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I'm obsessed with this rich and gooey Chocolate Pecan Pie; it's the perfect twist on the classic, with melty chocolate chips and crunchy pecans in every bite.
I think Chocolate belongs in Pecan Pie.
I think Chocolate belongs in Pecan Pie.This Chocolate Pecan Pie takes our classic Pecan Pie recipe and adds rich chocolate chips to the caramel-like filling, leveling up the entire pie. Every bite is mixes of crunchy nutty, gooey-caramel and melted chocolate, with a buttery, flakey homemade pie crust. It's an experience and indulgence. It tastes like a Chocolate Turtle in pie form! I can't wait for you to try it!
Don't miss my other pie recipes, like Peanut Butter Pie, Pear Pie, Apple Pie, Lemon Meringue Pie, and Pumpkin Pie!
How to make Chocolate Pecan Pie:
Pie Crust: Make homemade pie crust and place the dough in a 9” pie dish. Refrigerate while you make the filling.
Make Filling: In a large bowl mix together sugar, brown sugar, salt, corn syrup, and softened or melted butter. Add eggs and vanilla. Stir in ¾ cup chocolate chips and most of the pecans (reserving a few for the top). Pour the filling into the unbaked pie shell. Decorate the top with reserved pecans and gently cover them with batter using a spoon. Sprinkle ¼ cup chocolate chips over the top.
Bake at 425°F (218°C) for 10 minutes, then reduce the oven to 350°F (180°C) and bake for about 50 more minutes. Carefully tent a piece of aluminum foil over the pie halfway through baking to prevent over-browning. The pie is done when the center is mostly set and no longer overly jiggly. If it is very jiggly, bake an additional 5–10 minutes if needed.
Cool and Serve: Sprinkle the remaining ¼ cup chocolate chips on top of the hot pie. Cool chocolate chip pecan pie completely for several hours before slicing, or refrigerate for 1–3 days before serving.
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Recipe
Chocolate Pecan Pie
Equipment
- Pie Pan , 9 inch
Ingredients
- 1 Homemade pie crust , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/3 cup salted butter , softened or melted (75 g)
- 3 large eggs
- 1 1/2 cup pecan halves , chop the pecans or leave whole
- 1 ¼ cups semi-sweet or dark chocolate chips , divided
Instructions
- Place rolled out pie dough into a 9'' pie plate. Refrigerate pie crust while you prepare the pecan pie filling.1 Homemade pie crust
- In a large bowl mix together sugar, brown sugar, salt, corn syrup, and melted butter. Mix in the eggs and vanilla. (Don't overbeat/mix).1 cup granulated sugar, 3 Tablespoons light brown sugar, ½ teaspoon salt, 1 cup light corn syrup, ⅓ cup salted butter, 3 large eggs, 1 teaspoon vanilla extract
- Stir in ¾ cup chocolate chips and most of the pecans (reserving a few for the top). Pour the filling into the unbaked pie shell. Decorate the top with reserved pecans and gently cover them with batter using a spoon. Sprinkle ¼ cup chocolate chips over the top.
- Bake at 425°F (218°C) for 10 minutes, then lower the oven temp to 350°F (180°C) and continue baking for about 45-50 minutes. Check the pie half way through cooking and carefully tent a large piece of aluminum foil over the top of the pie (tent it high enough that it doesn't touch the pie filling). You will know your pecan pie is done when you can move it and it is not overly jiggly. If it jiggles a lot, continue cooking until the center is more set, 5-10 more minutes, or longer if needed.
- Sprinkle remaining ¼ cup chocolate chips over hot cooked pie. Allow pie to cool completely at room temperature and then refrigerate for a few hours before cutting and serving.
Notes
Nutrition
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When I printed this recipe before Thanksgiving 2025 (yes, I’d rather print a recipe than read it online will baking!), pecans weren’t mentioned in any step! I added them with the chocolate chips in step 3 and it worked very well. I also noticed a math error: the ingredients call for 1.25 cups of chocolate chips, divided. Step 3 says stir .75 cups chocolate chips into the batter. Later it says reserve remaining .25 cup chips for topping the pie when it comes out of the oven. .75 + .25 cups = 1 cup, not 1.25 cups! The pie was delicious but the recipe needed better editing!
You’re absolutely right about the pecans not being mentioned looks like they fixed that since you printed it because step 3 now says to add them with the chocolate chips. Good call adding them there, that’s exactly where they go! But actually the chocolate chip math does work out there are three uses: 0.75 cups mixed into the batter, 0.25 cups sprinkled on top before baking, and another 0.25 cups sprinkled on the hot pie after it comes out. That’s 0.75 + 0.25 + 0.25 = 1.25 cups total. So that part’s actually correct, just easy to miss that there are two separate toppings with chips! Glad the pie turned out delicious anyway!
Did you notice that the directions don’t mention adding the pecans?
Did you notice that the directions don’t mention adding the pecans?
And steps 3, it says, add most of the pecans saving some for the top.
Look again it is mentioned in the number 3 directions😊