Chocolate Pecan Pie

This is a family favorite. We make at least two of these pies at Thanksgiving, which is not nearly enough. As a joke, we call it “Punch-A-Kitten Pie”, because it is so good you might punch a kitten to get a slice of it. (I would never want to punch a kitten) To be quite honest, that is probably a better name, because there aren’t very many pecans in the pie.

This recipe makes two pies.


  • 2 ounces of unsweetened bakers chocolate
  • 6 Tbs. butter
  • 1 can sweetened condensed milk
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 2 eggs – lightly beaten
  • 2 tsp. vanilla
  • 2 unbaked 2-8 inch pie shells
  • Pecan halves


  1. Preheat the oven to 400° F.
  2. In a small bowl, melt chocolate and butter together.
  3. In another bowl mix sweetened condensed milk, sugar, salt, and eggs. Beat in the chocolate and butter, then stir in the vanilla.
  4. Place pecan halves in the bottom of the pie shells. We personally don’t like a lot, just enough to cover the bottom. You are supposed to put the pecans in before the chocolate mixture. The pecans will float to the top.
  5. Pour half of the mixture in one pie pan and half in the other.
  6. Bake at 400°F for 10 minutes. Reduce heat to 300°F for 45 minutes.

This pie is best served cold. No need for ice cream or whipped cream. It is perfect plain.

What is your favorite pie?

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I am 19 years old. I would describe myself as a spunky and happy person. I love to read, draw, play the piano, and be outside. I love music, especially good ole classic rock. You can't go wrong with a saxophone and guitar solo in one song (i am looking at you Pink Floyd).

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