Cracker Barrel Chocolate Pecan Pie is a must if you can catch it when it is available. This is a seasonal pie that is served during the holidays. I really don’t think you want to miss this delicious Cracker Barrel recipe, and especially so if you love pecan pie.
When people tell me pie is difficult to make, I always tell them, start with a pecan pie. If you can measure, and stir, guess what, you can make a pecan pie. I promise it is easy to do.
By using the semi-sweet chocolate chips, a rich chocolate flavor adds just the right touch to this special pie. Cracker Barrel typically only serves this pie the winter holidays, but now you can enjoy this pie any time of the year.
If you like, you can start with a pre-made pie crust. I like the refrigerated ones you buy at the store, I think they taste better than the frozen ones. Frozen ones will work too, but I think the refrigerated ones taste a little better.
You don’t have to wait until the holidays to make this chocolate pecan pie, it’s good any time of the year. It’s great to take to potlucks because it does not have to be refrigerated.
Love this chocolate pecan pie? You might want to check out these desserts.
- Pecan Pie Fudge
- Chocolate Bourbon Pecan Pie
- Pecan Pie – My Grandmother’s Recipe
- Luby’s Pecan Pie
- Mrs. Fields Pecan Pie Brownies
Cracker Barrel Chocolate Pecan Pie
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoons vanilla extract
- 1/4 cups melted margarine
- 1 cup pecans
- 3 tablespoons semi sweet chocolate chips
- 1 unbaked pie shell
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and margarine. Place pecans and chocolate chips in pie shell.
- Add pecan pie filling. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.
- You could serve this chocolate pecan pie with a scoop of vanilla ice cream. I like to keep this pie in the refrigerator between servings, I think helps the pie to set up better.
Katie says
Was super easy to make! I made a homemade crust, and used 1 & 1/2 c. pecans. I cooked a full hour. Be sure to do the jiggle test, just a little jiggly in the middle and its done. Also you can use the temperature test, 200 degrees. Let sit out a full 2 hours before you eat! Then put in fridge. Was best pecan pie I’ve ever had!!
Deidre says
Totally works!
CLARICE HAYNES says
In the chocolate pecan pie, do you use light or dark cornsyrup? tyia
Stephanie says
I have used either, they both work well.
Bella Hardy says
Definitely your cracker barrel chocolate pecan pie is awesomeness! This is a great recipe Stephanie, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!
Pearl says
Made this again–first time was Thanksgiving 2016. This time I made for Easter. Yummy, yum, yum! This pie is what we look forward to, for Thanksgiving, Christmas and now Easter! It helps too, that this pie is so easy to make!
Stephanie says
I am so glad to be part of your holiday celebrations 😉
Andrea Tauber says
Do you have the recipe for GAC’s cookie cake?
Stephanie says
I haven’t tried this one yet, I will keep it in mind.