Chocolate Pecan Pie is a tasty twist on a Southern classic. Traditional pecan pie combines with chocolate for a decadent dessert no one can resist.
Pecan pie with a twist is so easy to make. The addition of chocolate really takes this pie up a level or two. I love classic Pecan Pie pie but this combination with chocolate is definitely something special.
It combines all the flavor we love about pecan pie with chocolate for a tasty new spin. It is a must try pie recipe along with Mincemeat Pie! If you love pecans, also try our Candied Pecans Stovetop Recipe.
Table of contents
Why This Recipe Works
The entire dessert is so decadent and has a fudge like center and lots of pecans on top. It is sinfully rich and even better with ice cream on top.
I love it with a cup of hot coffee. It really is the best dessert or afternoon snack.
You don’t need a large slice because it is so decadent. A little definitely goes a long way. You might also want to try 52 Pecan Desserts.
Ingredients
- unbaked pastry shell – You can use a frozen store-bought pie crust or feel free to make your own and put it in a 9-inch pie plate.
- eggs -The eggs should be lightly beaten and at room temperature.
- light or dark corn syrup – Both of these work great and you can use your preference.
- granulated sugar – For a richer taste, brown sugar can be substituted for white sugar. We prefer granulated sugar though and find it too sweet with the brown sugar.
- semisweet chocolate chips – Semi-sweet chocolate is best instead of milk chocolate. Semi-sweet or bittersweet chocolate helps to cut down on the pie being too sweet. For even more chocolate flavor, add a tablespoon of cocoa powder.
- butter – I usually melt the butter in the microwave. Also, unsalted butter is suggested.
- vanilla extract – Pure vanilla is best.
- pecan halves – I use pecan halves but you can crush the pecans into pieces if you prefer. People tend to prefer whole or crushed so just use what you like the best.
Get the complete ingredients at the bottom of the page.
How to Make Chocolate Pecan Pie
Step 1. First, get out a large bowl. Add the eggs, corn syrup, sugar, chocolate chips, butter, and vanilla. Combine until everything is mixed together really well.
Step 2. Second, add the pecans. Stir the pecans and chocolate chips mixture together until well combined.
Step 3. Finally, pour the mixture into the unbaked pie shell.
Step 4. It helps to keep the oven clean and prevent spills if you place the pie on a baking sheet. Bake the pie for about 50 minutes. The center needs to be set and not at all jiggly. Then allow to cool on a wire rack for an hour before slicing.
Frequently Asked Questions
The time may vary so keep an eye on it. A knife inserted near the center should come out clean when it is finished cooking.
The pie should not jiggle when it is done and needs to be set. Otherwise, you will have a mess cutting the pie and never get clean slices.
It will fall apart if not set. If you lightly touch the center, it should easily spring back if finished baking.
If you are still unsure if the pie is done, use a thermometer inserted into the middle of the pie. It should read 200 degrees.
You can use either light corn syrup or dark corn syrup in this recipe. Both will result in a delicious pie.
Feel free to use the one you already have or prefer the most. Light corn syrup has a milder flavor while dark corn syrup is more robust.
I don’t suggest substituting corn syrup for something else as this will change the way the pie tastes. The flavor will not be the same.
The pie needs to go in the fridge if you have leftovers. Make sure to cover with foil or put in a pie saver. The pie will keep up to 3 days.
Our family goes crazy over his pie so it never lasts that long around here.
This pie can easily be made in advance saving precious oven space around the holidays. Simply bake the pie as normal, allow it to cool completely, and wrap it in foil.
I also like to put the pie inside a freezer bag after I wrap it in foil. This should keep in the freezer for up to 2 months.
When you are ready to serve, thaw in the refrigerator overnight. You can reheat the pie in the oven for 15 to 20 minutes at 350 degrees.
It is so easy to double this recipe and make more than one pie. Go ahead and make an extra for the freezer.
You will be so glad you did it later. I almost always do this for holidays and the pie tastes fresh and delicious.
No one ever even knows it was frozen. Give it a try and save time while still enjoying a great dessert. See Can You Freeze Pecan Pie for more tips.
Pro Tips
- Cover the pie dough crust. Sometimes the crust and pecans can become too brown while baking. If you find this is an issue with your pie, it is an easy fix. Simply cover the pie loosely by making a foil tent on top of the pie pan toward the end of the cooking time.
- Add toppings. Top each pie slice with No Churn Vanilla Ice Cream or Homemade Whipped Cream Recipe. It makes the pie even more delicious.
- Room temperature ingredients. Use ingredients that are at room temperature to make the pie. This will result in the perfect texture and the pie will be smooth and creamy. It really does make a big difference.
- Wait before slicing. The pie needs to cool for at least an hour before cutting. This also gives it time to set.
Easy Pecan Desserts
- Pecan Pie Ice Cream Recipe
- Slow Cooker Candied Pecans Recipe
- Caramel Pecan Praline Ice Cream Recipe
- Karo Syrup Pecan Pie Recipe
More Easy Pie Recipes
- Sweet Potato Pie
- Sweet Potato Pecan Pie
- Toffee Almond Pie Recipe
- Reese’s Peanut Butter Pie
- No Bake Hershey Pie Recipe
- Easy Pumpkin Pie Recipe
Make this fabulous dessert today. Then please leave a comment!
Chocolate Pecan Pie
Ingredients
- (1) 9 inch unbaked pastry shell
- 3 eggs lightly beaten
- 1 cup light or dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Instructions
- In a large bowl, mix eggs, corn syrup, sugar, chips, butter and vanilla until well blended.
- Stir in pecans.
- Pour into pastry shell.
- Bake at 350 degrees F for about 50 minutes or until knife inserted near center comes out clean.
- Allow it to cool for an hour before cutting
