This easy Chocolate Pecan Pie blends the caramel warmth of dark brown sugar and pecans from a classic pecan pie with the deep richness of semi‑sweet or bittersweet chocolate. A splash of bourbon in the gooey filling and a flaky, buttery crust make this dessert a decadent centerpiece for holiday dinners.
The Best Chocolate Pecan Pie
If you appreciate the caramel notes of a traditional pecan pie and love chocolate, this recipe is a perfect twist. The chocolate adds depth and tempers the sweetness, creating a filling that’s fudgy and indulgent but balanced.
Nutty, toasted pecans add crunch and contrast to the smooth chocolate filling. Bourbon is optional, but it contributes subtle caramel and vanilla notes that elevate the flavor. Serve with whipped cream or a scoop of vanilla ice cream for a classic finish.
⭐️ Why You’ll Love This Chocolate Chip Pecan Pie Recipe?
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Balanced Sweetness: Semi‑sweet or bittersweet chocolate keeps the filling from being cloying.
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Make‑Ahead Friendly: The crust and some parts of the filling can be prepared in advance, which helps during busy holidays.
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Simple Ingredients: Pantry staples make this recipe easy to pull together.
✔️ Chocolate Chip Pecan Pie Ingredients
Below are the main ingredients; consult the recipe card for exact amounts and details.
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Pie Shell: Homemade or a single 9‑inch store‑bought crust. A flaky, buttery crust is ideal.
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Pecans: Lightly toasted and coarsely chopped to bring out their flavor and add texture.
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Chocolate Chips: Use semisweet, bittersweet, or dark chocolate chips, or chop a quality chocolate bar into pieces.
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Light Corn Syrup: Keeps the filling smooth and prevents crystallization. Golden syrup can be used as an alternative.
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Dark Brown Sugar: Adds molasses notes that deepen the filling’s flavor.
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Butter: Melted butter adds richness; unsalted is typical but salted works too.
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Eggs: Room temperature large eggs blend best with the melted butter for a smooth filling.
🔎 How To Make Chocolate Pecan Pie?
A summary of the method is below. Follow the recipe card for full quantities and step‑by‑step instructions.
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Prepare the pie crust: Use a homemade crust or a store‑bought single crust for a 9‑inch pie.
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Roll and fit the dough: On a lightly floured surface roll to about 12‑inch diameter, transfer to a 9‑inch pie plate, trim and crimp the edge.
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Blind bake the crust: Line with parchment and weights, bake briefly at 425°F to prevent a soggy bottom, then reduce oven temperature.
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Make the filling: Whisk eggs, dark brown sugar, corn syrup, vanilla, melted butter, bourbon (optional) and salt. Stir in toasted pecans and chocolate chips.
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Bake: Pour the filling into the prepped crust and bake until the center is set but still slightly jiggly; cool before serving.
🔎 Do I Have to Add Bourbon to This Pie Recipe?
No—bourbon is optional. If added, most of the alcohol cooks off during baking, leaving behind a subtle flavor that complements the caramel and chocolate notes.
🔎 Can I Use Maple Syrup or Honey Instead of Corn Syrup?
This recipe was tested with light corn syrup for a reliably smooth, non‑crystalline filling. Alternatives like maple syrup or honey will alter flavor and texture; some bakers have had success mixing maple syrup with a touch of molasses. Substitutions may change the final result.
✔️ Make Ahead, Storing and Freezing
✔️ Making Ahead
This pie is well suited to make‑ahead planning:
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Make pie dough up to 5 days ahead and keep refrigerated, or freeze for up to 3 months wrapped tightly.
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Combine the filling ingredients (without pecans and chocolate) a day ahead and refrigerate in an airtight container.
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Bake the whole pie up to 2 days in advance; refrigerate wrapped and remove 1–2 hours before serving.
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You can freeze a fully baked pie for up to 3 months; thaw overnight in the refrigerator before serving.
🔎 Do You Need to Refrigerate Chocolate Pecan Pie?
Yes. Pies that contain eggs should be refrigerated. Leftovers store in an airtight container in the refrigerator for up to 4 days. If serving the next day, cooling then leaving in a cool area at room temperature briefly is acceptable, but refrigeration is recommended for food safety.
🔎 Can you Freeze Chocolate Pecan Pie?
Yes. Wrap the pie in several layers of plastic wrap and place in an airtight container or resealable freezer bag. Store up to 3 months and thaw in the refrigerator overnight.
🔪 Recipe Tips for Success
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If the crust edges brown too quickly, tent the pie with foil or use a pie shield to protect them.
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The pie is done when the center is no longer wet but still has a slight jiggle; the chocolate makes the filling pleasantly gooey.
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Avoid stretching the dough when fitting it in the pan to prevent shrinkage during baking.
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Use good quality chocolate whether chips or chopped bars for the best flavor.
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Bring eggs to room temperature before mixing so the melted butter stays incorporated and the filling blends smoothly.
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Extra pie dough can be refrigerated for 5 days or frozen for 3 months.
Try other favorite pies for more holiday baking inspiration.
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Butterscotch Pie
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Blueberry Pie
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Peach Pie (with Bourbon Caramel Sauce)
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Creamy Lemon Pie
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French Apple Cake
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Vegan Pumpkin Pie (Gluten‑Free)
Chocolate Pecan Pie
Kathy McDaniel
Pin
Ingredients
- 1 Homemade Pie Crust , or One (9-inch) store-bought pie crust
Chocolate Pecan Filling
- 3 large eggs
- 3/4 cup packed dark brown sugar
- ⅔ cup light corn syrup or golden syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 1-2 tablespoons bourbon
- 2 cups pecans, lightly toasted and coarsely chopped
- ¾ cup semisweet, bittersweet or dark chocolate chips, (or chocolate bars, chopped into small pieces)
For serving: (optional)
- Vanilla Ice cream or whipped cream
Instructions
Roll out Pie Dough (skip if using store bought pie crust)
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Preheat the oven to 425 degrees Fahrenheit.
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Roll out one piece of chilled dough on a floured work surface to a 12‑inch circle, turning and flouring as needed to prevent sticking.
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Ease the crust into a 9‑inch pie plate without stretching. Trim the excess, fold the edge under, and crimp.
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Place the unbaked crust on a baking sheet, line with parchment and fill with pie weights or dried beans.
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Bake for 10 minutes, then remove weights and parchment.
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Lower the oven temperature to 350 degrees Fahrenheit.
Prepare Filling
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Whisk eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon (if using) and salt until combined. Stir in pecans and chocolate chips.
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Pour the filling into the pre-baked pie shell.
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Bake 30–35 minutes, or until the center is set and no longer wet. If the crust browns too fast, tent with foil.
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Cool on a rack for 1–2 hours before slicing. Serve with ice cream or whipped cream if desired.
Notes
- If the crust edges brown too quickly, tent with aluminum foil while baking.
- The filling should no longer be wet in the center but will still have a slight jiggle when done.
- Use room temperature eggs so the melted butter stays incorporated and the filling remains smooth.
- See the homemade pie crust recipe for step‑by‑step photos; it yields one 9–10 inch double crust or two single crusts.