Chocolate Pecan Pie

Decadent Chocolate Pecan Pie is made with a homemade pie crust, and filled with chocolate-y goodness and crunchy pecans.

Warm and gooey Chocolate Pecan Pie is a tasty twist on a classic Pecan Pie, made even better topped with Vanilla Ice Cream! Perfect for serving on holidays, with our favorite Pumpkin Pie, Cherry Pie, or Buttermilk Pie.

Chocolate Pecan Pie topped with vanilla ice cream.

For chocolate lovers

Pecan Pies are actually some of my favorite pies, but I’m the only one in my family that likes them, so I only have it for Thanksgiving when we are with my extended family.

This Chocolate Pecan Pie is a different story. Everyone, but the self proclaimed pecan hater in the family, gobbled it right up!

This pie is very similar to Chocolate Chip Pie, but you melt the chocolate to give it a fudgy texture. It is sinfully rich and full of flavor!

In all honesty, it is more chocolate than pecan. If you love pecans, I would add more than the one cup the recipe calls for. I’d love to try that, if I didn’t think my family would complain!

Pecans in bottom of pie crust for chocolate pecan pie recipe.

How to Make Chocolate Pecan Pie

Making Chocolate Pecan Pie is so easy! It can be even easier if you decide to make this pie with a store-bought pie crust. I like to make a Homemade Crust because they can’t be beat, but I’m also all about simplifying when needed. Plan on using a 9-inch pie plate.

PREP. Preheat oven to 325°F. Place unbaked crust into the pie pan.

PECANS. Spread some chopped pecans in the bottom of an unbaked pie shell.

CHOCOLATE FILLING. In a large bowl, melt butter and chocolate (in the microwave at half power), stirring every 30 seconds until smooth. Stir in the sugar, brown sugar, and salt until mixture is well combined. Add the eggs and vanilla, and whisk.

BAKE. Pour filling over the top. If desired, garnish pie with whole pecans. Bake at 325° for 60-70 minutes, or until the top is crackled, and center of the pie is no longer jiggly.

CHILL. Cool for several hours on a wire rack, or chill. Pie will set up as it cools.

recipe tips

Chocolate. Make this with cocoa powder instead of chocolate chips. The only thing that would change, would be the possible addition of corn syrup. Corn syrup gives close to the same consistency of melted chocolate. I would suggest using ⅔ cup dark corn syrup and ¼ cup cocoa powder.

Sweetness. You can choose to use semi sweet or unsweetened chocolate. I use both!

Browning top. If the top of the pie or the crust is getting too brown while baking, tent the pie with foil.

Doneness. Pecan pie is really hard to tell when it is done! Take a thermometer and stick it into the center of the pie, if it reads 200°F it’s done!

Texture. To get the best filling texture, use room temperature ingredients (specifically the eggs), and make sure all of the ingredients are well mixed. You don’t want any raw sugar pockets in your filling!

Make clean cuts. Use a large kitchen knife, a tall cup of hot water, and a kitchen towel. For each cut, heat the knife up in the hot water, wipe it dry and slice. Wipe again to clean, before reheating and slicing.

Serve with. Top with a small scoop of Vanilla Ice Cream or a dollop of Whipped Cream

Chocolate Pecan Pie in a white pie pan.

Storing Info

I stored the leftovers in the fridge, and discovered that I really liked it cold! Of course, it is also fantastic at room temperature. It is quite rich, so cut small slices.

STORE the pie at room temperature, or in the fridge for 3-4 days.

FREEZE. If you wrap it tightly in foil, it will be keep in the freezer for about 2 months. It is suggested that you use it within that time period. 

Slice of chocolate pecan pie on a white plate.

For more pie recipes, check out:

Chocolate Pecan Pie Recipe

5 from 8 votes
Decadent Chocolate Pecan Pie is made with a homemade pie crust, and filled with chocolate-y goodness and crunchy pecans.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 345 kcal
Author Lil’ Luna


  • 1 unbaked pie crust
  • 1/2 cup butter
  • 1 cup coarsely chopped semi sweet or unsweetened chocolate (I used some of both)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 4 whole eggs
  • 1 tsp vanilla extract
  • 1 cup coarsely chopped pecans
  • 1/4 cup whole pecans for garnish (optional)


  • Preheat oven to 325°
  • Melt the butter and chocolate in the microwave at half power, stirring every 30 seconds till smooth.
  • Whisk in the sugar, brown sugar, and salt till mixture is well combined. Add the eggs and vanilla and whisk till smooth.
  • Place pie dough in a 9 inch pie plate. Spread the chopped pecans in the bottom of the pie crust. Pour filling over the top. If desired, garnish pie with whole pecans.
  • Bake at 325° for 60-70 minutes, or till top is crackled and center of pie is no longer jiggly.
  • Cool for several hours or chill. Pie will set up as it cools.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. This looks incredible! I have a chocolate pecan pie recipe I love, but I’m totally going to have to try yours!

  2. 5 stars
    If it has chocolate, then this pie is for me!! Love the crunch from the pecans, but also how smooth & creamy it is!! It’s so yummy!!

  3. 5 stars
    I love this recipe. It’s so easy to make and my family enjoyed it so much. Would love to make it again.

  4. 5 stars
    My kids can’t get enough of this yummy chocolate pecan pie. I’m glad they’re just simple and quick to make because they requested more. New favorite!

  5. 5 stars
    This was so yummy! I made this instead of traditional pecan pie and everyone loved it. Even the ones who don’t like pie!