Chocolate Pecan Pie Recipe

If you’re looking for a show-stopping dessert that’s equal parts gooey, nutty, and chocolaty, you have to try this Chocolate Pecan Pie Recipe. I absolutely love how this turns out every time — the buttery, flaky crust perfectly cradles a rich filling loaded with pecans and melty chocolate chips. Trust me, once you make this pie, it’ll be your go-to for the holidays or any time you’re craving something sweet with a little sophistication. Stick around, because I’m going to share all my best tips and tricks to help you nail this fabulous dessert!

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Ingredients You’ll Need

Each ingredient in this Chocolate Pecan Pie Recipe plays an important role—from the crunchy pecans and silky chocolate chips to the sweet, rich filling that sets up just right. Here’s a rundown with a few shopping tips to make your life easier!

• Pie Crust: I recommend using a homemade Best Ever Pie Crust for that perfect flaky, buttery base—store-bought crust can work in a pinch, but homemade really makes a difference.
• Pecan Halves: Fresh, raw pecans give the best crunchy texture. Toast them lightly if you want to boost their nutty flavor even more before baking.
• Semisweet Chocolate Chips: These melt beautifully and add just the right amount of chocolate without overpowering the pie.
• Eggs: Use large eggs at room temperature; they help bind everything with a smooth, custardy filling.
• Granulated Sugar: For sweetness that balances the pecans and chocolate.
• Light Brown Sugar: Adds a subtle molasses flavor and moisture to keep the filling gooey.
• Corn Syrup: The secret ingredient that contributes to the pie’s luscious, set-but-soft filling.
• Bourbon (optional): Just a splash for warmth and complexity, but you can skip it if you’d rather keep it kid-friendly.
• Vanilla Extract: Enhances all the flavors, making the filling rich and aromatic.
• Ground Cinnamon: A pinch brightens the pie with a subtle warm spice.
• Sea Salt: Helps balance sweetness and highlights the nuttiness and chocolate flavors.

Variations

I love to switch things up with this recipe sometimes, and you’ll find it’s a pretty flexible dessert. Feel free to make it your own depending on your taste and dietary needs.

• Nut-Free Variation: Swap out pecans for chopped walnuts or even toasted coconut flakes if you have nut allergies—just keep the same quantities.
• Dairy-Free Option: Use a dairy-free pie crust and check your chocolate chips to make sure they’re dairy-free; this pie still tastes amazing.
• Extra Chocolate: For chocoholics, double the chocolate chips or add a drizzle of melted chocolate over the top after baking—I’ve done this for birthdays and it’s always a hit.
• Less Sweet: If you prefer less sugar, reduce the granulated and brown sugar slightly, but be careful not to alter the texture too much.

How to Make Chocolate Pecan Pie Recipe

Step 1: Prepare Your Pie Crust

Take the pie crust out of the fridge and let it sit for about 5 minutes so it becomes a little more pliable—this makes rolling it out way easier. I always lightly flour my surface and rolling pin, rolling the dough into a 13-inch circle about 1/8-inch thick. Tip: keep turning the dough as you roll to avoid sticking and maintain even thickness. Once rolled, gently drape it into your 9-inch deep dish pie pan. I like to avoid stretching the dough too much here—press it in gently, trim the excess by leaving a 1-inch overhang, then fold that under and crimp or flute the edges for a lovely finish.

Step 2: Layer with Pecans and Chocolate Chips

Spread your pecan halves evenly over the crust, then sprinkle the chocolate chips on top. This layering means every slice gets that perfect combo of crunch and melty chocolate goodness.

Step 3: Whisk the Filling and Pour

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, bourbon (if using), vanilla extract, cinnamon, and salt until smooth and well combined. Pour this luscious mixture over the pecans and chocolate chips, letting it settle evenly into all the nooks.

Step 4: Bake to Perfection

Pop the pie into a 375°F oven and bake uncovered for 30 minutes. After this, I always place a pie shield or aluminum foil around the crust edges to prevent burning. Then continue baking for another 20 to 25 minutes, until the filling is set but still has a slight jiggle in the center. You want to avoid overbaking because that can dry out the filling. Once baked, cool the pie on a wire rack for at least 30 minutes before slicing—you’ll see the filling firm up a bit as it cools.

How to Serve Chocolate Pecan Pie Recipe

Garnishes

I usually keep garnishes simple—some lightly toasted pecan halves on top for sparkle and texture, maybe a dusting of powdered sugar if I’m feeling fancy. For extra indulgence, a dollop of freshly whipped cream or a spoonful of vanilla ice cream is absolutely divine with this pie.

Side Dishes

This Chocolate Pecan Pie pairs wonderfully with hot coffee or a cozy cup of spiced tea. I also love serving it alongside a fresh fruit salad to cut through the richness and add some brightness to the meal.

Creative Ways to Present

For holidays, I like to plate slices with a drizzle of caramel sauce or sprinkle chopped nuts around for a rustic look. If it’s a crowd, serving in individual mini pie jars makes for a fun, portable dessert that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After the pie cools completely, I cover it loosely with plastic wrap and store it in the fridge. This pie keeps beautifully for up to two days without losing its texture or flavor, perfect if you want to prepare ahead of time.

Freezing

I’ve frozen leftover Chocolate Pecan Pie successfully by wrapping it tightly in plastic wrap and then foil. Just thaw it overnight in the fridge before serving; it tastes nearly as fresh as the first day.

Reheating

I like to reheat slices gently in a warm oven (about 300°F) for 10-15 minutes to refresh that melty chocolate texture without overcooking the filling. Avoid microwaving if you want to keep the crust crisp.

FAQs

Final Thoughts

This Chocolate Pecan Pie Recipe holds a special place in my heart because it manages to be both classic and a little indulgent. Whenever I bring this pie to family gatherings, I watch it disappear fast—and get the best compliments too! If you’re craving a dessert that’s impressive but not intimidating, give this one a try. I promise once you make it, you’ll enjoy it as much as I do and want to bake it over and over again.

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