Tessa's Recipe Rundown
Taste: I love the combination of chocolate and pecans, and the touch of bourbon and cinnamon takes the flavor profile to a whole new level.
Texture: The crust is incredibly flaky while the filling is rich, thick, 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!
Pros: Super easy and fun twist on pecan pie. Plus, you know, CHOCOLATE!!
Cons: None!
Would I make this again? Absolutely.
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This Chocolate Pecan Pie is definitely one of my favorite Thanksgiving desserts ever!
My one problem with Thanksgiving desserts? There’s often no chocolate involved.
Don’t get me wrong, I love all the traditional Thanksgiving side dishes like homemade dinner rolls, green bean casserole, sweet potato casserole, mashed potatoes, etc.
But, like a true chocoholic, even on this holiday, I feel the need to add chocolate somewhere. So 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. There are tons of tips for this in my Best Ever Pie Crust post.
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. I also like to add a splash of bourbon, to balance the sweetness and give it a more adult flavor profile.
Sprinkle of Science
How to Make Chocolate Pecan Pie
How to Make Homemade Pie Crust for Pecan Pie
I highly recommend using my Best Ever Pie Crust, which is surprisingly simple, perfectly buttery, and ultra-flaky. There are tons of tips and a step-by-step video on how to roll out pie dough in that post. If you’re new to pie-making, I promise it’s easier than you might think!
You can also use a pre-made crust if you prefer, to save time.
Butter vs. Shortening in Pie Crust: Which is Better?
You’ll notice my Best Ever Pie Crust recipe calls for butter only. I find an all-butter pie crust results in the best flaky texture and an unparalleled flavor. When we compared the two types of fats side-by-side in the studio, the shortening pie crust was far too delicate and actually stuck to the parchment paper that was holding the pie weights. Read more about my experiments in my Butter vs Shortening: Which is Better? post here.
Do I Have to Use Corn Syrup?
- Corn syrup is an invert sugar, which means it is liquid at room temperature.
- Invert sugars prevent grains of sugar from recrystallizing as the pie cools.
- Essentially, that little bit of corn syrup in this recipe helps to create a texture that’s soft, gooey, and chewy and ensures it holds its shape once sliced.
- I don’t recommend skipping it, but you can use the same amount of golden syrup (1:1 swap) if needed.
What Type of Pie Pan for Chocolate Pecan Pie?
Whatever you do, be sure to avoid using a shallow pie pan for this recipe. There’s a lot of pecan filling! I like to use a deep-dish glass pie plate like this one.
Learn more about my experiments with different types of pie pans, and see all the comparisons, in my Best Pie Pans post here.
I also recommend using a pie shield about halfway through baking this recipe. This prevents the crust from getting overly browned and hard at the edges.
How to Prevent Watery or Runny Chocolate Pecan Pie Filling
- We want the filling to be gooey, not runny. This all comes down to baking.
- The edges should be set but the center should wobble a bit, kind of like gelatin.
- Overbake pecan pie and it’ll crack and be dry. Underbake it and it will be watery and runny.
- For a foolproof method, use an instant-read thermometer and insert it into the center (but don’t allow it to touch the crust or the pan). The pie is done when it registers 200°F.
Does This Pie Need to be Refrigerated?
Yes. Since this pie contains egg, it’s recommended to store the pie refrigerated.
How to Make Chocolate Pecan Pie Ahead of Time:
- Completely assembled, unbaked Chocolate Pecan Pie should only be refrigerated for about a day before baking, otherwise, you may end up with a soggy crust.
- Since this pie filling contains whole eggs, it can’t be frozen before baking.
- You can bake this pie a day ahead of serving.
- Cover and store at refrigerated for up to two days.
How to Freeze Chocolate Pecan Pie
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.
More Thanksgiving Pie Recipes:
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Ingredients
- 1
single batch Best Ever Pie Crust , chilled overnight - 1 cup (109 grams) pecan halves
- 1 cup (170 grams) semisweet chocolate chips
- 4 large eggs, at room temperature, lightly beaten
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup corn syrup
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Instructions
- Preheat the oven to 375°F.
- Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
- Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
- Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch deep dish pie pan. Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute.
- 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.
- Cover and store at refrigerated for up to two days.
Notes
This post was originally published in 2014 and has been updated with weight measurements and new photos by Patty Kraikittikun-Phuong.
I love chocolate pie. I must make it today. Thank you a lot.
Hello Tessa,
We love pecan pie and need to find a yummy recipe that doesn’t use corn syrup or sugar….if thats possible? Would you be able to help us find one, thanks!
Appreciate it
~Karen
I made this decadent looking pie this evening! Several things come to mind…..I used a deep dish pie crust after reading this list of ingredients, thinking I would need the space. I’m glad I did! I learned a few things on my first attempt. First and foremost, I had to decrease the amount of pecans and chocolate chips. Even with the deep dish crust my first attempt created a massive run over on the cookie sheet. So, I cut the amounts to 1 cup of each. That seemed to help. I also did not use all of the liquid ingredients when pouring them into the pie shell. Had I done so, there would have been no room for expansion. My second try is in the oven baking now, but I think it is going to do much better than the run-over mess my first attempt created. Smells wonderful!
I first made this pie for guests. Since I was dieting I thought it was the perfect thing to make because I don’t like pecan pie. After tasting it, I thought “darn I really like this pecan pie.” I have made it several times now and it is so easy. I found a tip for knowing if your pie is done. Stick a thermometer in 2 inches from the crust and it should read 200 degrees. Also if it gets too brown tent foil over it. We really love this recipe.
I have tried 3 different pecan pie recipes in the last three weeks. Some with chocolate and some without. This is the only one that has turned out perfect for me so far. I didn’t have any burbon so I omitted that and I used Ghiradelli bittersweet chips and my home made vanilla extract. I could have eaten this whole pie myself. Just perfect!
I’m so pleased to hear that, Brandy!!
Ashleu – any store where you find baking supplies should have one. I even found one one websites. I know KAF (King Arthur Flour) has them as well. I’ve baked pies and didn’t use the pie shield. The top crust can get really dark and burnt. It’s happened to me so we decided to purchase the pie shield. Bed bath and beyond, Williams-Sonoma and Sur-la-table would carry them as well. I”ve had pecan pie but not with chocolate chips. I’ll have to try it – I make a chocolate fudge walnut brownie pie. That’s yummy as well.
I love baking cakes and cookies, but I’ve never really tried a pie. Where can I get a pie shield, or can I bake this pie without one? Thanks!
Looks amazing! If I make this for Thanksgiving can I make the night before or should I wait until the morning of? Also, would I store on counter or refrigerator?
Looks sooo delicious! So excited to try your recipe this weekend! Can I substitute corn syrup with pure maple syrup? And can i melt the chocolate and blend it with the filling and put the pecans on top (I want to make a nice pattern) or will they get burned? Thanks and greetings from Norway 🙂
Hmm I’m really not sure as I haven’t tried either of those changes. If you give it a try let me know how it comes out 🙂
This recipe is almost TOO good 🙂 Made for my finace’s family and it was an absolute hit! Thanks for sharing!
The single recipe above of the eggs, corn syrup, sugars, etc. made enough for 2 pies….I filled two 9″ deep dish pieshells with the one “batter”. I did however use 1 1/2 cups of nuts and choc chips each in bottom of each pie. I’m about to bake them so hopefully they turn out
Are the chocolate chips supposed to melt? Mine did not melt.