Emeril's Chocolate Pecan Pie Recipe - Made in the USA

Emeril's Chocolate Pecan Pie

Emeril's Chocolate Pecan Pie Recipe - Made in the USA
Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 8


Emeril's Chocolate Pecan Pie
Emeril's Chocolate Pecan Pie

Emeril's Chocolate Pecan Pie is a decadent and rich dessert that combines the flavors of chocolate and pecans in a flaky pie crust. This recipe is perfect for any special occasion or holiday gathering.


This recipe is a twist on the classic pecan pie, adding in the rich flavor of chocolate to create a unique and delicious dessert. Emeril Lagasse, a renowned chef and TV personality, is known for his bold and flavorful dishes, and this Chocolate Pecan Pie is no exception.


How to prepare

  1. Preheat the oven to 400°F (204°C).
  2. Melt the chocolate chips and remove from heat.
  3. In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans.
  4. Pour the mixture into a cooled pie crust and bake for 10 minutes.
  5. Reduce the oven temperature to 350°F and bake for an additional 25 minutes.
  6. Remove the pie from the oven and let it cool.
  7. Place half of the chopped chocolate in a small bowl.
  8. Place the remaining chocolate and oil in a double boiler (or a small metal bowl set over a pot of simmering water).
  9. Cook the chocolate, whisking until melted.
  10. Pour the melted chocolate over the chocolate in the small bowl, whisking to melt it.
  11. Pour the melted chocolate over the warm pie, spreading it to the edges to coat the top.
  12. Refrigerate the pie for at least 2 hours.


  • Add a sprinkle of sea salt on top of the chocolate topping for a sweet and salty flavor combination.
  • Swap out the pecans for walnuts or almonds for a different twist on this recipe.

Cooking Tips & Tricks

Be sure to use a high-quality chocolate for the best flavor in this pie.

- Make sure to let the pie cool completely before adding the chocolate topping to prevent it from melting too quickly.

- For a more decadent dessert, serve the pie warm with a scoop of vanilla ice cream on top.

Serving Suggestions

Serve slices of this pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Be sure to bake the pie crust before adding the filling to prevent it from becoming soggy.

- Use a double boiler to melt the chocolate for the topping to prevent it from burning.

Ingredient Substitutions

You can use milk chocolate or dark chocolate in place of bittersweet chocolate for a different flavor profile.

- If you don't have corn syrup, you can use maple syrup or honey as a substitute.

Make Ahead Tips

This pie can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish slices of this pie with a sprinkle of chopped pecans or a drizzle of caramel sauce for an elegant presentation.

Pairing Recommendations

Serve this Chocolate Pecan Pie with a cup of coffee or a glass of milk for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftovers of this pie in the refrigerator for up to 3 days. To reheat, place slices in the microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving


Carbohydrates: 35g per serving


Total Fat: 20g per serving

Saturated Fat: 6g per serving


Protein: 4g per serving

Vitamins and minerals

This pie is a good source of iron and calcium.


Contains nuts and dairy.


This Chocolate Pecan Pie is a rich and indulgent dessert that is high in calories and fats. Enjoy in moderation as a special treat.


Emeril's Chocolate Pecan Pie is a decadent and rich dessert that is perfect for any special occasion. With a flaky pie crust, a gooey chocolate and pecan filling, and a chocolate topping, this pie is sure to be a hit with your family and friends. Enjoy a slice of this delicious dessert today!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe. It was a hot summer day, and I was rummaging through my old recipe box, looking for something sweet to bake. As I flipped through the yellowed index cards and tattered magazine clippings, my eyes landed on a small piece of paper tucked away in the corner.

It was a handwritten recipe for Emeril's Chocolate Pecan Pie. The name alone piqued my interest. I had always been a fan of Emeril Lagasse and his bold flavors, and the thought of combining chocolate and pecans in a pie sounded absolutely irresistible.

I couldn't remember where I had gotten the recipe from. Perhaps it was from a friend, or maybe I had seen Emeril make it on one of his cooking shows. Regardless, I knew I had to give it a try.

I gathered all the ingredients - pecans, chocolate chips, sugar, eggs, butter, and of course, a store-bought pie crust (I must confess, making pie crust from scratch has never been my forte). As I preheated the oven and started to mix the ingredients together, memories flooded back to me of all the recipes I had collected over the years.

I remembered my mother teaching me how to make her famous apple pie, the one she would bake every Thanksgiving without fail. I recalled the time I had spent in France, learning to make delicate pastries from a local baker. And I thought of all the pots of gumbo and jambalaya I had cooked up for family gatherings, inspired by the flavors of New Orleans.

But this recipe was different. It was a challenge, a new adventure for my taste buds. As the pie baked in the oven, the sweet aroma of chocolate and pecans filled the kitchen, making my mouth water in anticipation.

When the timer finally went off, I carefully pulled the pie out of the oven. It looked perfect - the chocolate had melted into a gooey, decadent filling, and the pecans had caramelized on top, adding a crunchy texture to each bite.

I couldn't resist taking a small sliver to taste. The flavors exploded in my mouth - the rich chocolate, the buttery pecans, the flaky crust. It was a symphony of sweetness and indulgence, a dessert fit for a special occasion.

I immediately knew that this recipe would become a staple in my collection. I would make it for birthdays, holidays, and any other excuse I could think of. And I would proudly tell everyone that it was Emeril's Chocolate Pecan Pie, a recipe that had captured my heart and my taste buds.

As I sat down to savor my slice of pie, I couldn't help but smile. Cooking had always been my passion, my way of expressing love and creativity. And with each new recipe I discovered, each new flavor combination I tried, that passion only grew stronger. Emeril's Chocolate Pecan Pie had reignited my love for cooking, reminding me of the joy and satisfaction that comes from creating something delicious from scratch.

And so, with a full belly and a happy heart, I made a mental note to thank Emeril Lagasse for inspiring me with his recipe. It was a reminder that the best dishes are not just about the ingredients, but about the memories and experiences that go into making them. And for that, I will always be grateful.


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