Chocolate Pecan Pie
This Chocolate Pecan Pie recipe is one of our favorite twists on a classic holiday dessert! Made with crunchy pecans, plenty of chocolate chips, and a decadent, gooey filling, every bite is sweet, nutty, and full of chocolate flavor. It looks super impressive but is secretly SO easy to make with a store-bought pie crust and just 10 minutes of prep time. We love serving it for Thanksgiving, Christmas, or anytime we need an easy dessert that’s guaranteed to disappear fast!
Ingredients
- 1 frozen unbaked pie crust, in its pan
- 3 Tablespoons unsalted butter
- 1 cup semisweet chocolate chips, divided
- 1 cup dark corn syrup
- 1/3 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 3/4 cups halved pecans
Instructions
- Preheat the oven to 350°F.
- Remove pie crust from the freezer.
- Melt the butter and ¼ cup chocolate chips together in the microwave for about 1 minute, stirring every 20 seconds.
- In a large bowl, whisk together the melted butter-chocolate mixture, corn syrup, brown sugar, eggs, vanilla extract, and salt.
- Stir in the pecans and remaining 3/4 cup chocolate chips.
- Pour the pie filling into the uncooked pie crust. Place the filled pie crust onto a rimmed sheet pan to prevent spilling in the oven.
- Bake for 60-65 minutes, until the filling is fully set around the edges and the center is very puffed. The center will deflate as the pie cools.
- Let cool for 2 hours at room temperature, then slice and serve or refrigerate for later!
Notes
- Ideally, use a deep-dish pie crust. If not, you may end up with 1-2 tablespoons of extra filling that won’t fit in the pan.
- Want to use less corn syrup? I’ve also tested the recipe using 3/4 cup corn syrup plus 1/4 cup maple syrup, and it works perfectly!
- Easily make the pie gluten-free by using a gluten-free crust!
- Make a dairy-free pie by using dairy-free vegan butter
Nutrition
Serving: 1Slice
Tried this recipe?Let us know how it was!