Chocolate Pecan Pie

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This chocolate pecan pie is a delightful spin on the classic. It’s made with a rich filling loaded with crunchy pecan halves and little chocolate morsels all in a delicious buttery pie crust. It’s easy to make and so delicious!

Why You’ll Love This Pecan Pie Recipe with Chocolate

If you like pecan pie and you like chocolate, this is the dessert for you. It’s super easy to make and totally delicious. The recipe is based on my amazing Classic Pecan Pie, but it’s made even better (in my opinion) with the addition of chocolate chips. Here’s why I think you’ll go gah gah over it too.

  • Easy as pie. All you have to do is whisk together a few simple ingredients and pour them over some pecans and chocolate chips that are spread over a homemade or store-bought pie crust. It’s as simple as that!
  • Rich flavor. I can’t get enough of the rich, buttery flavor of the filling here. Using dark corn syrup and dark brown sugar brings added notes of molasses flavor that are so good!
  • Classic pecan pie texture. There are many ways to make a chocolate pecan pie. Some are almost brownie-like, with pecans on top. Others are like this one, with a touch of cocoa in the filling, which makes them quite chocolatey. I opted to simply add chocolate chips to the classic pie. This gives you that added note of chocolate flavor that pairs so well with the pie, without completely changing the texture of the pie that I love so much. If you want the chocolate to be swirled throughout a little more, melt them in the microwave slightly and stir them into the pie filling before pouring it over the pecans (rather than adding them to the crust with the pecans).

What You’ll Need

Here’s a list of ingredients you’ll need before diving into this chocolate pecan pie recipe. You’ll find exact measurements in the recipe card below.

Ingredients for chocolate pecan pie.
  • Pie crust – I used my homemade crust, but you could totally use a store-bought crust to save on time and keep it simple.
  • Eggs – Be sure they are large in size, not medium or extra large.
  • Dark corn syrup – I love the richness and extra depth the dark corn syrup brings, but you could use light corn syrup if you’d like.
  • Dark brown sugar – Again, I like the depth of flavor and extra molasses flavor from the dark brown sugar, but light brown would be fine.
  • Vanilla extract – For flavor.
  • Unsalted butter – Also for flavor.
  • Salt – And more flavor! Without adding salt, your pie will be bland. Don’t forget it!
  • Pecan halves – I’ve also been known to add finely chopped pecans. Feel free to play with it a bit! Just use the same measurement by weight.
  • Semi-sweet chocolate chips– You can use dark chocolate or milk chocolate chips here instead.

How to Make Chocolate Pecan Pie

This pie is SO easy to make! Here’s a quick look at how to do it. Be sure to scroll to the recipe card below for more detailed instructions.

  • Prep. Spread the pie crust into a 9-inch pie pan, crimp the edges, and chill in the fridge until you’re ready to fill it. Preheat the oven to 425°F.
  • Make the filling. Whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter, and salt.
  • Assemble. Spread the pecans and chocolate chips over the pie crust and pour the corn syrup mixture over them.
  • Bake. Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for another 10 minutes. Add a pie crust shield and bake the pie for another 15-20 minutes.
  • Cool. Allow the pie to cool for 1 hour on a wire rack. You can serve it when it gets to room temperature or refrigerate it for later.
Overhead image of chocolate pecan pie in a pie dish.

Tips for Success

Aside from following this perfect chocolate pecan pie recipe to a tee, you’ll want to take into consideration these tips and tricks if you want to achieve the best outcome possible.

  • Change in temperature. This pie starts baking at 425°F and then the temperature is reduced to 350°F. The initial high temperature helps the crust set but it will burn the pie if left that high. So you must reduce it after the pie has been baking for 10 minutes.
  • Use a pie shield. Don’t forget to arrange a pie shield over your chocolate pecan pie 20 minutes into baking. This will ensure that the crust doesn’t burn. You could also tent the crust with aluminum foil.
  • Don’t overbake. You’ll know the pie is done when the filling is set around the edges and the center is almost fully set but still just a tad jiggly. Baking the pie past this point will result in an unpleasant texture. So keep an eye out.
  • Cool. Although it might be tempting to slice into this glorious dessert right away, allowing it to cool is a must. You can serve it when it reaches room temperature, if you like it a little softer. You can also chill it in the fridge for a few hours so it can firm up. This will make it much easier to slice and serve. I love it both ways.

Serving Suggestions

Enjoy chocolate pecan pie as is or serve it with one of these delicious options. Any way you slice it (pun intended), you can’t lose.

  • Ice cream. Vanilla ice cream and pecan pie are a match made in heaven. If you’re looking for something a little more adventurous, though, try my Oatmeal Chocolate Chip Cookie Ice Cream
  • Whipped cream. In my opinion, no slice of pie is complete without a dollop of whipped cream. Grab some from the store or whip up your own Homemade Whipped Cream.
  • Sauce. Drizzle Salted Caramel Sauce or Hot Fudge Sauce over your slice for a sweet explosion of flavor.
  • A tasty sip. Take a swig or two of cold milk between bites to break up the richness or really lean into the sweet goodness of this dessert and accompany it with a steaming mug of hot chocolate. I have been loving this Hot Chocolate Mix. I wouldn’t say no to a shot of espresso, either.
Side view of a slice of chocolate pecan pie on a plate with a fork.

Proper Storage

  • Refrigerator. Wrap the fully cooled pie in a layer of plastic wrap. Sliced it already? Arrange the slices in a single layer in an airtight container. You can store it in the fridge for up to 4 days.
  • Freezer. Wrap the cooled pie in a double layer of plastic wrap. Alternatively, wrap individual slices and seal them in an airtight container. You can store the pie in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.

Some people prefer their chocolate pecan pie served at room temperature. If that’s you, take the dessert out of the fridge about an hour or so before serving.

More Holiday Pie Ideas

The holidays are upon us and it’s time to get prepared with some awesome pie recipes. Here are a few of my other absolute favorites.

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Chocolate pecan pie in a pie dish.

Chocolate Pecan Pie

  • Author: Lindsay Conchar
  • Prep Time: 20 minutes
  • Cooling Time: 5 hours
  • Cook Time: 40 minutes
  • Total Time: 6 hours
  • Yield: 10-12 slices
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


This chocolate pecan pie recipe is so easy to make and is the perfect spin on the classic for those of you who love chocolate. A luscious, filling is loaded with pecans & chocolate chips and baked in a buttery crust.


  • Store-bought or homemade pie crust
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 3/4 cup (108g) dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup (56g) unsalted butter, melted
  • 1/2 tsp salt
  • 2 cups (200g) pecan halves
  • 1 cup (169g) semi-sweet chocolate chips


  1. Place the pie crust in a 9-inch pie pan and crimp the edges. Put the crust in the fridge while you prepare the other ingredients. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter, and salt.
  3. Put the pecans and chocolate chips in the bottom of the crust in an even layer.
  4. Pour the corn syrup mixture over the pecans and chocolate chips, which will then float to the top.
  5. Bake the pie for 10 minutes, then reduce the oven temperature to 350°F.
  6. Bake for another 10 minutes, then add a pie crust shield (or aluminum foil) to keep the crust from browning too much.
  7. Bake the pie for another 15-20 minutes. You can loosely cover the top of the pie at some point, if needed, to keep it from over-browning.
  8. When the pie is set around the edges and the center is set but still jiggly, remove the pie from the oven and set it on a wire rack to cool for about 1 hour, then refrigerate until firm, 4-5 hours. You can also just cool the pie until it reaches room temperature and then serve it.
  9. Pie can be made 1-2 days ahead and refrigerated until ready to serve. If you prefer your pie closer to room temperature, take it out of the fridge about an hour before serving.


Prep time will vary based on if you are making a homemade pie crust or using a store-bought crust.


  • Serving Size: 1 slice
  • Calories: 439
  • Sugar: 39.7 g
  • Sodium: 210.7 mg
  • Fat: 27.2 g
  • Carbohydrates: 49.4 g
  • Protein: 5.2 g
  • Cholesterol: 56.7 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29