My EASY Chocolate Pecan Pie Recipe is 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 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. This recipe is as perfect for a weekend dessert as it is for your Thanksgiving dessert table!
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.
Make sure to skip down to the bottom of this post for the full recipe details and instructions! But in short, melt together the chocolate and butter on the stovetop or in the microwave. Set it aside to let it cool slightly. Then simply mix together the corn syrup, large eggs, brown sugar, cocoa powder, salt, and vanilla until smooth. Finally stir in the melted chocolate and pecans until combined. That’s your filling.
Then pour that mixture into a prepared crust in a 9-inch pie plate and bake! Allow the pecan pie to cool and then enjoy topped with whipped cream or vanilla ice cream!
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 Corm Syrup or Dark Corn Syrup In Pecan Pie?
Either! That’s another great thing about this recipe, is it’s so adaptable! 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.
Looking For More Pie Recipes? Try These:
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Chocolate Pecan Pie
- 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 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
- Preheat oven to 350°F.
- 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.
- 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.
- Pour mixture into pie crust.
- 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.
Nutrition
- Serving Size:
- Calories: 501
- Sugar: 41.7 g
- Sodium: 263 mg
- Fat: 30.6 g
- Carbohydrates: 56.7 g
- Protein: 6 g
- Cholesterol: 86.6 mg
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Amazing pie! Man it’s like you said , a luscious chocolate pudding pie and a pecan pie mixed together. Thank you!
Hi, your recipe looks delicious and I am going to try it, but I was a little surprised to see that it asks for 1 tablespoon of vanilla. Is that a misprint or how much you use? Also I was wondering what your thoughts were on partial pre baking the crust? Thanks so much!
Yes, it’s 1 tablespoon! And partially cooking the crust isn’t necessary, but it won’t hurt the pie!
Thanks!
A frozen pie crust is not a shortcut. It is simply a different way of making this pie work.
This was a big hit with my family. Thank you for sharing this yummy recipe!
Should this be stored in refrigerator or can it stay room temperature?
Either! It will keep longer in the refrigerator!
Made this pie for my holiday dinner and it was a super hit. The texture of the pie is a bit denser than regular pecan pie, I’m guessing due to the chocolate, but we loved it. I will tell you I used Valrhona 70% bittersweet chocolate instead of semisweet and it was perfect, not too sweet as pecan pie can be. Absolutely delicious. Thank you.
which holiday?
I followed your advice and used 60% , only because I didn’t have the 70%. Thank you. The results were awesome.
can I use 3 ounces of semi sweet chocolate chips?
Did you try it with the chocolate chips? How did it turn out?
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?
Oh I see that typo in the text. Yes you bake it in an unbaked crust! All fixed!
How can I make this fantabulous pie into a bar cookie? What size pan and how long to bake?
My granddaughter and l make this pie with Nutella and it is wonders!
WHat a great idea!!!