Cracker Barrel Chocolate Pecan Pie
Indulge in the irresistible decadence of a Cracker Barrel Chocolate Pecan Pie, a perfect fusion of Southern comfort and chocolatey bliss. This luxurious dessert starts with a flaky, unbaked 9-inch pie crust that cradles layers of rich semi-sweet chocolate chips and crunchy, coarsely chopped pecans. The magic unfolds as a luscious filling of whisked eggs, velvety light corn syrup, a blend of granulated and brown sugars, melted butter, fragrant vanilla extract, and a hint of salt is poured over, creating a silky-smooth custard. Baked to golden perfection, this pie boasts a gooey chocolate base, toasty pecan topping, and a slightly puffed, caramelized filling. Ready in just over an hour, this crowd-pleasing pie offers eight generous servings that are perfect for holidays, family gatherings, or any occasion worth celebrating. Serve it at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience!
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Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 1 cup Semi-sweet chocolate chips
- 1 cup Pecans, coarsely chopped
- 3 large Eggs
- 1 cup Light corn syrup
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 tablespoons Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish and crimp the edges if desired. Set aside.
Sprinkle the chocolate chips evenly over the bottom of the pie crust.
Sprinkle the chopped pecans evenly over the top of the chocolate chips. Set the pie aside while you prepare the filling.
In a large mixing bowl, whisk the eggs until they are fully beaten and slightly frothy.
Add the light corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt into the bowl with the eggs. Whisk everything together until completely smooth and combined.
Slowly pour the filling mixture over the pecans and chocolate chips in the pie crust. The pecans will rise to the top as you pour.
Carefully transfer the pie to the preheated oven. Bake for 50-55 minutes, or until the filling is set and slightly puffed, and the crust is golden brown. The center should jiggle slightly but not appear liquid.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to fully set.
Slice and serve the pie at room temperature. Optionally, top with whipped cream or vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 61.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
