Chocolate Pecan Pie is the ultimate crowd-pleaser—elegant enough for special occasions and easy enough for everyday baking. The addition of chocolate takes the classic pie to new levels of richness, giving it a fudgy texture and deep flavor. You’ll love how simple it is to prepare with minimal prep and how beautifully it slices once cooled. Whether served warm with whipped cream or chilled with a scoop of ice cream, it’s guaranteed to disappear quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust (store-bought or homemade)
Eggs
Corn syrup (light or dark)
Granulated sugar
Brown sugar
Unsalted butter (melted)
Vanilla extract
Salt
Semi-sweet or dark chocolate chips
Pecan halves
Directions
Preheat your oven to 350°F (175°C).
Fit the pie crust into a 9-inch pie pan and crimp the edges as desired.
In a large bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
Stir in the chocolate chips and pecan halves.
Pour the filling into the prepared pie crust and spread it evenly.
Bake for 50–60 minutes, or until the center is set and the top is golden brown. If the edges of the crust start to brown too quickly, cover them with foil.
Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set.
Slice and serve as is or with whipped cream or ice cream.
Servings and timing
This recipe serves 8 slices. Prep Time: 15 minutes Bake Time: 55 minutes Cooling Time: 2 hours Total Time: About 3 hours 10 minutes
Variations
Use bittersweet chocolate for a more intense chocolate flavor.
Add a splash of bourbon or espresso for depth and complexity.
Mix in a handful of shredded coconut or toffee bits for texture.
Make mini pies using a muffin tin and smaller crust circles.
Use a graham cracker or chocolate cookie crust for a fun twist.
Storage/Reheating
Store leftover chocolate pecan pie covered in the refrigerator for up to 4 days. Bring to room temperature before serving or warm slices in the microwave for 15–20 seconds. To freeze, wrap the cooled pie tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.
FAQs
Can I make chocolate pecan pie ahead of time?
Yes, it’s a great make-ahead dessert. Bake it a day in advance and store in the fridge until ready to serve.
Can I use a frozen pie crust?
Absolutely. Just make sure to thaw it according to package instructions before filling and baking.
What kind of chocolate is best for this pie?
Semi-sweet or dark chocolate chips work well. You can also use chopped chocolate bars for a richer texture.
Do I have to use corn syrup?
Corn syrup helps create the traditional gooey texture, but you can substitute with maple syrup or honey, keeping in mind the flavor and texture may change slightly.
Can I use chopped pecans instead of halves?
Yes, chopped pecans work fine and can even make slicing the pie easier.
How do I know when the pie is done?
The center should be set but slightly jiggly. It will firm up as it cools. You can insert a knife near the center—if it comes out mostly clean, it’s ready.
Can I make this pie without eggs?
This recipe relies on eggs for structure, but you can experiment with egg substitutes like flax eggs or commercial egg replacers for a vegan version.
Is chocolate pecan pie served warm or cold?
It can be served either way. Warm is great with ice cream, while chilled allows for cleaner slices.
How do I prevent the crust from burning?
Use a pie shield or cover the crust edges with foil during baking, especially in the last 20–30 minutes.
Can I add other mix-ins?
Yes, you can add things like dried cranberries, toasted coconut, or a splash of bourbon for extra flavor.
Conclusion
Chocolate Pecan Pie is the perfect dessert for when you want something rich, nutty, and satisfying. The combination of chocolate and pecans in a buttery crust makes each bite a blend of texture and flavor that’s hard to beat. Whether you’re celebrating a holiday or just treating yourself, this pie delivers a deliciously decadent experience every time.
Chocolate Pecan Pie is a rich, decadent twist on the classic Southern dessert. Featuring a gooey chocolate filling with crunchy pecans in a buttery pie crust, this easy pie is perfect for holidays or any time you crave something indulgent and satisfying.
Ingredients
1 9-inch pie crust (store-bought or homemade)
3 large eggs
1 cup corn syrup (light or dark)
½ cup granulated sugar
½ cup brown sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
1 cup semi-sweet or dark chocolate chips
1 ½ cups pecan halves
Instructions
Preheat oven to 350°F (175°C).
Fit the pie crust into a 9-inch pie pan and crimp the edges as desired.
In a large bowl, whisk together eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla, and salt until smooth.
Stir in chocolate chips and pecan halves until evenly combined.
Pour the filling into the prepared crust and spread evenly.
Bake for 50–60 minutes, or until the center is set and the top is golden brown. Cover edges with foil if they brown too quickly.
Remove from oven and cool completely on a wire rack, about 2 hours, before slicing and serving.
Notes
Use bittersweet chocolate for a more intense chocolate flavor.Add a splash of bourbon or espresso to deepen the flavor.Use chopped pecans instead of halves for easier slicing.Wrap and freeze leftovers for up to 2 months.Serve with whipped cream or vanilla ice cream for extra indulgence.
