Chocolate Pecan Pie has a chocolate gooey filling with chopped pecans, topped with more pecans, and baked in a no-fail homemade flaky pie crust. Check out my Pecan Pie Recipe for another holiday dessert favorite.
Chocolate Pecan Pie
This recipe all starts with my homemade pie crust. It works in so many recipes from hot to cold pies. The pie crust recipe does make two crusts, and you will only need one. But, it freezes well to be used later in another recipe like my Pumpkin Cream Cheese Pie. Chocolate Pecan Pie gets the chocolate flavor from added chocolate chips in the filling. And, of course, both the filling and the topping calls for pecans! Be sure to add this dessert to your Thanksgiving menu!
Pie Crust: Again, I highly recommend using my homemade pie crust. However, you could use a store-bought crust as well.
Chocolate: I used semi-sweet chocolate chips to add chocolate flavor to the filling.
Pecans: If you are making this pie, I am sure you love pecans. I used chopped pecans in the pie and then used halved pecans for the nutty crunch on top of the pie. You will probably love my Ooey Gooey Pecan Pie Brownies and Pecan Pie Bars, too.
Preparing the Crust
The first thing to do in this recipe is to roll out the pie crust and place it into a deep-dish pie plate. I used a 9-inch pie plate; if you are using a smaller pan, the baking time will need to be adjusted. Cut off any excess crust, leaving a bit over the edge to fold under and crimp. (Just use a fork to crimp around the crust if you don’t feel like doing any fancy scalloping.)
Once the crust is in the pie plate, place it in the refrigerator to chill for a few minutes as you prepare the filling. There is no need to bake the crust ahead of time (no blind baking).
How to Make Chocolate Pecan Pie
While the crust is briefly chilling in the refrigerator, mix together the filling. It’s super easy; all you do is whisk together both kinds of sugar, corn syrup, melted butter, vanilla, and eggs. After mixing the filling, take the crust out of the refrigerator and get it filled with chocolatey deliciousness!
First, add the chopped pecans and chocolate chips to the bottom of the pie crust. Second, pour the filling over top of the nuts and chocolate. Top the filling with the pecan halves and cover the pie with aluminum foil. Bake, covered, for 30 minutes.
After 30 minutes, remove the foil and bake an additional 40-50 minutes. Remove the pie from the oven and let it rest at room temperature before transferring it to the refrigerator to chill a few hours. Serve cold, topped with homemade whipped topping.
How to Tell if Pecan Pie is Done
There are a couple of ‘tests’ you can do to check for the doneness of the pie. First, after baking, give the pie a slight shake. The filling should jiggle just a bit. If you see liquid waves going back and forth (slight exaggeration, but you get the idea), the pie is not set and should bake for a few more minutes.
A second way to test for the doneness of pecan pie is to look at the edges. The edges next to the golden-brown crust should puff up just a bit. When you see that paired with just a slight jiggle in the center, your pie is ready to come out of the oven and cool to room temperature before transferring to the refrigerator.
How to Store Chocolate Pecan Pie
A baked pecan pie should not be left out at room temperature for more than 2 hours once it has cooled. To store the pie, cover the room-temperature pie with plastic wrap or aluminum foil and place it in the refrigerator for up to 3 days. To freeze the pie, store it in a freezer-safe container for up to 2 months (don’t forget to label and date the packaging). When ready to serve, let it thaw in the refrigerator or at room temperature.
Looking for More Pie Recipes?
- 1 homemade pie crust, or store-bought
- 1 cup (200g) granulated sugar
- 3 tablespoons brown sugar
- 1 cup (340g) light corn syrup
- ⅓ cup (75g) melted butter
- 1 teaspoon vanilla
- 3 large eggs, room temperature and beaten
- 1 cup chopped pecans
- 1 cup semi sweet chocolate chips
- 1 cup pecan halves, for topping
Preheat oven to 350°F.
On a floured surface, roll out the pie crust dough into a large circle and place it into a 9-inch deep-dish pie plate, cutting away any excess crust. (If using a smaller pie pan, you will need to adjust the baking time.)
Flute or crimp the edges and place the crust in the refrigerator while you prepare the filling.
In a medium bowl, mix together the granulated sugar, brown sugar, corn syrup, melted butter, vanilla, and eggs. Whisk until blended well.
Remove the pie crust from the refrigerator. Add the chopped pecans and chocolate chips to the bottom of the prepared pie crust.
Pour the filling mixture over the top of the chopped pecans and chocolate chips. Top with pecan halves.
Cover the pie with aluminum foil and bake for about 30 minutes.
Remove the foil and bake for an additional 40-50 minutes, if needed, or until the center is set and not overly jiggly.
Remove the pie from the oven and let it come to room temperature before transferring it to the refrigerator to chill a few hours. Serve cold.