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Chocolate Pecan Pie is a decadent spin on the classic Southern favorite. Gooey chocolate meets crunchy pecans for the perfect sweet and salty combo dessert. The recipe is simple but delivers a show-stopping dessert your family will crave each and every Holiday Season.
Nikki’s Recipe Rundown
- Taste: I love the combination of chocolate and pecans, and my secret touch of maple extract takes the flavor profile to another level.
- Texture: It’s a magical mix of textures and flavors—crunchy and gooey, and the pecans on top almost taste candied—totally irresistible!
- Ease: Really Easy! With a convenient store-bought pie crust, it only takes 10 minutes of prep time and can be baked in under an hour.
- Pros: Perfect make-ahead pie to lighten the load for your holiday baking!
- Cons: None! Some people are a little intimidated by making pies- I once was, too! I think after you try it, you will fall in love with pie baking.
- Recipe Repeatability: This Thanksgiving Pie is on repeat year after year on our Holiday dessert table! And it’s always gobbled up!
I’m guessing if you’re here, you’re a fellow chocoholic—welcome, friends!
I totally get it—chocolate is non-negotiable in my dessert lineup, too, and that’s exactly how this Chocolate Pecan Pie came to life. My traditional pumpkin pie and creamiest banana pudding are a must in our family!
But every year, someone inevitably insists on pecan pie, so I thought, why not blend the best of both worlds? After all, we’ve got to make sure those chocolate cravings are fully satisfied—and this pie has been requested for over a decade now!
Easy Thanksgiving Pie
I’ll admit, pies used to intimidate me. I’d usually buy them, thinking they were too much work, until my lifelong friend Julie convinced me otherwise. She kept saying pies don’t have to be complicated, and she was right. Now, no more store-bought pies for Thanksgiving or Christmas! If you’ve ever felt the same way, trust me—homemade (or even semi-homemade) makes all the difference, and it’s easier than you’d think
I hope this Chocolate Pecan Pie becomes a new tradition for your family, too!
Ingredients for Chocolate Pie with Pecans
- Pie Crust: Using a store-bought refrigerated pie crust is a breeze, saving time and effort. If you want to make a homemade crust, that’s never a bad idea!
- Eggs: Eggs are essential for binding the filling together.
- Pecans: Chopped pecans add a crunch and a rich, nutty flavor. A few extra pecans on top arranged in a circular pattern add that finishing touch.
- Maple Extract: Here’s my little secret spin – Maple extract provides a warm, sweet undertone that complements the other flavors. It pairs so well with the pecans, but it is unexpected (in a good way).
- Butter: Melted unsalted butter adds a creamy richness to the filling, making it smooth and indulgent.
- Brown Sugar: Brown sugar sweetens the pie and adds a hint of molasses.
- Corn Syrup: Corn syrup helps the pie filling set just right, ensuring a perfect consistency that’s not too runny.
- Chocolate: Chopped semi-sweet chocolate give the pie a decadent chocolate flavor that makes it irresistible
How to Make the Best Recipe for a Chocolate Pecan Pie
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Combine the pecan mixture
Preheat your oven to 350°F. In a large mixing bowl, whisk together brown sugar, eggs, melted butter, maple extract, and corn syrup until well combined.
Next, stir in 1 ½ cups of chopped pecans and the chopped chocolate until everything is evenly coated.
Step 2 | Assemble the pie
Roll out your pie dough and fit it into an 8-inch pie dish, trimming any excess. Pour the pecan mixture into the crust, spreading it out evenly.
Then, sprinkle the remaining ½ cup of pecans on top. Feel free to use any leftover dough to create fun shapes like flowers or leaves for a decorative touch.
Step 3 | Bake, cover, cool, & enjoy!
Bake the pie for 20 minutes. Then, cover the edges with foil or a pie-edge protector to prevent over-browning and bake for an additional 30 minutes. Check with a toothpick; it should come out clean. Let the pie cool completely before serving. Enjoy!
Pecan Pie Recipe Tips
- Cooling Time– Be patient and let the pie cool completely to ensure the filling sets properly.
- Decorative Touches– Use a small cookie cutter to add shapes. Get creative with the pie dough decorations for a personalized touch.
What type of pie pan for Chocolate?
It’s essential to use a deep-dish pie pan. The pecan filling is plentiful, and a shallow pan won’t hold it all. A deep-dish pan ensures every bit of that delicious filling stays in the pie, giving you the perfect slice every time!
I also recommend using a pie shield about halfway through baking this recipe. This prevents the crust from getting overly browned and hard at the edges.
How to Prevent Runny Pecan Pie Filling
The key to that perfect gooey filling (without it being runny) comes down to how you bake it. You’ll want to cook the pie until it reaches an internal temperature of 200°F. The edges should be set, but the center should still have a little wobble—kind of like gelatin. If you overbake, the pie can crack and dry out, but underbaking will leave it watery and runny, which we definitely don’t want.
Variations and Substitutions
- Nut Alternatives: While I like to stick to pecans, you can try using walnuts, almonds, or even peanuts instead of pecans for a different nutty flavor.
- Chocolate Choices: Experiment with milk chocolate, semi-sweet chocolate, or dark chocolate for varying levels of sweetness and richness. I used baking chocolate, but you can use chocolate chips.
- Vanilla Extract: If you don’t have maple extract, it can be used as a substitute; it’s what you will traditionally find in pecan pie.
- Homemade Pie Crust: I used a refrigerated pie crust for ease, but you can also make this with a homemade pie crust!
Recipe FAQs
Corn syrup is what is called an invert sugar, which means that it is liquid at room temperature. This type of sugar helps keep the pie smooth and gooey by preventing sugar from recrystallizing as it cools. This is what gives you that soft, gooey, and chewy texture you love in a pecan pie. It also helps the pie set up and hold shape when sliced. I really recommend keeping it in the recipe; however, you can switch it out for equal amounts of golden syrup if needed.
You’ll know the pie is done when the center is set but still a little jiggly, and the top looks golden and slightly puffed up.
If the middle isn’t cooked, it might need more time in the oven. Also, make sure the oven temperature is right, as too low of heat can cause the pie to cook unevenly. See my Tips for how to prevent a runny filling.
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Storage
Refrigerate Leftovers: Store leftover pie in the refrigerator for 2 to 3 days. Cover it with plastic wrap or aluminum foil to maintain freshness.
How to Freeze Chocolate Pecan Pie:
This pie freezes well after being baked. Let it cool completely, then double-wrap it tightly in plastic wrap and foil and store it in a large freezer-safe zip bag for an additional layer of freezer protection. It will keep well in the freezer for up to 2 months. Thaw in the refrigerator before serving. You can also warm in the oven at 300℉ to restore crispness.
How to Make Chocolate Pecan Pie Ahead of Time:
- Unbaked: Assemble and refrigerate it for about a day before baking. Don’t leave it unbaked too long, or the crust might get soggy.
- This pie doesn’t freeze well unbaked because of the eggs in the filling.
- Baked Ahead: The pie can be fully baked one day ahead and kept in the fridge until ready to serve.
What to Serve with Chocolate Pecan Pie
Pair your pie with a scoop of vanilla ice cream or a dollop of homemade whipped cream for a classic and comforting dessert experience. Try my No-Churn Chocolate Chip Cookie Ice Cream or S’mores Ice Cream Recipe if you want something a little more fun and creative than classic vanilla.
Serve it with a drizzle of caramel sauce or a sprinkle of sea salt on top for a special touch. Yum!
If your holidays aren’t complete without chocolate, check out more of my delicious chocolatey desserts, like Chocolate Brownie Cake and Chocolate Cheesecake Brownie Trifle.
More Yummy Pecan Desserts
- Chewy Pecan Butter Cookies
- Pecan Chewy Cake
- Apple Pecan Sticky Bun Bites
- Bourbon Apple Pecan Bread Pudding
- Southern Butter Pecan Pound Cake
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Chocolate Pecan Pie Recipe
Ingredients
- 1 refrigerated pie crust dough
- 2 large eggs, room temperature
- 2 cups chopped pecans
- 2 tablespoons maple extract
- 3 tablespoons unsalted butter
- ⅔ cup brown sugar
- ¾ cup corn syrup
- 6 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, stir together brown sugar, eggs, melted butter, maple extract, and corn syrup.
- Add 1 ½ cups of the chopped pecans and the chopped chocolate and stir to combine and fully coat the pecans.
- Roll out your pie dough and place the dough in an 8-inch pie dish, trimming the overlapping pie dough.
- Pour the pecan mixture into the center of the pie dish, then evenly distribute the remaining ½ cup of pecans on top.
- Using the excess pie dough, create flowers, leaves, or other shapes and adorn your pie with them.
- Bake for 20 minutes. Then, place foil or a pie-edge silicone protector around the edges of the crust and bake for an additional 30 minutes. A toothpick should come out clean
- Allow to cool then serve.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
Storage
Refrigerate Leftovers: Store leftover pie in the refrigerator for 2 to 3 days. Cover it with plastic wrap or aluminum foil to maintain freshness.How to Freeze Chocolate Pecan Pie:
This pie freezes well after being baked. Let it cool completely, then double-wrap it tightly in plastic wrap and foil and store it in a large freezer-safe zip bag for an additional layer of freezer protection. It will keep well in the freezer for up to 2 months. Thaw in the refrigerator before serving. You can also warm in the oven at 300℉ to restore crispness.How to Make Chocolate Pecan Pie Ahead of Time:
- Unbaked: Assemble and refrigerate it for about a day before baking. Don’t leave it unbaked too long, or the crust might get soggy.
- This pie doesn’t freeze well unbaked because of the eggs in the filling.
- Baked Ahead: The pie can be fully baked one day ahead and kept in the fridge until ready to serve.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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