Ghirardelli Chocolate Pecan Pie
Indulge in the decadence of a Ghirardelli Chocolate Pecan Pie, a rich and irresistible twist on the classic Southern dessert. This show-stopping pie pairs the velvety smoothness of melted Ghirardelli semi-sweet chocolate with the nutty crunch of toasted pecans, all enveloped in a sweet, caramel-like filling. With just 20 minutes of prep, this recipe is perfect for holidays, special occasions, or whenever you're craving a truly luxurious treat. Baked to perfection in a flaky pie crust, the filling becomes beautifully set with a glossy, crackly top. Serve it warm or chilled, and don't forget the optional dollop of whipped cream for an added layer of indulgence. A true crowd-pleaser, this chocolate pecan pie seamlessly combines classic flavors with a decadent chocolate upgrade that will leave everyone asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Unbaked pie crust (9-inch)
- 1.5 cups Ghirardelli semi-sweet chocolate chips
- 4 tablespoons Unsalted butter
- 3 pieces Large eggs
- 1 cup Granulated sugar
- 0.5 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Pecan halves
- 1 as needed Whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish if not already fitted.
In a microwave-safe bowl, melt the Ghirardelli semi-sweet chocolate chips and unsalted butter together in 30-second intervals, stirring between each interval, until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, granulated sugar, light corn syrup, and vanilla extract until smooth and well combined.
Gradually stir the melted chocolate mixture into the egg mixture, ensuring everything is fully incorporated.
Fold in the pecan halves evenly throughout the batter.
Pour the mixture into the prepared pie crust, spreading it out evenly.
Place the pie on the middle rack of the oven and bake for 50-55 minutes, or until the filling is set and slightly puffed in the center.
Remove from the oven and let the pie cool completely on a wire rack. This allows the filling to fully set.
Slice and serve as-is, or with a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
5163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.4 g | 411% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 559.3 g | 203% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 464.9 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 237 mg | 18% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1934 mg | 41% | |
*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.
