Chocolate Pecan Pie Recipe

If you’re anything like me and have a soft spot for classic Southern desserts, you’ll absolutely adore this Chocolate Pecan Pie Recipe. There’s just something magical about the gooey filling studded with toasty pecans and semisweet chocolate chips nestled inside a flaky, buttery crust. Every bite offers that perfect balance of crunchy, rich, and sweet that turns this pie into a guaranteed crowd-pleaser.

I first made this Chocolate Pecan Pie Recipe for a holiday gathering, and let me tell you, it disappeared faster than you can say “seconds, please.” What makes this recipe stand out is the blend of bourbon and cinnamon, adding a warm depth that complements the sweet, nutty filling so beautifully. Whether you’re hosting Thanksgiving, Friendsgiving, or just craving a special treat, this pie has that cozy, irresistible charm you’ll want to come back to again and again.

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Ingredients You’ll Need

Every ingredient in this Chocolate Pecan Pie Recipe works in harmony to create layers of flavor and texture – from the rich, buttery pie crust to the sweet and nutty filling. When shopping, picking fresh pecans and good-quality chocolate chips really makes a difference here.

• Best Ever Pie Crust: A homemade crust is key for that flaky, buttery base — but you can use store-bought if you’re short on time.
• Pecan Halves: Fresh is best; they add buttery crunch and the traditional flavor pecan pie lovers expect.
• Semisweet Chocolate Chips: I like using semisweet to keep a nice balance, but feel free to adjust sweetness to your taste.
• Large Eggs: Make sure they’re at room temperature to help the filling set properly without cracking the pie.
• Granulated Sugar: Provides the classic sweetness and structure to the filling.
• Light Brown Sugar: Adds a touch of molasses flavor for depth and richness.
• Corn Syrup: This helps create that glossy, chewy texture in the filling that everyone loves.
• Bourbon (optional): Small splash adds warmth and complexity—totally optional but highly recommended.
• Vanilla Extract: Enhances all the flavors and adds aromatic sweetness.
• Ground Cinnamon: Just a pinch to bring a subtle warmth;
• Fine Sea Salt: Balances sweetness and enhances the pie’s overall flavor.

Variations

I love how flexible this Chocolate Pecan Pie Recipe is, so don’t hesitate to make it your own. Whether you swap out ingredients for dietary reasons or add your personal favorite flavors, this pie adapts beautifully without losing its magic.

• Make it Bourbon-Free: I sometimes skip the bourbon when serving the pie to kids, and the pie still tastes fantastic, just with a slightly sweeter profile.
• Chocolate Variation: For a richer twist, try bittersweet or dark chocolate chips instead of semisweet; my family can’t get enough of the deeper chocolate flavor.
• Nut Swaps: Feel free to mix pecans with walnuts or even add chopped hazelnuts for a different crunch experience.
• Gluten-Free Crust: Use a gluten-free pie crust if needed—I’ve tested some, and the pecan-chocolate filling is so good it steals the show anyway!

How to Make Chocolate Pecan Pie Recipe

Step 1: Prepare Your Pie Crust Just Right

Start by taking your best ever pie crust out of the fridge to let it warm up for a few minutes—this makes rolling it out so much easier. Roll the dough on a lightly floured surface into a 13-inch circle, turning and flouring as needed to keep it from sticking and to maintain even thickness. When transferring to your 9-inch deep dish pie pan, be gentle—don’t stretch the dough, just drape and press it into place, then trim and flute the edges for that classic look.

Step 2: Layer in the Pecans and Chocolate Chips

Spread the pecan halves in an even layer over the crust bottom, then sprinkle semisweet chocolate chips right on top. This way the nuts toast up gently in the filling and the chocolate melts just right, giving you those pockets of melty goodness in every slice.

Step 3: Whisk and Pour the Filling

In a large bowl, whisk together the lightly beaten eggs, granulated sugar, light brown sugar, and corn syrup until smooth. Add the optional bourbon, vanilla extract, cinnamon, and sea salt, mixing until everything’s combined. Pour this luscious mixture evenly over the pecans and chocolate chips in your pie shell. It might look a little liquidy—that’s exactly how it should be!

Step 4: Bake with Care for Perfect Results

Bake the pie at 375°F for 30 minutes, then shield the crust edges with a pie shield or foil to prevent over-browning. Continue baking for an additional 20 to 25 minutes until the filling is set but still slightly jiggly in the center—a little wobble means it’ll finish setting as it cools. Be patient and allow the pie to cool for at least 30 minutes before slicing; this step really helps the filling firm up nicely.

How to Serve Chocolate Pecan Pie Recipe

Garnishes

I love topping slices with a generous swirl of freshly whipped cream or a scoop of creamy vanilla bean ice cream—that cool creaminess complements the warm, gooey filling perfectly. Sometimes, I sprinkle a few toasted pecan pieces or a light dusting of cinnamon on top for an inviting finish.

Side Dishes

This pie pairs beautifully with hot coffee or a glass of rich dessert wine if you’re feeling fancy. For a holiday spread, I like serving it alongside roasted sweet potatoes or a simple green salad to balance out the richness.

Creative Ways to Present

One of my favorite presentation tricks is serving individual mini Chocolate Pecan Pies in ramekins for parties—it’s cozy and elegant! For festive occasions, a dusting of edible gold glitter or a drizzle of chocolate ganache adds that wow factor without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftover pie tightly with plastic wrap or foil and store it in the fridge. It keeps well for up to two days, and flavors often mellow and deepen overnight, which is a delicious bonus.

Freezing

If you want to freeze the pie, I recommend wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. I’ve frozen slices successfully for about a month, and they thaw with almost the same fresh-baked taste.

Reheating

To reheat, I gently warm individual slices in a low oven (around 300°F) for 10-15 minutes or until just heated through. Avoid the microwave if possible—reheating slowly preserves the crust’s flakiness and the filling’s luscious texture.

FAQs

Final Thoughts

This Chocolate Pecan Pie Recipe holds a special place in my heart because it brings together some of the coziest flavors in the most comforting way. Whether you’re baking it for holidays or simply treating yourself after a long week, it’s surprisingly easy and always turns out stunning. I hope you’ll give it a try soon and discover how wonderfully satisfying a slice of this rich, nutty, chocolatey pie can be.

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