Chocolate Pecan Pie is perfect for Thanksgiving and has an ooey, gooey, yet crunchy filling with a buttery and flaky homemade pie crust!
8 to 10 servings
Tessa's Recipe Rundown...
Taste: Love the combination of chocolate and pecans and the touch of bourbon and cinnamon just takes the flavor profile to a whole new level. Texture: The crust is incredibly flaky while the filling is rich, thick, ooey, gooey, and crunchy. The pecans on top almost have the texture of candied pecans. Ease: REALLY easy. Make the pie shell ahead of time and whip together the filling the day you need to bake and your friends and family will be impressed with your pie baking skillllzzzz. Appearance: I think this pie has a kind of rustic Southern-style elegance. Pros: Super easy and fun twist on pecan pie. CHOCOLATE!! Cons: None! Would I make this again? Absolutely.
My one problem with Thanksgiving desserts?
There’s often no chocolate involved. Don’t get me wrong, I love all the fixins like fresh baked bread, green bean casserole, sweet potato casserole, mashed potatoes, pumpkin, pecans, all of it.
Like a true chocoholic, even on this holiday I feel the need to add chocolate somewhere. Anywhere!! And what better place to add it than to a pie that is already a classic Thanksgiving dessert favorite?
This Chocolate Pecan Pie recipe is so easy, especially if you make the pie shell ahead of time.
This recipe uses a mixture of brown sugar, granulated sugar, and corn syrup to give it that sweet flavor and rich fudgy candy-like texture. You can also add a splash of bourbon to balance the sweetness and give it a more adult flavor profile.
How to Make Perfect Chocolate Pecan Pie
How to make homemade pie crust for pecan pie:
Here’s my recipe for Best Ever Pie Crust, which is surprisingly simple and ultra flaky. There’s tons of tips and a step-by-step video on how to roll out pie dough in that post. If making homemade pie dough intimidates you, check out my helpful Top 10 Pie Tips post here.
You can also use a pre-made crust if you prefer to save time and energy.
Do I have to use corn syrup?
You can use golden syrup instead, but the syrup in general is pretty essential to that chewy and sturdy texture that will hold its shape once sliced.
What kind of pie dish should you bake pecan pie in?
I also love to use a pie shield about halfway through baking this recipe. This prevents the crust from getting overly browned and hard at the edges.
How to make chocolate pecan pie ahead of time:
Completely assembled unbaked pecan pie should only be refrigerated for about a day before baking, otherwise you may end up with a soggy crust. And since this pie filling contains whole eggs, it can’t be frozen before baking.
You can bake this pie completely a day ahead of time. Cover and store at room temperature.
Baked pecan pie freezes well for up to 2 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also refresh in a 300°F oven to re-crisp the crust.
Spread the pecans and chocolate chips evenly on the bottom of the pie shell.
In a large bowl, whisk the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, cinnamon, and salt. Pour over the pecans and chocolate chips. Bake for 30 minutes then carefully place a pie shield over the crust. Continue baking until the filling is set, about 20 to 25 minutes longer. Remove from the oven and cool for 30 minutes before slicing and serving.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
This post was recently updated with weight measurements and new photos by Patty Kraikittikun-Phuong.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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