Pecan Pies are actually some of my favorite pies to make for Thanksgiving! And today’s Chocolate Pecan Pie is a new favorite.
This pie is rich, fudgy, and loaded with toasty pecans! Melted chocolate and butter create a glossy, brownie like filling with a crackly top, nestled in a flaky pie crust. Every bite is gooey, nutty, and unforgettable.
It’s become the holiday showstopper that slices like a dream. Add our Classic Pecan Pie, Chocolate Cream Pie and Pumpkin Pie Bars if you’re looking for more favs.
Why we think you’ll love it:
- Perfect for holidays. It’s perfect for serving on holidays, with our favorite Pumpkin Pie, Cherry Pie, or Buttermilk Pie.
- Two great flavors in one. With pecan pie and chocolate together, the flavor is phenomenal. The melted chocolate gives it a fudgy texture everyone loves!
- Quick + Easy. Prep is just 10 minutes!
Chocolate Pecan Pie Ingredients
- Unbaked pie crust (1): Flaky base that holds the fudgy filling and adds buttery contrast. I like to make Homemade Pie Crust because it can’t be beaten, but I’m also all about simplifying when needed.
- Butter (½ cup): Melts with the chocolate for a silky, glossy custard with rich flavor.
- Semi sweet or unsweetened chocolate, coarsely chopped (1 cup): The deep chocolate backbone that makes the filling taste like a brownie.
- Sugar (½ cup): Sweetens and helps develop that signature crackly top.
- Brown sugar (½ cup): Adds moisture and caramel notes for a gooey center.
- Salt (¼ teaspoon): Balances sweetness and sharpens chocolate and nut flavors.
- Whole eggs (4): Set the custard so slices hold together with a fudgy texture.
- Vanilla extract (1 teaspoon): Rounds out the chocolate with warm aroma.
- Coarsely chopped pecans (1 cup): Provide toasty crunch throughout each slice.
- Whole pecans for garnish (¼ cup, optional): Create a pretty, bakery style finish.
How to Make Chocolate Pecan Pie
PREP. Preheat oven to 325°F. Place the unbaked crust into the pie pan.
PECANS. Then, 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 the 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 the center of the pie is no longer jiggly.
CHILL. Cool for several hours on a wire rack or chill before cutting. Pie will set up as it cools. A warm knife makes clean cuts.
Kristyn’s Recipe Tips
- Sweetness. You can choose to use semi-sweet or unsweetened chocolate. I use a combination of both!
- Mixing. Mix by hand, whisk just until smooth to avoid incorporating excess air which can cause cracking.
- 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! Bake until the center is just set with minimal jiggle, it will finish setting as it cools.
- 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 Recipe
Video
Ingredients
- 1 unbaked pie crust
- ½ cup butter
- 1 cup coarsely chopped semi sweet or unsweetened chocolate (I used some of both)
- ½ cup sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 4 whole eggs
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
- ¼ cup whole pecans for garnish (optional)
Instructions
- Preheat oven to 325°F.
- 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
STORE the pie at room temperature, or in the refrigerator for 3-4 days.
FREEZE. If you wrap it tightly in foil, it will keep in the freezer for about 2 months.
This looks delicious and my daughter has requested a chocolate pecan pie. Would it be possible for you to share how many ounces of baking chocolate you used to equal the one cup chopped chocolate?
Thank You!
When using a frozen pie crust do you pre bake, or fill and bake?
You can just fill and bake. You can also let the frozen crust thaw in the fridge overnight, then fill and bake. But no need to bake the crust before filling it.
Is the one cup of chopped chocolate equal to six ounces of a semi-sweet or unsweetened chocolate bar?
Hi! Are you using a chocolate baking bar or chocolate chips? TY!
I used a baking bar of chocolate but you could use chips too.
If you can, the homemade pie crust is worth making for this pie. It was one of the most flaky crusts I have ever made.
This was so yummy! I made this instead of traditional pecan pie and everyone loved it. Even the ones who don’t like pie!
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!
Kristyn,
I want to include this YuMmY pie on my Thanksgiving dessert table. Just curious if you have tried making this with 2/3 cup dark corn syrup & 1/4 cup Cocoa powder.. if so how did that turn out as opposed to using semi-sweet chocolate chips ❓
I love this recipe. It’s so easy to make and my family enjoyed it so much. Would love to make it again.
Pretty decadent pie. If you like chocolate and pecans…..this pie will hit the spot!
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!!
Holy cow! I love it! Thanks for the recipe
This looks incredible! I have a chocolate pecan pie recipe I love, but I’m totally going to have to try yours!
I hope you will. I’d love to know what you think!
I am drooling over this pie! It looks amazing! I wish I was snacking on some for breakfast right now!
Paige
http://thehappyflammily.com
Haha!! You’ll have to make it, so that you could 🙂