This easy chocolate pecan pie recipe features a decadent and fudgy chocolate chip and pecan filling that’s destined to melt in your mouth.
This classic pecan pie recipe is another fantastic option when it comes to Thanksgiving desserts. While it may not be pumpkin flavored, it features pecans and chocolate chips, which combine to make the most deliciously rich and fudgy pie filling imaginable. Combined with the flaky crust and served with a scoop of vanilla ice cream, this chocolate pecan pie is the perfect dessert in my opinion!
Now, this chocolate pecan pie recipe takes just 15 minutes to prep and under an hour in the oven until it’s beautifully baked. If you’re on a time crunch this holiday season, you can also make this pie in advance.
If you’re looking for more Thanksgiving dessert inspiration, check out these recipes: no-bake pumpkin cheesecake, pumpkin praline cake, candied sweet potatoes, sweet potato casserole with marshmallows, and apple crisp.
- Deep dish pie crust
- Chocolate chips
- Corn syrup
Step 1: Preheat your oven to 375 degrees.
Dump into one large mixing bowl (I KNOW, one bowl, how easy) all of the eggs, sugar, salt, melted butter, and corn syrup.
Step 2: Use a hand mixer on low to mix together till kinda frothy (I just love that word).
No need to mix for any more than a minute.
Step 3: Put chocolate chips into the bottom of the pie shell.
Step 4: Add pecan halves or chopped pecans. I like the pieces as it seems to be easier to cut the pie to serve.
Step 5: Pour into the pie shell.
Step 6: Evenly distribute the mixture over the chocolate chips. Then place the pie carefully and slowly (no sloshing) onto the lower rack in the preheated oven.
Step 7: Bake for between 45 and 60 minutes (depending on your oven) until it is set.
Cool for a few minutes before cutting. If you have difficulty getting it out of the aluminum pie pan, snip the edge with scissors and peel it back so you can get to the pie crust cleanly. Serve with a scoop of vanilla ice cream.
- Store your pie leftovers in an airtight container in the fridge for up to 3 days.
- You can also store leftovers in an airtight container in the freezer for up to 3 months. When it’s time, thaw in the fridge overnight before serving.
- You should place your chocolate chip pecan pie on the lowest rack in your oven as the liquid nature of the mix bakes from the bottom more thoroughly/evenly and then the top doesn’t burn. Place a larger-than-the-pie piece of foil on the very bottom of the oven.
- Now, there is a science behind deciding when to remove your chocolate pecan pie from the oven. First, oven temps can vary (buy an oven thermometer and check it often) and even weather and altitude can make a difference. High altitude equals a longer and slightly lesser temperature for baking. So, don’t take your chocolate pecan pie out of the oven until you give the rack a slight shake with your oven-gloved hand. If you see a wiggle in the center of the pie, it probably needs at least another 5 minutes to bake. Repeat this process until there are no wiggles a.k.a until the pie is set. For this chocolate pecan pie recipe, it could take between 45 and 60 minutes to bake.
- You could also serve a slice of chocolate pecan pie with chocolate shavings and a dollop of whipped cream.
- Serve your chocolate pecan pie warm or refrigerate overnight if you’d prefer to serve it chilled.
- In this chocolate pecan pie recipe, you can use semi-sweet or dark chocolate chips. You could also use 6 ounces of semi-sweet, dark, or bittersweet chocolate, chopped, instead.
Can I make this chocolate pecan pie recipe into two pies?
Absolutely! Prep the recipe as above, but add 1/2 cup of chocolate chips to each pie shell. Then simply divide the pecan mixture in half and add half to each pie shell. Bake the two pies for only 45 minutes, as they’ll be shallower and thus cook quicker than one regular-sized chocolate pecan pie. I love doing this, as it means I have one for myself and one to take to my next gathering. You could also add another cup of pecan pieces to the recipe, so you get a nice touch of pecans in every heavenly bite.
Can I make this pie ahead of time?
Yes, you can store your baked and cooled pie, covered, in the fridge for up to three days. Serve it chilled or warm it up either in the microwave or briefly in the oven, to ensure the pie crust is crispy once more.
Why is my pie runny?
Head to the Recipe Notes section above for baking instructions, to ensure your pie is perfectly baked.
Here are more perfect pecan recipes:
- 1 ready-made 9" deep-dish pie crust
- 1/2 cup chocolate chips
- 3 eggs
- 2/3 cup sugar
- 1/2 tsp. salt
- 1/3 cup butter melted real butter only for me
- 1 cup corn syrup like Karo
- 1 cup pecan halves or pecan pieces
- Preheat oven to 375.
- In one big bowl, use a hand mixer on low for about a minute to beat eggs, sugar, salt, melted butter, and corn syrup together. Stir pecans into the mixture.3 eggs, 2/3 cup sugar, 1/2 tsp. salt, 1/3 cup butter melted, 1 cup corn syrup, 1 cup pecan halves or pecan pieces
- Put the chocolate chips on the bottom of the pie shell and slowly pour the pecan mixture over the chocolate chips.1 ready-made 9" deep-dish pie crust, 1/2 cup chocolate chips
- Bake for between 45 and 60 minutes (depending on your oven) until it is set.
- Cool for a few minutes before cutting. Serve with vanilla ice cream for a real treat!
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