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Chocolate Pecan Pie is the perfect treat for my chocolate and nut lovers. This sweet and crunchy pie is filled with a gooey layer of chocolate, topped with delicious pecans baked to perfection inside a flakey golden crust. A decadent holiday dessert that everyone will enjoy!
Homemade Chocolate Pecan Pie Recipe
My adoration of pecans runs deep over here. I like them in sticky buns, in my sweet potato casserole, and of course in chocolate chip cookies. So obviously a pie loaded with one of my favorite nuts is going to be a winner in my book.
I absolutely love a classic pecan pie with it’s unique flavor and texture. I’ve even made it into pecan pie cheesecake bars because I love it so much! But there is a chocolate pecan version I’ve heard about for years that I hadn’t tried and wanted to add to my collection. It definitely does not disappoint!
If you are ready for that recipe that leaves your home feeling warm and cozy, this chocolate pecan pie recipe is it. The chocolate filling comes together almost like a gooey pudding and the pecans are perfectly toasted as the top layer leaving a beautiful crunch that pairs wonderfully together. It’s like magic how the pecans, which start on the bottom of the pie, rise up to create a top layer as the pie bakes!
This recipe is easy to whip up and guaranteed to leave everyone happy, as long as they like chocolate and nuts. You can even use my homemade pie crust to make this pie extra special and delicious.
What You’ll Need
- Pie crust: Sure you could go the store-bought route with your pie crust, but this pie crust is the only one I use and it’s absolutely wonderful and easier to make than you might think.
- Pecans: I like to use whole pecans, but you could chop them up first if you prefer.
- Chocolate chips: We used regular semisweet chocolate chips, but milk chocolate chips would also work well.
- Eggs: Three whole eggs go into the filling and it’s best to have them at room temperature before adding.
- Corn syrup: You can either use dark or light, the only difference will be in the color of your pie. I have heard that honey or golden syrup can be used as a substitute, but haven’t personally tried either yet.
- Brown sugar: This will give your pie a wonderful caramelized sweetness and depth of flavor.
- Butter: I like to use salted butter when baking.
- Vanilla: This adds a beautiful dimension and depth to the pie.
- Salt: All baking needs a little salt to help bring out all the flavors.
- Cinnamon: Because a fall pie needs fall spices and just a hint of cinnamon is the perfect spice for pecan pie.
How to Make Chocolate Pecan Pie
- Prepare crust. Start by rolling out the dough on a floured surface until it is slightly larger than a 9-inch pie plate . Carefully transfer the dough to the pie plate , then fold the excess crust under and crimp it with your fingers or a fork to create a nice finish. Set in the fridge until ready to fill.
- Mix filling ingredients together. In a large mixing bowl, combine the eggs, corn syrup, brown sugar, melted butter, vanilla extract, salt and ground cinnamon. Whisk them together until combined into a thick, syrupy mixture. Set aside.
- Add pecans and chocolate chips to crust. Spread the pecans over the bottom of the pie crust first. Sprinkle the chocolate chips evenly on top.
- Add filling mixture. Pour the filling mixture evenly over the pecans and chocolate chips. As the pie bakes, the pecans will rise up from the bottom to the top of the pie.
- Bake the pie for 40-45 minutes in the preheated oven. If the top is browning too quickly you can place a piece of aluminum foil on top of the pie to protect it so the pecans don’t burn.
- Cool and enjoy! Remove the finished pie from the oven and place on a cooling rack to cool completely. The pie filling will set as it cools. Slice and serve!
Either will work great, although I typically use light corn syrup in my pecan pie. It mostly just comes down to preference in color. The dark also has a bit of a toasty flavor to it as the light is milder.
You can serve the chocolate pecan pie with a scoop of vanilla ice cream, whipped cream, chocolate shavings, and/or seal salt crystals.
Yes, your can use a premade frozen crust if you prefer. This pie is typically made for a dessert table or holiday gathering so cutting back on any extra cooking time is important. I actually make my own frozen crusts by making the crusts up to a month in advance and freezing them for a few hours, then wrapping them in plastic wrap so they are ready to use. You don’t even have to thaw it before filling!
- Variations: You can use either dark or light corn syrup. You can use either semi-sweet, milk chocolate chips, or dark chocolate chips.
- Freezing: Simply bake the pie as directed, allow it to cool completely then wrap tightly with some aluminum foil or plastic wrap. Place in an airtight container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and allow to come at room temperature before slicing. This pie is a great dessert to make ahead of time, as this pie freezes and thaws beautifully. I actually like to warm each slice for a few seconds in the microwave as well.
- Storing leftover pie: Cover loosely with aluminum foil or plastic wrap and store in the fridge for 3-4 days.
More Pie Recipes
- Classic Southern Pecan Pie
- Arkansas Possum Pie
- Salted Caramel Apple Pie
- The Best Banoffee Pie
- No-Bake Peanut Butter Pie
- Raspberry Cream Pie
- Dulce de Leche Pie
- 1 unbaked pie crust
- 3 cups pecans
- 1 cup chocolate chips
- 3 eggs, room temperature
- 1 cup corn syrup
- 1/2 cup packed brown sugar
- 1/3 cup salted butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F.
- Carefully roll out the pie crust dough on a floured surface and transfer it into a 9-inch pie dish. Tuck it in with your fingers making sure it’s smooth. Crimp the edges of the crust in a decorative finish.
- Spread the pecans evenly inside the pie crust and sprinkle the chocolate chips evenly on top. Set aside.
- In a large mixing bowl, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla extract, salt and ground cinnamon. Once completely combined, pour evenly over the pecans and chocolate chips.
- Bake the pie for 40-45 minutes. If the top is browning too quickly you can place a piece of aluminum foil on top of the pie.
- Remove the finished pie from the oven and place on a cooling rack to cool completely. The pie filling will set as it cools. Slice and serve!
- Substitutions: You can use either dark or light corn syrup. You can use either semi-sweet, milk chocolate chips, or dark chocolate chips.
- Freezing: Simply bake the pie as directed, allow it to cool completely then wrap tightly with some aluminum foil or plastic wrap. Place in an airtight container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and allow to come at room temperature before slicing. This pie is a great dessert to make ahead of time, as this pie freezes and thaws beautifully.
- What can you serve the chocolate pecan pie with? You can serve the chocolate pecan pecan pie with whipped cream, chocolate shavings and/or seal salt crystals.