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Chocolate pecan pie made from scratch

Chocolate Pecan Pie

Chocolate Pecan Pie is perfect for Thanksgiving and has an ooey, gooey, yet crunchy filling with a buttery and flaky homemade pie crust!
Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 55 minutes
Inactive Time 30 minutes
Total Time: 1 hour 40 minutes
Yields: 8 to 10 servings
Recipe by Tessa Arias


  • 1 cup (109 grams) pecan halves
  • 1 cup (170 grams) semisweet chocolate chips
  • 1 9- inch 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


  1. Preheat the oven to 375°F.
  2. Spread the pecans and chocolate chips evenly on the bottom of the pie shell.
  3. 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.