Alright, friends, let’s be honest. A classic pecan pie is amazing, but when you throw chocolate into the mix? Game changer. This chocolate pecan pie is basically dessert perfection in a dish: rich, nutty, chocolatey, and totally approachable.
If you’re hunting for easy pie recipes to bake this holiday season, you’ve just found the perfect one, simple steps, zero stress, and all the fun of baking it together.
Why This Chocolate Pecan Pie Is a Must-Bake
Baking That Feels Like Fun, Not Work – Simple steps mean you get all the deliciousness without the stress.
Cozy Vibes in Every Slice – Perfect for holidays, family dinners, or just a sweet treat on a random Tuesday.
Fun to tweak – Add a pinch of cinnamon, a drizzle of caramel, or a sprinkle of sea salt, every version tastes like your own creation.
The “wow” factor is instant – Even casual bakers will feel proud serving this pie.
The Ingredients You’ll Need
Everything you need to make your chocolate pecan pie perfect.
- Pie crust: This is the foundation of your pie, giving it that flaky, buttery base that holds all the filling together. A pre-made crust works perfectly if you want to save time.
- Eggs: They help everything set up just right, giving you that custardy, melt-in-your-mouth texture. Room temperature eggs work best here.
- Light corn syrup: Keeps the filling glossy, smooth, and perfectly sweet without being grainy.
- Light brown sugar: Adds a warm, caramel-like sweetness that complements both chocolate and nuts beautifully.
- Cocoa powder: Intensifies the chocolate flavor without adding more sugar, a little goes a long way to boost richness.
- Salted butter: Adds depth and creaminess to the filling while balancing the sweetness. Using salted butter helps season the pie naturally.
- Pure vanilla extract: This little touch brings all the flavors together, giving the pie that homemade bakery taste everyone loves.
- Pecans: The nutty stars of the show! They add crunch and that classic pecan flavor that makes this pie unforgettable.
- Dark chocolate chips: This gives the pie its rich chocolate twist, melting into the gooey filling and creating pockets of indulgence in every bite.
For an extra dose of chocolatey indulgence, my chocolate cream pie is a silky, dreamy treat you won’t want to miss.
How to Make Chocolate Pecan Pie
Step 1: Warm up your oven and prep your crust
Pop your oven on to preheat (350ºF is good), getting it ready now saves you from waiting later. While it warms, take your pie crust and press it into a 9-inch dish. A quick chill in the fridge does wonders: it helps the crust stay firm and crisp while the filling bakes.
Step 2: Create the chocolate and pecan layer
Scatter your pecans in the bottom of the chilled crust. Then sprinkle the dark chocolate chips over them. This layering trick means every bite gets a little surprise of melted chocolate surrounded by crunchy pecans.
Step 3: Whisk the filling like a pro
Grab a large bowl and whisk your eggs first. Then, mix in the light brown sugar, corn syrup, cocoa powder, melted butter, and vanilla. Whisk just until combined, you want a smooth, glossy filling without overworking it.
Step 4: Pour carefully and top with style
Pour your filling over the nuts and chocolate gently, trying not to disturb the layers too much. For the finishing touch, press a few pecans on top, it gives your pie a beautiful, bakery-style look.
Step 5: Bake with patience
Slide the pie into the oven (about 55 minutes). You’re looking for golden edges and a center that jiggles slightly, that’s how you know it’s perfectly set.
Step 6: Cooling is key
Move your pie to a rack and let it cool completely. Enjoy!
If you’re in the mood for another dreamy, gooey dessert, my butterscotch pie is pure caramel-y heaven.
Mistakes to Avoid When Making Chocolate Pecan Pie
Rushing the crust: A cold, well-chilled crust bakes up flaky and golden. Pop it in the fridge while you prep the filling, a little patience goes a long way.
Serving too soon: It’s tempting to slice while it’s warm, but letting the pie cool completely ensures a smooth, custardy filling and cleaner slices.
Not watching the oven carefully: Every oven is different! Keep an eye on your pie in the last 10–15 minutes to prevent over-browning or undercooking.
Not measuring the sugar carefully: Too much or too little can affect sweetness and texture. Lightly packed brown sugar works best for that rich, caramel-y flavor.
What to Serve With Chocolate Pecan Pie
- Softly whipped cinnamon cream: Adds a cozy spice that hugs the chocolate and pecans perfectly.
- Caramel drizzle: Sweet, buttery, and gooey, it elevates the nutty richness in every bite.
- Espresso or dark roast coffee: The bold bitterness balances the pie’s sweetness beautifully.
- Candied orange peel or zest: A tiny citrus twist cuts through the richness and adds a bright note.
How to Store Chocolate Pecan Pie
Room temperature: Keep covered with plastic wrap or a pie dome for up to 2 days, perfect if you plan to enjoy it soon and want that soft, custardy texture.
Refrigerator: Store in an airtight container or wrap tightly for up to 5 days, filling stays set, flavors deepen, and slices cut clean.
Freezer: Wrap individual slices in plastic and foil for up to 2 months, ideal for making ahead or saving leftovers. Thaw slowly in the fridge for the best texture.
Tip for freshness: Add a small piece of parchment or wax paper between slices to prevent sticking and keep each piece picture-perfect.
Delicious Pies to Try Next
Chocolate Pecan Pie
Ingredients
- 1 store-bought pie crust unbaked
- 3 large eggs at room temperature
- ⅓ cup packed light brown sugar
- ¼ cup salted butter melted and cooled
- ¾ cup light corn syrup
- 1 ½ tablespoons unsweetened cocoa powder
- 1 ½ teaspoons pure vanilla extract
- 2 cups pecans lightly chopped
- 1 ¼ cups dark chocolate chips
Instructions
- Start by preheating your oven to 350ºF so it’s ready to go when you are. While it warms up, press your pie crust into a 9-inch dish and give it a quick chill in the fridge. This little step helps it stay firm and ensures a perfectly crisp, flaky base for all the gooey filling to come.
- Scatter the pecans across the bottom of the chilled crust, then sprinkle the dark chocolate chips evenly over them. This simple layer creates tiny pockets of chocolatey, nutty surprises in every slice.
- In a large mixing bowl, whisk the eggs first until smooth. Add the light brown sugar, corn syrup, cocoa powder, melted butter, and vanilla extract, stirring until the mixture is silky and glossy. Take care not to overmix, you want it creamy, not frothy.
- Pour the filling gently over the chocolate and pecans, trying to keep the layers intact. For a beautiful finishing touch, press a few pecans on top, they’ll bake into a gorgeous, rustic-looking topping.
- Bake the pie for around 55 minutes, watching for golden edges and a center that still has a little jiggle. That slight wobble is perfect, the filling will firm up nicely as it cools.
- Once baked, move your pie to a cooling rack and let it set completely, and dig in.
Notes
- If the crust starts getting too dark, lightly cover it with foil or a pie shield.
- Don’t worry if the center jiggles a bit when it comes out of the oven, it will set perfectly as it cools.
- If you like extra chocolate, add a few more chips on top just before baking for a melty finish.
