen for up to 3 months.

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• Prep Time: 15 min
• Cook Time: 45 min
• Method: bake

Nutrition

• Calories: 519kcal
• Sugar: 48g
• Sodium: 232mg
• Fat: 31g
• Saturated Fat: 11g
• Carbohydrates: 61g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 77mg