Rich Chocolate Pecan Pie

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I used mini chocolate chips and chopped pecans. It turned out great! For leftovers, it tastes better if it is warmed up in the microwave. I didn't make the caramel sauce, but it tastes yummy with whipped cream out of a can too :

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I made this for Thanksgiving and this was fantastic and a big hit with my guests. The only alteration I made was I baked it in a tart pan rather than a pie pan and this prevented the burnt crust the other reviews referenced. It also looked really impressive because of the fluted sides the tart pan created. Definitely recommend this pie.

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Best pie I have made. I prepared it for Thanksgiving a couple years ago and my family loved it! They even asked me to make it again for Christmas! Use a deep dish pie pan for the best results.

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This was awesome! After reading through the comments, I doctored mine up with the following changes- I used a deep dish pie crust and covered the edges with foil until the last twenty minutes- no burning, just golden brown and delicious!
I added a couple of Tbsp of bourbon and about 3 Tbsp of melted butter to the filling- which gave it some dimension and a little more richness.
I also added 1/4 tsp of kosher salt and 3 Tbsp of butter to the caramel sauce at the end, it elevated the flavor and made it more of a salted butterscotch. Served it warm with vanilla ice cream drizzled with the caramel.
On the name of all that is holy- this was a BAMFing pie!

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Very good pie but it is important to use high quality chips. I used Ghiradelli which is excellent. Nestle & Hershey are not high quality. I have compared with experience.BTW, semi-sweet & bittersweet is the same thing I believe...

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I am really surprised no one hasn't written a review about the crust burning yet. I used unbaked pie dough, Pillsbury, and cooked it at 375 for only 45 minutes and it was already burnt, so I took it out. Is the temperature too high? Is the cooking time too long? Something is wrong with that because there is no reason why my crust should have burnt. And now the whole thing's ruined.

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This is the 2nd time I've made this pie and I like the fact that it is so easy to make. I think I need to lower the heat to 350 degrees-I cooked at 375 for 50 minutes like the recipe states and once it has cooled, it was hard to cut. Warming in the microwave for 30 seconds may help...I will try that tonight on my 2nd piece!! Delicious flavor, especially with a scoop of vanilla bean ice cream!

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This was a great pie and it's so much better warmed 30 seconds in the microwave. I also made the caramel sauce. For the sauce, it took me about 7 minutes to get the 'deep amber' color, and I did burn it a little, but it was still great. My pie wasn't runny - it had the same consistency of a regular pecan pie.

The pie was rich, but somehow the caramel seems to cut the richness. Along with the caramel sauce, I'll add vanilla ice cream with this the next time I make this one.

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This was an extremely easy and tasty pie. I love sweet pecan pie and this was less sweet than normal...which I thoroughly enjoyed! I also added more vanilla, and will bake it for less time next time....my oven is very hot. Thank you for a great recipe!!

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Superb. I don't understand the negative reviews. I've made many pecan pies and this one is the easiest and tastiest I've made. Semi-sweet chips ARE the right chips to use. No, it's not going to have the same creamy consistency of a regular pecan pie...because IT'S NOT a regular pecan pie, it's a chocolate pecan pie that calls for half the amount of corn syrup of a typical pecan pie and no butter. In my opinion (and I don't have a huge sweet tooth it's NOT too sweet or too rich. It's a pecan pie not a pound cake, pecan pies are sweet! Yes, the chocolate makes it rich, but that just means you don't need to eat a piece the size of Texas. My only advice is to cover the edges with foil until the last 15 minutes or so. Mine took 55 minutes and it was crisp on top and perfectly set. Everyone at the party asked me for the recipe. Delicious!