My chocolate pecan pie is world-famous… well, at least in my family it is! I kicked traditional pecan pie up a notch with cocoa powder and dark chocolate chips because chocolate is never a bad idea in my book. This chocolate chip pecan pie is rich, gooey, and nutty– everything I love in a pie. It’s my absolute favorite pie for Thanksgiving!
Don’t get me wrong, I love a traditional pecan pie. But this chocolate pecan pie is next-level delicious. Made with cocoa powder, brown sugar, and dark chocolate chips, it has a rich flavor that can’t be beat. I kept things easy with store-bought pie crust so I could focus on getting the filling perfect, and let me tell you, it is so good!
What’s in This Chocolate Pecan Pie Recipe?
- Pie Crust: I recommend a deep dish frozen pie crust for this recipe. A regular crust will also work, but you will have leftover filling.
- Eggs: Bind the filling.
- Brown Sugar: Sweetens the filling. I prefer light brown sugar, but dark will also work (although the color will be much darker).
- Corn Syrup: Binds the filling and adds sweetness. I prefer light corn syrup, but dark will also work (although it will change the color of the pie).
- Vanilla Extract: Enhances the flavors of the pie.
- Butter: Salted butter adds flavor and richness, and improves the texture of the filling. If using unsalted butter, add a pinch of kosher salt.
- Cocoa Powder: Adds chocolatey flavor to the 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.
- 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: Enhance the chocolate flavor of the pie. You can also use semi-sweet or milk chocolate chips for a sweeter result.
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How to Store
Store leftover chocolate pecan pie loosely covered in the refrigerator for up to 4 days or tightly wrapped in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
Tips for Success
- I like to reinforce my pie tin with a baking sheet or glass pan to prevent the pie from warping and overflowing.
- Don’t add the cocoa powder to the egg/sugar mixture before blending with the butter. This can cause the filling to turn out clumpy and broken.
- My grandmother always meticulously placed her pecans on the bottom of the pie crust before pouring the filling over top. However, I have found that the cocoa changes the consistency of the filling and the pecans don’t float up to the top in the same way.
- 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.
- 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.
- If you overcook your pecan pie, you’ll know because the filling will be grainy. This is due to the eggs overcooking.
- Chocolate pecan pie is best served cold or at room temperature. If it is too warm, the filling will spill out.
Chocolate Pecan Pie Recipe
Ingredients
- 1 (9-inch) deep-dish frozen pie crust (½ package)
- 3 large eggs
- 1 cup brown sugar
- ¾ cup corn syrup
- 1 teaspoon pure vanilla extract
- ½ cup salted butter melted (1 stick)
- ¼ cup unsweetened cocoa powder
- 1 cup pecan halves
- ½ cup dark chocolate chips
- Whipped topping optional, for garnish
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Instructions
- Preheat oven to 425°F and place the frozen pie crust on a high quality baking sheet or in a glass baking pan to defrost while you prepare the filling.1 (9-inch) deep-dish frozen pie crust
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and brown sugar together until combined and slightly frothy, about 1 minute.3 large eggs, 1 cup brown sugar
- Add in the corn syrup and vanilla and beat together for about 1 minute.¾ cup corn syrup, 1 teaspoon pure vanilla extract
- In a separate mixing bowl, whisk the melted butter and cocoa powder together until it forms a smooth chocolate sauce.½ cup salted butter, ¼ cup unsweetened cocoa powder
- Add the chocolate and butter mixture into the egg mixture and beat together until combined, about 1 minute.
- Fold in the pecans and dark chocolate chips and then pour the filling into the crust. Only fill to just below the top edge of the crust. If you have extra filling, discard it. Don’t overfill.1 cup pecan halves, ½ cup dark chocolate chips
- Use a fork to gently pop any bubbles on the top of the pie and turn over the pecans that come to the top, if you wish.
- Bake for 10 minutes at 425°F, then reduce the heat to 350°F and continue baking for 35-50 minutes, or until the top is a medium brown and the pie jiggles only slightly in the middle. If your crust begins to get too brown you can cover it with aluminum foil to keep it from burning.
- Allow the pie to cool completely before slicing and serving with whipped topping (optional).Whipped topping
Notes
- Nutritional information does not include optional whipped topping.
How to Make Chocolate Pecan Pie Step-by-Step
Beat the Eggs: Preheat your oven to 425°F and place a 9-inch deep-dish frozen pie crust on a high-quality baking sheet or in a glass baking pan to defrost while you prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat 3 large eggs and 1 cup of brown sugar together until combined and slightly frothy, about 1 minute.
Add the Corn Syrup: Add in ¾ cup of corn syrup and 1 teaspoon of vanilla extract and beat together for about 1 minute.
Mix the Chocolate: In a separate mixing bowl, whisk ½ cup of melted salted butter and ¼ cup of cocoa powder together until it forms a smooth chocolate sauce.
Beat the Filling: Add the chocolate and butter mixture into the egg mixture and beat together until combined, about 1 minute.
Fold in the Pecans: Fold in 1 cup of pecan halves and ½ cup of dark chocolate chips and then pour the filling into the crust. Only fill to just below the top edge of the crust. If you have extra filling, discard it. Don’t overfill. Use a fork to gently pop any bubbles on the top of the pie and turn over the pecans that come to the top, if you wish.
Bake the Pie: Bake for 10 minutes at 425°F, then reduce the heat to 350°F and continue baking for 35-50 minutes, or until the top is a medium brown and the pie jiggles only slightly in the middle. If your crust begins to get too brown you can cover it with aluminum foil to keep it from burning. Allow the pie to cool completely before slicing and serving with whipped topping (optional).
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