This Kentucky Pecan Pie recipe is super easy and super delicious. Filled with yummy pecans and chocolate, it’s a warm delicious cookie-like dessert everyone will love.
This super easy, super delicious Kentucky Pecan Pie recipe is actually from my wife’s grandmother. It’s probably one of the very first things that Heather ever made for me. It is absolutely delicious and always a favorite on our Thanksgiving table. Think chocolate pecan pie with maybe a little warm chocolate chip cookie mixed in. It’s awesome served slightly warmed with a big ol’ scoop of vanilla ice cream.
Now speaking of Thanksgiving, each year I am reminded of one of the most hilarious food stories I have…. (queue flashback sequence and dreamy music).
Let’s go back in time to right after I finished my degree. I had a new house, a new car, and being the budding foodie that I was, I decided that canned cranberry sauce just wasn’t going to be good enough for me anymore. So after weeks (and I do mean weeks) of searching and scouring, I finally found a recipe that I was excited about.
Now I can’t remember the recipe exactly (I’ve made huge attempts to completely block that from my memory), but I seem to remember combining what seemed to be about 14 expensive ingredients and boiling them for a while. Then I was to transfer the mixture to a blender to puree the concoction. Well, here’s where the fun begins.
My kitchen, at that time, had white counters, white cabinets, white walls, and white ceilings ( I know… sounds boring, anyway…), so keep that in mind. Oh yeah, and we have a white dog.
So you ask, why am I telling you about our dog??? Just keep reading.
So I pour the blazing hot conglomeration of cranberries, orange zest, sugar, etc. into my blender, plop the top on, and flip the switch. But guess what I forgot to do… yep! Forgot to put my hand on the top. And wouldn’t you know it, that hot liquid whirled around and blew the top right off the blender sending a geyser of hot cranberry goo all over my kitchen in a fashion much like Old Faithful.
Now remember back there when I told you about my kitchen and how white it was, and my dog… suddenly everything was not so white anymore, including the dog. Bailey loved it though… she scurried around the kitchen licking up all that she could, bless her heart. So I bust out the bleach cleaner and ladder and start to scrubbing. I’m just about finished when Heather comes in and helps me finish (she has great timing doesn’t she?).
Well, there was some still left in the blender, and I had only attempted to puree half of it so I decided to try again with the remaining “sauce”. I carefully poured the remaining liquid from the pot into the blender and reached down to plug the blender back into the outlet to get started (it got unplugged while cleaning). But what I failed to realize is that the switch had gotten bumped back into the on position and there was NO LID on the blender.
So once again, a red, gelatinous goo gets blasted all over my kitchen. Believe it or not, after spending another 45 minutes cleaning, there was enough left that I was actually able to make some real killer cranberry sauce. Everyone really loved it, and I’m glad… cause they’ll never have it again. From then on… we’ve been canned all the way.
How is Kentucky Pecan Pie different from regular pecan pie?
There are several differences between Kentucky Pecan Pie and regular pecan pie. The ingredients, flavors, textures, and appearances of these two pies truly set them apart from each other.
- Ingredients – The main difference is in the ingredients. Kentucky Pecan Pie, sometimes known as chocolate pecan pie, features the addition of chocolate to its ingredients. While regular pecan pie, typically does not include chocolate.
- Flavor – The two pies are also different in flavor. The regular pecan pie is sweet but also has a fairly dominant nutty flavor. On the other hand, the Kentucky Pecan Pie has a much more dominant sweet flavor with the addition of the richness of the chocolate.
- Texture – Another key difference between the two pies is the texture. As I mentioned earlier, this Kentucky Pecan Pie is like the perfect combination of a warm chocolate chip cookie and a pecan pie. It is denser throughout with a cookie-like consistency and pecans mixed in. If you have ever had Kern’s Kitchen Derby Pie, you could say the texture of this Kentucky Pecan Pie is similar to that pie. The regular pecan pie tends to be more gooey towards the bottom with a crispy and crunchy top layer of pecans.
- Appearance – Appearance is a big difference as the Kentucky Pecan Pie appears more like a big cookie with pecans mixed throughout. The pecan pie has most all of its pecans at the top of the pie so that is mostly what you see before you cut into it.
Semi-sweet chocolate chips – The sweetness of these chocolate chips is what really boosts the decadent flavor of Kentucky Pecan Pie. I do not recommend using any other variety of chocolate chips, such as dark chocolate or white chocolate. The flavor just simply will not be the same.
Chopped pecans – You should measure one cup of these chopped pecans AFTER they are chopped. If you measure 1 cup of whole pecans and then chop them, you will end up with less pecans throughout the cake.
Eggs – Let your eggs get to room temperature before you mix them with the other ingredients. Room-temperature eggs mix more easily than cold eggs.
Sugar – I recommend granulated sugar for this recipe. I suppose you could use brown sugar, but that could affect the overall texture and sweetness so I suggest sticking with regular old granulated for this recipe.
Butter – You will need 1/2 cup of butter for this recipe. I typically recommend unsalted when baking but if you only have salted on hand, that will do.
All-purpose flour – Stick with all-purpose flour for this recipe. I do not recommend substituting self-rising for this recipe else you may end up with a mess in your oven from the pie rising and overflowing.
Vanilla extract – I’m really not favorable towards any brand when it comes to vanilla extract. As a matter of fact, if you want to go with plain ol’ vanilla flavoring instead, knock yourself out.
Pie crust – I highly recommend you go with an unbaked, deep-dish pie shell. You can find those in the refrigerated or frozen sections of your grocery store.
Kentucky Pecan Pie
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 2 eggs, beaten
- 1 cup sugar
- 1/2 cup butter, melted
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 (9-inch) deep dish unbaked pie shell
- Preheat oven to 325°F.
- Combine chocolate chips, nuts, eggs, sugar, butter, flour, and vanilla and mix well.
- Pour into unbaked pie shell and bake for 1 hour or until the top of the pie is set.
- Allow to cool before slicing. Serve slightly warm with a scooof vanilla ice cream.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.