Chocolate Pecan Pie – Take your classic Pecan Pie to the next level by adding semi or dark chocolate chips. With just 9 simple ingredients, you’ll have one decadent dessert that’s perfect for every holiday or when you just need an easy sweet fix for your cravings. This will easily sweep everyone off their feet!
Recipe Ingredients and Substitutes
Every pie I’ve made here at home has always been a hit! In fact, they usually don’t last that long ’cause I have an incredible pie eater here.
No, I’m not saying that it’s me (uh-uh😅), but I also love to indulge in pies whenever I can.
And for this coming holiday, I have my mind all set for this incredibly indulgent and super easy Chocolate Pecan Pie recipe. A more decadent twist on this Southern classic Pecan Pie.
Recipe Ingredients and Substitutes
What makes this version of pecan pie a success is its rich, sweet, custardy filling using just a handful of baking staple ingredients.
- Unbaked or Frozen Deep-Dish Pie Crust – What is a pie without the crust? It just won’t be the same. I enjoy every bit of it from the pie filling down to the buttery and flaky crust. Yuuuuum! You can use store-bought pie or make your own Homemade Pie Crust. Or make it with graham cracker crust if you want to take the shortcut. 😉
Chocolate Pecan Pie Filling
- Unsalted Butter – Make sure to use quality butter for the best-tasting “buttery” pecan pie filling. Just skip on the salt if you’re going to use salted butter.
- Brown Sugar and Light Corn Syrup – Light corn syrup is a clear syrup that acts as a sweetener for this pie along with dark brown sugar. They are also responsible for that luscious gooey pie filling madness. Unlike sugar, corn syrup doesn’t crystallize when used at high baking temperatures. No corn syrup? You can simply dissolve sugar in water or use light-colored honey or molasses.
- Eggs – They act as a binder in every baked goodie. Plus, they make the pie filling rich and custard-y.
- Semi or Dark Chocolate Chips – You may use either dark or semi-sweet chocolate chips to cut out the sweetness of this pie. If you don’t have chocolate chips, you can chop up a couple of semi-sweet or dark chocolate to add into the mix.
- Pecans – Of course, it wouldn’t be a pecan pie without PECANS! You can buy pecans in the baking section of a grocery store. Most baking aisles carry baking toppings like different types of nuts, chocolates, dried fruits and etc. If you can’t find it in physical stores, your last resort would be ordering it online like on Amazon.
- Vanilla Extract – This will give your chocolate pecan pie a little soul with its hint of vanilla flavor.
- Salt – A pinch of salt is enough to give this pie a flavor boost by balancing its sweetness.
- Whipped Cream or Vanilla Ice Cream – Certainly, the best toppings to go with this decadent chocolate pecan pie. Have you tried making your own Whipped Cream? Try it! It’s really easy and fun to make.
- Pecan Pie and Pecan Pie Bars – Nothing beats the classic favorite and mother of all pies, Pecan Pie! ❤
- Bourbon Chocolate Pecan Pie – Just add a tablespoon or two of your favorite Bourbon brand and you’re all set for an indulgent chocolate pecan pie recipe with a boozy twist.
- German Chocolate Pecan Pie – An addicting ensemble of coconut flakes and chocolate chips are combinations of flavor you should definitely try! Aaah! Pure heavenly goodness in every bite. And my German Chocolate Cake could serve as a great inspiration to you.🤩
- Low Carb or Keto Approved – Made possible by sugar-free substitutes like monk fruit, erythritol, stevia, and sucralose. Enjoy this pecan pie completely gluten-free and guilt-free with this easy recipe.
- Vegan-Friendly – With a few ingredients swap – vegan butter, vegan chocolate, coconut sugar, and maple syrup, you can now enjoy your healthy treat as easy as 1-2- 3. Complete recipe here.
- Yes, you can make this pie ahead of time! Simply make the pecan pie filling one day in advance, let it cool, and store it in an airtight container in the refrigerator. Just add the pecans and chocolate chips when assembling.
- Or you can simply bake it a day ahead, allow it to cool, and then cover tightly. Store it at room temperature until ready to serve the following day.
- Refrigerate – When properly stored, pecan pie will keep in the fridge for 3-4 days.
- Freeze – Pecan pies are also a wonderful dessert to freeze. Simply bake it as per directions, allow it to cool completely, and then wrap it in plastic wrap and aluminum foil. And then freeze it for up to 3 months.
- Thaw – When ready to serve frozen pecan pie, simply thaw overnight in the fridge and allow it to come to room temperature.
- Microwave – Or you can warm up the entire dish in the microwave (if it’s microwave-safe) for 30-40 seconds or until heated through.
- Oven – Another way to reheat, is to warm it up in a preheated oven at 350F for 20 minutes. If it browns too fast, loosely tent it with a foil. Don’t take your eyes off of it; we don’t want to bake it further.
It may be because your chocolate pecan pie is underbaked or you bake it at a low temperature. The best way to avoid this is to precook your filling and make sure that your oven is preheated before baking.
Absolutely! This pie freezes well for up to 3 months when properly stored. Just wrap it nicely with plastic wrap and then foil or place it inside a resealable bag. When ready to serve, just thaw it and reheat it using a microwave or oven.
Cover your pecan pie loosely with a foil and bake it again at 425 to 450 F for about 12 minutes. Allow it to set about 3 hours at room temperature before slicing.
I personally love eating my slice of chocolate pecan pie paired with hot coffee or tea to balance the sweetness. But if you want to go all out and enjoy the party, this scrumptious dessert is best enjoyed with a glass of these refreshing beverages below.
More Southern Desserts to Try
How To Make Chocolate Pecan Pie
Make the Pie Filling
- Preheat oven – to 350 degrees F (175 degrees C).
- Unroll the pie crust – If using pie crust, unroll pie crust. Cover the bottom with a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
- Chill – Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Heat and combine – Heat a large skillet over medium heat add butter, brown sugar to deep skillet. Quickly stir to combine the butter and sugar. Whisk in corn syrup and salt. (Photos 1-2)
- Add eggs and vanilla extract – into a medium bowl and lightly beat- do not overbeat. Add to the butter and sugar mixture. Whisk to fully combine. (Photos 3-4)
Assembling a Pie
- Place pecans at the bottom of the pie pan – and pour corn syrup mixture evenly over pecans. Add chocolate chips. (Decorative chips and pecans may be added about 40 minutes in if desired.). I have tried both ways and it works. The photos show pecans and chocolate that were added before cooking. (Photos 5-8)
- Bake on a baking sheet for about 50 minutes to 1 hour – To prevent edges from browning too soon, cover the crust with foil and/or a pie crust shield for about 30 minutes.
- Remove from the oven – cool completely before serving. About 3-4 hours.
- Serve pecan pie warm – or at room temperature with whipped cream or vanilla ice cream.
Watch How To Make It
This blog post was first published in April 2020 and has been updated with an additional write-up and a video.
Chocolate Pecan Pie
- 1 (9-inch) unbaked OR frozen deep-dish pie crust
- 4 ounce (113 g) unsalted butter , melted
- ¾ cup (150 g) firmly packed dark brown sugar
- 1 cup (240 ml) light corn syrup
- ½ teaspoon (2.5g) salt
- 4 large eggs
- 1 cup (170 g) semi or dark chocolate chips
- 1 ½ cups (165 g) pecan , plus more for topping
- 1 teaspoon (5 ml) vanilla extract
- Homemade whipped cream HERE
- Preheat oven to 350 degrees F (175 degrees C).
- If using pie crust, unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
- Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Heat a large skillet over medium heat add butter, brown sugar to deep skillet. Quickly stir to combine the butter and sugar. Whisk in corn syrup and salt.
- Add eggs and vanilla extract into a medium bowl and lightly beat- do not over beat. Add to the butter and sugar mixture. Whisk to fully combine.
- Place pecans at the bottom of the pie pan and pour corn syrup mixture evenly over pecans. Add chocolate chips. (Decorative chips and pecans may be added about 40 minutes in, if desired.) . I have tried both ways and it works. The photos shows pecans and chocolate that were added before cooking.
- Bake on a baking sheet for about 50 minutes to 1 hour. To prevent edges from browning too soon, cover the crust with foil and/or a pie crust shield for about 30 minutes.
- Remove from the oven, cool completely before serving. About 3-4 hours.
- Serve pecan pie warm, or at room temperature with whipped cream or vanilla ice cream.
Tips & Notes:
- No corn syrup? You can simply dissolve sugar in water or use a light-colored honey or molasses.
- If you don’t have chocolate chips, you can chop up a couple of semi-sweet or dark chocolate to add into the mix.
- Cooking time is usually the same when baking in a disposable dish.
- Pecan pie will keep in the fridge for 3-4 days.
- To freeze, simply bake it as per directions, allow it to cool completely and then wrap in a plastic wrap and foil. And then freeze it for up t 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.