This Chocolate Orange Pecan Pie is the Christmas dessert you didn’t know you were missing! Oh my is it good!!! This pie is a magical blend of buttery, golden, decedent filling with a hint of orange and rich dark chocolate morsels all surrounding fresh toasted pecans.
It is absolutely perfect for your Thanksgiving or Christmas holiday table and as easy to make as this Southern Pecan Pie but with just 2 more ingredients! The holidays are not complete without this glorious treat.
CHOCOLATE ORANGE PECAN PIE INGREDIENTS
I love to make pie, anykind of pie but I do believe Pecan Pie is my obsolute favorite. I’m not sure it’s my favorite because I’m from Oklahoma and I’ve always had a pecan tree in my backyard or because if it’s Thanksgiving and that’s the go light for the eating season.
QUALITY INGREDIENTS ARE KEY
4 large or 5 medium local farm raised eggs, most stores carry local eggs now days
Karo Syrup…I know, I know it’s not all that great for you but it is the holidays!
small amount of flour
good quality butter
vanilla extract…I use Madagascar
good quality dark or milk chocolate chips
good quality orange liqueur, I used Cointreau
fresh pecans…I use my own pecans from our backyard garden unless it’s the 7th year pecan drought, then I’ll by local
STEP THREE – Add sugar and flour gradually while beating the eggs. Make sure big lumps from the flour are gone.
STEP FOUR – Add Karo Syrup (light or dark or a combo of both), melted butter, vanilla, and orange liqueur such as Cointreau. Mix well.
STEP FIVE – Place pecan pieces and chocolate chips in an unbaked pie shell. Pour egg and sugar mixture over pecans.
STEP SIX – Design pecan halves on top of filling mixture. Note: most pecan pie recipes I’ve seen skip this step…but this separates a good pecan pie from a great one!! Extra steps make a difference!
STEP SEVEN – Bake at 350 for 45 mins or until filling is set (no jiggle).
STEP EIGHT – Let it rest and cool before serving (a couple of hours) or cover and put in the refrigerator.
CAN YOU FREEZE PECAN PIE?
Yes and no. I’ve only had one Pecan Pie that I know of that had been frozen a month before Thanksgiving, my Aunt Jill’s (again another famous cook). She brought it one year for Thanksgiving, still in all the freezer wrap but thawed out. It tasted good but the whole crust was stuck to the pan. It made a great ice cream topping!
PECAN PIE TOPPINGS
Vanilla Bean Ice Cream is my first choice. Whole Foods own brand of 356 everyday is really good. They have a 2 hour delivery window…how sweet for the holidays!
Real Whipped Cream…maybe with a little bourbon and powdered sugar whipped in.
Chocolate Pecan Pie is very popular and easily adapted from my basic Southern Pecan Pie Recipe.1 cup of chocolate chips in the bottom with the pecan pieces and you’ve got a perfect Chocolate Pecan Pie!
Chocolate Bourbon Pecan Pie is truly a special pie. I made one last year and it was a HIT and again easily adapted from my basic pecan pie. 1 cup of chocolate chips in the bottom with the pecan pieces and 1 jigger or 1/4 cup of your favorite Bourbon and you’ve got a perfect Chocolate Bourbon Pecan Pie!
If your roasting your pecans then do this step first. Roasting is easy: place pecan halves on a cookie sheet sprayed with spray oil. Bake for about 10mins at 300°. Keep an eye on these they could burn depending on the moisture in the nuts.
Beat eggs well. Add sugar and flour gradually to eggs while stirring.
Add Karo syrup, melted butter (45sec in microwave, separate bowl), vanilla and orange liqueur. Mix well.
Place 1.5 cups of roasted pecans pieces and chocolate chips on bottom of unbaked pie crust.
Pour egg mixture over nuts and chips. Decorate top of pie with remaining pecan halves.
Bake 45mins at 350° or until filling is set.
Let it set for at least 2 hours before serving. ENJOY!