Chocolate Pecan Pie Recipe

This easy Chocolate Pecan Pie recipe combines the sweetness of caramelized dark brown sugar and pecans found in a traditional pecan pie, with the richness of melted bittersweet chocolate chips. A hint of bourbon in the ooey gooey filling and a buttery flaky crust, makes this deliciously decadent dessert a great addition to your holiday table!

The Best Chocolate Pecan Pie

I love a good recipe twist, especially if chocolate is involved. If you enjoy the sweet caramel flavor of a classic pecan pie recipe, you’ll definitely fall in love with this chocolate pecan pie!

The addition of chocolate adds depth of flavor while toning down the overwhelming sweetness of the classic dessert.

The rich, semi-sweet chocolate balances the flavor of the sweet pecan filling which is reminiscent of a soft, indulgently fudgey, molten brownie and hot fudge chocolate pudding. Nutty and toasty pecans add the perfect crunch, and although an optional ingredient, the caramel notes of bourbon will make you feel like a pastry chef made this holiday treat in a restaurant kitchen.

This tasty pecan chocolate pie is made with my easy to make and totally foolproof homemade pie crust recipe, which can be made ahead of time. To top the pie, fluffy whipped cream or a scoop of vanilla ice cream are great options.

✔️ Chocolate Chip Pecan Pie Ingredients

This section highlights some of the ingredients you’ll need. Check the recipe card below for a full list of ingredients and their exact amounts.

• Pie Shell: This is my absolute favorite homemade pie crust. I’ve been baking pies with the same homemade pie dough recipe for years! It’s flaky, it’s buttery and perfectly tender. This easy recipe makes one 10-inch double pie crust or two 10-inch single pie crust.
• Pecans: I use coarsely chopped pecans instead of keeping them whole. You can use pecan halves as well. Toasting the nuts intensifies their nutty flavor as it draws their natural oils. This recipe uses very few ingredients so it’s important to use good quality ingredients.
• Chocolate Chips: Choose from bittersweet chocolate chips, semisweet chocolate chips or dark chocolate chips. You can also use chocolate bars, chopped up into bite size pieces.
• Light Corn Syrup: Which is like a bad word these days! So, why do you need corn syrup? Corn syrup such as Karo syrup has a viscous, sticky and gooey consistency that prevents crystallization and makes the pie filling creamy, luscious and smooth. This is important when you are making a pie so full of nuts. This ingredient is the only sweetener of its kind with a completely neutral taste. Other syrups like maple syrup, honey or agave nectar have a distinct flavor. I have made this pie with golden syrup which changes the taste a bit; however, the results were amazing. You can use dark corn syrup also.
• Brown Sugar: I use dark brown sugar because of its strong molasses taste which adds flavor to the rich chocolate pie filling.
• Butter: I usually bake with unsalted butter but salted butter can be used also.
• Eggs: I use organic large eggs. Make sure your eggs are at room temperature to prevent them from solidifying the melted butter used in the filling.

🔎 How To Make Chocolate Pecan Pie?

These are just the highlights on how to make this easy holiday pie recipe. For detailed instructions, check the recipe card below.

1. Make the pie crust: I provide the recipe for my favorite homemade pie crust for your convenience.
2. Roll out the pie crust: This recipe makes one (9-inch) pie. In a lightly floured surface, roll dough to to make a circle of about 12-inches. Carefully place the dough on a 9-inch pie plate. With a sharp knife, trim off any excess dough at the edge of the crust. Fold the edge under and crimp.
3. Pre-bake the crust: Blind baking the pie shell prevents the pie from becoming soggy. Place the unbaked pie crust on a baking sheet then, line the pie shell with parchment paper and fill it with pie weights or dried beans. Bake in a preheated 425 degrees F. When done, lower the oven temperature.
4. Prepare the filling: Whisk the eggs, brown sugar, corn syrup, vanilla extract, melted butter, bourbon and salt in a large mixing bowl. Whisk until well blended. Stir in the pecans and chocolate chips and mix to combine.
5. Bake.

🔎 Do I Have to Add Bourbon to This Pie Recipe?

No. Bourbon is an optional ingredient; however, if you decide to use bourbon or any other type of spirit, rest assured that the alcohol evaporates while the pie bakes leaving only flavor!

🔎 Can I Use Maple Syrup or Honey Instead of Corn Syrup?

It seems like the only time of the year I use corn syrup is during the holidays so I have never worried too much about it. This pie recipe has been tested with light corn syrup. I cannot guarantee the results if you make it with any other type of syrup. That being said, I heard some people had success when using maple syrup with a bit of molasses. If you try using any other syrup, let me know how the pie turned out!

✔️ Make Ahead, Storing and Freezing

✔️ Making Ahead

This chocolate pecan pie is not only easy to make but, you can make it ahead of time which is very helpful during the holiday season when you have to juggle regular life with all sorts of commitments and holiday gatherings. Let’s break it down for you:

• If you choose to make pie crust from scratch, you can make the pie dough and store it in the refrigerator, wrapped tightly with plastic wrap for up to 5 days. You can also freeze the pie dough for 3 months which is incredibly helpful if you like to plan ahead (I wish I was that organized!) Wrap the dough tightly with plastic wrap and place it in a freezer safe resealable bag.
• Mix the filling ingredients without adding the pecans and chocolate chips a day ahead. Store it in an airtight container in the refrigerator.
• The entire pie can be baked 2 days in advance and be kept in the refrigerator tightly wrapped. Remove from the fridge 1-2 hours before serving.
• If you make this pie the night before serving time, cool the pie completely on a wire rack and keep it at room temperature until serving time. You can also freeze the baked pie for 3 months. It will keep well as long as it’s stored properly. More information below.

🔎 Do You Need to Refrigerate Chocolate Pecan Pie?

According to the USDA, yes you need to refrigerate chocolate pecan pie! They instruct that any pie containing eggs must be refrigerated, except some store bought pies which contain preservatives. I personally only keep this pie at room temperature, in a cool area if I make it the night before I need to serve it.

Leftover pie should be stored in an airtight container in the refrigerator for up to 4 days.

🔎 Can you Freeze Chocolate Pecan Pie?

Yes, chocolate pecan pie freezes well. Wrap it with a few layers of plastic wrap and place it in an airtight container or resealable freezer bag. It will keep in the freezer for 3 months. Thaw in the refrigerator overnight.

Take A Look At Some of Our Other Delicious Pie Recipes:

• Butterscotch Pie
• Blueberry Pie
• Peach Pie (with Bourbon Caramel Sauce)
• Creamy Lemon Pie
• French Apple Cake
• Vegan Pumpkin Pie (Gluten-Free)

Chocolate Pecan Pie

5 from 2 reviews

Kathy McDaniel

This easy Chocolate Pecan Pie recipe combines the sweetness of caramelized dark brown sugar and pecans found in a traditional pecan pie, with the richness of melted bittersweet chocolate chips.

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Prep 20 minutes mins

Cook 40 minutes mins

Total 1 hour hr

Makes 8 servings

Ingredients 

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• ▢ 1 Homemade Pie Crust , or One (9-inch) store-bought pie crust

Chocolate Pecan Filling

• ▢ 3 large eggs
• ▢ 3/4 cup packed dark brown sugar
• ▢ ⅔ cup light corn syrup or golden syrup
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons butter, melted
• ▢ 1-2 tablespoons bourbon
• ▢ 2 cups pecans, lightly toasted and coarsely chopped
• ▢ ¾ cup semisweet, bittersweet or dark chocolate chips, (or chocolate bars, chopped into small pieces)

For serving: (optional)


• ▢ Vanilla Ice cream or whipped cream

Instructions 

Roll out Pie Dough (skip if using store bought pie crust)

1. Preheat the oven to 425 degrees Fahrenheit.
2. Roll out one piece of chilled dough on a floured work surface. Roll the dough from the center to the edge, turning the dough until you have a circle of about 12 inches in diameter turning and flouring the dough as needed to make sure it does not stick to the board.
3. Carefully ease the pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
4. Place the unbaked pie crust on a baking sheet. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
5. Bake for 10 minutes. Remove the pie from the oven and carefully remove the weights or beans by lifting the parchment paper.
6. Lower the oven temperature to 350 degrees Fahrenheit.

Prepare Filling

1. Whisk the eggs, brown sugar, corn syrup, vanilla extract, melted butter, bourbon and salt in a large mixing bowl. Whisk until well blended. Stir in the pecans and chocolate chips and mix to combine.
2. Pour the filling into the pie shell.
3. Bake for 30 to 35 minutes, or until the center of the pie is set and no longer jiggly. If your crust is browning too quickly, use a crust guard or tent a piece of aluminum foil over the pie to prevent the crust from burning.
4. Remove from the oven and cool on a cooling rack for about 1-2 hours. Serve with vanilla ice cream or whipped cream (optional)

Notes

• If you notice that the edges of the crust are getting too browned too quickly, tent the pie with aluminum foil. 
• You know your pie is done baking when the center of the pie is no longer wet but still jiggles a bit. 
• Make sure your eggs are at room temperature when mixing the chocolate filling. Cold eggs can solidify the melted butter used in the mixture.
• Find instructions and step by step photos on How to Make Homemade Pie Crust. My recipe makes one (9 to 10-inch) double pie crust or two (9 to 10-inch) single pie crust. 

Nutrition

Calories: 576 kcal, Carbohydrates: 66 g, Protein: 7 g, Fat: 33 g, Saturated Fat: 11 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 14 g, Trans Fat: 0.1 g, Cholesterol: 77 mg, Sodium: 323 mg, Potassium: 284 mg, Fiber: 4 g, Sugar: 49 g, Vitamin A: 204 IU, Vitamin C: 0.4 mg, Calcium: 105 mg, Iron: 2 mg

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