Chocolate Pecan Pie is a delicious dessert that combines the classic pecan pie recipe with a ribbon of chocolate. The easy southern recipe takes about 10 minutes to make and less than an hour to bake. You’ll love this chocolate pecan pie recipe for your Thanksgiving and Christmas holiday desserts.
I love pecan pie. It’s one of my absolute favorite desserts. As a kid, I didn’t really like pecans so I shied away from it until I was older. Gotta say I missed out on a lot of good pie back then.
But, that just left more pie for my dad. He has pretty much mastered the art of making the most delicious pecan pie out there. He gets his pecans from Georgia, so he’s got it all goin’ on with his pie.
Pie is one of those things you just have to make around the holidays, and pecan pie is always on our list for Thanksgiving and Christmas. Adding chocolate to the pie just pops it up a notch and makes it even more rich and decadent.
I’ve taken the classic recipe and added some chocolate chips for a unique flavor in this holiday treat.
This southern pecan pie recipe is super easy to make. It takes about 10 minutes to whip up and less than one hour to bake.
If you’re looking for a pie that will feed a crowd, try this pecan pie cobbler.
What do I need to make chocolate pecan pie?
(Full recipe listed at the bottom of the post)
- Bowl
- Oven
- Spatula
- Whisk
- Eggs
- Corn syrup
- Butter
- Sugar
- Pecans
- Vanilla extract
- Semi-sweet chocolate chips
- Frozen pie crust
How do you make Chocolate Pecan Pie?
- Add the eggs, light corn syrup, sugar, butter, and vanilla to a medium-sized bowl. Mix together.
- Stir in the pecans.
- Sprinkle the chocolate chips in the bottom of a frozen pie crust and spread them out evenly.
- Pour the pecan pie mixture over the top and spread evenly.
- Bake for 55 minutes. Allow it to cool for two hours.
Pecan pies are sold online every year for the holidays and let me tell ya, they aren’t very budget-friendly. I just spotted one online for fifty dollars! So, why not make your own for less than ten dollars?
I usually get my pecans at Aldi’s. They are about half the price of the other grocery stores around here. I’ve also found them at Wal-Mart for a good price. I can get a pie crust and the ingredients all for a low price. Plus, it will taste a lot fresher than a pie you buy online. I promise.
Recipe and printable instructions listed below
Add the eggs to a medium-sized bowl.
Pour the light corn syrup into the bowl with the eggs. This recipe calls for light corn syrup, but if you like a deeper flavor, you can use dark corn syrup instead.
Pour the sugar into the bowl.
Pour the melted butter into the bowl with the other ingredients.
I think melted butter somehow brings out the flavor of all the other ingredients. And it’s smellin’ pretty good about now. I can’t wait until we bake it. The entire kitchen will smell like the holidays.
Add the vanilla and give everything a stir.
Next, add the pecans to the mixture. Stir them well enough to coat the pecans. They will come out candied when you bake the pie and let me tell you, it’s a crunchy delectable dessert.
Most of the pecans will float to the top when they bake. So, you will have a ribbon of chocolate and pecans and the gooey center. It just doesn’t get any better than that.
Sprinkle the chocolate chips into the bottom of a frozen pie crust and spread them out evenly. I use frozen crust because it’s just easier for me. You can use a homemade crust, or store-bought rolled crust and you will be fine.
My grandmother used to whip up pies in no time. She even made her crust from scratch. She’d have a chocolate pie for me and a caramel pie for my sister made before she even went to work in the mornings.
You don’t have to use as many chocolate chips as I am using. You can cut the chocolate chips in half if you’d just like a little bit of chocolate flavor in the pie.
I tend to be a bit of a chocolate piggy, so I put in lots of chocolate.
Bake the pie for 55 minutes or until the center is still a tad wiggly. The pie will continue to bake for a few minutes when you take it out of the oven.
If the edges of the crust begin to brown while you’re baking it, add a pie shield around the top (there’s a link for a pie shield at the bottom of the post if you need one).
If you don’t have a pie shield, take a little bit of tin foil and gently cover the edges of the crust while baking. That should keep the edges from getting too done or burnt.
I also bake the pie on a cookie sheet covered in tin foil. If you happen to spill a little bit of the mixture in the bottom of the oven, it’s going to stick like glue and start to smoke while you’re baking. Let’s just say it ain’t pretty. So, having that cookie sheet will save you time and lots of elbow grease.
How jiggly should a pecan pie be?
The pie shouldn’t be too jiggly when you take it out of the oven, just a tad.
Does pecan pie set as it cools?
Yes, as the pie cools it will set and firm up.
Why did my pecan pie rise?
The pecans will float to the top of the pie, and the pie will actually rise a little, but as it cools it will settle back down.
After you bake the pie, let it rest for about two hours before cutting into it. It’s hard to wait, trust me. But, oh-so-worth-it.
Grab more delicious pecan recipes for your dessert table.
Chocolate Pecan Pie
Add a little whipped cream on top or a scoop of ice cream.
Check out the chocolate pecan pie recipe card below, grab those ingredients, and start baking! This is a great dessert any time of the year and I think you’ll love it.
Then, share your comments below and click here to share a picture of your pie on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
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Chocolate Pecan Pie
Chocolate Pecan Pie is a delicious dessert that combines the classic pecan pie recipe with a ribbon of chocolate. The easy southern pecan pie recipe takes about 10 minutes to make and less than an hour to bake. You'll love this Thanksgiving and Christmas holiday dessert.
Ingredients
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup melted butter (1/2 stick)
- 1 tsp. vanilla extract
- 1 cup pecan halves
- 3/4 cup semi-sweet chocolate chips
- 1 frozen 9-inch, deep pie crust
Instructions
Preheat oven to 350-degrees.
- Add the eggs, light corn syrup, sugar, butter, and vanilla to a medium-sized bowl. Mix together.
- Add the pecans and stir until they are all coated.
- Add the chocolate chops to the bottom of a pie crust.
- Gently pour the pecan pie mixture over the chocolate chips.
- Bake for 55 minutes, or until center is barely wiggly.
- Let rest for two hours.
Notes
For easy clean up, place the pie on a cookie sheet covered in tin foil and then place in the oven. That way, if the pie spills over, it will only get on the tin foil.
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Nutrition Information:
Yield:
8 piecesServing Size:
1 pieceAmount Per Serving: Calories: 429Total Fat: 18.8gSaturated Fat: 9.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 77mgSodium: 75mgCarbohydrates: 64gFiber: .4gSugar: 39.2gProtein: 4.6g
Check out more delicious recipes at
Southern Plate, Southern Bite, A Southern Soul, Big Bear’s Wife, and Julia’s Simply Southern, Kelly Lynn’s Sweets and Treats and South Your Mouth
