Chocolate Pecan Pie Recipe

If you’re craving a dessert that’s rich, gooey, and packed with a perfect crunch, you’re in for a treat with this Chocolate Pecan Pie Recipe. I absolutely love how the chocolate chips melt into the sweet, nutty filling, giving every bite a dreamy, comforting texture. Whether you’re baking for the holidays or just want to impress your friends with something homemade, this pie consistently gets rave reviews—and I’m excited to share all my tips so you can nail it on your first try!

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Ingredients You’ll Need

This Chocolate Pecan Pie Recipe uses simple pantry staples that come together beautifully. The key is choosing good quality pecans and chocolate chips to make sure every bite sings.

• Large eggs: They help bind the filling and create that custardy texture.
• Brown sugar: Adds a deep caramel flavor that’s essential for pecan pies.
• Light corn syrup: Keeps the filling gooey and gives it that classic pecan pie sheen.
• Butter (melted): Adds richness and helps the filling set just right.
• Vanilla extract: Boosts flavor—don’t skip it, or the pie can taste flat.
• Pecan halves: Toasted or raw, these are the star nuts; try to find fresh for best crunch and flavor.
• Semi-sweet chocolate chips: The melty magic that turns this into a chocolate pecan masterpiece.
• Unbaked 9” pie crust: Store-bought or homemade works great, but make sure it’s chilled before baking.

Variations

I love tweaking my Chocolate Pecan Pie Recipe depending on the occasion or what I have on hand. It’s such a forgiving recipe and easy to personalize.

• Nut swap: If pecans aren’t your favorite, walnuts or hazelnuts can add a different but equally delicious crunch.
• Chocolate variations: Try chopped dark chocolate or milk chocolate chunks for a change in sweetness and texture.
• Gluten-free crust: Use a gluten-free pie crust to accommodate dietary needs without sacrificing flavor.
• Extra spice: I sometimes add a pinch of cinnamon or espresso powder to intensify the chocolate notes.

How to Make Chocolate Pecan Pie Recipe

Step 1: Mix Your Filling Ingredients

Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together your eggs, brown sugar, corn syrup, melted butter, and vanilla extract until everything is smooth and well combined. I’ve found that taking a minute here to properly mix ensures the filling bakes up evenly without any grainy sugar spots.

Step 2: Stir in Pecans and Chocolate Chips

Now, gently fold in the pecan halves and semi-sweet chocolate chips. I like to use pecans that still have a bit of their natural crunch — you want that contrast with the melty chocolate. Also, make sure your chocolate chips are evenly distributed throughout for that perfect bite every time.

Step 3: Pour Into Pie Crust and Bake

Pour the filling mixture carefully into your unbaked pie crust. I always put my pie on a baking sheet before sliding it into the oven—it catches any drips and makes clean-up so much easier. Bake for about 50 minutes. You’re aiming for the center to be just slightly soft—not watery—that sets as it cools. The pecans should turn a golden brown, and the top of the pie should look opaque.

Step 4: Let It Cool Before Serving

Resisting the urge to dive right in can be tough, but the pie needs to cool completely so the filling can set and slice cleanly. When I first tried slicing it hot, the filling was too runny and messy—lesson learned! Give it at least two hours, or better yet, make it a few hours ahead.

How to Serve Chocolate Pecan Pie Recipe

Garnishes

I usually top my slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream—the cool creaminess plays beautifully against the warm, nutty filling. For a bit of flair, a light dusting of powdered sugar or a few extra toasted pecans on top does the trick.

Side Dishes

This pie pairs wonderfully with a simple cup of coffee or a bold cup of black tea. If you want to make a dessert platter, adding fresh berries or a citrus salad balances the richness perfectly.

Creative Ways to Present

For holiday dinners, I like to serve the pie in individual mini tart shells alongside a drizzle of chocolate sauce or caramel. It’s a fun way to wow guests and makes portion control easier. You can also swirl a little melted chocolate on the plate for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrapping the pie tightly with plastic wrap and storing it in the fridge works best. I’ve found it keeps fresh for up to four days—perfect for enjoying slices over a few days without drying out.

Freezing

If I’m making the pie ahead for a special occasion, I freeze it unbaked in the pie crust. After thawing in the fridge overnight, I bake it fresh. You can also freeze a fully baked pie wrapped well, but the texture is best when freshly baked.

Reheating

To warm leftover slices, I pop them in the oven at 300°F for about 10 minutes. This lightly reheats the filling without drying it out or melting the chocolate completely, keeping that lovely texture intact.

FAQs

Final Thoughts

This Chocolate Pecan Pie Recipe is hands down one of my favorites when I want to impress but keep things easy in the kitchen. It’s nostalgic, elegant, and full of flavor that hits all the right notes. If you’re anything like me, you’ll love having this in your dessert arsenal for holidays, celebrations, or whenever that sweet tooth calls. Give it a try—you’ll be surprised how effortlessly delicious homemade pie can be!

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