This chocolate pecan pie puts a rich chocolate spin on the classic dessert. Gooey pecan filling, flaky crust, and deep chocolate flavor make it a must-have for the holidays!

Slice of chocolate pecan pie on a white plate topped with whipped cream and chocolate shavings.

This post may contain affiliate links. Read disclosure policy.

Easy Chocolate Pecan Pie Recipe

When you can’t decide between chocolate or a traditional pecan pie, this chocolate pecan pie is the best of both and perfect for Thanksgiving or Christmas. It uses the same basic ingredients as the classic, but the addition of chocolate gives the filling a rich, indulgent flavor.

It’s just as easy as my pecan pie bars with shortbread crust, and bakes into a gooey, nutty filling with a flaky, golden crust. Serve with homemade whipped cream and chocolate shavings for a simple but impressive holiday dessert that disappears fast.

Ingredient Notes

Chocolate pecan pie ingredients including pecans, chocolate chips, brown sugar, corn syrup, butter, eggs, vanilla, cocoa powder and pie dough.

Find the full printable recipe with specific measurements below.

  • Pie crust: A homemade pie crust or store-bought both work. Just make sure it’s unbaked when you add the filling.
  • Pecans: Chopped pecans and whole pecans give the filling texture while additional whole pecans on top make a beautiful presentation.
  • Chocolate: Semi-sweet or dark chocolate keeps the pie rich without being too sweet. You can use chips or chopped chocolate bars.
  • Eggs: Help set the filling so it bakes into a gooey, sliceable texture. Room temperature helps everything whisk together smoothly.
  • Corn syrup: Creates that classic glossy, sweet pecan pie filling. Light or dark both work.
  • Brown sugar: Adds a caramel-like flavor that pairs perfectly with the pecans and chocolate.
  • Cocoa powder: Boosts the chocolate flavor in every bite.
  • Butter: Adds richness and helps bind the filling.
  • Vanilla extract: Rounds out the flavor.
  • Salt: Balances the sweetness.

How to Make Chocolate Pecan Pie

Place unbaked pie crust in a 9-inch pie plate and add the pecans and chocolate chips to the bottom of the crust. 

A pie crust filled with chocolate chips and pecan halves.

Whisk the filling ingredients together in a large mixing bowl then pour the filling mixture over the pecans on the pie crust. Add more pecans on top. 

Unbaked chocolate pecan pie filling in a crust.

Bake the pie and add foil to the crust halfway through baking to prevent burnt edges. When it’s finished baking, let it cool on a wire rack to prevent a soggy bottom and allow airflow so the filling will set evenly.

Chocolate pecan pie on a countertop with pecans, chocolate and whipped cream nearby.

Recipe Tips

  • Avoid a runny pie. A runny pie is under baked. The center should be set but still wobbly similar to gelatin!
  • Let the pie rest. The most difficult part of baking a chocolate pecan pie is waiting for it to cool down. Don’t cut into it too soon; wait at least 2 hours and serve chilled or at room temperature.
  • Tent with foil if the top browns too quickly. If the pecans or chocolate start to get too dark, loosely cover the top with foil for the remainder of the bake. 
  • Bourbon: Many Southern bakers like adding a few tablespoons of bourbon to the chocolate pecan pie to give it a deeper flavor.  
  • Garnish before serving. A dollop of whipped cream, chocolate shavings, and a light sprinkle of flake sea salt make a simple slice look bakery-worthy and enhance the chocolate and pecan flavor.
Close up of chocolate pecan pie.

More pie recipes that will impress guests include this banana cream pie, French chocolate silk pie and Southern buttermilk pie, too!

More Pie Recipes

See all
See all
Slice of chocolate pecan pie on a white plate.

Chocolate Pecan Pie

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Cool Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 10
Chocolate pecan pie is a rich twist on the classic. Gooey pecan filling and deep chocolate flavor make it perfect for the holidays!
Print Pin This! Rate

Video

Ingredients 

  • 1 pie crust , unbaked
  • 1 1/2-2 cups pecan halves , plus whole pecans for the top
  • 1 cup semi-sweet or dark chocolate , chips or chopped
  • 3 large eggs , at room temperature
  • ¾ cup light or dark corn syrup
  • ½ cup light brown sugar , packed
  • 1 Tablespoon unsweetened cocoa powder
  • 4 Tablespoons unsalted butter , melted and slightly cooled
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine sea salt
  • Flake sea salt , optional

For serving: Whipped cream and Chocolate shavings

Instructions

  • Preheat the oven to 350ºF.
  • Add pecan and chocolate to crust. Prepare your pie crust and press into a 9-inch pie dish. Place in the refrigerator until ready to bake. When ready to bake, place 1 1/2 – 2 cups chopped pecans and 1 cup chocolate in the bottom of the crust.
  • Filling. In a large bowl, whisk together 3 eggs. Whisk in 3/4 cup corn syrup, 1/2 cup brown sugar, 1 Tablespoon cocoa powder, 4 Tablespoons melted butter, 2 teaspoons vanilla, and 1/2 teaspoon salt until combined. Pour over the pecans. Place whole pecans on top, being sure to press the pecans lightly into the filling.
  • Bake 50 minutes to 1 hour, or until edges are golden and the center is set (it's ok if it's a little jiggly). Halfway through baking, place a pie crust shield or tent foil over the top of the pie to prevent the crust from burning.
  • Remove from oven and place on a cooling rack to cool completely. Sprinkle with flake sea salt, if using. Serve with whipped cream and chocolate shavings, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Loosely wrap the cooled pie in plastic wrap or aluminum foil. Keep in the refrigerator up to 4 days.

Nutrition

Calories: 461kcal, Carbohydrates: 50g, Protein: 6g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 69mg, Sodium: 229mg, Potassium: 222mg, Fiber: 3g, Sugar: 37g, Vitamin A: 238IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How do I tell when chocolate pecan pie is done baking?

Use the jiggle test. Gently tap the pie dish, the center should move with a uniform jiggle, similar to Jell-O. If it’s still too loose or watery, continue baking until it sets.

What type of chocolate is best to use?

Semi-sweet or dark chocolate works best because it keeps the pie rich without being overly sweet. High-quality chocolate chips or a chopped chocolate bar both melt smoothly into the filling. Milk chocolate is not recommended because it’s much sweeter.

Why did my pie deflate?

This is normal. As it bakes, the pie will puff up. But as it cools, it will deflate a bit and flatten back down. It’s supposed to do this.

How to store chocolate pecan pie?

Loosely wrap the cooled pie in plastic wrap or aluminum foil. Keep in the refrigerator for up to 4 days.

Can you freeze pecan chocolate pie?

Yes, you can freeze this pie. If you’re going to freeze it, I suggest baking it in an aluminum pie tin. Then, let it cool completely and then wrap it tightly in aluminum foil. Keep it in the freezer for up to three months. You can also freeze individual slices.