Chocolate Pecan Pie

updated Aug 18, 2022
christmas
Chocolate Pecan Pie Recipe

Classic pecan pie studded with bittersweet chocolate.

Serves8 to 12

Makes1 (9-inch) pie

Prep45 minutes

Cook40 minutes to 45 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Overhead view of a slice of pecan pie being taken out of a whole pie on a white dish.
Credit: Photo: Alex Lepe ; Food Stylist: Brett Regot

Family traditions are the strongest around the holiday table. And although it may seem impossible to add your own flavor to the menu (expectations for the perfect holiday spread were likely set long ago), I’ve found a way to hold true to one tradition while adding a sweet surprise of my own. Instead of serving a classic pecan pie, I add chocolate to the mix. Chocolate pecan pie is equal parts easy and delicious. Who could say no to making it a new tradition in your home? Here’s how to do it.

What Is the Best Type of Chocolate for Pecan Pie?

Pecan pies are especially sweet like its Southern kin, sweet tea and caramel cake. Corn syrup and light brown sugar are essential to this dessert, so avoid the one-note sweetness of milk or white chocolate here. Bittersweet chocolate or semi-sweet chocolate chips provide the cocoa flavor, mild bitterness, and slight sweetness that balances the nut pie.

Credit: Photo: Alex Lepe ; Food Stylist: Brett Regot

How Do You Know When a Chocolate Pecan Pie Is Done?

  • Temperature: Use an instant-read thermometer to check the temperature in the center of the pie. The thermometer should register 200°F.
  • Consistency: Shake the baking sheet and observe the very center of the pie. It should be just set, but still slightly wobbly in the middle.
  • Appearance: The crust and pecans should be toasted and browned.

Why Is My Chocolate Pecan Pie Runny?

A runny chocolate pecan pie is usually the result of underbaking. The pecans and edges of the crust may brown before the center of the pie is finished baking. Check the pie at the 30-minute mark. At this point, you may cover with foil to prevent over-browning, but continue to cook until the pie is cooked.

Additionally, this style of pie must cool completely before serving. Cutting a slice too soon can also result in a runny pie.

Do You Need to Refrigerate Chocolate Pecan Pie?

No, you do not need to refrigerate chocolate pecan pie. Cover leftovers loosely with plastic wrap or foil or store under a cake dome. Store the pie at room temperature for up to three days.

Chocolate Pecan Pie Recipe

Classic pecan pie studded with bittersweet chocolate.

Prep time 45 minutes

Cook time 40 minutes to 45 minutes

Makes 1 (9-inch) pie

Serves 8 to 12

Nutritional Info

Ingredients

  • 1

    unbaked homemade or store-bought pie crust, thawed if frozen

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 3

    large eggs

  • 3/4 cup

    light corn syrup

  • 1/2 cup

    packed light brown sugar

  • 1 tablespoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • 8 ounces

    pecan halves (about 2 cups), divided

  • 3 1/2 ounces

    bittersweet or semi-sweet chocolate, such as Lindt 70% Dark Chocolate bar, or heaping 1/2 cup chocolate chips

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

  2. Roll the pie dough out, if necessary, into a 12-inch round. Line a 9-inch pie pan (not deep dish) with the dough, pressing it into the bottom and up the sides. Trim all but 1 or 2 inches of the pie dough from around the edge, then crimp the edges. Refrigerate for at least 30 minutes.

  3. Place 4 tablespoons unsalted butter in a large, microwave-safe bowl and microwave until almost melted, 40 to 60 seconds. (Alternatively, heat butter in a small saucepan over medium-low heat until melted.) Set aside to cool slightly.

  4. Add 3 large eggs, 3/4 cup light corn syrup, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the melted butter, and whisk until smooth.

  5. Pick out and reserve 4 ounces (1 cup) of the prettiest pecan halves and set aside for topping the pie. Coarsely chop the remaining 4 ounces (1 cup) pecan halves until the pieces are no larger than chocolate chips. Coarsely chop 3 1/2 ounces bittersweet or semi-sweet chocolate, if necessary.

  6. Remove the pie crust from the refrigerator and place on a parchment-lined baking sheet. Scatter the chopped pecans and chocolate in an even layer in the crust. Pour the filling over the chopped pecans and chocolate. Pick up the pie and tap gently on the counter to pop any large air bubbles. (Note: If using a thawed frozen crust, add only enough filling to come up to the rim of the pie plate, do not overfill.)

  7. Arrange the reserved pecan halves in concentric circles on the top of the pie, making a ring around the outside edge of the filling and working your way in toward the center. Cover the surface of the pie completely, but you may have a few extra pecans leftover.

  8. Bake until the filling is just set but still slightly wobbly in the middle, and an instant-read thermometer inserted into the center of the pie registers at least 200°F, 40 to 45 minutes. Begin checking the pie at 30 minutes, and if the nuts or crust brown too quickly, cover loosely with aluminum foil. The filling will be very hot and will continue to cook once removed from the oven.

  9. Transfer the pie to a wire rack and let cool completely, about 4 hours. Serve at room temperature.

Recipe Notes

Make ahead: The pie can be made up to 1 day in advance, cooled, covered, and stored at room temperature.

Storage: Cover leftovers with plastic wrap or aluminum foil and store at room temperature for up to 3 days.