Why You’ll Love This Recipe

I love how this recipe elevates the traditional pecan pie with the addition of chocolate chips (or chopped chocolate) for an extra layer of indulgence. The buttery pecans, sweet corn syrup-based filling, and crisp crust make it a showstopper that always gets compliments at holiday dinners. The texture — slightly gooey in the center, set around the edges — hits just the right note of comfort dessert. It’s both familiar and a little bit special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 pie crust, unbaked
1 1/2-2 cups pecan halves, plus whole pecans for the top
1 cup semi-sweet or dark chocolate, chips or chopped
3 large eggs, at room temperature
¾ cup light or dark corn syrup
½ cup light brown sugar, packed
1 Tablespoon unsweetened cocoa powder
4 Tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
½ teaspoon fine sea salt
Flake sea salt, optional
For serving: Whipped cream and chocolate shavings

Directions

1. Preheat the oven to 350ºF.

2. Prepare your pie crust and press it into a 9-inch pie dish; place in the refrigerator until ready to bake.

3. Place 1½-2 cups chopped pecans and 1 cup chocolate in the bottom of the crust.

4. In a large bowl, whisk together the eggs. Then whisk in the corn syrup, brown sugar, cocoa powder, melted butter, vanilla, and salt until combined.

5. Pour this filling over the pecans and chocolate in the crust. Place whole pecans on top, pressing lightly into the filling.

6. Bake for about 50 minutes to 1 hour (or until edges are golden and the center is set but still slightly jiggly). Halfway through baking, cover the crust edges (or tent foil) to prevent over-browning.

7. Remove from the oven and place on a cooling rack. Cool completely (about 2 hours) before serving. Sprinkle with flake sea salt if using. Serve with whipped cream and chocolate shavings if desired.

8. (Optional) Leave a rating/comment after you’ve made it.

Servings and Timing

Servings: 10
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Cool time: 2 hours
Total time: 3 hours 30 minutes

Variations

• I sometimes substitute half the chocolate chips with chopped dark chocolate for a deeper flavor.

• For a boozy twist, I’ve stirred in 2–3 tablespoons of bourbon to the filling.

• If I want a lighter version, I use half the corn syrup and replace the other half with maple syrup (though texture will vary slightly).

• I’ve also used pecan pieces instead of halves for a more uniform nut distribution.

• If dairy-free, I swap the butter for a vegan butter alternative (though the taste differs slightly).

• For a different presentation, I’ll top with caramel drizzle in place of whipped cream.

Storage/Reheating

Once cooled, I loosely wrap the pie with plastic wrap or aluminum foil and store it in the refrigerator; it stays good up to 4 days. To reheat, I let a slice sit at room temperature for 10–15 minutes, or warm it in a 300ºF oven for about 10 minutes, tented in foil. Leftovers are great served slightly warmed or chilled, depending on preference.

FAQs

What’s the best pie crust to use?

I tend to use a store-bought unbaked roll-out crust for convenience, but a homemade flaky pie crust works beautifully. As long as it’s well-chilled before adding the filling, it will hold up nicely.

Do I need to pre-bake (blind-bake) the crust?

In this recipe I don’t pre-bake the crust; I press the unbaked crust into the dish, chill it, add filling, and bake. This works because the filling sets solidly and the crust has time to bake through.

Can I use chopped pecans instead of halves?

Yes — chopped pecans distribute more evenly through the filling and give a slightly different texture. Using halves on top creates a prettier presentation, so some use halves for topping and chopped nuts for the base.

How do I know when the pie is done baking?

When the edges are golden and the filling is set around the edges but the center is still slightly jiggly, it’s ready. The center will firm up as it cools. Over-baking can make the filling dry.

Can I make this pie ahead of time?

Absolutely. I often bake it the day before serving, cool it completely, wrap and refrigerate. That allows flavors to meld and makes hosting easier.

Can I freeze this pie?

Yes — once completely cooled, I wrap it tightly in foil (and optionally place it in a freezer bag) and freeze for up to 2–3 months. Thaw overnight in the fridge and warm gently before serving.

What chocolate should I use?

Semi-sweet or dark chocolate chips or chopped chocolate work well. I prefer dark chocolate for its depth and to balance the sweetness of the filling.

Do I need to cover the crust edges?

If your crust edges start browning too quickly, yes — I cover the edges with foil or use a pie shield midway through baking, which helps prevent burning while the filling continues to cook.

Should I serve it warm or room temperature?

I like it at room temperature, which allows the gooey texture to shine, but a slightly warm slice (after reheating) with whipped cream or ice cream is irresistible too.

Conclusion

I absolutely adore this chocolate-pecan pie — it’s rich, festive, and perfect for special occasions like Thanksgiving or Christmas (or any time I’m craving something decadent). With its crisp crust, gooey filling, and irresistible flavor combo of pecans and chocolate, it becomes a favorite in my dessert line-up. I hope you enjoy making (and eating) it as much as I do.