I took classic pecan pie and added rich chocolate for a holiday dessert that always steals the spotlight. This easy chocolate pecan pie is the slice everyone asks about before dinner is even over.

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I’m obsessed with this easy chocolate pecan pie because it takes the classic Thanksgiving dessert I already love and makes it deeper, richer, and way harder to ignore. The semisweet chocolate chips melt into that sweet pecan filling, so every bite has crunch, gooeyness, and just enough chocolate to feel a little dangerous.

And yes, I still want the pecans front and center because that buttery bite is the whole point. But the chocolate?

It makes people go back for “just a sliver” three different times. No shame.

I love this one for holidays because it disappears fast. Really fast.

Ingredients

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Pie crust holds all that gooey filling, and store-bought totally saves Thanksgiving sanity.
Light corn syrup makes the filling glossy, sticky, and classic pecan pie sweet.
Brown sugar adds cozy caramel flavor, like the pie got a little warmer.
Eggs help everything set, so you’re not serving chocolate pecan soup.
Melted butter brings richness, because holiday pie shouldn’t taste shy.
Vanilla rounds out the sweetness and makes the chocolate taste even better.
Salt keeps the pie from being just straight-up sugar overload.
Chocolate chips add melty pockets, which feels very necessary here.
Pecans bring crunch, toastiness, and that classic Thanksgiving pie vibe.
Plus, pecans have healthy fats, so we’re calling this balanced-ish.
Basically, it’s gooey, crunchy, chocolatey, and dangerously easy to love.

Ingredient Quantities

1 unbaked 9-inch pie crust (store bought or homemade)

1 cup light corn syrup

3/4 cup packed light brown sugar

3 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup semisweet chocolate chips or chopped semisweet chocolate

1 1/2 cups pecan halves or chopped pecans

How to Make this

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1. Preheat oven to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie dish if not already fitted.

2. Scatter the semisweet chocolate chips or chopped chocolate evenly across the bottom of the pie crust.

3. Arrange the pecan halves or chopped pecans over the chocolate in an even layer.

4. In a medium bowl, whisk together the light corn syrup and packed light brown sugar until smooth.

5. Add the large eggs one at a time, whisking until fully combined and the mixture is glossy.

6. Whisk in the melted unsalted butter, vanilla extract, and salt until the filling is homogeneous.

7. Carefully pour the filling mixture over the chocolate and pecans in the pie crust, allowing it to settle between nuts.

8. Place the pie on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the filling is set around the edges and slightly jiggly in the center.

9. If the crust or pecans brown too quickly, loosely tent the pie with foil for the last 15 minutes of baking.

10. Cool the pie completely on a wire rack for at least 2 hours before slicing so the filling firms. Serve at room temperature or slightly warmed.

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Mixing bowls (one medium, one small)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or spoon for folding and scraping
7. Baking sheet (to place the pie on)
8. Wire cooling rack

FAQ

Q: Can I make this pie gluten free? A: Yes. Use a store bought or homemade gluten free 9-inch pie crust and follow the recipe as written.

Q: Can I substitute dark corn syrup or another sweetener? A: Light corn syrup gives the classic texture and shine. Dark corn syrup can be used for a deeper flavor. Substituting with syrup replacements changes texture and may make the filling less set.

Q: How do I prevent the crust edges from burning? A: Cover the crust edges with foil or a pie shield after about 20 to 25 minutes of baking, or as soon as they begin to brown, then continue baking until the filling is set.

Q: Can I use chopped pecans instead of halves? A: Yes. Chopped pecans distribute more evenly through the filling and create a slightly different texture but work perfectly fine.

Q: How should I store leftover pie? A: Cover loosely and store at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for best flavor.

Q: Can I freeze the pie? A: Yes. Freeze fully cooled pie wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before serving.

EASY Chocolate Pecan Pie Recipe *great For Thanksgiving!) Substitutions and Variations

EASY Chocolate Pecan Pie Recipe (great for Thanksgiving!)

Ingredients

1 unbaked 9-inch pie crust (store bought or homemade)
1 cup light corn syrup
3/4 cup packed light brown sugar
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips or chopped semisweet chocolate
1 1/2 cups pecan halves or chopped pecans

Directions
1. Preheat oven to 350 F. Place the unbaked pie crust in a 9-inch pie pan and fluted the edges if desired. Set aside.
2. In a medium bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth and glossy.
3. Stir in the chocolate chips or chopped chocolate until evenly distributed. Fold in the pecans, reserving a few halves for a pretty top if you like.
4. Pour the filling into the prepared crust and arrange reserved pecans on top.
5. Bake on the center rack for 45 to 55 minutes, until the edges are set and the center is slightly jiggly but not runny. If the crust browns too quickly, cover the edges with foil after about 25 minutes.
6. Cool completely on a wire rack for at least 2 hours so the filling sets. Serve at room temperature or slightly warmed with whipped cream or vanilla ice cream.

Easy substitutions

Light corn syrup: use equal part maple syrup for a richer, more complex flavor or use golden syrup if available
Light brown sugar: substitute with dark brown sugar for deeper molasses notes or granulated sugar plus 1 tablespoon molasses per 3/4 cup
Semisweet chocolate: swap with dark chocolate for less sweetness or milk chocolate for a sweeter, creamier pie
Pecans: use walnuts if you prefer a milder nut flavor or use an equal amount of toasted almonds for a different crunch

Pro Tips

– Toast the pecans lightly in a dry skillet or oven for 5 to 7 minutes until fragrant. Let them cool before adding to the pie. That extra step deepens the nutty flavor and keeps the nuts crisp instead of turning limp in the filling.

– Warm the chocolate slightly so it melts into a thin layer on the crust before you add the pecans. A quick 20 to 30 second zap in the microwave or a few spoonfuls of warm filling poured over it helps create a barrier that prevents a soggy bottom and gives a nice ribbon of chocolate in each slice.

– If the crust edges are browning faster than the filling is setting, tent the pie loosely with foil for the final 15 minutes of baking. Also place the pie on a baking sheet to catch any drips and promote even baking across the bottom.

– Let the pie cool completely, at least two hours, then chill for 30 minutes if you want cleaner slices. To get neat wedges, warm a knife under hot water, dry it, and make each cut in one confident motion, wiping the blade between slices.

EASY Chocolate Pecan Pie Recipe *great For Thanksgiving!)

Recipe by Dan Coroni

0.0 from 0 votes

I took classic pecan pie and added rich chocolate for a holiday dessert that always steals the spotlight. This easy chocolate pecan pie is the slice everyone asks about before dinner is even over.

Servings

servings

Calories

650

kcal

Equipment: 1. Oven
2. 9-inch pie dish
3. Mixing bowls (one medium, one small)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or spoon for folding and scraping
7. Baking sheet (to place the pie on)
8. Wire cooling rack

Ingredients

1 unbaked 9-inch pie crust (store bought or homemade)
1 cup light corn syrup
3/4 cup packed light brown sugar
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips or chopped semisweet chocolate
1 1/2 cups pecan halves or chopped pecans

Directions

Preheat oven to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie dish if not already fitted.
Scatter the semisweet chocolate chips or chopped chocolate evenly across the bottom of the pie crust.
Arrange the pecan halves or chopped pecans over the chocolate in an even layer.
In a medium bowl, whisk together the light corn syrup and packed light brown sugar until smooth.
Add the large eggs one at a time, whisking until fully combined and the mixture is glossy.
Whisk in the melted unsalted butter, vanilla extract, and salt until the filling is homogeneous.
Carefully pour the filling mixture over the chocolate and pecans in the pie crust, allowing it to settle between nuts.
Place the pie on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the filling is set around the edges and slightly jiggly in the center.
If the crust or pecans brown too quickly, loosely tent the pie with foil for the last 15 minutes of baking.
Cool the pie completely on a wire rack for at least 2 hours before slicing so the filling firms. Serve at room temperature or slightly warmed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.