Chocolate Pecan Pie Recipe

Slice of chocolate pecan pie on a white plate.

Easy chocolate pecan pie is a twist on classic pecan pie and has a gooey pecan filling with chocolate chips in a flaky crust. It's a favorite pie for the Thanksgiving or Christmas!

Prep Time: 15

Cook Time: 1 15

Cool Time: 2

Total Time: 3 30

Servings:

Ingredients

1 pie crust , unbaked
1 1/2-2 cups pecan halves , plus whole pecans for the top
1 cup semi-sweet or dark chocolate , chips or chopped
3 large eggs , at room temperature
¾ cup light or dark corn syrup
½ cup light brown sugar , packed
1 Tablespoon unsweetened cocoa powder
4 Tablespoons unsalted butter , melted and slightly cooled
2 teaspoons vanilla extract
½ teaspoon fine sea salt
Flake sea salt , optional

For serving: Whipped cream and Chocolate shavings

Instructions

Preheat the oven to 350ºF.
Add pecan and chocolate to crust. Prepare your pie crust and press into a 9-inch pie dish. Place in the refrigerator until ready to bake. When ready to bake, place 1 1/2 - 2 cups chopped pecans and 1 cup chocolate in the bottom of the crust.
Filling. In a large bowl, whisk together 3 eggs. Whisk in 3/4 cup corn syrup, 1/2 cup brown sugar, 1 Tablespoon cocoa powder, 4 Tablespoons melted butter, 2 teaspoons vanilla, and 1/2 teaspoon salt until combined. Pour over the pecans. Place whole pecans on top, being sure to press the pecans lightly into the filling.
Bake 50 minutes to 1 hour, or until edges are golden and the center is set (it's ok if it's a little jiggly). Halfway through baking, place a pie crust shield or tent foil over the top of the pie to prevent the crust from burning.
Remove from oven and place on a cooling rack to cool completely. Sprinkle with flake sea salt, if using. Serve with whipped cream and chocolate shavings, if desired.

Notes

Storage: Loosely wrap the cooled pie in plastic wrap or aluminum foil. Keep in the refrigerator up to 4 days.

Nutrition