Delicious chocolate pecan pie recipe complete with homemade all-butter pie crust. This easy pie recipe makes a great Thanksgiving dessert!
Thanksgiving is one of my favorite holidays! I love the parades, the football, the food, and the time with family and friends.
Like most families, we have our traditional have-to-make-every-year dishes, but dessert is part of the meal that's fun to change up.
Pumpkin pie is probably the most famous Thanksgiving dessert, but I always reach for the pecan pie first. There's just something about the combination of the crunchy pecans and the sweet, gooey brown sugar filling that's hard to pass up.
This chocolate pecan pie takes traditional pecan pie and turns it up a notch by adding chocolate chips. The result is pretty amazing, and it makes a perfect end to any Thanksgiving dinner.
How To Make Chocolate Pecan Pie
I've included an easy all-butter pie crust recipe. However, if you have a favorite one-crust pie recipe, feel free to use that instead.
How To Make Pie Crust
To make the pie crust, whisk the flour, sugar, and salt together. Add the cold, cubed butter.
Cut in the butter until it forms pebble-like pieces. Add in the ice water until it forms a rough, shaggy dough. It may be necessary to add a little extra ice water.
Form the dough into a disk and wrap tightly with plastic wrap. Chill for at least 30 minutes. Roll out chilled dough into a large circle on a lightly floured surface.
Lay the rolled out crust over the pie pan. Turn the edges under and crimp.
Chill the crust until firm. As a note, I highly recommend using a sturdy pastry cutter to help blend the butter into the flour mixture.
How To Make Pecan Pie Filling
In a large bowl, whisk the eggs just until lightly beaten. Add brown sugar, corn syrup, vanilla, melted butter, and salt. Whisk until combined.
Add the egg mixture to a large saucepan. Cook, whisking regularly, just until it begins to bubble and thicken, about 3 minutes over medium.
Whisk in chopped pecans and chocolate chips. Carefully pour the mixture into the chilled, unbaked pie crust.
Bake for about 35 minutes, or until the center is set. Please see the notes below about crust browning.
Tips For Making Pecan Pie
- Pie crust: Be careful not to overwork the pie crust dough. Using a light touch will help to give you a flaky pie crust.
- Temperature matters! When it comes to pie crust, cold ingredients are key. The butter needs to be straight-from-the-fridge cold. The little pockets and pieces of cold butter in your pie crust will make it flaky. And the ice water needs to be ice water, not just cool water. It may sound fussy, but it will make a difference.
- Crust browning: Keep an eye on your crust to make sure that it doesn't overbrown. You can use a pie shield or aluminum foil to slow the browning down.
- Chocolate chips: I used semisweet chocolate chips in this recipe because it's a nice middle ground sweetness-wise. If you like sweeter desserts, you can sub milk chocolate chips. If you like less sweet desserts, use bittersweet chocolate chips.
- Cooling: Let the pie cool before cutting into it. The filling will need a chance to cool and finish setting before you slice it.
If you’ve tried this chocolate pecan pie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
Chocolate Pecan Pie
- 1 ¼ cups all-purpose flour¹
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt²
- ½ cup cold butter (cut into small pieces)
- 1/4 cup ice water
- 3 large eggs
- 3/4 cup brown sugar (packed)
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons butter (melted)
- 1/2 teaspoon kosher salt³
- 2 cups pecans
- 1/2 cup semisweet chocolate chips4
- In a medium bowl, whisk the flour, sugar, and salt together until combined.
- Cut in the butter until it forms a shaggy dough.
- Stir in the ice water. You may need to add in additional ice water 1 teaspoon at a time as needed for the dough to come together.
- Turn the dough a couple times and pat into a disk on a floured surface.
- Wrap in dough tightly in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll dough into a 12-inch circle.
- Lay the dough over a 9-inch pie plate.
- Fold the edges of the dough under and crimp.
- Chill until firm.
- Preheat the oven to 375F.
- In a large bowl, whisk the eggs until lightly beaten.
- Whisk in the brown sugar, corn syrup, vanilla, melted butter, and salt until combined.
- Pour the egg mixture into a large saucepan, and cook, whisking regularly, just until it begins to thicken and bubble, about 3 minutes over medium.
- Coarsely chop the pecans and stir into the egg mixture along with the chocolate chips.
- Pour the filling into the chilled pie crust.
- Bake on the lower third of the oven for about 35-45 minutes, or until the center of the pie is set.
- If the pie crust begins to brown too quickly, cover with a pie shield or tent the crust with foil.
- Transfer the pie to a wire cooling rack and let rest for at least 1 hour before cutting and serving.
- To properly measure the flour, stir it to break it up. The lightly spoon into a measuring cup and level off.
- Or a pinch (1/8 teaspoon) table salt.
- Or 1/4 teaspoon table salt.
- Feel free to sub an equal amount of milk chocolate chips for a sweeter pie or bittersweet chocolate chips for a less sweet pie.
- Nutrition values are estimates.
I've joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I'll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures
Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play