Chocolate Pecan Pie is rich, gooey, and loaded with crunchy pecans and melted chocolate. An easy holiday dessert that’s decadent, sweet, and perfect for Thanksgiving.
Chocolate Pecan Pie takes the classic Southern dessert and makes it even more indulgent by adding rich chocolate to the gooey pecan filling. The combination of crunchy pecans, smooth chocolate, and buttery crust creates a holiday-worthy dessert that’s both comforting and decadent.
It’s a must-bake for Thanksgiving, Christmas, or any time you’re craving a slice of something truly special. The addition of chocolate really takes this pie up a level or two. I love classic Pecan Pie Recipe 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 and Texas Pecan Pie.
Table of contents
Why This Recipe Works
- Chocolate adds richness – The melted chocolate makes the filling extra fudgy and indulgent.
- Perfect texture balance – Gooey center, crunchy pecans, and a crisp buttery crust in every bite.
- Simple ingredients – Uses pantry staples like sugar, eggs, and butter with no complicated steps.
- Holiday favorite – A twist on the classic pecan pie that always impresses at the dessert table.
- Make-ahead friendly – Can be baked a day in advance, saving time during busy holidays.
Ingredients
- Unbaked Pastry Shell – Use a frozen store-bought crust or 3 Ingredient Pie Crust Recipe, fitted into a 9-inch pie plate.
- Eggs – Lightly beaten and at room temperature.
- Corn Syrup – Light or dark both work; use your preference.
- Granulated Sugar – Provides sweetness without being overpowering. (Brown sugar can be used, but it makes the pie much sweeter.)
- Semisweet Chocolate Chips – Adds rich chocolate flavor without making the pie overly sweet. For extra depth, stir in 1 tablespoon of cocoa powder.
- Butter – Melted unsalted butter is recommended.
- Vanilla Extract – Pure vanilla enhances the flavor.
- Pecan Halves – Whole pecans for presentation or chopped pieces if you prefer a more even bite.
Get the complete ingredients at the bottom of the page.
Step By Step Instructions
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 crust if needed – If the pie crust or pecans start to brown too quickly while baking, loosely tent the pie with foil toward the end of the baking time to prevent burning.
- Add toppings when serving – Top each slice with No Churn Vanilla Ice Cream or Homemade Whipped Cream for an extra indulgent treat.
- Use room temperature ingredients – Eggs, butter, and other ingredients should be at room temperature. This ensures a smooth, creamy filling and helps the pie bake evenly.
- Let the pie cool before slicing – Allow the pie to cool for at least an hour to set the filling properly. Cutting too soon may cause the filling to run.
- Toast pecans for extra flavor – Lightly toasting the pecans before adding them to the pie intensifies their nutty flavor.
- Check doneness carefully – The center should be slightly set but still have a gentle jiggle. It will firm up as it cools.
Easy Pecan Desserts
- Pecan Pie Ice Cream Recipe
- Slow Cooker Candied Pecans Recipe
- Caramel Pecan Praline Ice Cream Recipe
- Karo Syrup Pecan Pie Recipe
- Crock Pot Pecan Pie
- Pecan Pie Brownies
More Easy Thanksgiving Desserts
- 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 easy Chocolate Pecan Pie Recipe today. Then please leave a comment and star review!
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
See how we calculate recipe costs.
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
this is wonderful!!!
Love chocolate pecan pie !!!!!
Hey Virginia – I’m so glad! Thanks for sharing.