Chocolate Pecan Pie

Chocolate Pecan Pie takes the Classic Pecan Pie recipe up a notch with semi-sweet chocolate chips that add a rich melted indulgent chocolate filling to your holiday pie!

You’ll love this Chocolate Pecan Pie recipe for your holiday table, especially topped with Easy Whipped Cream, Homemade Cool Whip or Vanilla Ice Cream. Even better, drizzle the top with some Chocolate Ganache (just 2 ingredients and 1 minute to make!) to take this pie clear over the top!

Slice of Chocolate Pecan Pie on plate

CHOCOLATE PECAN PIE RECIPE

Traditional Pecan Pie is one of the most classic pie recipes we all reach for during the holidays (especially for Thanksgiving Desserts). But we love this chocolate version of the classic Southern pie recipe so much I’m sharing this recipe before I even share the classic one!

This is a deep dish pie, if you try to bake this in a regular pie dish you may boil over the sides of the pie plate, so be careful in the pie plate that you choose, I use a 9-inch pie plate.

How to Make a Pecan Pie

  • Make a Classic Pie Crust – I like using one made in the food processor but you can use your favorite store-bought variety too. (recipe below)
  • Mix your ingredients together – just be sure to mix the melted butter with the rest of the liquid ingredients before pouring it over the chocolate chips or you’ll melt the chocolate chips
  • Bake in a 350 degree oven on a baking sheet (in case it boils over) for 35-40 minutes or until just set. If you jiggle the pan it shouldn’t feel liquidy.
  • Cool completely before serving – if you serve warm the pie won’t slice neatly.

What kind of Corn Syrup to Use?

This recipe uses dark corn syrup but the difference between light corn syrup and dark corn syrup (According to Karo Corn Syrup) is very pronounced so don’t use them in place of each other. Light corn syrup is made with vanilla while dark corn syrup is made with molasses for a deeper flavor.

If you only have light corn syrup and you’re looking to make this recipe quickly you can use it and swap out half the sugar for dark brown sugar to replace the molasses flavor of the dark corn syrup.

Whole Chocolate Pecan Pie

How to make Pie Crust

You can certainly use a pre-made pie crust for your pie recipes.

A good pie crust is made by keeping everything ice cold. Cold butter and ice water, I even sometimes keep my flour and pie dish in the freezer just to keep things as far from room temperature as I can.

Pulse your ingredients instead of letting the food processor run to prevent too much gluten from forming.

Double Pie Crust Recipe (You need half for this recipe)

  • 2 cups flour flour
  • ½ teaspoon salt
  • 2/3 cup butter, frozen and cubed
  • 6 tablespoons ice water
  1. Pulse ingredients together in food processor adding water one tablespoon at a time through shoot until it is in pea sized crumbles.
  2. Form into two even balls, knead into a ball quickly and wrap in saran wrap and place in fridge until needed.

Chocolate Chips

The first time you make this recipe use semi-sweet chocolate chips. Next time you make the recipe you can experiment with more flavors. Another popular option is bittersweet chocolate chips, dark chocolate chips or milk chocolate chips if you like a more muted chocolate flavor.

More Pie Recipes

Pecan Pie with Chocolate Chips on plate

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Chocolate Pecan Pie

Chocolate Pecan Pie takes the Classic Pecan Pie recipe up a notch with semi-sweet chocolate chips that add a rich melted indulgent chocolate filling to your holiday pie!
Yield 8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 unbaked pie shell (unbaked)
  • 4 tablespoons unsalted butter melted
  • 3 large eggs
  • 1/2 cup dark corn syrup
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 2 cups pecan halves
  • 3/4 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees and line your pie pan with you pie crust.
  • Add the chocolate chips and pecans to your pie crust.
  • In a large bowl whisk together the eggs, butter, corn syrup, sugar and vanilla extract then pour it over the pecans and chocolate and bake for 35-40 minutes or until pie is set.
  • Cool pie on a wire rack until completely cooled before serving.

Nutrition

Calories: 436kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 153mg | Potassium: 155mg | Fiber: 2g | Sugar: 48g | Vitamin A: 300IU | Calcium: 32mg | Iron: 2.1mg
Keyword: Chocolate Pecan Pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Husband Approved!
    Thank you for sharing this recipe. Christmas Eve was my first attempt at making a Chocolate Pecan Pie at the request of my husband. He LOVES it! Thank you so much!

  2. This turned out delicious. The only thing I did differently was adding the pecans after pouring the wet ingredients into the pie, that way I could arrange them to get a pretty finished look.

    1. I’d recommend allowing it to completely cool, then wrap it with plastic wrap or foil and keeping in the refrigerator.

  3. Looks really yummy and easy! does this pie have to be refrigerated after cooling? Also, how long should i keep it before having to freeze or toss? thanks!

    1. It needs to be refrigerated unless you’re planning to sere it within 2 hours of baking. It’ll last 3-4 days in the fridge if covered loosely with aluminum foil or plastic wrap. Enjoy!

  4. Made this for my husband for his birthday as he loves pecan pie. I’ve not had success before but this one is amazing! I did leave it in for about 50 minutes for it to settle. His new favorite pie. I’ve previously not been a fa n of pecan pie but the added chocolate means he now has to share with me!

    1. You may need to make adjustments in the ingredients but I’m not comfortable to give a recommendation for this recipe since I haven’t tested at high altitude. But there are many sites with high altitude recipes that may work better. My apologies!

    1. So sorry about that, it’s supposed to go with the wet ingredients (eggs, sugar, etc). I’ve updated the recipe card and made a note to self to drink a bit more coffee before proofreading 🙂

  5. This is my dad’s favorite flavor of pie! I’ll definitely be making one to give him on Father’s Day!