Imagine the perfect marriage of gooey chocolate, nutty pecans, and a buttery, flaky crust, and you have Chocolate Pecan Pie in all its glory. This classic dessert takes everything you adore about traditional pecan pie and adds a rich layer of chocolatey indulgence, making it completely irresistible. Whether it’s gracing your Thanksgiving table or being enjoyed as an everyday treat, this pie delivers smooth, melt-in-your-mouth chocolate, crunchy pecans, and the caramel notes of a classic Southern pie, all in one bite. If you’re looking to wow your friends and family with a tried-and-true favorite that feels both nostalgic and a little bit adventurous, this is the dessert you need to try.

Chocolate Pecan Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Chocolate Pecan Pie is that it uses only a short list of familiar ingredients, yet each plays a crucial role in achieving that lush, decadent flavor. From the buttery crust to the final swirl of fragrant vanilla, every component builds the pie’s irresistible texture and taste.

1 unbaked 9-inch pie crust: Look for a deep-dish pie crust to hold all the gooey filling, and go homemade or store-bought, whatever fits your style.
1 cup light corn syrup: This creates the iconic, glossy, sweet filling that holds everything together with a perfect texture.
1 cup granulated sugar: It boosts the sweetness and helps the filling achieve its signature consistency.
3 large eggs: Eggs give the pie its custardy richness and help it set while baking.
1/4 cup unsalted butter, melted: The extra richness from real butter brings a bit of luxury to every bite.
1 teaspoon pure vanilla extract: A must for balance, vanilla rounds out the sweetness with amazing aroma.
1/4 teaspoon salt: Just a pinch brings out all the best flavors of chocolate and nuts.
1 1/2 cups pecan halves: The stars of the show! Pecans add crunch, beauty, and classic Southern flavor.
3/4 cup semi-sweet chocolate chips: The magic touch that transforms traditional pecan pie into chocolate heaven.

How to Make Chocolate Pecan Pie

Step 1: Prepare Your Oven and Pie Dish

Begin by preheating your oven to 350°F (175°C). Gently place the unbaked 9-inch pie crust into a pie dish, taking a moment to crimp the edges however you like. This simple step gives your Chocolate Pecan Pie that perfect, rustic finish, and you can get as creative with the edge design as you wish!

Step 2: Mix the Gooey Filling

In a large mixing bowl, whisk together the light corn syrup, granulated sugar, eggs, melted unsalted butter, vanilla extract, and salt until everything is silky-smooth. This base brings all the lovely sweetness and depth that makes Chocolate Pecan Pie legendary.

Step 3: Add Pecans and Chocolate

Stir in the pecan halves and chocolate chips, making sure they’re evenly distributed throughout the mixture. Each slice will have a perfect balance of melt-in-your-mouth chocolate and toasted pecan crunch—exactly what we’re after.

Step 4: Fill and Bake

Carefully pour the luscious filling into your prepared pie crust, using a spatula to spread everything evenly if needed. Bake the pie for 50 to 60 minutes, keeping a watchful eye as it cooks. If the crust edges seem to brown a little fast, just cover them with aluminum foil partway through to protect them. The pie is done when the center is set and the crust is golden and inviting.

Step 5: Cool Before Serving

Once out of the oven, let your Chocolate Pecan Pie cool completely on a wire rack. This step is crucial—the filling will finish setting as it cools, making slicing a breeze and ensuring every piece holds together beautifully.

How to Serve Chocolate Pecan Pie

Garnishes

A slice of Chocolate Pecan Pie already looks stunning, but a dollop of freshly whipped cream or a generous scoop of vanilla ice cream takes it right over the top. Try a sprinkle of extra chopped pecans or a drizzle of warm chocolate sauce for a little extra flair.

Side Dishes

Balance out the sweetness with some fresh berries or a simple fruit salad on the side. A cup of strong coffee, espresso, or even a glass of cold milk makes a perfect pairing—especially if you’re going for that old-fashioned comfort vibe.

Creative Ways to Present

Consider baking mini Chocolate Pecan Pies in muffin tins for individual servings, or layer chunks of pie with whipped cream in parfait glasses for a modern spin on this classic dessert. If you want to make your presentation truly memorable, dust each slice with a hint of cocoa powder or serve on vibrant dessert plates for a pop of color.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Pecan Pie should be covered and stored at room temperature for up to 2 days or kept in the refrigerator for up to 4 days. Keeping it chilled helps maintain the texture, and a quick reheat brings back that just-baked magic.

Freezing

If you want to get ahead, Chocolate Pecan Pie freezes beautifully. Once baked and cooled, wrap the pie tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving and enjoy that homemade goodness anytime.

Reheating

To revive that fresh-baked flavor, warm slices in the oven at 300°F for about 10-12 minutes, or give individual slices a quick zap in the microwave (about 20 seconds). This gently melts the chocolate and gives you the perfect bite every time.

FAQs

Can I use dark corn syrup instead of light corn syrup?

Yes, you can substitute dark corn syrup if that’s what you have on hand! It will add a deeper, slightly molasses-like flavor to your Chocolate Pecan Pie, which some people adore. Just know the filling will be a little darker in color.

How do I know when my Chocolate Pecan Pie is done baking?

Your pie is ready when the edges are puffed up and set, and the center jiggles only slightly when you gently shake the pan. If you insert a knife near the center, it should come out mostly clean, with maybe a little gooey chocolate but not raw egg mixture.

Can this recipe be made gluten-free?

Absolutely! Just swap in your favorite gluten-free pie crust (store-bought or homemade), and double-check that your other ingredients are gluten-free. The filling itself contains no flour, which makes this an easy conversion.

Should I toast the pecans first?

Toasting your pecans before adding them to the filling is a fantastic way to boost their nutty flavor. You can spread them on a baking sheet and toast at 350°F for 6-8 minutes, just until fragrant—let them cool before stirring into the batter.

Can I make Chocolate Pecan Pie ahead for the holidays?

Yes! This pie is perfect for making ahead. Prepare and bake it a day or two in advance, then store covered in the fridge. On serving day, let it come to room temp or warm it lightly before bringing it to the table for a stress-free holiday dessert.

Final Thoughts

There’s just something special about sharing a homemade Chocolate Pecan Pie—every slice is a little celebration of family, tradition, and chocolatey joy. Whether you bake it for a special occasion or just because, I hope it brings as many smiles to your table as it has to mine. Don’t hesitate to give it a try; this is one dessert that’s sure to become a new favorite!

Chocolate Pecan Pie Recipe

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4.5 from 5 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of a Chocolate Pecan Pie. This Southern classic combines crunchy pecans and sweet chocolate in a gooey filling, all nestled in a flaky pie crust.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Filling:

1 cup light corn syrup
1 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
3/4 cup semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
Mix the filling: In a large bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth. Stir in pecans and chocolate chips.
Fill the pie: Pour the filling into the pie crust.
Bake: Bake for 50-60 minutes until set. Cover edges with foil if browning too quickly.
Cool and serve: Allow the pie to cool on a wire rack before slicing.