Chocolate Pecan Pie

Yield: 8 to 10 servings

Prep Time: 15 minutes

Cook: 30 minutes

Chocolate Pecan Pie is perfect for Thanksgiving and has an ooey, gooey, yet crunchy filling with a buttery and flaky homemade pie crust!

Tessa's Recipe Rundown...

Taste: Love the combination of chocolate and pecans and the touch of bourbon and cinnamon just takes the flavor profile to a whole new level.
Texture: The crust is incredibly flaky while the filling is rich, thick, ooey, gooey, and crunchy. The pecans on top almost have the texture of candied pecans.
Ease: REALLY easy. Make the pie shell ahead of time and whip together the filling the day you need to bake and your friends and family will be impressed with your pie baking skillllzzzz.
Appearance: I think this pie has a kind of rustic Southern-style elegance.
Pros: Super easy and fun twist on pecan pie. CHOCOLATE!!
Cons: None!
Would I make this again? Absolutely.

My one problem with Thanksgiving?

Chocolate Pecan Pie is perfect for Thanksgiving and has an ooey, gooey, yet crunchy filling with a buttery and flaky homemade pie crust!

There’s often no chocolate involved. Don’t get me wrong, I love all the fixins like fresh baked bread, green bean casserole, sweet potato casserole, mashed potatoes, pumpkin, pecans, all of it.

Like a true chocoholic, even on this holiday I feel the need to add chocolate somewhere. Anywhere!! And what better place to add it than to a pie that is already a classic Thanksgiving dessert favorite?

Chocolate Pecan Pie is perfect for Thanksgiving and has an ooey, gooey, yet crunchy filling with a buttery and flaky homemade pie crust!

This Chocolate Pecan Pie recipe is so easy, especially if you make the pie shell ahead of time. Here’s my recipe for Best Ever Pie Crust, which is surprisingly simple and ultra flaky. There’s tons of tips and a step-by-step video on how to roll out pie dough in that post. If making homemade pie dough intimidates you, check out my helpful Top 10 Pie Tips post here.

Easy Chocolate Pecan Pie for Thanksgiving

This recipe uses a mixture of brown sugar, granulated sugar, and corn syrup to give it that sweet flavor and rich fudgy candy-like texture. You can also add a splash of bourbon to balance the sweetness and give it a more adult flavor profile.

Whatever you do, be sure to avoid using a shallow pie pan. There’s a lot of filling in this pie recipe!

I also love to use a pie shield about halfway through baking this recipe. This prevents the crust from getting overly browned and hard.

More Pie Recipes:

This post was recently updated with weight measurements and new photos by Patty Kraikittikun-Phuong.

5.0 rating
3 reviews

Chocolate Pecan Pie

000
Yields 8 to 10 servings
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 mins

Ingredients

  • 1 cup (109 grams) pecan halves
  • 1 cup (170 grams)  semisweet chocolate chips
  • 1 9-inch deep dish unbaked pie shell
  • 4 large eggs, beaten
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup corn syrup
  • 2 tablespoons bourbon (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Directions

  1. Preheat the oven to 375°F.

    Spread the pecans and chocolate chips evenly on the bottom of the pie shell.

    In a large bowl, whisk the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, cinnamon, and salt. Pour over the pecans and chocolate chips. Bake for 30 minutes then carefully place a pie shield over the crust. Continue baking until the filling is set, about 20 to 25 minutes longer. Remove from the oven and cool for 30 minutes before slicing and serving.

by

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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29 Responses to “Chocolate Pecan Pie”

  1. #
    Jessica @ A Kitchen Addiction — November 15, 2013 at 9:19 am

    Love that you found a way to get chocolate into Thanksgiving dinner! 🙂

  2. #
    Sara — November 15, 2013 at 9:26 am

    As a fellow chocoholic, I can completely relate to the missing chocolate component of a traditional Thanksgiving feast! I will be making this, but have a question. Did you use dark corn syrup or light? Thank you for sharing this recipe!

    • #
      Tessa — November 15, 2013 at 9:34 am

      I used light but you could use either!

  3. #
    Keisha — November 15, 2013 at 11:24 am

    I have been making a similar recipe with Kahlua for years (and get demands for it even on non-Holiday celebrations). I like the bourbon / cinnamon twist though, definitely going to try it out for the different profile! Thanks.

  4. #
    Laura (Blogging Over Thyme) — November 15, 2013 at 4:51 pm

    Gorgeous pie, Tessa! I always want chocolate in my pecan pie, thankyouverymnuch 🙂

  5. #
    Joanne T Ferguson — November 15, 2013 at 6:38 pm

    G’day Sara! Definitely has that Southern elegance, true!
    Love the combination of flavors and your photo too!
    Cheers! Joanne

  6. #
    Gaby — November 15, 2013 at 8:14 pm

    I love chocolate in pecan pie and this is just over the top!

  7. #
    sally @ sallys baking addiction — November 16, 2013 at 3:49 pm

    This certainly takes pecan pie to a whole other level Tessa! It’s gorgeous. What a dessert!

  8. #
    Rose — November 17, 2013 at 9:46 am

    That looks so delicious!

  9. #
    Jazmine — May 30, 2014 at 1:45 am

    I love bourbon in pecan pie. Do you recommend dark or light corn syrup?

  10. #
    Jazmine — May 30, 2014 at 1:45 am

    Never mind I saw above answer

  11. #
    Clarice — November 24, 2014 at 4:01 pm

    This looks so delicious and I am planning to make this pie for this year’s Thanksgiving feast. I have a couple of questions, though.

    1. Can I substitute the corn syrup with maple syrup? If so, should I stick to 1/2 cup or should I use less or more?

    2. Can I make this the night before or is this better served warm?

    Thanks in advance! I am so looking forward to making this.

    • #
      Tessa — November 24, 2014 at 8:26 pm

      I have never used only maple syrup in a pecan pie so I can’t say for sure, though I would probably use more maple syrup since it’s not as sweet. Whether it’s served warm or not is your preference, though either way you can make it ahead of time and just warm it in the oven before serving.

  12. #
    Mindy — December 11, 2014 at 6:23 am

    There isn’t any cocoa nor chocolate in the recipe, only chocolate chips? Rather strange.

  13. #
    Kaylene — November 19, 2015 at 4:52 pm

    Are the chocolate chips supposed to melt? Mine did not melt.

  14. #
    kari — November 24, 2015 at 2:03 pm

    The single recipe above of the eggs, corn syrup, sugars, etc. made enough for 2 pies….I filled two 9″ deep dish pieshells with the one “batter”. I did however use 1 1/2 cups of nuts and choc chips each in bottom of each pie. I’m about to bake them so hopefully they turn out

  15. #
    Alyssa @ajoyofbaking.com — January 29, 2016 at 11:08 am

    This recipe is almost TOO good 🙂 Made for my finace’s family and it was an absolute hit! Thanks for sharing!

  16. #
    kristin — March 3, 2016 at 3:49 pm

    Looks sooo delicious! So excited to try your recipe this weekend! Can I substitute corn syrup with pure maple syrup? And can i melt the chocolate and blend it with the filling and put the pecans on top (I want to make a nice pattern) or will they get burned? Thanks and greetings from Norway 🙂

    • #
      Tessa — March 4, 2016 at 3:02 pm

      Hmm I’m really not sure as I haven’t tried either of those changes. If you give it a try let me know how it comes out 🙂

  17. #
    Michelle — November 16, 2016 at 5:41 am

    Looks amazing! If I make this for Thanksgiving can I make the night before or should I wait until the morning of? Also, would I store on counter or refrigerator?

  18. #
    Ashleu — November 25, 2016 at 11:46 am

    I love baking cakes and cookies, but I’ve never really tried a pie. Where can I get a pie shield, or can I bake this pie without one? Thanks!

  19. #
    Caroline — November 27, 2016 at 5:21 pm

    Ashleu – any store where you find baking supplies should have one. I even found one one websites. I know KAF (King Arthur Flour) has them as well. I’ve baked pies and didn’t use the pie shield. The top crust can get really dark and burnt. It’s happened to me so we decided to purchase the pie shield. Bed bath and beyond, Williams-Sonoma and Sur-la-table would carry them as well. I”ve had pecan pie but not with chocolate chips. I’ll have to try it – I make a chocolate fudge walnut brownie pie. That’s yummy as well.

  20. #
    Brandy — December 21, 2016 at 10:03 pm

    I have tried 3 different pecan pie recipes in the last three weeks. Some with chocolate and some without. This is the only one that has turned out perfect for me so far. I didn’t have any burbon so I omitted that and I used Ghiradelli bittersweet chips and my home made vanilla extract. I could have eaten this whole pie myself. Just perfect!

    • #
      Tessa — December 26, 2016 at 10:15 am

      I’m so pleased to hear that, Brandy!!

  21. #
    Anne — November 20, 2017 at 8:40 pm

    I first made this pie for guests. Since I was dieting I thought it was the perfect thing to make because I don’t like pecan pie. After tasting it, I thought “darn I really like this pecan pie.” I have made it several times now and it is so easy. I found a tip for knowing if your pie is done. Stick a thermometer in 2 inches from the crust and it should read 200 degrees. Also if it gets too brown tent foil over it. We really love this recipe.

  22. #
    Pamela — February 9, 2018 at 5:47 pm

    I made this decadent looking pie this evening! Several things come to mind…..I used a deep dish pie crust after reading this list of ingredients, thinking I would need the space. I’m glad I did! I learned a few things on my first attempt. First and foremost, I had to decrease the amount of pecans and chocolate chips. Even with the deep dish crust my first attempt created a massive run over on the cookie sheet. So, I cut the amounts to 1 cup of each. That seemed to help. I also did not use all of the liquid ingredients when pouring them into the pie shell. Had I done so, there would have been no room for expansion. My second try is in the oven baking now, but I think it is going to do much better than the run-over mess my first attempt created. Smells wonderful!

  23. #
    Karen Kopicki — November 12, 2018 at 10:34 am

    Hello Tessa,
    We love pecan pie and need to find a yummy recipe that doesn’t use corn syrup or sugar….if thats possible? Would you be able to help us find one, thanks!
    Appreciate it
    ~Karen

    5.0 rating

  24. #
    torrents — November 17, 2018 at 12:37 am

    I love chocolate pie. I must make it today. Thank you a lot.

    5.0 rating

  25. #
    Rose — November 23, 2018 at 7:30 am

    Made 2 yesterday for Thanksgiving. I only had chopped pecans but the pie was just awesome.
    The recipe was easy to make , which I love because I’m more of a cook then a baker 🙂
    I’ll do it again for christmas !!

    5.0 rating

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