Delicious chocolate pecan pie recipe! This pie has a homemade all-butter pie crust and rich chocolate pecan filling. 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 crust recipe, feel free to use that instead.
How to make pie crust
Step 1: To make the pie crust, whisk the flour, sugar, and salt together. Add the cold, cubed butter.
Step 2: 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.
Tip >> I highly recommend using a sturdy pastry cutter to help blend the butter into the flour mixture.
Step 3: 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.
Step 4: Lay the rolled out crust over the pie pan. Turn the edges under and crimp.
Step 5: Chill the crust until firm.
How to make pecan pie filling
Step 1: In a large bowl, whisk the eggs just until lightly beaten.
Step 2: Add brown sugar, corn syrup, vanilla, melted butter, and salt. Whisk until combined.
Step 3: Add the egg mixture to a large saucepan. Cook, whisking regularly, just until it begins to bubble and thicken, about 3 minutes over medium.
Step 4: Whisk in chopped pecans and chocolate chips. Carefully pour the mixture into the chilled, unbaked pie crust.
Step 5: Bake for about 35 minutes, or until the center is set. Please see the notes below about crust browning.
- 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.
Cover any cut portion, and store any leftover chocolate pecan pie at room temperature. The pie will keep for 2-3 days when properly stored.
More pecan pie recipes!
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.
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