Chocolate Pecan Pie: the rich dessert recipe everyone will love

Total time: 40 Min
Difficulty: Low
Serves: 8 people
By Cookist
Pie crust
1 9-inch
Large eggs
Corn syrup
1/3 cup
dark brown sugar, packed
2/3 cup
pure vanilla extract
2 tsp
salted butter, melted
2 tbsp
pecans, finely chopped
1/2 cup
whole pecans, for topping
1 cup
semisweet chocolate chips
3/4 cup
whipped cream for topping (optional)

If you’re looking for a simple dessert that will wow everyone during holiday dinners, you have to try this chocolate pecan pie. It is very quick and easy to make, yet looks fabulous. Unlike the classic pecan pie, this recipe tastes even more flavorful as it is packed with chocolate chips.

Rich and decadent, chocolate chips pair perfectly with the pecans, while the salted butter brings out the flavors. Don't forget corn syrup, it will give the pie its classic chewy texture – if you don't have it you can replace it with maple syrup. Top this dessert with whole pecans to give this classic holiday pie a slightly more refined look and texture. Perfect for Thanksgiving and Christmas dinner, this chocolate pecan pie will win your guest over.


Can you make Chocolate Pecan Pie ahead of time?

Yes! You can make chocolate pecan pie the day before and store it in a cold place. Rewarm it in the oven for up to 10 minutes before serving.

Tips for the Best Chocolate Pecan Pie

To prevent your pecan pie from being runny, bake it a few minutes longer in the oven.

If you don't want a soggy pie crust, dust the bottom with a teaspoon of flour before pouring in the filling. You can also pre-bake the pie crust for up to 10 minutes.

For a much flavorful holiday dessert, you can add sweet, caramel-scented bourbon to the filling. Don't worry for the alcohol, it will evaporate when you bake the pie.

You can replace corn syrup with maple syrup.

Serve your chocolate pecan pie with whipped cream or a scoop of vanilla ice cream.

For a more decadent pie, you can also add cocoa powder to the filling.

How to store Chocolate Pecan Pie

You can store chocolate pecan pie in the refrigerator for 3 days.

You can also freeze it for up to 2 months, closed in a freezer-safe bag or wrapped in cling film.

How to make Chocolate Pecan Pie

Preheat your oven to 375 °F/170C fan/gas mark 5. Put your oven rack one shelf down from the middle.

Roll your pastry, and place your pie crust into the pie plate. Crimp the edges then put into the fridge to chill while you are making the filling. If you are using a ready-cooked crust, place into pie dish.

Using a large bowl, whisk together your eggs, brown sugar, golden syrup, maple syrup, vanilla, and melted butter.

Stir in the chopped pecans and chocolate chips.

Pour the mixture into the pie dish.

Bake for about 20 minutes, then remove from the oven and carefully place the whole pecans on top to decorate. Doing this now means there is more chance the pecans will stay on top instead of sinking. Put the pie back in the oven for another 20 minutes. You want the center to still be slightly wobbly, but the rest of the pie to be puffed up and obviously cooked through. If you feel like the pie is starting to brown too much while cooking, cover it with foil.

Remove the pie and cool in the dish. This pie has to set for a few hours before serving. Slice, serve and enjoy!


Make sure that you allow plenty of time for this pie to set, or it will not stay firm when you serve it. This makes this pie ideal to make a day ahead of when you want it.

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