Chocolate Pecan Pie is rich, gooey, and full of crunchy pecans and melted chocolate. This easy holiday dessert is decadently sweet and perfect for Thanksgiving or any special occasion.
Chocolate Pecan Pie takes the classic Southern favorite and elevates it by folding chocolate into the traditional gooey pecan filling. The contrast of crunchy pecans, smooth chocolate, and a flaky butter crust creates a dessert that feels both comforting and indulgent.
This pie is a must-bake for Thanksgiving, Christmas, or any time you want a memorable dessert. A little chocolate adds depth and richness without overpowering the familiar pecan-pie flavors. If you enjoy pecans, this variation is a delicious change of pace.
Table of contents
- Why This Recipe Works
- Ingredients
- Step By Step Instructions
- Frequently Asked Questions
- Pro Tips
- Easy Pecan Desserts
- More Easy Thanksgiving Desserts
Why This Recipe Works
- Chocolate adds richness – Melted chocolate makes the filling fudgier and more indulgent.
- Perfect texture balance – A gooey center, crunchy pecans, and a crisp buttery crust in every bite.
- Simple ingredients – Pantry staples like sugar, eggs, butter, and corn syrup; no complicated steps.
- Holiday favorite – A familiar pie with a twist that impresses on the dessert table.
- Make-ahead friendly – Can be baked a day in advance to save time during busy holidays.
Ingredients
- Unbaked pastry shell – Use a frozen store-bought crust or a simple homemade crust fitted into a 9-inch pie plate.
- Eggs – Lightly beaten and at room temperature.
- Corn syrup – Light or dark both work; choose based on your flavor preference.
- Granulated sugar – Adds sweetness without overpowering the filling.
- Semisweet chocolate chips – Provide chocolate flavor without making the pie too sweet. You can stir in a tablespoon of cocoa powder for extra depth.
- Butter – Melted unsalted butter is recommended.
- Vanilla extract – Pure vanilla enhances the overall flavor.
- Pecan halves – Use whole pecans for an attractive top or chop half for a more even texture.
See the ingredient list in the recipe block below for exact amounts.
Step By Step Instructions
Step 1. In a large bowl, whisk together the eggs, corn syrup, granulated sugar, chocolate chips, melted butter, and vanilla until well combined.
Step 2. Fold in the pecans, making sure they’re evenly distributed throughout the filling.
Step 3. Pour the mixture into the unbaked pastry shell and spread the pecans on top if desired for presentation.
Step 4. Place the pie on a baking sheet to catch any spills and bake at 350°F for about 50 minutes. The center should be set and not jiggly; a knife inserted near the center should come out clean. Cool the pie on a wire rack for at least an hour before slicing to allow the filling to firm up.
Frequently Asked Questions
Watch the pie toward the end of baking. A knife inserted near the center should come out clean and the filling should not jiggle. If the center springs back when lightly touched, it’s done. For added certainty, an internal temperature of about 200°F indicates doneness.
Either light or dark corn syrup works. Light has a milder flavor while dark is richer and more robust. Use the one you prefer; substituting other sweeteners will change the pie’s texture and flavor.
Store leftovers covered in the refrigerator for up to three days. Cover with foil or place in a pie container to preserve freshness.
Yes. Bake the pie, cool completely, then wrap tightly in foil and place in a freezer bag. It keeps up to two months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15–20 minutes if desired.
Pro Tips
- Shield the crust if needed – If the crust or pecans brown too quickly, loosely tent the pie with foil during the last 10–15 minutes of baking.
- Add toppings when serving – Serve slices with vanilla ice cream or homemade whipped cream for an extra indulgence.
- Use room temperature ingredients – Room temperature eggs and butter blend more smoothly and help the filling bake evenly.
- Let the pie cool before slicing – Cooling for at least an hour ensures clean slices and a properly set filling.
- Toast pecans for deeper flavor – Lightly toasting pecans before adding them enhances their nutty character.
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
Try this easy Chocolate Pecan Pie today, then leave a comment and star review if you like it!
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, chocolate chips, melted butter, and vanilla until well blended.
- Stir in pecans until evenly distributed.
- Pour the mixture into the unbaked pastry shell.
- Bake at 350°F for about 50 minutes, or until a knife inserted near the center comes out clean and the filling is set.
- Allow the pie to cool for an hour before slicing.