Chocolate Pecan Pie

My EASY Chocolate Pecan Pie Recipe is a game changer! It’s a classic pecan pie recipe made even more delicious with melted chocolate, which turns the filling into a rich pudding-like texture loaded with pecans!

If you love pecan pie, don’t forget to check out my Classic Pecan Pie and my Pecan Pie Bars!

Chocolate Pecan Pie on a plate

I have partnered with Karo Syrup on today’s recipe. Thank you for continually supporting the brands that make this website possible.

Chocolate Pecan Pie Is A Delicious Spin on a Classic!

Pie season is officially upon us, and I am HERE for it!! I’m not usually a big pie maker, opting for cakes and cookies most often, but when you have a great and EASY recipe for a classic it’s kind of a no brainer.

This Chocolate Pecan Pie comes together quick with very little prep time. You can make this recipe from scratch using my Perfect Pie Crust Recipe OR take a short cut and use a pre-made crust!

And just like classic pecan pie, this is a recipe that you can get the kids involved in making!

How To Make Chocolate Pecan Pie

How Do You Make Chocolate Pecan Pie?

The easy answer here is, add chocolate! You could certainly just add 1/2 cup or so of chocolate chips to my pecan pie recipe and call it a day. It will turn out great. BUT I played around with that recipe a little bit so the texture inside this pie is like molten chocolate pudding. I KNOW!!

What Kind of Chocolate Do You Use?

I use semi-sweet chocolate here. I just chop it up and melt it with some butter, but you can absolutely use Bittersweet chocolate, or really any chocolate you most prefer!

I would recommend staying away from milk chocolate, only because the pie is sweet enough, and you’re looking to compliment the sweetness with enough chocolate flavor to taste, not to add to the sweetness!

Do You Use Light or Dark Karo® Syrup?

Either! That’s another great thing about this recipe, is it’s so adaptable! BUT I will let you know I haven’t made this recipe with a corn syrup substitute. I get that question a lot and I just can’t recommend Pecan Pie without Karo®!

Corn syrup has a few different uses. Of course it adds a subtle sweetness that we have all come to pair with pecan pie, but it also is a large part of the texture of pecan pie!

Can I Substitute Honey or Maple Syrup in this Chocolate Pecan Pie?

I have never tested this recipe using anything other than Karo® Corn Syrup. But I do know that honey or maple syrup would alter the flavor profile of this pie, and that’s not a chance I am willing to take!

Can I Use A Frozen Crust?

YES! The great thing about this pie recipe is that you can make it from scratch, or take a shortcut! Generally pecan pie is served at a holiday table, a party, or some type of get-together, so cutting back on dessert prep time is essential! And a pre-made crust is an easy short cut.

BUT, like I said above, I have a really fantastic all butter pie crust recipe here on my site, and if you’re looking to go the extra mile you can make that dough and use that for an flaky, homemade crust.

How Do You Know When Pecan Pie Is Done?

Ack! I know! It feels a little like cheesecake…is it done? should I take it out? It’s still a little jiggly! HELP! Trust me I’ve been there. Pecan Pie should be set in the middle when you take it out of the oven. I have read recipes that say they should jiggle, but I have tried those and I’ll tell ya…they aren’t done. I never get pretty slices that way, the center is still goopy! Make sure it’s set.

And here’s a trick…if you are unsure pull out your candy thermometer and insert it into the center. It should read 200°F.

What If My Pecans and/or Crust is Too Brown?

If you notice that your pie crust or the pecans are browning too much, just tent the pie with foil! This should stop the browning.

Chocolate Pecan Pie with Ice Cream

Looking For More Pie Recipes? Try These:

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Chocolate Pecan Pie

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 10 1x
  • Category: Pie
  • Method: Oven
  • Cuisine: Dessert

Description:

This chocolate version of classic pecan pie is out of this world! I might like it better than the original!


Ingredients:

  • 4 tablespoons butter
  • 3 ounces chopped semi-sweet chocolate
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs, lightly whisked
  • 1/2 cup light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 2 cups coarsely chopped pecans
  • 1 (9-inch) unbaked OR frozen deep-dish pie crust

Instructions:

  1. Preheat oven to 350°F.
  2. In a small saucepan melt the butter and chocolate over medium-low heat until melted, stirring frequently. Remove from heat and allow to cool slightly.
  3. In a large bowl mix together corn syrup, eggs, brown sugar, cocoa powder, salt, and vanilla until smooth. Stir in the melted chocolate and pecans until combined.
  4. Pour mixture into pie crust.
  5. Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.

Notes:

If you are using a prepared frozen pie crust, place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. The pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil.

Keywords:: cookies and cups, pie, pie recipe, pecan pie, chocolate pecan pie, easy pecan pie, best pecan pie, how to make pecan pie

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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6 Responses
  1. Kelsey

    It says to pre bake the all butter pie crust but in the ingredients here it says unbaked pie crust. We want to pre bake it right? It seems like it might get dark if prebaked then cooked with filling for 60-70 minutes?

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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