My EASY Chocolate Pecan Pie Recipe is a classic pecan pie recipe made even more delicious with melted chocolate, which transforms the filling into a rich pudding-like texture filled with pecans!
If you love pecan pie, don’t forget to check out my Classic Pecan Pie and my Pecan Pie Bars!
Chocolate Pecan Pie is a delicious spin on a classic!
Pie season is officially upon us, and I am HERE for it!! I’m not usually a big pie maker, opting for cakes and cookies most of the time, but when you have a great and EASY recipe for a classic, it’s kind of awesome.
This Chocolate Pecan Pie comes together quickly with very little prep time. You can make this recipe from scratch using mine Perfect pie crust recipe Or take a short cut and use a pre-made crust! And just like the classic pecan pie, this is a recipe you can get the kids involved in making. This recipe is as perfect for a weekend dessert as it is for Thanksgiving!
How do you make Chocolate Pecan Pie?
The easy answer here is, add chocolate! You could definitely add 1/2 cup or so chocolate chips to my pecan pie recipe and call it a day. It will turn out great. BUT I played around a bit with this recipe so the texture inside this pie is like molten chocolate pudding.
Be sure to scroll to the bottom of this post for full recipe details and instructions! But in short, melt the chocolate and butter together on the stove or in the microwave. Leave it aside to cool slightly. Then simply mix together the corn syrup, large eggs, brown sugar, cocoa powder, salt and vanilla until smooth. Finally, stir in the melted chocolate and pecans until combined. This is your filling.
Then pour this mixture into a prepared crust in a 9-inch pie dish and bake! Let the pecan pie cool, then enjoy with whipped cream or vanilla ice cream!
What kind of chocolate do you use?
Here I use semi-sweet chocolate. I just chop it up and melt it with some butter, but you can definitely use bittersweet chocolate, or really whatever chocolate you prefer!
I would recommend staying away from milk chocolate, just because the pie is quite sweet and you want to complement the sweetness with enough chocolate flavor to taste, not to add to the sweetness!
Are you using light corn syrup or dark corn syrup in the pecan pie?
Either! That’s another great thing about this recipe, it’s so customizable! Corn syrup has a few different uses. Of course it adds a subtle sweetness that we’ve all come to associate with pecan pie, but it’s also a big part of the texture of pecan pie!
Can I substitute honey or maple syrup in this Chocolate Pecan Pie?
I have never tried this recipe using anything other than Karo® Corn Syrup. But I know honey or maple syrup would change the flavor profile of this pie and that’s not a chance I’m willing to take!
Can I use frozen crust?
YES! The great thing about this pie recipe is that you can make it from scratch or make a shortcut! Generally, pecan pie is served at a holiday table, party, or some kind of gathering, so cutting down on dessert preparation time is a must! And a pre-made crust is an easy shortcut.
BUT, as I said above, I have a really fantastic butter pie crust recipe here on my site, and if you want to go the extra mile, you can make this dough and use it for a flaky, homemade crust.
How do you know when pecan pie is done?
Ah! I know! Feels a bit like cheesecake…did it? take it off? It’s still a bit of a jig! AID! Trust me, I’ve been there. The pecan pie should be set in the middle when you remove it from the oven. I’ve read recipes that say they need to be shaken, but I’ve tried them and I’ll tell you… they’re not done. I never get nice slices this way, the center is still dark! Make sure it is set.
And here’s a trick…if you’re not sure, pull it candy thermometer and place it in the center. It should read 200°F.
What if my pecans and/or crust are too brown?
If you notice that your pie crust or pecans are browning too much, just stretch the pie with foil! This should stop the tan.
Looking for more pie recipes? Try these:
This chocolate version of the classic pecan pie is out of this world! I might like it better than the original!
- 4 tbsps butter
- 3 ounces chopped semi-sweet chocolate
- 2/3 fl light OR dark corn syrup
- 3 eggs, lightly beaten
- 1/2 fl light brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 tablespoon pure vanilla extract
- 2 mugs coarsely chopped pecans
- 1 (9-inch) unbaked or frozen pie crust in deep dishes
- Preheat oven to 350°F.
- In a small pot Melt the butter and chocolate over medium-low heat until melted, stirring frequently. Remove from heat and let cool slightly.
- In a large bowl, whisk together the corn syrup, eggs, brown sugar, cocoa powder, salt, and vanilla until smooth. Stir in the melted chocolate and pecans until combined.
- Pour the mixture into the pie crust.
- Bake on the central rack of the oven for 60 to 70 minutes. Cool for at least 2 hours on a wire rack before serving.
If using a ready-made frozen pie crust, fit cookie sheet in the oven and preheat the oven according to the instructions. Pour the filling into the frozen crust and bake on a preheated cookie sheet. The pie is done when the center reaches 200°F. Tap the center surface of the pie lightly – it should spring back when done. If the pie crust is too browned, cover the edges with aluminum foil.
- Serving Size:
- Calories: 501
- Sugar: 41.7 g
- Sodium: 263 mg
- Fat: 30.6 g
- Carbohydrates: 56.7 gr
- Protein: 6 gr
- Cholesterol: 86.6 mg
Keywords: cookies and cups, pie, pie recipe, pecan pie, chocolate pecan pie, easy pecan pie, best pecan pie, how to make pecan pie
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