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Chocolate Pecan Pie

There’s no shortage of pecan pies in the South, and this fudgy Chocolate Pecan Pie recipe doesn’t disappoint. The addition of mouthwatering melted chocolate gives this pecan filled pie universal appeal. Serve it chilled, at room temperature or slightly warm with vanilla ice cream.

Chocolate Pecan Pie

Easy Chocolate Pecan Pie Recipe

Classic pecan pie is widely considered to be one of our signature Southern desserts no matter what part of the South you visit. The filling can vary based on the bakers preference. Some prefer to make the filling with honey, some with molasses, and others with light or dark corn syrup. It typically depends on the preference of the one doing the pie making, just as it should be. Chocolate pecan pie is just as beloved and I simply cannot resist a piece slightly warm with a big dollop of bourbon whipped cream or vanilla ice cream.

Step-by-step images chocolate chips and pie

How to Make the Best Chocolate Pecan Pie Recipe

It seems everyone has their own take on chocolate-pecan pie, and the same is true here at home in my own kitchen. In this pie, delectable pecans and chocolate are combined to form a delightfully rich fudge-like filling. The first taste can only be eclipsed by the glorious smell of the toasted pecans and sweet chocolate chips while baking. This pie is just begging to be served slightly warm with a scoop or two, of vanilla ice cream or a big dollop of fresh whipped cream. Such mouthwatering deliciousness and so easy to make.

  • Ingredients you’ll need to make homemade Chocolate Pecan Pie: A 9 or 10 inch deep dish pie shell, chopped pecans, chocolate chips, dark corn syrup (i.e. Karo or similar), granulated sugar, butter, large eggs, vanilla extract and salt.
  • Kitchen gadgets you’ll need: A deep dish pie pan or baking dish, mixing bowls, measuring cups and spoons. a sharp knife and cutting board or nut chopper for the pecans  and a large spoon for mixing everything together.
  • You can use a frozen pie crust, a refrigerated pie crust or a homemade Flaky Pie Crust for this pie.
  • When using a frozen crust, there’s no need to thaw prior to filling and baking.
  • You can use full size chocolate chips in place of the mini chips, if desired. The mini chips seem to melt more easily when baking with the pie filling. Decrease the amount of classic chocolate chips by 1/4 cup.
  • After melting the chocolate in the microwave, you can also place all of the filling ingredients into a mixing bowl to combine and pour into the pie crust for baking.
  • The combination of brown sugar and granulated sugar brings a depth of flavor to the pie filling.
  • You can store this pie at room temperature or chilled. When storing a room temperature it will last 2 days and up to 5 days when chilled.
  • Serve Chocolate Pecan Pie at room temperature with a dollop of whipped cream or warm with vanilla ice cream.
baked chocolate pecan pie in a dish

More Southern Style Pie Recipes to Make

There’s no wrong time of year or occasion when a pie on the dessert menu wouldn’t be a stellar choice. More homemade pie recipes you may like to try:

Chocolate Pecan Pie

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Chocolate Pecan Pie

Prep Time20 minutes
Cook Time45 minutes
Cooling time2 hours
Total Time3 hours 5 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: chocolate-pecan-pie, chocolate-pie, pecan-pie
Servings: 10 pieces
Calories: 598kcal
Author: Melissa Sperka


  • 1 9 inch deep dish pie crust refrigerated, frozen or homemade
  • 2 cup pecan halves
  • 1 1/2 cup semi-sweet mini chocolate chips divided
  • 2 Tbsp butter
  • 1/2 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla or rum extract
  • 1/8 tsp salt


  • Preheat the oven to 375°F. Lightly spritz a 9-10 inch pie dish with cooking spray. [pictured: 10-inch deep dish pie plate]
  • Fit the pie crust into the dish, crimping the edges.
  • Pour the pecan halves and 1 cup of mini chocolate chips evenly over the bottom of the unbaked pie shell.
  • In the microwave, melt the remaining 1/2 cup of mini chocolate chips with 2 Tbsp of butter. Melt in 20 second increments stopping to stir each time. Repeat until smooth. Whisk in the dark corn syrup, and both sugars. Add the vanilla and salt.
  • Add 4 large eggs, whisking until fully combined.
  • Pour the filling evenly over the pecans and mini chocolate chips. Use the tip of a knife to gently move around the chocolate chips and pecans to allow the filling to go throughout. (Alternately, you can mix everything together in a mixing bowl and pour into the unbaked pie shell.)
  • Place into the oven and bake at 375°F for 20 minutes. Lower the oven temperature to 325­°F for another 20-25 minutes, or until the center is set when gently shaken.
  • Cover the edges of the crust with aluminum foil halfway through cooking to prevent over browning, if needed.
  • Cool until warm to the touch before cutting.
  • Serve with ice cream or a dollop of fresh whipped cream, if desired.
  • Store at room temperature for up to 2 days or refrigerated for up to 5 days.


Serving: 1serving | Calories: 598kcal | Carbohydrates: 66g | Protein: 8g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 190mg | Potassium: 354mg | Fiber: 5g | Sugar: 48g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I made this for Christmas Day dessert, and it was a great hit! Thanks for posting this delicious recipe. I will be making it again for sure.

    -Stef in New Brunswick

  2. Hi Karla, I’m delighted you’re considering making this for your Thanksgiving Day meal. We love it, and I sure hope you do, too. Happy Thanksgiving to you and yours, Melissa

  3. Good Morning from Ecru,MS,

    I am excited to make this for lunch tomorrow. I am headed to the store right now to get the ingredients. Thanks so much for your wonderful website. I so enjoy trying new recipes.


  4. Linda, I know what a challenge it is to cook for 1 or 2 people. There’s no one better to take on that task than you, my friend.
    When you get a chance to experiment, do let me know. ~ Melissa

  5. Yum, yum Melissa. I would really like to make this. Maybe in small individual pie tins. They are so right up my alley. So when I figure out how to do this, with baking times and all- I will let you know if it works. A whole pie in my house is a disaster for my wasteline. A few small pies seem to work perfectly. Love this chocolate pecan pie thing (thang) you’ve got going. Happy TG, xxoo

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