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.
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.
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.
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:
- There’s nothing like an All-American homemade Apple Pie for dessert.
- Toffee Crunch Pecan Pie with Chantilly Cream a recipe I developed for Karo Syrup Brand.
- Pineapple Buttermilk Pie is rich and creamy.
- This lattice topped Blueberry Pie recipe can’t be beat.
- If you like the cake you’ll love my recipe for German Chocolate Pie.
- Easy no bake Butterfinger Pie.
- also this recipe for French Silk Pie from Handle the Heat.
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Helpful Kitchen Items:
Chocolate Pecan Pie
- 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.