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Chocolate Pecan Pie Recipe

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This easy Chocolate Pecan Pie Recipe is the best variation of a classic. The flaky crust paired rich chocolate and pecan filling make this a treat that is hard to resist.

Top down image of a pecan pie on a white wood table

Recipe Features:

  • Sweet and Decedent: Chocolate and brown sugar combine with the slightly salty pecans for an incredible dessert.
  • Perfect Thanksgiving Dessert: This pie is elevated with the addition of semi sweet chips.
  • Beautiful Finish: Placing all of the pecans in a pattern can instantly up your pie game.

I am the absolute worst secret keeper. If there was a reward for person least likely to keep a secret… I would win. Which is why I will not prolong the process and will admit that there is a secret ingredient in this recipe.

Chocolate.

In other words, chocolate is my secret. It is mixed right into the pie and gives this already sweet dessert a punch of deliciousness.

Which is probably the reason why I always opt for this delightful pie whenever I am assigned to bring a dessert. It does not hurt that it is drop dead gorgeous!

Side shot of pecan pie inside a pie tin

What You’ll Need:

This recipe is so decedent and delicious. The ingredient list is minimal and the end result is addicting! A full list of ingredients and their measurements are located below in the recipe card.

  • Pecans: I use whole pecans, but roughly chop the ones going into the bottom of the pie.
  • Chocolate chips: Regular chips work but mini are best.
  • Sugar: Both brown and granulated sugar are used in this recipe to achieve the sweet filling.
  • Corn Syrup: Most pecan pies use corn syrup. It helps keep the filling from becoming grainy during the baking.
  • Pie Crust: I like a homemade pie crust.

This recipe is great with a buttery homemade pie crust or a store bought version. We opt for the Trader Joe’s frozen pie crust. For about $4 you get two crusts that taste amazing. It holds up well with a hearty filling, which is what this recipe needs.

Top down image of pecan pie with pecans layered around the top

Step by Step Instructions:

  1. Preheat the oven to 350 degrees.
  2. Spread 1-3/4 cups of pecans in the bottom of your pie shell.
  3. Sprinkle with chocolate chips.
  4. Use the rest of your pecans to create an even layer on the top for a more put together look.
  5. Whisk the eggs, sugars, syrup, and vanilla. Pour over the top of your pie.
  6. Bake at for 45 minutes or until the center is set.
  7. Cool completely and serve.
Pecan pie on a white wood table with a small bowl of pecans and spilled chocolate chips

Tips and FAQ’s:

How do you know when pecan pie recipe is set?

The truth is there isn’t an easy answer to this question. Ideally, you should use an instant read thermometer. When the internal temperature reaches 200 degrees your pie is done.

If you do not have a thermometer, you can use the visual test. The pie should be close to the wigglness of Jell-O.

Should you refrigerate pecan pie after baking?

Yes. It is a good idea to refrigerate your pecan pie. Typically, you want to move the pie to the fridge 2 hours after baking. The egg based filling is prone to bacteria growth. Covering loosely with tin foil and refrigerating will help your pie stay fresh for up to four days.

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Chocolate Pecan Pie Recipe

Chocolate Pecan Pie Recipe

Yield: 1 pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This wonderfully rich chocolate pecan pie recipe is a southern pie classic. Made with just a handful of ingredients and a sweet secret! 

Ingredients

  • 2-1/4 cups pecans, divided
  • 1 cup mini chocolate chips
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1/2 teaspoon vanilla
  • 1 slightly baked pie crus

Instructions

1. Preheat the oven to 350 degrees.

2. Spread 1-3/4 cups of pecans in the bottom of your pie shell.

3. Sprinkle with chocolate chips.

4. Use the rest of your pecans to create an even layer on the top for a more put together look.

5. Whisk the eggs, sugars, syrup, and vanilla. Pour over the top of your pie.

6. Bake at for 45 minutes or until the center is set.

7. Cool completely and serve.

Notes

Ideally, you should use an instant read thermometer. When the internal temperature reaches 200 degrees your pie is done.

If you do not have a thermometer, you can use the visual test. The pie should be close to the wiggles of Jell-O.

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Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 690Total Fat: 48gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 93mgSodium: 86mgCarbohydrates: 67gFiber: 7gSugar: 56gProtein: 9g
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Linda sordillo

Saturday 21st of November 2015

Will bake for my granddaughter.yummy

Shelly

Sunday 27th of April 2014

Going to make this today for my future father in law....the chips are milk chocolate or semi sweet? Every other recipe I've seen asks for semi....so I just wanted to be sure. Thanks!

Jesseca

Tuesday 29th of April 2014

I think I used semi chocolate chips.

Steve

Saturday 23rd of November 2013

I Love Pecan Pie. This looks so easy to make and I love the braided crust.

marissa | Rae Gun Ramblings

Tuesday 5th of November 2013

oh my goodness I cannot wait to try this it looks so good!

Susan Nobles

Tuesday 5th of November 2013

Hi there!

This looks like a great recipe! I have made a different version of Chocolate Pecan Pie, but usually have the same problem. Question for you. How do you prevent the edges of the pie crust to brown more than it should? Should I use a lower oven temperature for a longer period? If so, what temp do you suggest?

Thanks in advance! Susan

Jesseca

Tuesday 5th of November 2013

Hi Susan! I have had a little problem with that. If you go and look at my pumpkin pie you'll see the crisp brown edges. For this pie I used foil to cover the edges during the first half of the cook time.

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