If you love the Cracker Barrel chocolate pecan pie served in restaurants nationwide, you're going to love this homemade version. It's such a popular pie for a great reason - the decadent pecan pie filling gets an upgrade with the addition of rich chocolate chips. The delicious pie filling takes comfort food to the next level and will certainly be a new family favorite dessert at your holiday table.
I love my Cracker Barrel copycat recipes and I know you will too. See my classic pie recipes for pecan pie and chocolate pie after you bake this tasty CB pie.
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As I mentioned above, I love copycat recipes. Mostly because I can't get to my favorite restaurants without driving for hours. Also, I like to control the ingredients for the best overall quality possible. Yum!
This decadent chocolate pecan pie is no exception to my love for copycat recipes. I know you'll agree, that this is 100% spot-on if not better than the original restaurant version.
🥘 Ingredients
- Eggs - Room-temperature, beaten eggs will mix quickly and help the pie bake in the noted time. You can also see my egg substitutes.
- Sugar - White granulated sugar is used in this recipe. See my sugar substitutes if you need to find the best alternatives.
- Corn Syrup - Use either light or dark corn syrup to make the filling.
- Salt - Just a bit of salt to offset the sweetness and highlight the ingredient flavors.
- Vanilla - Pure vanilla extract adds the right touch of flavor to highlight the chocolate. You can use extract, vanilla bean paste, or any of my vanilla extract substitutes.
- Butter or Margarine - Melted margarine can be used for this copycat recipe, but butter is better, in my opinion.
- Pecans - I'm using whole pecans to best match the appearance of this popular dessert. Substituting walnuts for pecans is another option if you are ok with having a different flavor and texture profile than Cracker Barrel's pecan pies.
- Chocolate Chips - I use semi-sweet chocolate chips for the closest flavor match to the original Cracker Barrel pie. You can, of course, use milk chocolate or dark chocolate morsels or chunks.
- Pie Dough - Enough dough for a 9-inch pie. Use my butter pie crust, best pie dough, one of my pie crust alternatives, or a store-bought pie shell.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪How To Make A Homemade Cracker Barrel Chocolate Pecan Pie
Make your pie crust, or grab a refrigerated pie shell to get started. You'll need measuring utensils, a mixing bowl, a whisk, a spatula, and a pie pan.
I slice this pie into 8 generous dessert servings.
Mix The Filling
Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4).
Combine eggs and sugar. Combine the 3 large beaten, room-temperature eggs with ½ cup (100 grams) of sugar in a medium-sized mixing bowl.
Finish the filling. Add 1 cup (236.59 milliliters) of light corn syrup, ½ teaspoon of salt, 1 teaspoon of vanilla extract, and ¼ cup (56.75 grams) of melted margarine or butter, and then mix until the filling is well combined.
Assemble The Pie
Shape the pie crust. Fill your pie pan with the bottom pie crust and crimp the edges as desired.
Add pecans and chocolate. Sprinkle the 1 cup (99 grams) of pecans and 3 tablespoons of semi-sweet chocolate chips into your unbaked 9-inch pie crust.
Fill the pie crust. Pour the filling mixture over the pecans and chocolate chips.
Bake & Serve
Bake. Place in the middle of your oven's center rack and bake at 350°F (175°C/Gas Mark 4) for 50-60 minutes or until the pie filling is only slightly jiggly.
Cool. Remove the pie from the oven, place it on a wire cooling rack, and let it cool completely before slicing and serving.
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💠Angela's Pro Tips & Notes
- Appearance change. The pecans will rise to the top while baking.
- Preventing browned edges. If the edges of your pie crust begin to brown too much, you can cover them with a strip of foil or pie shield and finish baking.
- Judging doneness. Don’t be afraid to let the pie cook for the full hour. You’ll know it’s done when it only slightly jiggles when shaken. You can also use a thermometer to check the internal temperature, which should be 200°F (93°C).
- Best presentation. I prefer to allow this pie to cool fully, maybe even chill it for an hour, before slicing and serving. This allows the pie enough time to be fully set so you don't serve a runny pie slice.
🥡 Storing
While this pie could be covered and kept at room temperature for up to 3 days, it sets up best when chilled in the fridge. It can be stored in the refrigerator for up to 5 days.
Freezing
Freeze this pie by letting it cool completely and wrapping it tightly in both plastic wrap and heavy-duty aluminum foil to prevent freezer burn. Freeze for up to 3 months and let it thaw in the fridge before serving.
My complete guide to freezing pecan pie will help you to freeze this satisfying pie for serving later. This is one of my favorite make-ahead pies for preparing in advance of the holidays.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Cracker Barrel Chocolate Pecan Pie Copycat Recipe
Ingredients
- 3 large eggs (beaten, at room temperature)
- ½ cup sugar
- 1 cup light corn syrup (or dark corn syrup)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup margarine (melted, or use butter)
- 1 cup pecans
- 3 tablespoon semi-sweet chocolate chips
- 1 9-inch butter pie crust (or a store-bought pie shell)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4).
Mix The Filling
- In a medium-sized mixing bowl, combine the beaten, room temperature 3 large eggs and ½ cup sugar.
- Add the 1 cup light corn syrup, ½ teaspoon salt, 1 teaspoon vanilla extract, and ¼ cup margarine or butter and mix well.
Assemble The Pie
- Fill your pie pan with the bottom 1 9-inch butter pie crust and crimp the edges as desired.
- Sprinkle the 1 cup pecans and 3 tablespoon semi-sweet chocolate chips into your unbaked pie crust.
- Pour the filling mixture over the pecans and chocolate chips.
Bake & Serve
- Bake at 350°F (175°C/Gas Mark 4) for 50-60 minutes or until the pie filling is only slightly jiggly.
- Remove the pie from the oven, place it on a wire cooling rack, and let it cool completely before slicing and serving.
Notes
- The pecans will rise up to the top while baking.
- If the edges of your pie crust begin to brown too much, you can cover them with a strip of foil or pie shield and finish baking.
- Don’t be scared to let the pie cook for the full hour. You’ll know it’s done when it only slightly jiggles when shaken. Or, you can use a thermometer to check the internal temperature is at 200°F (93°C).
- I prefer to allow this pie to cool fully, maybe even chill it for an hour, before slicing and serving.
- While this pie could be covered and kept at room temperature for up to 3 days, it sets up better when chilled in the fridge. It can be refrigerated for 2 days longer, so up to 5 days in the fridge.
- Freeze this pie by letting it cool completely and wrapping it tightly in both plastic wrap and heavy-duty aluminum foil to prevent freezer burn. Freeze for up to three months and let it thaw in the fridge before serving.
Charlsa says
Thank you for sharing this recipe