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This easy Chocolate Pecan Pie recipe combines the classic Southern comfort of pecan pie and the irresistible pull of chocolate for the dreamiest dessert! With toasty pecans, rich chocolate, and a buttery, flaky crust, this treat is simple enough to whip up just because but elegant enough to be a standout at holiday gatherings.
Pecan pie lovers, don’t miss my gooey, nutty Pecan Pie Bars either! Or for another Southern classic, try my Peach Pie, which comes complete with a pretty lattice crust.
What makes this the best chocolate pecan pie recipe!
Who doesn’t love pie?! Whether it’s creamy French silk pie, rustic Dutch apple pie, or something completely different like banana split pie or my Texas trash pie recipe, magic happens when you fill a pie crust with all kinds of sweet things.
This chocolate pecan pie is exactly what it promises: a pecan pie with chocolate chips added to the mix! The combination is baked into a gooey brown sugar filling that’s out-of-this-world delicious, and it’s all in a flaky, buttery pie crust.
Ooh boy, is it good!
- Surprisingly easy to make: Making this pie is easier than you might expect. It’s really just a matter of whisking the ingredients together, pouring them into the crust, and baking.
- Always a crowd-pleaser: The combination of chocolate and pecans is a classic for a reason. The semi-sweet chocolate chips provide a deep, rich flavor that pairs perfectly with the nutty pecans. It’s the kind of dessert that will have everyone asking for the recipe.
- Short ingredient list: Use a pre-made pie crust and you only need 7 more ingredients for this recipe. And I bet you have most of them in your kitchen already!
Table of Contents
Ingredients for Chocolate Pecan Pie
See recipe card below this post for ingredient quantities and full instructions.
- Eggs – Here’s the best way to crack an egg!
- Brown sugar – Dark or light will both work; dark brown sugar will give your chocolate pecan pie a more molasses-y flavor.
- Light corn syrup – Be sure to use light corn syrup, not dark corn syrup or another variety.
- Butter – I always use unsalted butter for desserts.
- Vanilla extract – Vanilla bean paste can be swapped in if you’d like.
- Semi-sweet chocolate chips – Semi-sweet chips work great, or for a deeper flavor try 60-70% dark chocolate chunks.
- Pecan halves – Use fresh, good-quality pecan halves. Toasting them for a few minutes adds extra flavor.
- Pie crust – Store-bought or homemade pie crust in a 9-inch pie plate are both fine. You want a pastry crust, not a graham cracker crust.
Variations
- Make it a bourbon chocolate pecan pie: Add a boozy twist by flavoring it with bourbon instead of vanilla extract.
- Make it gluten-free: Swap in a gluten-free pie crust.
- Try an extra gooey version: Use chopped chocolate bar instead of chips so you get bigger pockets of melted chocolate.
- Make them mini: Make mini chocolate pecan pies as bite-sized holiday treats using mini pie crusts, and reduce the baking time by about 25 minutes.
How to Make This Easy Chocolate Pecan Pie
- Prepare: Preheat your oven to 350ºF and place your pie crust in a pie plate.
- Start the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, and vanilla in a large bowl.
- Finish the filling: Fold in the pecan halves and chocolate chips.
- Bake: Pour the pecan mixture into the unbaked pie crust, and set the pie on a baking sheet to catch any spills. Bake the pie for 50 minutes.
Serving Suggestions
Serve your chocolate pecan pie with a:
- Dollop of store-bought or homemade whipped cream
- Scoop of vanilla ice cream
- Drizzle of chocolate sauce or caramel sauce.
How to Store Chocolate Pecan Pie
- Refrigerator: Store the pie in the refrigerator, covered with plastic wrap or foil, up to 4-5 days. For the best texture, bring to room temperature for 20 minutes before slicing, or gently warm individual slices for 10-15 seconds in the microwave.
- Freezer: Cover the cooled pie with plastic wrap, and store it in an airtight container in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator.
Frequently Asked Questions
Yes, chocolate pecan pie needs to be refrigerated. Store leftovers in the refrigerator and consume within 4-5 days.
The most likely reason is that the pie was not baked long enough or it didn’t cool properly. Bake the pie for 50 minutes or until the center sets and the top is opaque. Let it cool completely before slicing and serving.
Yes, the filling will thicken as it cools. Always let your pie cool completely before you slice and serve. If needed, you can refrigerate or freeze the pie to help it set faster.
After the first 20 minutes or so of baking, loosely tent the crust edges or the entire pie with foil or use a pie crust shield. This protects the edges while the center continues to bake.
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Chocolate Pecan Pie
Equipment
- Mixing bowl
Ingredients
- 3 large eggs
- 1 cup brown sugar
- 1 cup light corn syrup
- 3 tablespoons butter melted
- 2 teaspoons vanilla extract*
- 1 ½ cups pecan halves
- 1 cup semi-sweet chocolate chips
- 1 unbaked 9” pie crust
Instructions
- Preheat your oven to 350 degrees F.
- Add the eggs, brown sugar, corn syrup, melted butter and vanilla to a large bowl and whisk together.3 large eggs, 1 cup brown sugar, 1 cup light corn syrup, 3 tablespoons butter, 2 teaspoons vanilla extract*
- Stir in the pecan halves and chocolate chips.1 ½ cups pecan halves, 1 cup semi-sweet chocolate chips
- Pour the mix into the unbaked pie crust and place the pie on a baking tray.1 unbaked 9” pie crust
- Bake the pie for 50 minutes. The center will be slightly soft but not watery, the top of the pie will be opaque and the pecans will be a golden brown color.
- Let the pie cool completely before slicing and serving.
Notes
- Keep the crust from burning: If your crust starts to bubble or brown too much during baking, use a pie shield or aluminum foil tent.
- Know when it’s done: When done, the center of the pie will be slightly soft but not runny. The top of the pie will be opaque, and the pecans will be nicely toasted and brown.
- Cut perfect slices: For a cleaner slice, chill the pie for at least an hour before slicing. A sharp knife dipped in hot water and wiped dry between cuts helps too.
This is comfort food at its best. My house smelled incredible while it baked.