This ultra-gooey chocolate pecan pie with crisp pecans and a fudgy filling is a fun twist on the classic holiday dessert!
Gather This
You’re on your way to making the best chocolate pecan pie after you grab these simple ingredients. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Pie crust dough – Buying the pre-made crust is the easiest, especially during the busy holiday season! But make sure it is unbaked. You can also try your hand at homemade pie crust if you’d like.
- Dark corn syrup – You can use light corn syrup if that’s what you have on hand, but I love the slight caramel flavor that dark corn syrup adds to the pie.
- Unsalted butter
- Milk chocolate chips
- Large eggs
- Sugar
- Vanilla extract
- Coarse kosher salt
- Whole pecans
5S Philosophy 👩🏻
- Salt – Using unsalted butter helps to control the salt content on the pie. If using salted butter, you can omit the additional salt in the recipe.
- Seasonings – Feel free to add some warm spices like cinnamon, nutmeg or cardamom to bring even more fall flavor to this chocolate pecan pie.
- Swaps – Instead of vanilla extract, trying using maple extract for a different flavor profile. You can also swap the milk chocolate for dark chocolate. Swap the traditional pie crust for a graham cracker crust if you’d like.
- Sauces – Top this pie with a decadent chocolate fudge sauce or bourbon caramel sauce to finish it off. Add a tablespoon or two of bourbon into the filling for a unique flavor.
- Senses – Rich and decadent, chocolate pecan pie crackles with a nutty crunch, melts into smooth, fudgy chocolate, and fills the air with a warm, toasty sweetness.
Perfect Pairings
What’s the best way to finish off this chocolate pecan pie? Whipped cream of course! Try making my homemade whipped cream, or even chocolate whipped cream to take things up a notch. You can also serve with a scoop of vanilla bean ice cream.
An espresso is always great with a decadent dessert, so why not take it a step further and shake up an ice cold espresso martini? Or make it a bourbon chocolate pecan pie by drizzling this sweet bourbon sauce after baking.
Tips for Perfect Pie
While this chocolate pecan pie isn’t very challenging to make, I do have some tips to share to ensure it comes out perfectly.
- Chill the crust – To prevent having a soggy bottom, make sure your pie dough is chilled before baking.
- Pecans will float – Pecan pies are a little gooey by nature. It is normal that the pecans float to the top a bit and the filling stays below.
- Let it cool – Make sure to allow your pie to completely cool to room temperature and set before slicing.
- Room temperature eggs – Using eggs that are room temperature allows them to mix into the other pie ingredients more seamlessly.
- Clean slices – Using a hot knife and wiping between slices will make sure you get clean cuts when slicing.
Chocolate Pecan Pie Recipe
This ultra-gooey chocolate pecan pie with crisp pecans and a fudgy filling is a fun twist on the classic fall dessert.
Servings:
Equipment
Ingredients
- 9- inch premade pie crust dough , unbaked
- 2 tablespoons unsalted butter
- 2 tablespoons milk chocolate chip
- 1 cup dark corn syrup
- 3 large eggs
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- ½ teaspoon coarse kosher salt
- 1 ½ cups whole pecans
- Fudge sauce , optional for garnish
- Vanilla bean ice cream , optional for garnish
- Whipped cream , optional for garnish
Instructions
- Preheat the oven to 350°F.
- Unroll the 9- inch premade pie crust dough into a deep dish 9-inch pie plate. Set aside.
- In a small microwave safe bowl, combine the 2 tablespoons unsalted butter and 2 tablespoons milk chocolate chip. Microwave on high for 30-35 seconds, or until melted, stir together.
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using a handheld electric mixer, mix the melted butter mixture, 1 cup dark corn syrup, 3 large eggs, 1 cup sugar, 1 1/2 teaspoons vanilla extract and ½ teaspoon coarse kosher salt until no streaks remain. By hand, fold in the 1 ½ cups whole pecans.
- Pour the pie filling into the prepared pie crust.
- Bake the pie for 60-70 minutes. The center should still be a little jiggly, but the edges starting to brown lightly. If the edges start to brown too early, cover lightly with a piece of aluminum foil or use a crust saver (see equipment above for an example).
- Remove from the oven and allow to cool at room temperature for at least 2 hours. Then cover and refrigerate or cover at room temperature until ready to serve.
- Slice and garnish with fudge sauce, ice cream or whipped cream, as you desire.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: You can store any leftover pecan pie in an airtight container in the refrigerator for up to four days.
Freezing: You can freeze either the entire pie or individual slices. Wrap each tightly with plastic wrap and place in a ziplock bag. They will freeze for up to three months.
Nutrition
Calories: 733 kcal, Carbohydrates: 91 g, Protein: 8 g, Fat: 40 g, Saturated Fat: 11 g, Polyunsaturated Fat: 9 g, Monounsaturated Fat: 17 g, Trans Fat: 0.1 g, Cholesterol: 55 mg, Sodium: 588 mg, Potassium: 279 mg, Fiber: 3 g, Sugar: 49 g, Vitamin A: 151 IU, Vitamin C: 0.2 mg, Calcium: 61 mg, Iron: 5 mg
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More Holiday Desserts
If there’s anything better than the food during the holidays, it’s the desserts! Here are some of my favorites.
