This easy Chocolate Pecan Pie Recipe is the best variation of a classic. The buttery crust paired with rich chocolate and pecan filling make this a treat that is hard to resist.
Love pie? Me too! Be sure to try some of my other favorites like my Southern Sweet Potato Pie
This post was originally published November 2, 2013. It has since been updated to include fresh photos and helpful tips.
Recipe Features:
- Super Simple Pie: Pour and bake. It really is that easy.
- Family Favorite: The combination of semi sweet chocolate and rich pecans is perfection.
- Perfect for a crowd: Easily double this recipe for two pies to take to all of your celebrations.
Here’s the deal with this pie. It is so perfectly sweet and actually just a touch salty thanks to the buttery crust and pecans throughout. It is basically like taking the classic pecan pie and stepping it up a notch. And it is SO DANG EASY. If you can pour ingredients into a pie tin, you can make this pie.
It also happens to be a showstopper dessert. If you take an extra 1 minute to arrange the pecans on top you are left with a bakery worthy pie that everyone will ooooooh and awwwwww over. The perfect addition to your dessert table, if I do say so.
Chocolate Pecan Pie Ingredients
This recipe is so decadent and delicious. The ingredient list is minimal and the end result is addicting! Since you are working with only a few items, it is truly important you reach for quality.
- Pecans: I like to reach for the bags of chopped pecans for the bottom of the pie and a handful of whole nuts for the top. You can arrange them beautifully in a pattern for a stunning finish.
- Chocolate chips: Semi-sweet is our preference, but my sister made this recipe with milk chocolate chips with great success. We’re a family divided, but both versions will work.
- 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 process giving you a silky smooth and beautiful finish.
- Pie Crust: Here is the skinny on 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.
How to Make a Pecan Pie with Chocolate Chips
- Preheat the oven to 350 degrees.
- While the oven is heating, make or roll out the crust into a 9″ pie dish. Crimp or press the edges and prick the bottom of the shell with a fork, to prevent bubbling.
- Bake the crust for 8 minutes to help the bottom of the crust set.
- Once the pie crust has partially baked, spread 1-3/4 cups of pecans in the bottom.
- Sprinkle chocolate chips over the top of the nuts, trying to cover as much of the surface as possible.
- Using the remaining pecans, create an even layer on the top of the pie.
- In a medium measuring cup, whisk the eggs, sugars, syrup, and vanilla.
- Pour over the top of the pie, covering the the nuts with the liquid.
- Bake for 60 to 75 minutes, or until the center is set.
- Cool completely and serve.
Tips and FAQ’s:
The most common reason for a runny pie is under baking. It can be tricky to tell when your pie has fully baked. The best results will come from testing the center with an instant read food thermometer. But typically you will bake the pie for 60 to 75 minutes, so the center has enough time to fully bake and 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 should not jiggle.
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.
To freeze pecan pie, bake the pie as directed. Allow the pie to cool completely, wrap it tightly in plastic wrap, and place inside a freezer zip top container. When you are ready to eat, simply thaw overnight in the refrigerator. This method will keep the pie good for up to 3 months.
Baking a pie for an hour can cause some serious overbaking on the edges of the crust. The secret is to either cover the edges in foil (see the photo above) or to use a pie shield, which can be purchased at most cookware retailers or Amazon.
More Pie Recipes:
- Perfect Pie Crust
- Caramel Apple Pie
- Mexican Chocolate Pie
- Cranberry Meringue Pie
- Old Fashioned Buttermilk Pie
- Simple Apple Pie
- Homemade Banana Cream Pie
- Pumpkin Pie in a Slow Cooker
- Classic Pumpkin Pie Recipe
- Coconut Cream Pie
Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!
Chocolate Chip Pecan Pie
Ingredients
- 2-1/4 cups pecans divided
- 1 cup chocolate chips
- 4 large 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
- Preheat the oven to 350 degrees.
- While the oven is heating, make or roll out the crust into a 9" pie dish. Crimp or press the edges and prick the bottom of the shell with a fork, to prevent bubbling.
- Bake the crust for 8 minutes to help the bottom of the crust set.
- Once the pie crust has partially baked, spread 1-3/4 cups of pecans in the bottom.
- Sprinkle chocolate chips over the top of the nuts, trying to cover as much of the surface as possible.
- Using the remaining pecans, create an even layer on the top of the pie.
- In a medium measuring cup, whisk the eggs, sugars, syrup, and vanilla.
- Pour over the top of the pie, covering the the nuts with the liquid.
- Bake for 60 to 75 minutes, or until the center is set.
- Cool completely and serve.
Notes
Nutrition
Equipment
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Comments & Reviews
Linda sordillo says
Will bake for my granddaughter.yummy
Shelly says
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 says
I think I used semi chocolate chips.
Steve says
I Love Pecan Pie. This looks so easy to make and I love the braided crust.
marissa | Rae Gun Ramblings says
oh my goodness I cannot wait to try this it looks so good!
Susan Nobles says
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 says
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.
Holly C. says
Looks yummy! The braided crust looks awesome!
Jonie says
I really need to taste this, like immediately. It looks amazing!
Debra says
I have a confession to make, I crave Pecan pie pretty much all the time. I only had it for the first time last Thanksgiving.
Yvonne @ TriedandTasty says
You are going to turn me in to a pie love one way or another. What a great week. What a great selection of pies. I would have loved to try this… so I guess that means I’ll have to make it! Thanks for sharing such a yummy recipe 🙂