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Chocolate Pecan Pie has everything you love about traditional pecan pie, with an extra delicious chocolate twist. A rich, gooey filling is loaded with crunchy pecans and sweet chocolate chips – all baked inside a flaky, buttery pie crust.
Easy Chocolate Pecan Pie Recipe
If you love a classic pecan pie recipe, you are going to fall in love with this chocolate version of the classic thanksgiving dessert – it’s a classic pecan pie recipe complete with crunchy, toasty pecans inside a flaky pie crust. But this chocolate pecan pie has the additional of chocolate in the rich chocolate filling. Perfect for the chocolate lovers!
This homemade chocolate pecan pie is the perfect dessert for Thanksgiving, Christmas, holiday gatherings, or anytime you need a showstopper dessert that has it all – flaky crust, crunchy texture, salty and sweet, and melted chocolate.
It looks impressive enough for a holiday dessert table but is surprisingly simple to make with just a handful of ingredients and a ready-to-use pie crust.
Why You’ll Love This Gooey Chocolate Pecan Pie
- Easy To Make : This recipe uses convenient ingredients, like a store-bought pie crust, and comes together with minimal prep time, and simple baking ingredients.
- Rich Chocolate Flavor : Chocolate chips melts into the filling for a delicious chocolatey twist on traditional pecan pie.
- Perfect Texture : The filling is gooey, salty, sweet, with plenty of crunchy texture from the pecans in every bite.
- Perfect For Holidays : This pie is a wonderful and classic addition to your Thanksgiving and Christmas dessert tables.
Simple Baking Ingredients Needed
- Salted Butter : 4 tablespoons of butter that has been melted and slightly cooled.
- 9-inch Pie Crust : I use the Pillsbury brand of refrigerated pie crusts that come rolled up; unroll the crust into a 9-inch pie plate. You could also use a frozen pie crust if wanted, or even a homemade pie crust. No matter what kind if crust you use (homemade, store-bought, or frozen) you will not need to bake it first.
- Chopped Pecans : 2 cups of roughly chopped pecans.
- Chocolate Chips : You will need 1 cup of chocolate chips; use either milk chocolate, semi-sweet chocolate chips, dark chocolate chips for a dark chocolate pecan pie, or bittersweet chocolate depending on your preference.
- Large Eggs
- Granulated Sugar
- Dark Corn Syrup
- Light Corn Syrup
- All-Purpose Flour
- Pure Vanilla Extract
How To Make Chocolate Chip Pecan Pie (Printable Recipe Card)
Preheat the oven to 350°F.
Melt the butter in the microwave for about 25 seconds and then stir with a fork until it’s completely melted and smooth. Set aside so it can cool slightly before using.
Place the 9-inch pie crust inside a 9-inch pie plate and fill it with the chopped pecans and chocolate chips. Set aside.
In a mixing bowl, whisk together the cooled melted butter (set aside from earlier), eggs, granulated sugar, corn syrups, flour, and vanilla extract until combined well. Pour the mixture over top the pecans and chocolate chips inside the pie plate.
Bake for 55-65 minutes or until the center of the pie is only slightly jiggly and the edges are golden brown. If the edges of the pie are getting too browned, cover just the edges with aluminum foil or a crust cover towards the end of the bake time.
Remove the pie from the oven and allow it to cool completely, at room temperature on a wire rack, for about 2 hours.
Slice the chocolate pecan pie and serve it at room temperature as is, topped with whipped cream, or a scoop of vanilla ice cream. Enjoy!
How To Store and Freeze Leftover Chocolate Pecan Pie
Chocolate pecan pie can be left out at room temperature for up to 2 hours. You will need to do this to cool the pie to room temperature after baking, but if you’re serving it at a dinner or gathering, the pie can be left out at room temperature for up to 2 hours and then it will need to be refrigerated.
Chocolate pecan pie should be stored covered, in the refrigerator, for up to 5 days. Leave the pie inside the pie plate covered, or you can remove individual slices to an airtight container for storage. Eat the pie chilled from the fridge, leave it out at room temperature for up to 2 hours, or if you would like the slices to be warmer when serving, microwave them for about 10 seconds.
To freeze the pie, wrap it in a double layer of plastic wrap and then a layer of heavy duty aluminum foil, and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
Recipe FAQs
How Can I Keep The Edges of The Pie Crust From Burning?
The best way to keep the edges of the crust from burning is to use aluminum foil around just the edge of the pie crust, or you can use a pie ring, or pie crust shield, to cover the pie crust edges. Because the bake time is so long, you will more than likely want to cover the edges of the pie to prevent them from burning while baking. You will want to do it when the cook time has about 20 to 25 minutes left.
Can I Roast The Pecan Before Adding Them?
Yes you can if wanted. Roasting the pecans brings out more of the natural nutty buttery flavor, but it is not necessary for this recipe. As the pecans reach the top of the filling while baking, they will roast enough on top of the pie over the course of the longer bake time.
Do I Need To Bake The Crust Before Adding The Gooey Filling?
No, there is no need to pre-bake the pie crust in any way before adding the filling. The filling needs as much time as the crust to finish cooking, so they will cook together.
How Should I Serve Chocolate Pecan Pie?
Once the pie has completely cooled at room temperature, about 2 hours, cut the pie into slices and serve as is, topped with freshly whipped cream, or top it with a scoop of vanilla bean ice cream for an extra sweet dessert. I do recommend making this the day you are serving it, as I think the fresh taste is much better. I find the chocolate pecan pie to taste the best once it has cooled to room temperature and it is served that day.
More Pecan Recipes You’ll Love
- Pecan Tassies Recipe
- Pecan Cream Pie
- Pumpkin Pie Pecan Cobbler
- Easy Caramel Pecan Cinnamon Rolls
- Melt-In-Your-Mouth Buttery Pecan Snowball Cookies
- Rolo Pretzel Turtles
- How To Make Candied Nuts In The Oven (Pecans and Almonds)
- Easy Pecan Pie Cheesecake Pie (No Bake Cheesecake)
Chocolate Pecan Pie
Ingredients
- 4 tablespoons salted butter melted
- 1 (9-inch) store-bought refrigerated pie crust (unbaked, raw)
- 2 cups pecan halves roughly chopped
- 1 cup chocolate chips (milk, semi-sweet, or dark)
- 3 large eggs
- ½ cup granulated sugar
- ½ cup dark corn syrup
- ½ cup light corn syrup
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F.
- Melt the butter in the microwave for about 20 to 25 seconds and then stir with a fork until it's completely melted and smooth. Set aside so it can cool slightly before using.4 tablespoons salted butter
- Place the 9-inch pie crust inside a 9-inch pie plate and fill it with the chopped pecans and chocolate chips. Set aside.2 cups pecan halves, 1 cup chocolate chips, 1 (9-inch) store-bought refrigerated pie crust
- In a mixing bowl, whisk together the cooled melted butter (set aside from earlier), eggs, granulated sugar, corn syrups, flour, and vanilla extract until combined well. Pour the mixture over top the pecans and chocolate chips inside the pie plate.3 large eggs, ½ cup granulated sugar, ½ cup dark corn syrup, ½ cup light corn syrup, 1 tablespoon all-purpose flour, 1 teaspoon pure vanilla extract
- Bake for 55-65 minutes or until the center of the pie is only slightly jiggly and the edges are golden brown.*If the edges of the pie are getting too browned, cover just the edges with aluminum foil or a pie crust shield towards the end of the bake time.
- Remove the pie from the oven and allow it to cool completely, at room temperature on a wire rack, for about 2 hours.
- Slice the chocolate pecan pie and serve it at room temperature as is, topped with whipped cream, or a scoop of vanilla ice cream. Enjoy!
Notes
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