Cracker Barrel Chocolate Pecan Pie

A homemade version of Cracker Barrel Chocolate Pecan Pie Recipe featuring a decadent mix of pecan pie and rich dark chocolate. An easy pecan pie recipe with a homemade all butter pie crust. The perfect dessert for Thanksgiving, Christmas, or any time this holiday season!

5 from 1 vote

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Course: Desserts

Cuisine: American

Keyword: butter pie crust, chocolate pecan pie, cracker barrel chocolate pecan pie, cracker barrel copycat recipes, cracker barrel pecan pie, cracker barrel pies, cracker barrel recipes, deep dish pie crust, flakey pie crust, homemade pie crust, how to make pecan pie, Pecan Pie

Prep Time: 20

Cook Time: 1

Passive Time: 30

Total Time: 1 50

Servings: Slices

Calories: 724kcal

Author: Mindy

Ingredients

All-Butter Flaky Pie Dough

1 ¼ Cups All-Purpose Flour
2 Tablespoons Sugar
½ Teaspoon Salt
½ Cup Unsalted Butter cold, cut into ½-inch cubes
3-4 Tablespoons Ice Water

Chocolate Pecan Pie Filling

6 Tablespoons Unsalted Butter
1 Cup Sugar
¾ Cup Dark Corn Syrup
3 eggs lightly whisked
2 Teaspoons Vanilla Extract
½ Teaspoon Salt
½ Cup Chocolate Chips
2 Cups Chopped Pecans

Instructions

All Butter Flaky Pie CrustIf you’ll be making a homemade flakey pie crust, begin here. If using a store-bought pie crust, skip to Step 1 under "Prepare the Pie Shell".
Place all of the ingredients in the freezer for 5-10 minutes before beginning your prep. Sift all dry ingredients together in a small mixing bowl.
Cut in the butter either with a pastry blender or a food processor. Make sure to work quickly to keep the butter from softening.
When the butter is the size of peas, add 3 tablespoons of ice water. If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time.
Place the pie dough on a sheet of plastic wrap and press it into a disc shape. Cover the dough with the plastic wrap and refrigerate for at least 30 minutes
Pie Shell Preparation
Lightly grease a 9-inch pie pan that is at least 2 inches deep.
Remove the dough from the refrigerator and roll it out into a circle on a large floured surface. Make sure you move the dough around and use a bench scraper when needed.
Roll it until the circle is about 13 inches wide. Starting at one edge, roll the dough around the rolling pin and gently lay it over the prepared pie pan. Gently press the dough into the bottom and sides of the pan. Trim around the pie crust so that it overlaps the edge by one inch all the way around. Tuck the edges up and under and flute them. Chill the pie shell in the freezer for 10 minutes.
Next, gently press a fork all over the bottom of the crust and place parchment paper over the chilled pie crust. Fill the crust with pie weights or dried beans.
Bake the pie crust at 350 degrees for 10 minutes. Remove the pie shell from the oven and allow it to cool to room temperature while you prepare the filling.
Chocolate Pecan Pie Filling
Place the butter in a medium saucepan and melt over medium heat.
When the butter is melted, add the sugar and stir until smooth.
Remove the pan from the heat and whisk in the corn syrup, eggs, vanilla, and salt.
Place the pie shell onto a rimmed baking sheet.
Sprinkle the dark chocolate chips evenly over the bottom of the crust and spread the pecans over the chocolate.
Pour the corn syrup mixture over the pecans and place the baking sheet into the oven to bake at 375 degrees for 50-60 minutes until the filling is set.
Cover the edges of the crust with foil for the last 10-15 minutes so that it doesn't burn while the filling sets up.
Allow the pie to cool, then serve.

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