With Thanksgiving almost a week away, I can’t help but have pie on the mind. As a self proclaimed pumpkin lover, I know I will be all over the maple pumpkin cheesecake I plan to make. In fact, until I made this pie I didn’t even think I liked pecan pie. However, I found out that when you add chocolate to pecan pie, magical things happen. But really, when is adding chocolate to something ever bad? Exactly.
This pie is a dessert marriage of pecans and chocolate, and would be perfect for your Thanksgiving table. The pie is extremely rich, being filled with pecans and chocolate, but that just means it goes even better with whipped cream. Or vanilla ice cream. Or milk. Believe me, I know. I’ve done my research.
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Chocolate Pecan Pie
- Total Time: 70 minutes
- Yield: 8-10 servings 1x
Description
This Chocolate Pecan Pie is a rich and decadent dessert, combining the nutty flavor of pecans with the sweetness of chocolate, perfect for any holiday gathering.
Ingredients
- One 9-inch unbaked pie crust (I used pre-made frozen crust but you can certainly make your own)
- 6 oz (170 g) semi-sweet chocolate chips
- 1 1/2 cups (360 ml) pecan pieces, chopped and toasted*
- 4 tbsp (60 ml) unsalted butter, melted
- 1/2 cup (120 ml) light corn syrup
- 1/2 cup (120 ml) brown sugar
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- to toast pecans, bake them at 350 degrees F for 10-15 minutes, or until they become fragrant.
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Bake the pie crust in the preheated oven for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Once the crust is cooled, sprinkle the chocolate chips evenly over the bottom of the crust.
- In a large bowl, whisk together the melted butter, eggs, corn syrup, sugar, vanilla extract, and salt until well combined.
- Stir in the toasted pecan pieces until they are evenly coated with the egg mixture.
- Pour the pecan mixture over the chocolate chips in the pie crust, spreading it out evenly.
- Bake in the oven at 300 degrees F for 50 minutes, or until the filling is set and the top is golden brown.
- Remove from oven and let the pie cool completely before serving.
- Serve with whipped cream, vanilla ice cream, or a glass of milk for an extra indulgent treat.
Notes
- This pie is best served with whipped cream or vanilla ice cream.
- It can be stored in the refrigerator for up to 3 days.
- Toasting the pecans enhances their flavor, so don’t skip this step.
- If you prefer a homemade crust, feel free to use your favorite pie crust recipe.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 25
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
- Cholesterol: 60
So the next holiday party that you go to and are asked to bring dessert, I’ve got you covered. This pie will be a hit. It will be devoured by chocolate lovers, pecan pie enthusiasts, and even the “I didn’t even think I liked pecan pie” people, guaranteed. Then you won’t be faced with my problem, which is figuring out how I’m going to get rid of the rest of this pie. I suppose there are worse problems to have. 
If You Liked This Recipe, You’ll Love These
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- The Perfect Homemade Chocolate Ice Cream
- Honey Ricotta Pear Tart with Walnuts
Frequently Asked Questions
Why does the recipe use two different oven temperatures?
The empty pie crust is pre-baked at 325°F (165°C) for 10 minutes to set its shape, then the oven is reduced to 300°F (150°C) before the filled pie goes back in for 50 minutes. The lower finishing temperature prevents the corn-syrup-and-egg filling from puffing, cracking, or overcooking at the edges before the center sets.
Why are the pecans toasted before going into the filling?
The recipe instructs you to toast the 1½ cups of pecan pieces at 350°F for 10–15 minutes until fragrant, and the notes say not to skip this step. Toasting amplifies the pecan flavor significantly — the notes phrase it as essential — and gives the nuts a firmer crunch that holds up inside the rich filling of ½ cup corn syrup, ½ cup brown sugar, and 6 oz of chocolate chips.
Where do the chocolate chips go — in the filling or on the crust?
On the crust first, then covered by the filling. The recipe has you sprinkle 6 oz of semi-sweet chocolate chips evenly over the pre-baked crust before pouring the pecan and egg mixture over the top. As the pie bakes at 300°F for 50 minutes, the chips melt into the filling from below, distributing chocolate throughout every slice.
