There’s something irresistibly nostalgic about a freshly baked Chocolate Pecan Pie cooling on the counter. It’s a dessert that bridges the gap between tradition and indulgence, the familiar crunch of pecans mingling with the velvety richness of melted chocolate, all nestled in a flaky, golden shell. For many families, this pie is a Thanksgiving staple; for mine, it was the treat that made cold-weather weekends feel warm and celebratory.
This modern twist on classic pecan pie adds depth and silkiness thanks to dark chocolate, transforming the filling into a glossy, luxurious custard that sets beautifully and slices cleanly. The best part? Chocolate Pecan Pie comes together with simple pantry ingredients, requires little hands-on time, and delivers a showstopper every single time.
Below, you’ll find a full, Rank Math–optimized guide packed with tested instructions, step photos (placeholders), expert tips, troubleshooting, and serving ideas to help you create the perfect Chocolate Pecan Pie for any holiday or celebration.
Table of Contents
Chocolate Pecan Pie Recipe Card
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Estimated Calories: ~560 per slice
Ingredients
- 1 unbaked 9-inch pie shell (homemade or store-bought)
- 1 cup dark corn syrup (or light corn syrup)
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1 1/2 cups pecans (halves or roughly chopped)
- 1 cup semisweet or dark chocolate chips
Instructions
- Preheat. Heat oven to 350°F (175°C). Place your pie shell on a baking sheet for easy transport.
- Mix the filling. In a large bowl, whisk together corn syrup, sugar, melted butter, eggs, vanilla, and salt until smooth and well combined.
- Add pecans and chocolate. Fold in the pecans and chocolate chips. Ensure everything is evenly coated.
- Fill the pie shell. Pour the mixture into the unbaked pie crust. Use a spatula to evenly distribute the nuts and chocolate.
- Bake. Bake 55–60 minutes or until the center is set but still slightly jiggles when shaken gently. If the crust browns too quickly, cover edges with foil.
- Cool completely. Let the Chocolate Pecan Pie cool for at least 3 hours. This helps the filling set for neat slicing.
- Serve. Serve as is, or top with whipped cream, chocolate curls, or a drizzle of warm caramel.
Substitutions & Dietary Swaps
- Corn Syrup Alternative: Use maple syrup or golden syrup, though the texture will be slightly softer.
- Dairy-Free: Swap butter for coconut oil or vegan butter.
- No Refined Sugar: Use coconut sugar or maple sugar.
- Gluten-Free: Use a gluten-free pie crust; the filling is naturally gluten-free.
- Nut Variation: Replace pecans with walnuts or almonds.
Chef’s Pro Tips
- Toast the pecans before adding, it deepens their flavor.
- Use dark chocolate for a richer, less sweet pie.
- Don’t overbake, remove when slightly jiggly.
- Cool thoroughly; warm pie will be runny.
- Bake on a lower rack to encourage even bottom browning.
Make Ahead, Storage & Reheating
- Make Ahead: Bake 1–2 days ahead. Store covered at room temperature.
- Refrigerate: Lasts 5–6 days tightly wrapped.
- Freeze: Wrap tightly and freeze for up to 3 months.
- Reheat: Warm slices in a 300°F oven for 8–10 minutes.
Troubleshooting & Common Mistakes
- Runny filling: The pie wasn’t baked long enough or wasn’t cooled fully.
- Cracked top: Overbaking or too high heat, keep an eye on the last 10 minutes.
- Soggy bottom: Bake on a preheated sheet pan or use a metal pie dish.
- Too sweet: Use bittersweet chocolate or reduce sugar by 1/4 cup.
Flavor Pairings & Serving Suggestions
Chocolate Pecan Pie pairs beautifully with creams, warm spices, and fruity elements.
- Serve warm with vanilla bean ice cream.
- Top with cinnamon whipped cream.
- Drizzle with salted caramel sauce.
- Pair with black coffee or bourbon.
Pairing Recipes From Our Website
Sticky Chocolate Pecan Bars with Chocolate Crust
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
- In a bowl, mix the flour, cocoa powder, and sugar. Add melted butter and stir until a soft dough forms.
- Press the dough evenly into the baking pan to form the crust. Bake for 8 minutes.
- In a separate bowl, whisk together brown sugar, corn syrup, eggs, and vanilla until smooth.
- Fold in the chopped pecans and chocolate chips.
- Pour the filling over the warm crust and return to the oven. Bake for 25–27 minutes, until set and shiny on top.
- Allow the bars to cool completely for at least 20 minutes before slicing.
Notes
FAQs
Can I make Chocolate Pecan Pie without corn syrup?
Yes! use maple syrup or golden syrup, though the filling will be slightly looser.
Why is my pie runny?
It likely needs more time to cool, or it was removed from the oven too early.
Can I add bourbon?
Absolutely! add 1–2 tablespoons for a subtle depth of flavor.
Should I blind-bake the crust?
It isn’t necessary, but chilling the crust beforehand helps prevent shrinkage.
Can I use milk chocolate?
You can, but the pie will be much sweeter, semisweet or dark is recommended.
How do I know when it’s done?
The center should still have a gentle jiggle but not slosh.
Conclusion
With its glossy chocolate filling, crunchy pecans, and buttery crust, Chocolate Pecan Pie is a guaranteed crowd-pleaser for holidays, potlucks, or any cold-weather gathering. It’s simple to prepare, rich enough to feel special, and always delivers that perfect, gooey bite. Bookmark this recipe, bake it for your next celebration, and enjoy every luscious slice.