Chocolate Pecan Pie Recipe
Melt-in-your-mouth creaminess, crispy nutty goodness from toasted pecans, and now, chocolate chips take my chocolate pecan pie recipe to the next level. With just 9 simple ingredients, you’ll have a decadent dessert perfect for any holiday. Plus, it’s easy enough to throw together for an anytime sweet fix for your cravings.
Every pie I’ve made here at home has been a hit! In fact, I have to fight to get a piece because I have incredible pie eaters here. My other option is to make two pies and hide the second one for myself.
For Thanksgiving, pecan pie is a must, right alongside the pumpkin pie. But this year, I’m adding chocolate to the already soul-satisfying classic. I’ll have to make an extra if I want a slice.
Chocolate and Pecans for a Decadent Pie
Nuts and chocolate have always been a traditional pairing. Peanut butter cups, chocolate nut clusters, and Almond Joys are just a few on the long list of candies that take advantage of the crunchy, sweet, salty goodness. There’s something to be said for the bliss point.
How to Make Chocolate Pecan Pie
- Line the bottom of a 9-inch pie plate with the pie crust. Trim edge, leaving a ½-inch overhang. Fold the overhang under and lightly press against the rim of the pie plate and crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10-20 minutes).
- Heat the butter and brown sugar in a large skillet or saucepan over medium heat. Quickly stir to combine, then whisk in the corn syrup and salt. Let it cool slightly so you don’t cook the eggs when you add them. (Photos 1-2)
- Beat the eggs and vanilla extract in a medium bowl until foamy. Then drizzle it into the butter mixture while whisking constantly. (Photos 3-4)
- Arrange the pecans at the bottom of the pie pan and pour the corn syrup mixture evenly over them. Add chocolate chips. (Add decorative chocolate chips and pecans about 40 minutes into the baking time if desired.) The photos show pecans and chocolate added before baking. (Photos 5-8)
- Bake on a baking sheet (to avoid possible boiling over and making a mess) for 50-60 minutes. To prevent the pie crust edges from browning too soon, cover them with foil or a pie crust shield for about 30 minutes.
- Remove from the oven, and cool completely before serving so the filling has time to set (3-4 hours).
- Serve pecan pie warm or at room temperature with a scoop of vanilla ice cream.
Tips and Tricks
- Freeze your pie crust for 20-30 minutes before adding the filling if you have the time. It minimizes shrinkage, helps it hold its shape, and keeps it from getting a soggy bottom.
- Pecan pieces in the filling make for easier slicing than the halves. Pecan halves work better as decoration.
- Room temperature eggs are less of a shock to the hot butter. Also, let the butter mixture cool slightly to keep from curdling your eggs.
- Please resist the temptation to slice into the pie before it cools for a minimum of two hours. The filling needs time to firm up so it won’t ooze.
Making Ahead and Storage
Feel free to make your pecan pie the day before for a less stressful holiday meal. It stores well in an airtight container in the refrigerator for 3-4 days and freezes well for 2-3 months.
Menu Suggestions
This holiday classic goes great with roasted turkey, scalloped potatoes, collard greens, and cornbread. Have a pot of coffee brewing right before serving, or serve up a pumpkin spice latte.
More Delectable Southern Desserts to Try
By Imma
Watch How To Make It
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This blog post was originally published in April 2020 and has been updated with additional tips, new photos, and a video.
Chocolate Pecan Pie
Ingredients
- 1 9-inch deep-dish pie crust (store-bought or homemade)
- 4 ounces (113g) unsalted butter, melted
- ¾ cup (150g) dark brown sugar, firmly packed
- 1 cup (236ml) light corn syrup
- ½ teaspoon (3g) salt
- 4 large eggs
- 1 cup (170g) chocolate chips (semi-sweet or dark)
- 1½ cups (165g) pecans, plus more for topping
- 1 teaspoon (5ml) vanilla extract
- homemade whipped cream for serving (optional)
Instructions
- Preheat oven to 350℉ (180℃).
- Unroll the pie crust and cover the bottom of a 9-inch deep-dish pie plate. Trim the edge, leaving a ½-inch overhang. Fold the overhang under and lightly press against the rim of the pie plate, then crimp decoratively.
- Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Heat a large skillet or saucepan over medium heat, and add the butter and brown sugar. Quickly stir to combine, then whisk in the corn syrup and salt. Cook until the butter and sugar melt, then remove it from the heat and let it cool slightly.
- Beat the eggs and vanilla extract in a medium bowl until foamy without overbeating. Drizzle the egg mixture into the butter and sugar mixture while whisking to thoroughly combine.
- Place pecan pieces on the bottom of the pie pan and pour the corn syrup mixture evenly over the pecans. Add chocolate chips. (Decorative chocolate chips and pecan halves can be added about halfway through the baking time if desired.)
- Place the pie on a baking sheet to avoid spills, and bake for 50-60 minutes. To prevent edges from browning too quickly, cover the crust with foil or a pie crust shield for about 30 minutes.
- Remove from the oven, cool completely before serving (2-4 hours).
- Serve pecan pie warm or at room temperature with whipped cream or vanilla ice cream.
Tips & Notes:
- If you don’t have chocolate chips, you can chop up a couple of semi-sweet or dark chocolate bars.
- Feel free to use a pie crust in a disposable pie pan for easier assembly.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.
In step 5 when the egg mixture is added to the hot butter mixture, the eggs started to cook and formed string like formations. Is this normal? Seems like eggs shouldn’t be added to hot mixture. Any suggestions?
No it’s not normal. Next time let it cool slightly before adding the eggs and whisk continuously as you add. Hope this helps.
In step 8, am I removing the pie from the oven after 50 minutes of baking? If so, it says to put back in oven and continue cooking for the remainder of time. It’s not clear at what point the pie is removed from the oven to add pecans and chocolate and how much longer to bake after it’s put back in the oven. THank you for clarification.
It works both ways. You can remove the pan about 40 minutes into cooking and add decorative pecans and chocolate or just add it before you start cooking. Thanks for bringing this to my attention. Recipe updated.
I absolutely love pecan pies! I have never tried one with chocolate before but it looks really tasty. I will definitely try it out. Thank you for sharing 🙂
Awesome! You are going to fall head over heels with this one. It’s irresistible !!
That’s my definition of happiness !
I add coconut and use german chocolate. Ive seen grown men at church fall over each other for them in a cakewalk.