Must-Have Thanksgiving Dessert: Chocolate Pecan Pie from Honey & Jam

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.


Chocolate Pecan Pie by Hannah from Honey & Jam 




For me, Thanksgiving just isn’t Thanksgiving without pecan pie. I’ve loved it since I was a little girl. It’s been on the Thanksgiving table for as long as I can remember. My mom made it for years, and, now that I’m older, I make it. My recipe is a little different from my mom’s traditional one—it has a homemade chocolate pie crust and dark chocolate in the filling. It’s scrumptious! When making this recipe, be sure to use the best quality chocolate you can afford. It’ll make a big difference!


Chocolate Pie Crust
(makes 2 crusts)


2 1/2 cups all-purpose flour
4 tablespoons dark chocolate cocoa powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 cup ice water plus 2 tablespoons


1. In the bowl of a food processor, combine flour, cocoa powder, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.


Chocolate Pecan Pie


6 ounces dark chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 pie crust rolled and fit into a 9-inch pie plate
1 cup pecans

1. Preheat oven to 350 degrees. Roll out pie crust and fit into pie plate. Place in freezer.

 2. Place chocolate chocolate in a bowl, microwave until mostly melted, remove from microwave and stir until completely melted. Set aside.

3. In a medium bowl, stir together eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, add melted chocolate.

4. Remove pie crust from freezer. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

5. Bake just until set (filling should jiggle slightly), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours before serving.


Hannah Queen is the blogger behind Honey & Jam where she shares her adventures in baking and photography.

(recipe and image courtesy of Hannah Queen)


What’s your favorite take on pecan pie? Do you add chocolate, bourbon, walnuts, or something else?