Pecan pie is taken up a level with chocolate. For this Chocolate Pecan Pie recipe, you can use white, milk, dark, or semi-sweet chocolate – all incredible!
If you love pecan pie and mini desserts, then check out our Mini Pecan Pies!
Easy Chocolate Pecan Pie Recipe
My Dad was never a fan of pecan pie, so my mom never made it when I was growing up. I think it might have been after college before I even tried it! Of course once I did, it was game over. All those years I’d missed out. Sigh. So, I made up for it by making it half a dozen times, half a dozen ways. Adding a layer of chocolate is definitely one of my favorite ways.
For this pecan pie, we start with a homemade pie crust sprinkled with chopped pecans, then the nuts are coated with a smooth, rich chocolate filling. Baked to perfection and topped with a little homemade whipped cream, every bite is to die for. Like, do not resuscitate good!
What You’ll Need
This chocolate pecan pie calls for pretty standard ingredients, but each one serves an important role. Every bite you eat is rich and indulgent! Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Pie crust: A 9-inch pie crust dough – either our homemade pie crust or 1 store bought rolled unbaked pie crust (from a 14 ounce package)
- Chopped pecans: Our star!
- Chocolate chips: Semi-sweet chocolate chips. White, dark, or milk chocolate all work too, if preferred.
- Unsweetened cocoa powder: Unsweetened cocoa powder intensifies the chocolate flavor in the filling. We love Ghirardelli or Hershey’s.
- All-purpose flour: This helps the filling thicken and solidify.
- Brown sugar: For sweetness with a hint of molasses.
- Eggs: For richness and structure.
- Light corn syrup: Not only for sweetness, but also creates a smooth texture in the filling by preventing sugar crystallization.
- Unsalted butter: We prefer using unsalted butter to control the saltiness.
- Vanilla: For extra flavor.
- Salt: A little salt heightens the chocolate flavor.
- For serving: We like to top each slice with a dollop of homemade whipped cream and chocolate shavings.
Chocolate Bourbon Pecan Pie
Want to make Chocolate Bourbon Pecan Pie? Easy! Simply mix 2 to 3 tablespoons of bourbon into the filling of this recipe.
How To Make Pecan Pie
Making this pecan pie is super easy. Here’s a brief summary:
(Don’t miss the complete printable recipe card below with all the details.)
- Form the pie dough into a pie plate. Carefully roll out your pie dough and gently press into a 9-inch pie plate. (Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.)
- Sprinkle the chopped pecans in an even layer. Sprinkle the chopped pecans on top of the dough, spreading them out into an even layer.
- Make the filling. Whisk together brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate. Mix until thoroughly combined and smooth. Slowly pour the mixture over the pecans.
- Bake: Bake at 350 degrees F on the center rack for about 45-55 minutes, or until the top is golden brown and the pie appears barely set, depending on your oven. (See note below.) Note: use a crust protector after 30 minutes of baking to prevent the crust from over-browning (see tip.)
- Cool completely: Remove from the oven and cool completely before slicing and serving.
Prevent the Pie from Over-Browning
How to Tell When Pecan Pie is Done?
Pecan pie is done at the first signs of solidity in the center of the pie and no longer jiggly (center should not shake and a knife inserted in the center will come out clean). A cooking thermometer should register an internal temperature of 200 degrees F when done. You don’t want to over cook the pie or it could become dry and crumbly. You want it set, but still gooey!
How To Store Pecan Pie
To Store: This pie can sit out for a day (covered with foil.) After that, it should be refrigerated up to 4 days. Keep in mind the longer it chills, the more it will dry out and is best eaten within a couple days.
To freeze: Cool pie completely, wrap tightly with aluminum foil, then place in a heavy-duty freezer bag. For best results, use the frozen pecan pie within two months. Thaw overnight in the fridge.
More Holiday Pie Recipes:
Chocolate Pecan Pie
- 1 9 inch homemade pie dough crust (or 1 store bought rolled unbaked pie crust, from a 14 ounce package)
- 2 cups chopped pecans
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3 large eggs
- 3/4 cup light corn syrup
- 2 tablespoons unsalted butter , melted
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips , melted
- whipped cream and/or chocolate shavings , for serving
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
- Carefully roll out your pie dough and gently press into the pie plate. (Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.)
- Sprinkle the chopped pecans on top of the dough, spreading them out into an even layer.
- In a medium mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate. Mix until thoroughly combined and smooth.
- Slowly pour the mixture over the pecans, making sure everything gets coated.
- Bake on the center rack for about 45-55 minutes, or until the top is golden brown and the pie appears barely set, depending on your oven. (See note below.)(After 30 minutes of baking, use a crust protector or cover the edges with foil, to prevent over-browning, if necessary. You can also tent a piece of foil over the entire pie if the top is browning too quickly toward the end.)
- Remove from the oven and transfer to a wire rack to cool completely before slicing.
- Serve with a dollop of homemade whipped cream and a sprinkle of chocolate shavings.Bourbon anyone? If you want to make Chocolate Bourbon Pecan Pie, simply mix 2 to 3 tablespoons of bourbon into the filling.