Go Back
Chocolate Pecan Pie Recipe

Chocolate Pecan Pie

Course Dessert, Pie
Cuisine American
Keyword chocolate-pecan-pie, chocolate-pie, pecan-pie
Prep Time 20 minutes
Cook Time 45 minutes
Cooling time 2 hours
Servings 8 pieces
Author Melissa Sperka


  • 1 9 inch deep dish pie crust refrigerated, frozen or homemade
  • 2 cup pecan halves
  • 1 ½ cup semi-sweet mini chocolate chips divided
  • 2 Tbsp butter
  • ½ cup dark corn syrup
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla or rum extract
  • 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 ½ 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.
  • 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 refrigerated.