This easy Chocolate Pecan Pie blends the caramelized richness of dark brown sugar and toasted pecans from a classic pecan pie with the deep flavor of semisweet or bittersweet chocolate. A touch of bourbon and a flaky, buttery crust make this decadent dessert a memorable addition to holiday menus.
The Best Chocolate Pecan Pie
If you enjoy classic pecan pie, the addition of chocolate adds depth and balances the sweetness. The filling becomes almost like a molten, fudgy brownie with crunchy, nutty pecans. Bourbon is optional but adds subtle caramel notes that elevate the finished pie.
This version works beautifully with a make-ahead homemade pie crust or a good-quality store-bought crust. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a classic finish.
⭐️ Why You’ll Love This Chocolate Chip Pecan Pie Recipe?
- Balanced sweetness: Semi-sweet or bittersweet chocolate tones down the filling’s sugar and adds richness.
- Make-ahead friendly: The dough and parts of the filling can be prepared ahead for busy holidays.
- Simple ingredients: Uses common pantry items and easy-to-find baking staples.
✔️ Chocolate Chip Pecan Pie Ingredients
Below are the main ingredients. See the recipe card for exact amounts and full details.
- Pie shell: Homemade flaky pie crust (makes one 9- or 10-inch pie) or one (9-inch) store-bought crust.
- Pecans: Lightly toasted and coarsely chopped for best flavor and texture.
- Chocolate chips: Semisweet, bittersweet, or dark chocolate chips (or chopped chocolate bars).
- Light corn syrup: Keeps the filling smooth and prevents crystallization; golden syrup can be substituted if desired.
- Dark brown sugar: Adds molasses depth to the rich filling.
- Butter: Melted unsalted butter recommended; salted butter also works.
- Eggs: Room temperature large eggs to ensure a smooth filling.
🔎 How To Make Chocolate Pecan Pie?
Here are the main steps; follow the recipe card for precise measurements and timing.
- Make or prepare the crust: Roll chilled dough to about 12 inches, fit into a 9-inch pie plate, trim and crimp the edges.
- Blind bake: Line with parchment and weights or dried beans and bake briefly at 425°F to prevent a soggy bottom; then lower the oven temperature.
- Mix the filling: Whisk eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon (optional), and salt. Stir in pecans and chocolate chips.
- Fill and bake: Pour into the prebaked crust and bake until the center is set but still slightly jiggly — about 30–35 minutes at 350°F. Tent edges with foil if they brown too quickly.
- Cool: Let the pie cool on a wire rack for 1–2 hours so the filling firms. Serve with whipped cream or vanilla ice cream.
🔎 Do I Have to Add Bourbon to This Pie?
No — bourbon is optional. If used, the alcohol bakes off and leaves behind a warm, caramel-like flavor that complements the chocolate and pecans.
🔎 Can I Use Maple Syrup or Honey Instead of Corn Syrup?
This recipe was tested with light corn syrup. Substituting other syrups may change texture and flavor; some bakers report success with maple syrup plus a touch of molasses, but results can vary.
✔️ Make Ahead, Storing and Freezing
✔️ Making Ahead
This pie is well suited for make-ahead prep. Key options:
- Make pie dough up to 5 days ahead in the refrigerator or freeze for up to 3 months.
- Prepare the filling (without pecans and chocolate) a day ahead and refrigerate in an airtight container.
- Bake the entire pie up to 2 days in advance and refrigerate tightly wrapped; bring to room temperature 1–2 hours before serving.
- Fully baked pies freeze well for up to 3 months; thaw overnight in the refrigerator.
🔎 Do You Need to Refrigerate Chocolate Pecan Pie?
Pies made with eggs should be refrigerated. Store leftovers in an airtight container in the refrigerator for up to 4 days. If you make the pie the night before serving, keeping it in a cool area at room temperature is acceptable, but refrigeration is safest.
🔎 Can You Freeze Chocolate Pecan Pie?
Yes. Wrap the cooled pie in several layers of plastic wrap, place in a resealable freezer bag or airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator.
🔪 Recipe Tips for Success
- Tent the pie with foil if crust edges brown too quickly, or use a pie crust shield.
- The pie is done when the center is no longer wet but still jiggles slightly — the filling will set as it cools.
- Avoid stretching the dough when fitting it into the pan to prevent shrinkage during baking.
- Chopped chocolate bars can replace chips; always choose good-quality chocolate for best flavor.
- Use room-temperature eggs to keep the melted butter from solidifying when mixing the filling.
- The pie crust recipe yields one 9–10 inch double crust or two single crusts; extra dough stores well refrigerated or frozen.
Try other delicious pies and desserts to expand your recipe collection.
- Butterscotch Pie
- Blueberry Pie
- Peach Pie (with Bourbon Caramel Sauce)
- Creamy Lemon Pie
- French Apple Cake
- Vegan Pumpkin Pie (Gluten-Free)
Chocolate Pecan Pie
Ingredients
- 1 Homemade pie crust (or one 9-inch store-bought crust)
Chocolate Pecan Filling
- 3 large eggs
- 3/4 cup packed dark brown sugar
- 2/3 cup light corn syrup or golden syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1–2 tablespoons bourbon (optional)
- 2 cups pecans, lightly toasted and coarsely chopped
- 3/4 cup semisweet, bittersweet, or dark chocolate chips (or chopped chocolate)
For serving (optional): Vanilla ice cream or whipped cream
Instructions
Roll out Pie Dough (skip if using store-bought)
- Preheat oven to 425°F (220°C).
- Roll chilled dough on a floured surface to a 12-inch circle. Ease into a 9-inch pie plate without stretching; trim and crimp the edges.
- Place the crust on a baking sheet, line with parchment, and fill with pie weights or dried beans.
- Bake for 10 minutes, then remove weights and lower oven temperature to 350°F (175°C).
Prepare Filling
- Whisk eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon (if using), and salt until combined. Stir in pecans and chocolate chips.
- Pour the filling into the prebaked pie shell.
- Bake 30–35 minutes at 350°F, until the center is set but still slightly jiggly. Tent with foil if the crust browns too fast.
- Cool on a rack 1–2 hours before serving. Top with whipped cream or ice cream if desired.
Notes
- Tent the crust edges with foil if they brown too quickly.
- The pie is done when the center is no longer wet but still jiggles slightly.
- Use room-temperature eggs to avoid cooling the melted butter when mixing the filling.
- For step-by-step crust photos and instructions, use a trusted homemade pie crust method; the dough yields one double crust or two single crusts.
Nutrition
Carbohydrates: 66 g
Protein: 7 g
Fat: 33 g