This is the Best Chocolate Pecan Pie you will ever eat! The rich chocolate filling, buttery pecans, and flaky crust will make this pie the star of your dessert table. It’s won pie baking contests and has been perfected by our family over the years. It’s a showstopper during the holidays!
Pecan Pie is a classic dessert for the holidays, but if you’ve never had chocolate pecan pie, I urge you to drop whatever you’re doing and make it right now!
This recipe has been in my family for many years and is a staple at Thanksgiving and Christmas. My mom has tweaked it here and there from my Grandma’s original recipe, and this version is the BEST. I’ve won two pie baking contests with this recipe; it’s that good!
How to Make Chocolate Pecan Pie – Step by Step
- Preheat your oven to 350 degrees. Prepare a double boiler (If you don’t own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.
- In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.
- Pour the chopped pecans into the pie shell. Pour the filling over the top and spread evenly across the pecans.
- Lightly cover the edges of the pie crust with foil and bake in the preheated oven for 45-50 minutes. The filling will be slightly jiggly and the top should spring back lightly when tapped in the center. Allow to cool completely on a wire rack before cutting. Serve with whipped cream on top.
What can I use if I don’t have a double boiler?
If you don’t have a double boiler, no worries! All you need is a sauce pan and a metal mixing bowl. Make sure you use a mixing bowl that DOES NOT have a nonslip rubber bottom. That kind of bowl will not work. Fill the saucepan with a few inches of water and bring to a boil, place the bowl on top and carry on with melting the butter and chocolate together.
Tips for making Chocolate Pecan Pie
- If you don’t own a double boiler, check out my tip above on what to use instead.
- Using half light corn syrup and half dark corn syrup is one of my favorite tips. The dark corn syrup adds a beautiful color to the pie and gives a hint of rich caramel flavor. If you only have one kind, I would use the light corn syrup.
- My family prefers chopped pecans over halved pecans in this recipe. Halved pecans make for a pretty presentation, and that’s what we used for many years. However, we’ve found that chopped pecans create the optimal texture and “eating experience.” It just tastes better, haha!
- Place the nuts into the crust and then pour the chocolate filling over the top. Do this instead of mixing the pecans into the filling first.
- Make sure to cover the edges of your crust with foil before baking to prevent them from browning too quickly. Also, if you notice your pie itself is browning too quickly, you can tent some foil loosely over the top.
More amazing Holiday desserts
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The Best Chocolate Pecan Pie
Ingredients
- 1 (9 inch) deep dish pie shell, (frozen, homemade, or refrigerated roll-out dough is fine)
- 1 oz unsweetened baking chocolate, (2 small squares)
- 7 Tablespoons unsalted butter, divided
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 3/4 cup granulated white sugar
- 3 eggs, beaten
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a double boiler (If you don't own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.
- In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.
- Pour the chopped pecans into the pie shell. Spread them evenly in the shell. Pour the filling over the top and spread evenly across the pecans. Lightly cover the edges of the pie crust with foil and bake in the center of the preheated oven for 45-50 minutes. The pie will be very slightly jiggly, and the top should spring back lightly when tapped in the center. Allow to cool completely on a wire rack before cutting. Serve with whipped cream on top.
Notes
- If you don't have a double boiler, no worries! All you need is sauce pan and a metal mixing bowl. Make sure you use a mixing bowl that DOES NOT have a nonslip rubber bottom. That kind of bowl will not work. Fill the saucepan with a few inches of water and bring to a boil, place the bowl on top and carry on with melting the butter and chocolate together.
Nutrition
If you like this recipe, then you might also like:
Caramel Pecan Slab Pie
Pumpkin Spice Coffee Cake
T. Thompson says
This pie is the BEST!
However, I think I overheated the syrup/butter mixture, as the filling came out thick and fudge-like. I was expecting a chocolatey, gooey filling that wasn’t as thick and dense.
I’m definitely making this again soon… maybe for Christmas! 😉
Brendon says
What is the finished consistency of the center supposed to be like? Mine came out quite syrupy, though the flavor is delicious! Thanks for the recipe, and in advance for the help. And Happy Thanksgiving!
Nancy says
I made the regular pie and it was a crowd favorite. I am wondering if you can you make these as mini pies in a muffin tin? If so, how long would you bake them?
Ashlyn Edwards says
I’m glad to hear that y’all enjoyed it! I think they would make delicious mini pies. I haven’t tried them like that, but I would start checking around 20 minutes.
Angela says
If I bake the pie the day before Thanksgiving, should I refrigerate or leave at room temp until the next day?
Ashlyn Edwards says
Leave out at room temp!
rachel says
Umm adding this to my fall lineup of recipes!
Mahnoor Khurram says
This looks absolutely delicious! Great recipe!
Sharon says
I could eat pecan pies just like this all year long, not just during Thanksgiving! The addition of chocolate is a wonderful upgrade.
Bella says
Yumm this looks so amazing, I love pecan by, I can’t eat gluten or dairy or eggs but I make mine gluten free and vegan.
Nadalie Bardo says
I love a great pecan anything! The perfect pairing for chocolate. Can’t wait to try this recipe!
Beth says
Adding chocolate was such a great idea! It goes so well with the pecans!
Sara Welch says
Nothing like the combination of chocolate and pecans; this looks amazing! Excited to bake this over the weekend; yum!
Kimberly says
Wow, that looks SO good! I’ve never made pecan pie with chocolate and I’m looking forward to trying this!
Jacque Hastert says
Chocolate and pecan are the perfect combination especially this time of year. I know my family would devour this whole pie in ONE night.
Erin | Dinners,Dishes and Dessert says
This Chocolate Pecan Pie couldn’t look any more perfect!
Cathy says
Such a perfect flavor combo! The two complement one another so well!
Beth says
The best tasting pie out there! Pecans and chocolate are THE BEST together!
Erin | Dinners,Dishes and Dessert says
This Chocolate Pecan Pie seriously making me hungry!
annie says
We love this! It’s just perfect!
Lora says
Pecan pie is always one of my favorite recipes during the holidays…super recipe!!!
Kim Seghers says
You had me at chocolate! Two of my favorite things in one dessert.. pecans and chocolate!