Add room temperature butter, sugars and salt to an electric mixer.
Cream until light and fluffy.
Add eggs, one a time, and beat until fully combined and fluffy, scraping down the sides of the bowl in between.
Add in flour and cocoa powder and turn the mixture to low speed until incorporated.
Add in pecans and chocolate chunks and slowly mix together until fully combined.
Transfer the filling to the a blind baked pie shell and smooth over the top. And bake, adding decorative pecans on top, halfway through, if desired.
Let the pie cool and set, at room temperature, for a minimum of 6 hours, before slicing.
Slice and enjoy!
Visit for the full recipe and all details needed to make this pie!
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.