This Chocolate Pecan Pie is the perfect holiday dessert for anyone who loves chocolate and nuts. It’s a twist on a classic pecan pie and so easy to make. Prep it the day before for entertaining ease and serve with a dollop of ice cream for even more decadence in each bite!
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 this Chocolate Pecan Pie may just be the winning recipe that I’ve added to my collection. It definitely does not disappoint!
It starts with a delicious homemade pie crust and filled with a rich and gooey pecan pie filling studded with chocolate chips. Top it with a scoop of ice cream and it’s a guaranteed hit with kids and adults at the end of meal.
There is just something so cozy about a warm slice of pie, especially in the fall. Some of our favorites are Dutch Apple Pie, Easy Homemade Pumpkin Pie, and Dutch Pear & Nutmeg Pie.
Reader Review: “This is my new favorite recipe for the pecan pie! Just made it yesterday and it was absolutely delicious! Definitely saving the recipe for the holiday season!” – Veronika
Why You’ll Love this Recipe
- A holiday pie for the chocolate lovers. This pie usually disappears quickly for any celebration. It’s the best combination of chocolate and nuts.
- Easy to make. In terms of pie recipes, this is pretty simple. The filling requires just a bowl and a spatula and you can even use store-bought crust if you want.
- Make it the day before. If I’m hosting Thanksgiving, then I like to make a lot of the pies a day ahead of time to keep the cooking easy. This is one of those pies that’s easy to make in advance.
Ingredients
- 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 (affiliate link). Carefully transfer the dough to the pie plate (affiliate link), 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!
Recipe FAQ’s
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.
Derby pie also has bourbon and can use pecans or walnuts. Chocolate pecan pie is a pecan pie with chocolate chips added.
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!
Recipe Tips
- If the pie is browning too quickly, place a piece of foil over the top of the pie to help prevent it from becoming too dark.
- No need to pre-bake the pie crust. It will bake through on it’s own in the oven.
- Avoid over-baking the pie. You want to watch for the center of the filling to jiggle just slightly before removing the pie to cool.
- Always cool the chocolate pecan pie completely before enjoying. The filling sets as it cools so I recommend making your pies well in advance, even the day before for ease.
- Use a store-bought crust. If homemade pie crust intimidates you, using a store-bought crust will work nicely as well.
- Toast the pecans before adding them to the pie filling. Just make sure to allow them to fully cool after toasting before making the pie.
Variations
- Swap the kind of corn syrup. Dark or light both work here.
- Use your favorite chocolate chips. You can use either semi-sweet, milk chocolate chips, or dark chocolate chips.
- You can serve the chocolate pecan pie with a scoop of vanilla ice cream, whipped cream, chocolate shavings, and/or seal salt crystals.
Storage
Storing leftover pie: Cover loosely with aluminum foil or plastic wrap and store in the fridge for 3-4 days.
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.
More Delicious 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
Chocolate Pecan Pie Recipe
Ingredients
- 1 unbaked [pie crust]
- 3 cups (300g) pecans
- 1 cup (180g) chocolate chips
- 3 large eggs room temperature
- 1 cup (340g) corn syrup
- 1/2 cup (100g) packed brown sugar
- 1/3 cup (76g) salted butter melted
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350℉ (177℃).
- 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.1 unbaked [pie crust]
- Spread the pecans evenly inside the pie crust and sprinkle the chocolate chips evenly on top. Set aside.3 cups (300g) pecans, 1 cup (180g) chocolate chips
- 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.3 large eggs, 1 cup (340g) corn syrup, ½ cup (100g) packed brown sugar, ⅓ cup (76g) salted butter, 2 teaspoons pure vanilla extract, ¼ teaspoon salt, ½ teaspoon ground cinnamon
- 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!
Notes
- Substitutions: You can use either dark or light corn syrup. You can use either semi-sweet, milk chocolate chips, or dark chocolate chips.
- 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.
- Storing leftover pie: Cover loosely with aluminum foil or plastic wrap and store in the fridge for 3-4 days.
- 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.
I can’t believe that I’ve never had chocolate pecan pie! I love all of these ingredients and must make this asap!
I’ve been on the hunt for pie recipes to make for thanksgiving and this is perfect! I look forward to making this for my family on thanksgiving! Thank you so much for sharing!
Oh yum, this recipe screams fall!
This is my new favorite recipe for the pecan pie! Just made it yesterday and it was absolutely delicious! Definitely saving the recipe for the holiday season!
Pecan pay is one of my favorite American desserts. You took it to the next level! Thanks for the recipe and inspiration.
I love a good pecan pie, I always thought of pecans as fancier walnuts haha. Pinning for later, can’t wait to make it soon!
This is a pecan pie upgrade with the chocolate added. This is a dessert everyone will love.
Good Morning! I just wanted to let you know I found your chocolate pecan pie recipe via Pinterest and decided to make it! I had some of the stuff on hand and right away went to the market and got the rest of what I needed. Excellent instructions and tips! The recipe turned out perfect. I will be making this again!
Thanks so much, Heidi!
Wow! Exactly the recipe for “Pecan Pie with Chocolate Chips” that I’ve been looking for! (My old recipe I’ve used for years was a colossal flop at Thanksgiving, so I was shopping around for a new one to make for Christmas.) Yummy! This pie was gobbled up long before the “plain” pecan pie I made (which was good, but not as good as this!).
Three cups of toasted pecans (some of which were pre-salted and toasted – from Trader Joe’s) seemed excessive at first, but I went with it…. and it created a delicious, crunchy nuttiness which held its own when competing with the chocolate. I used 1/2 cup dark chocolate chips and 1/2 cup semisweet chocolate chips. I used the dark corn syrup I had on hand; tasted great! (Also, to accommodate gluten-free family members, I cooked it in a thawed “Maine Pie Company Gluten Free Pie Crust” – actually, the dry, shortbread consistency of this brand of GF crust complimented the sweet gooey-ness of the pie filling.) And I made sure not to undercook it – it might have cooked for closer to 45-50 minutes.
I’ll be happily making this pie again when the holidays roll around again! Thanks!