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Chocolate Pecan Pie Recipe
Ash Tyrrell

Chocolate Pecan Pie Recipe

I still remember the first time I pulled this chocolate pecan pie out of the oven. The top had that perfect crackly shine, and the kitchen smelled like melted chocolate and toasted pecans. I've made plain pecan pie dozens of times, but adding chocolate turned it into the dessert my family now requests for every holiday.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust — the base that holds everything together; homemade or store-bought both work fine
  • 1 cup light corn syrup — gives the filling its signature sticky-sweet glossy texture
  • 1 cup granulated sugar — sweetens the filling and helps it set as it bakes
  • 3 large eggs — binds the filling into that classic custard-like consistency
  • 1/3 cup unsalted butter melted — adds richness; let it cool slightly before mixing in
  • 1 teaspoon pure vanilla extract — rounds out the chocolate and caramel notes
  • 1/4 teaspoon salt — balances all that sweetness so the pie isn't cloying
  • 1 cup semi-sweet chocolate chips — melts into pockets of chocolate; use real baking chips not candy melts
  • 1 1/2 cups pecan halves or roughly chopped pecans — the star of the show so don't skimp here

Method
 

  1. In a large bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla, and salt until the mixture looks smooth and well combined. I like to whisk by hand here instead of using a mixer, since overbeating can trap too much air and cause cracks on top later.
  2. Sprinkle the chocolate chips evenly across the bottom of the unbaked crust, then scatter the pecans on top of that layer. Pour the prepared filling slowly over the pecans and chocolate so everything settles into place. This layering trick keeps the chocolate from sinking all the way to the bottom.
  3. Place the pie on the center rack of your preheated 350°F oven and bake for 50 to 55 minutes. Around the 30-minute mark, loosely tent the edges with aluminum foil so the crust doesn't darken too quickly. You'll know it's ready when the center is just slightly jiggly but no longer liquid.
  4. Transfer the pie to a wire rack and let it cool completely, which usually takes about 2 hours. I know it's tempting to slice into it right away, but the filling needs this time to firm up properly. Skipping this step is the main reason people end up with a runny slice.

Notes

  • I always toast my pecans for 5-6 minutes before adding them, since it deepens the nutty flavor so much more than raw pecans.
  • I use a mix of semi-sweet and bittersweet chocolate chips when I want the filling to taste less sugary and more like a true dessert chocolate.
  • I set my pie dish on a baking sheet before it goes in the oven, just in case the filling bubbles over the edges while baking.
  • I let my eggs and butter come to room temperature first, which helps the filling blend smoother and bake more evenly.
  • I never rush the cooling step, because I've learned the hard way that a warm pie always slices messier than a fully cooled one.