Easy Cranberry Sauce (Ready in 10 Minutes) Recipe

I’m so excited to share this Chocolate Pecan Pie recipe with you! It’s one of those desserts that feels totally indulgent but comes together without any fuss—perfect for holidays or when you want to wow your guests without spending all day in the kitchen. I absolutely love how the gooey chocolate and crunchy pecans mingle inside a buttery, flaky crust. It’s just the right balance of rich and comforting.

When I first made this pie, I was amazed at how quickly it came together and how much my family went crazy for it. You’ll find that this recipe is approachable even if you don’t bake pies often, and the flavor combo is always a crowd-pleaser. Whether it’s Thanksgiving, Friendsgiving, or Christmas, this Chocolate Pecan Pie is an easy showstopper that’s worth having in your dessert rotation.

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Ingredients You’ll Need

Each ingredient here plays a starring role, from the crunchy pecans to the rich semisweet chocolate chips. I always recommend using fresh, good-quality ingredients to let the flavors shine through.

• Best Ever Pie Crust: A homemade crust adds that buttery, flaky texture—but you can use store-bought if you’re short on time.
• Pecan halves: Toast them lightly for extra nuttiness, or use them as-is for crunch and flavor.
• Semisweet chocolate chips: These melt beautifully for that gooey center; I prefer them over chunks for even distribution.
• Large eggs: Bring to room temperature for a smooth, even filling texture.
• Granulated sugar: Balances the richness and helps set the filling.
• Light brown sugar: Adds a subtle molasses flavor that complements the pecans perfectly.
• Corn syrup: Keeps the filling nicely gooey and shiny.
• Bourbon (optional): I add it for a subtle warmth and depth, but feel free to skip it if you prefer.
• Vanilla extract: Rounds out the sweet flavors beautifully.
• Ground cinnamon: Just a hint for warmth without overpowering.
• Fine sea salt: Enhances all the other flavors especially the chocolate.

Variations

I love to experiment with this Chocolate Pecan Pie—sometimes I tweak the nuts or swap out the bourbon for a different twist. Feel free to make it your own and tailor the sweetness or spice level to what your family enjoys most.

• Nut Substitutes: Try walnuts or a mix of pecans and walnuts for a different crunch and flavor mix.
• No-Bourbon Version: Skip the bourbon for a kid-friendly or non-alcoholic version; it still tastes fantastic.
• Spice it Up: Add a pinch of nutmeg or cloves for a warmer, more aromatic pie during colder months.
• Chocolate Varieties: Swap semisweet chips with dark or milk chocolate chips, depending on your preferred level of sweetness.

How to Make Easy Cranberry Sauce (Ready in 10 Minutes) Recipe

Step 1: Prep Your Pie Crust and Nuts

Start by preheating your oven to 375°F and pulling the pie crust from the fridge so it can soften just a bit—this makes rolling out way easier. While the crust warms, give your pecans a quick toast in a dry skillet if you’d like extra flavor, but it’s totally optional. The goal is a supple crust that won’t crack when you shape it in the pan and flavorful nuts that add that perfect crunch.

Step 2: Roll and Shape the Crust

On a lightly floured surface, roll your dough into a 13-inch circle about 1/8-inch thick. Here’s a little trick I learned: keep turning the dough as you roll it to keep it even and prevent sticking. Then gently drape it over your 9-inch deep-dish pie pan and press it in without stretching. Trim any excess dough, leaving a one-inch overhang, then fold it under and crimp or flute the edges for a pretty finish.

Step 3: Layer the Pecans and Chocolate

Scatter the pecan halves and semisweet chocolate chips evenly across the bottom of your pie crust. This base layer keeps the nuts nicely distributed, so you get a bit of everything in each bite—a simple step that really pays off in flavor and texture.

Step 4: Whisk and Pour the Filling

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, bourbon (if using), vanilla extract, cinnamon, and salt until smooth. Pour this mixture right over the pecans and chocolate in your crust. Don’t worry if it looks a bit liquidy—that’s how you get that classic gooey center.

Step 5: Bake to Perfection

Pop the pie in the oven and bake for 30 minutes. After that, place a pie shield or foil around the edges to prevent the crust from burning and bake for an additional 20 to 25 minutes until the filling is set but still slightly jiggly in the center. When done, remove the pie and let it cool for at least 30 minutes—this allows the filling to finish setting so you get perfect slicing every time.

How to Serve Easy Cranberry Sauce (Ready in 10 Minutes) Recipe

Garnishes

While the pie stands on its own beautifully, I sometimes sprinkle a pinch of flaky sea salt on top right before serving to enhance the chocolate notes. A small dollop of whipped cream or a scoop of vanilla ice cream is another favorite garnish that brings a cool creaminess to the warm pie.

Side Dishes

If you’re serving this pie as part of a holiday feast, I recommend pairing it with classic sides like roasted vegetables, mashed potatoes, or a simple green salad to balance out the richness of dessert. It’s also wonderful alongside a cheese board or a light fruit salad for a more casual gathering.

Creative Ways to Present

For a special occasion, I’ve tried serving this pie in mini tart pans for individual portions—everyone loves being handed their own personal pie. Another fun idea is drizzling some melted chocolate or caramel on each slice or topping with toasted pecan halves for an extra flourish that elevates the presentation.

Make Ahead and Storage

Storing Leftovers

Cover the pie loosely with plastic wrap and store it in the refrigerator for up to two days. I’ve found that it actually tastes even better after resting overnight, as the flavors really meld together.

Freezing

While I don’t usually freeze this pie because the crust can get a little soggy, you can freeze it unbaked if you want to prepare ahead. Wrap it tightly in plastic wrap and foil, then bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

When reheating leftover pie, I gently warm slices in a microwave for about 20 seconds to just take the chill off without melting the filling completely. You can also warm it in the oven at 325°F for 10 minutes if you want it hot and fresh-tasting.

FAQs

Final Thoughts

Chocolate Pecan Pie has quickly become one of my go-to desserts when I want to impress without the stress. I love how accessible this recipe is—it’s rich, comforting, and makes my kitchen smell absolutely amazing. Give it a try and I bet it will find a permanent spot on your holiday table, just like it did on mine!

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