Chocolate Pecan Pie Recipe

This chocolate pecan pie tastes of toasty pecans in a rich chocolate filling. Pair this decadent dessert with a scoop of vanilla ice cream for the perfect holiday treat!

a slice of chocolate pecan pie on a white plate.

Pecan Chocolate Pie

Traditional pecan pie is a classic dessert around the holiday season but have you ever tried it with a chocolate twist? This is the best pecan pie because of its unique chocolate pecan filling. Plus, it’s a super easy recipe that you can have on your holiday table in no time. It’s great to enjoy after Thanksgiving dinner or on other special holidays!

Why You’ll Love this Chocolate Pecan Pie Recipe:

Easy-to-make: This easy chocolate pecan pie is super simple. You can find chopped pecans at the store and don’t even need to worry about the crust. Just make the filling and viola!
Fall flavor: This chocolate pecan pie recipe brings forward classic fall flavors with a chocolate twist! You’ll love the hint of vanilla and brown sugar paired with the pecans!

overhead view of chocolate pecan pie in a pie dish.

How to Make Chocolate Pecan Pie

Be sure to see the recipe card below for full ingredients & instructions!

Preheat the oven and place pie crust out to defrost. For exact measurements and oven temperature, see the recipe card below.
To start the pie filling, mix the eggs and brown sugar in a large bowl with an electric mixer.
Include the corn syrup and vanilla and mix.
In a separate medium bowl, mix the butter and cocoa powder to create the chocolate sauce. Once mixed, add to the egg mixture and mix more.
Fold in the pecans and dark chocolate chips. Once combined, pour into the crust. Pop any bubbles on top of the pie.
Bake as instructed. The chocolate pecan pie should be golden brown.
Allow the pie to cool to room temperature before slicing. Add whipped cream if desired, serve, and enjoy your chocolate chip pecan pie!

Ingredient Notes

Deep Dish Frozen Pie Crust: If you want to use a traditional frozen pie crust you may, but you will have more filling than will fit in the crust. You can either use 2 separate pie crusts and split the filling evenly or use only the amount of filling that will fit in your crust and discard the rest.
Eggs: Bind the filling.
Brown sugar: You can use dark brown sugar but the pie will turn out a darker color; it may look burnt.
Corn syrup: Light corn syrup is usually used but you can use dark corn syrup. It will change the color of the pie.
Vanilla: Enhances the flavors of the pie.
Salted Butter: You can also use unsalted butter but I recommend adding a pinch or 2 of salt for flavor balance.
Cocoa Powder: Adds chocolatey flavor to the pie.
Pecans: Pecan halves work best in this recipe. You can use pecan pieces or chopped pecans but the pie won’t look quite as good. You won’t have that typical pecan pie look.
Chocolate Chips: You can also use semi-sweet or milk chocolate chips for a sweeter result.

step by step photos for how to make chocolate pecan pie.

close up view of a slice of chocolate pecan pie on a pie server.

What kind of cocoa powder should I use for chocolate pecan pie?

You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.

How do I know when chocolate pecan pie is done?

Chocolate pecan pie is done baking when the center of the pie is no longer jiggly. A cooking thermometer inserted into the center of the pie should read 200°F.

Do you need to refrigerate chocolate pecan pie?

Yes! This pie is rich in eggs, so it must be kept refrigerated. Do not leave chocolate pecan pie at room temperature for more than 4 hours.

Why is my chocolate pecan pie runny?

If your chocolate pecan pie is runny, it is likely because it wasn’t baked long enough. Be sure to bake it until the center is 200°F, no longer jiggly, and a knife inserted comes out clean.

Should chocolate pecan pie be served warm or cold?

Chocolate pecan pie is best served cold or at room temperature. If it is too warm, the filling will spill out.

Is it possible to overcook chocolate pecan pie?

It absolutely is possible. If you overcook your pecan pie, you’ll know because the filling will be grainy. This is due to the eggs overcooking.

a slice of chocolate pecan pie on a pie server.

overhead view of a slice of chocolate pecan pie on a white plate with a fork.

Decadent Chocolate Pecan Pie

This chocolate pecan pie will be a hit amongst friends and family. Whether you make it this holiday or any other time of year, chocolate never goes out of season!

Make Ahead Instructions

The pecan pie filling (minus the pecans and chocolate chips) can be mixed together up to 1 day ahead of time. Store it tightly wrapped in the refrigerator until ready to add the pecans and chocolate chips and assemble the pie.

Storage Instructions

Store leftover chocolate pecan pie loosely covered in the refrigerator for up to 4 days. Do not leave chocolate pecan pie out of refrigeration for longer than 4 hours.

Freezing Instructions

Freeze chocolate pecan pie whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving.

Substitutions

You can use homemade pie crust instead of store-bought, if you prefer. Be sure to use a deep-dish pie pan.
You can use dark brown sugar in place of light for a richer flavor, although the pie may come out much darker in color.
I like to use light corn syrup, but you can also use dark corn syrup.
You can also use unsalted butter, but I recommend adding a pinch or 2 of salt for flavor balance.
Pecan halves work best in this recipe. You can use pecan pieces or chopped pecans but the pie won’t look quite as good. You won’t have that typical pecan pie look.
You can also use semi-sweet or milk chocolate chips instead of dark for a sweeter result.

Tips for the Best Chocolate Pecan Pie

Be sure to use a high-quality baking sheet or a glass baking pan to hold the pie in the oven. The disposable pie tins that are used for frozen pie crusts are very flimsy and the weight and wobbly nature of pecan pie means that you need a stable base for your pie. If you use a lower quality baking sheet you may find that the pan warps due to the cold pie tin being a different temperature than the rest of the baking sheet. This can cause your filling to spill out and your pie to be uneven.
If you add the cocoa powder to the egg and sugar mixture before it is blended with the butter, it may clump and you’ll end up with a broken looking filling instead of a smooth, chocolatey mixture. This step doesn’t take too much extra time or work and it ensures a beautiful pie.
You have a choice on how to incorporate the pecans and chocolate chips in this pie. My Grandmother used to place all of the pecans on the bottom of the pie crust in a very particular order before pouring the filling over the top. The pecans slowly rise to the top and give a beautiful result. However, adding the chocolate and cocoa to the pie changes the consistency slightly and I’ve found that the pecans don’t make it all the way to the top before it has crusted over. To get that typical pecan pie finish, I recommend mixing the nuts and chips into the filling and then pouring it in the pie crust. You can then use a fork to pop bubbles and help the pecans come to the top and turn them over, if necessary, so that it looks just how you want it. You want to avoid just placing the pecans on the top of the pie because they won’t have that delicious buttery, caramelized flavor that they get by being covered in the pie filling.