Chocolate Pecan Pie — the kind of dessert that smells like a holiday memory and tastes like a little luxury in every forkful. Imagine a flaky, golden crust giving way to a glossy, fudgy filling studded with toasted pecans: the first bite is warm chocolate and caramel sweetness, followed by the buttery crunch of pecans and a silky custard-like center. The aroma of hot butter, toasted nuts, and vanilla rises from the oven and fills the kitchen — it’s comfort, celebration, and a moment of pure indulgence.
If you’re a chocolate lover who also adores classic Southern desserts, this pie is a natural next stop after other chocolate-forward bakes; for a different kind of chocolate treat, you might enjoy this chocolate babka recipe, which pairs beautifully with coffee on a slow morning.
At a Glance
- Prep Time: 20 minutes (plus any crust chilling time)
- Cook Time: 60–70 minutes
- Total Time: About 1 hour 30 minutes (including cooling)
- Servings: 8 slices
- Difficulty Level: Easy–Intermediate (simple ingredients; attention to doneness required)
Nutrition Highlights
Estimated nutrition per serving (1/8 pie). Values are approximate and were calculated using ingredient nutrition references from USDA FoodData Central and general guidance from reputable health sources such as the Mayo Clinic and CDC for serving recommendations. This pie is a rich dessert — enjoy in moderation.
- Calories: ~570 kcal
- Protein: ~6 g
- Carbohydrates: ~74 g
- Sugars: ~61 g (added sugars)
- Fat: ~27 g
- Saturated fat: ~8 g
- Fiber: ~2 g
- Sodium: ~120–200 mg (varies with crust and added salt)
Notes: These values are estimates based on standard ingredient measures for a 9-inch pie and an 8-slice yield. Because pecans, chocolate, and pie crusts vary by brand and preparation, exact nutrition will differ. For clinical questions about sugar or saturated fat intake, consult guidance from the Mayo Clinic or CDC on limits for added sugars and saturated fats.
Why You’ll Love It
- Flavor & texture balance: The deep, bittersweet bite of semisweet chocolate and the caramel-like sweetness of corn syrup and brown sugar meet the nutty, buttery crunch of pecans. The contrast between the crisp crust and the soft, slightly gooey filling keeps every forkful interesting.
- Crowd-pleasing and nostalgic: This pie hits the sweet spot for holidays, potlucks, and family dinners — it feels traditional and a bit decadent all at once.
- Easy to adapt: With straightforward ingredients and minimal technique, you can tweak it to suit tastes (darker chocolate, more nuts, or a splash of bourbon) without upending the base recipe.
How to Make Chocolate Pecan Pie
Ingredients
- 1 (9-inch) pie crust, unbaked (store-bought or homemade)
- 1 cup pecans, chopped
- 1 cup semisweet chocolate chips
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional ingredients and substitutions
- Use dark chocolate chips or chopped dark chocolate for a more intense chocolate flavor.
- Substitute maple syrup for some or all of the corn syrup for a complex sweetness (affects texture slightly).
- For a gluten-free crust, use your favorite GF pie crust in place of the regular crust.
- To add warmth, stir in 1/2 teaspoon cinnamon or 1 tablespoon bourbon.
Method & Process
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans and chocolate chips.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 60–70 minutes, or until the filling is set and the crust is golden brown. The center should be slightly wobbly but not runny; a knife or toothpick inserted near the center should come out mostly clean.
- Allow to cool before slicing. Serve and enjoy!
Practical tips
- Avoid overmixing: Whisk just until the filling is homogenous to keep the texture smooth.
- Don’t overbake: The filling will firm up as it cools; remove the pie when the center still has a slight wobble to prevent a dry filling.
- Toast the pecans lightly in a 350°F oven for 6–8 minutes before chopping to boost flavor.
- If the crust edges brown too quickly, shield them with foil or a pie shield after 30–40 minutes.
- Let the pie cool completely (2–3 hours) for neat slices — chilling briefly in the fridge speeds slicing if needed.
Best Pairings
- Classic: A scoop of vanilla ice cream or softly whipped cream contrasts perfectly with the pie’s richness.
- Coffee & tea: Strong coffee, espresso, or a robust black tea cuts through sweetness and highlights chocolate notes.
- Boozy note: A small glass of tawny port or a bourbon neat complements the pecan’s nutty depth.
- For a lighter finish: Serve small slices with a citrusy fruit compote (orange or cranberry) to add brightness.
While savoring slices, you might also enjoy pairing simpler chocolate treats; try this elegant chocolate-covered strawberries recipe on the side for a refreshing contrast.
Storage Instructions
- Room temperature: 1–2 days covered tightly (note: this pie contains eggs and a custard-like filling; USDA/FDA recommends refrigerating perishable foods within 2 hours).
- Refrigeration: Store in an airtight container or tightly wrapped for 3–4 days. Chill before serving; bringing slices to near-room temperature improves flavor and texture.
- Freezer: Wrap whole pie or individual slices tightly in plastic wrap and aluminum foil; freeze for up to 2–3 months. Thaw overnight in the fridge before serving.
Pro Tips & Tricks
- Chocolate choice matters: Use semisweet for familiar balance; use 60–70% dark chocolate for a less sweet, more sophisticated profile.
- Texture key: The right center texture is slightly jiggly — that prevents a dry, brittle filling and yields a custardy bite.
- Nut distribution: Chop pecans so you get a mix of small bits and larger pieces for textural interest.
- Crust control: Blind-bake the crust for 8–10 minutes if you prefer extra-crisp bottoms and to prevent sogginess when using a particularly wet filling.
- Make-ahead: You can prepare the filling ahead and store it in the fridge for a day; add nuts and chocolate just before pouring into the crust to maintain crunch.
Delicious Variations
- Dark Chocolate & Sea Salt Pecan Pie: Use dark chocolate (70%) and sprinkle flaky sea salt on top after baking for a sophisticated sweet-salty finish.
- Maple-Bourbon Pecan Pie: Replace half the corn syrup with pure maple syrup and stir in 1–2 tablespoons bourbon for warm, complex flavor.
- Vegan & Gluten-Free Version: Use a vegan pie crust (GF if desired), replace eggs with a mixture of 1/2 cup silken tofu blended with 2 tablespoons cornstarch per 4 eggs or use a commercial egg replacer, swap butter for coconut oil (melted), and use agave or maple syrup in place of corn syrup. Toast pecans as usual.
- Nut Variety: Substitute half the pecans with walnuts or add toasted hazelnuts for a different nutty profile.
Recipe Q&A
Q: Can I use dark corn syrup or molasses instead?
A: You can use dark corn syrup for a deeper, almost molasses-like tone — it’s more robust. Replacing all corn syrup with molasses will alter texture and sweetness; try partial substitution.
Q: My filling was too runny after baking. What happened?
A: Likely underbaked — try baking a bit longer until the center is mostly set. Also, oven temperatures vary; consider using an oven thermometer. Allow full cooling time; it firms as it cools.
Q: How can I make the pie less sweet?
A: Reduce brown sugar slightly, use dark chocolate (less sugar), or replace part of the corn syrup with pure maple syrup and reduce by a couple of tablespoons. Keep in mind syrup is a structural component — too much reduction can affect set.
Q: Can I toast the pecans in advance?
A: Yes — toasting and cooling them ahead preserves crunch and saves prep time. Store in an airtight container at room temperature for a few days.
Q: Is it safe to leave the pie on the counter for several hours at a party?
A: Because this pie contains eggs and a sugary custard-like filling, follow USDA/FDA advice to refrigerate perishable foods within 2 hours. If the party is shorter than that, it’s generally acceptable, but for safety keep refrigeration in mind.
Conclusion
This Chocolate Pecan Pie is a celebration of textures — a crisp, buttery crust, a smooth chocolatey-caramel center, and toasted pecan crunch — making it a standout for holidays, cozy weekend gatherings, or any time you want to impress with a comforting classic. Try it as written or give one of the variations a spin, and share your photos and tips with our baking community.
For inspiration on darker chocolate takes, see this Sally’s Baking dark chocolate pecan pie recipe, and for another popular riff on chocolate and nuts, check out The Best Chocolate Pecan Pie at Belle of the Kitchen.
Print
Chocolate Pecan Pie
- Total Time: 90 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A rich Chocolate Pecan Pie with a glossy, fudgy filling and crunchy toasted pecans, perfect for any celebration or cozy gathering.
Ingredients
- 1 (9-inch) pie crust, unbaked
- 1 cup pecans, chopped
- 1 cup semisweet chocolate chips
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans and chocolate chips.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 60–70 minutes, or until the filling is set and the crust is golden brown.
- Allow to cool before slicing. Serve and enjoy!
Notes
Tip: Avoid overbaking; the filling will firm up as it cools. For a crisper crust, blind-bake the crust for 8–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 61g
- Sodium: 160mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
