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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, pumpkin, pecans, etc.
But, like a true chocoholic, even on this holiday, I feel the need to add chocolate somewhere. Anywhere!!
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 full 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.
How to Make 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 are 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.
Butter vs. Shortening in Pie Crust: Which is Better?
You’ll notice my Best Ever Pie Crust recipe calls for all-butter. 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 Chocolate Pecan Pie 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 as a simple 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 how pie pan materials compare 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. You want to cook pecan pie to an internal temperature of 200°F. The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it’ll crack and be dry. Underbake it and it will be watery and runny.
Does Chocolate Pecan Pie Need to be Refrigerated?
Yes. Since this chocolate pecan 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 completely a day ahead of time.
- 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:
-
1
9-inch
unbaked pie shell
-
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
salt
-
Preheat the oven to 375°F.
-
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.
This post was originally published in 2014 and has been updated with weight measurements and new photos by Patty Kraikittikun-Phuong.
Would it be possible to substitute maple syrup in place of the corn syrup? I’d prefer to not use corn syrup.
I have never used only maple syrup in a pecan pie so I can’t say for sure, though I would probably use more maple syrup since it’s not as sweet. You can also use golden syrup!
This is good
The other chocolate pecan pie recipes I have looked at all had butter. Is there really no butter in this recipe? Marj Shearer
Could I substitute maple syrup for corn syrup? I don’t want to buy a whole bottle of corn syrup but I buy maple syrup for other things.
Made 2 yesterday for Thanksgiving. I only had chopped pecans but the pie was just awesome.
The recipe was easy to make , which I love because I’m more of a cook then a baker 🙂
I’ll do it again for christmas !!
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.
There isn’t any cocoa nor chocolate in the recipe, only chocolate chips? Rather strange.
This looks so delicious and I am planning to make this pie for this year’s Thanksgiving feast. I have a couple of questions, though.
1. Can I substitute the corn syrup with maple syrup? If so, should I stick to 1/2 cup or should I use less or more?
2. Can I make this the night before or is this better served warm?
Thanks in advance! I am so looking forward to making this.
I have never used only maple syrup in a pecan pie so I can’t say for sure, though I would probably use more maple syrup since it’s not as sweet. Whether it’s served warm or not is your preference, though either way you can make it ahead of time and just warm it in the oven before serving.
Never mind I saw above answer
I love bourbon in pecan pie. Do you recommend dark or light corn syrup?
That looks so delicious!
This certainly takes pecan pie to a whole other level Tessa! It’s gorgeous. What a dessert!
I love chocolate in pecan pie and this is just over the top!
G’day Sara! Definitely has that Southern elegance, true!
Love the combination of flavors and your photo too!
Cheers! Joanne
Gorgeous pie, Tessa! I always want chocolate in my pecan pie, thankyouverymnuch 🙂
I have been making a similar recipe with Kahlua for years (and get demands for it even on non-Holiday celebrations). I like the bourbon / cinnamon twist though, definitely going to try it out for the different profile! Thanks.
As a fellow chocoholic, I can completely relate to the missing chocolate component of a traditional Thanksgiving feast! I will be making this, but have a question. Did you use dark corn syrup or light? Thank you for sharing this recipe!
I used light but you could use either!
Love that you found a way to get chocolate into Thanksgiving dinner! 🙂