Chocolate pecan pie has everything you love about pecan pie, with the addition of rich semisweet chocolate! It’s a whole new way to enjoy an old-fashioned favorite.
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Who doesn’t love pie?! Whether it’s creamy French silk pie, rustic Dutch apple pie, or something completely different like banana split pie, magic happens when you fill a pie crust with all kinds of sweet things.
This chocolate pecan pie is a classic Southern dessert that combines two beloved flavors: rich chocolate and toasty pecans. 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!
Easy Chocolate Pecan Pie Recipe
Best of all, making chocolate pecan pie is easier than you might expect it to be. It’s really just a matter of whisking the ingredients together, pouring them into the crust, and baking. The trickiest part is knowing exactly when the pie is done baking, but don’t worry—we’ve got tips for that below!
Will this chocolate pecan pie be a hit? Absolutely! 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 earthy pecans. It’s the kind of dessert that will have everyone asking for the recipe.
This delectable pie is perfect for any occasion. Whether it’s for a holiday gathering, family get-together, or just because you’re in the mood for something sweet, chocolate pecan pie is sure to please. Top it off with a scoop of ice cream and you have the ultimate treat.
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.
- Vanilla extract – Or use a tablespoon of bourbon for a bourbon chocolate pecan pie!
- Semi-sweet chocolate chips
- Pecan halves
- Pie crust – Store-bought or a homemade pie crust in a 9-inch pie plate are both fine. You want a pastry crust, not a graham cracker crust.
How to Make Chocolate Pecan Pie
- Prepare: Preheat your oven to 350ºF.
- Make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, and vanilla in a large bowl. 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.
- Cool: Remove the pie from the oven and let it cool completely before slicing and serving.
When done, the center of the pie will be slightly soft but not liquid-y, the top of the pie will be opaque, and the pecans will be nicely toasted and brown.
How to Store Chocolate Pecan Pie
Chocolate pecan pie can be stored in the refrigerator for up to 5 days or it can be frozen for up to 3 months. To freeze, cover the cooled pie with plastic wrap and store it in an airtight container in the freezer. When ready to serve, thaw overnight in the refrigerator before serving.
Serve your chocolate pecan pie with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce or caramel sauce.
Yes, chocolate pecan pie must be refrigerated or it will spoil.
The most likely reason is that the pie was not baked long enough or it didn’t cool properly. Make sure to bake the pie for 50 minutes or until the center is set and the top is opaque. Let it cool completely before slicing and serving.
Yes, the filling will thicken as it cools. Always let chocolate pecan pie cool completely before you slice it up and serve it. If needed, you can refrigerate or freeze the pie to help it set faster.
Yes, you can freeze chocolate pecan pie for up to 3 months. To do this, wrap the cooled pie with plastic wrap and place in an airtight container before freezing. Thaw it in the refrigerator, then enjoy!
Chocolate Pecan Pie
- 3 eggs
- 1 cup brown sugar
- 1 cup light corn syrup
- 3 tablespoons butter melted
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 ½ cups pecan halves
- 1 unbaked 9” pie crust
- 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.
- Stir in the pecan halves and chocolate chips.
- Pour the mix into the unbaked pie crust and place the pie on a baking tray.
- 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.