Chocolate Pecan Pie
Pecan pie filling is made even richer with the addition of semi-sweet chocolate chips! Chocolate pecan pie is reminiscent of the classic pie, but unique enough to stand out on any dessert table.
Pecan pie with chocolate chips? Yes!
Traditional pecan pie is a favorite dessert for many, but if your holiday dessert table is starting to feel a little stale I suggest making this chocolate pecan pie instead this year. It boasts the same rich custard and pecan filling as my classic version, but with the addition of chocolate chips.
The chocolate chips complement the buttery pecans without overwhelming them and every bite contains the perfect balance of custard, pecans, and chocolate. Enjoy your slice of pie as is or serve with a dollop of whipped cream. It’s delicious either way!
What You Will Need
This recipe is similar to a classic pecan pie, so you’re likely familiar with the ingredients already. Below are the key items to have on hand:
- Pie Crust: You can use either a homemade or store-bought pie crust for this recipe. My homemade pie crust recipe will make two, but you can easily cut it in half or freeze the second pie crust to use later.
- Light Corn Syrup: Sweetens the filling and keeps it silky smooth.
- Sugar: I use a blend of granulated and brown sugar in the pecan pie filling to add both sweetness and flavor.
- Pecans: I prefer using chopped pecans, but you may use pecan halves if desired.
- Chocolate Chips: You’ll want to use dark or semi-sweet chocolate chips. I find that milk chocolate chips tend to make the filling way too sweet.
How to Make a Chocolate Pecan Pie
This chocolate pecan pie is very easy to make, but it does require partially baking the crust prior to baking the filling. If you’re not familiar with how to do this, you can refer to my post on how to blind-bake pie crust.
Let’s review the basic steps for preparing the pie.
Partially Bake the Pie Crust
- Roll out the pie dough and transfer to a 9-inch standard pie plate. Trim any excess dough off of the edges.
- Place the pie plate in the fridge to chill for about 15 minutes. Meanwhile, adjust your oven rack to the lower third position in the oven (this is where you will partially bake the crust and the whole pie) and preheat the oven to 400ºF.
- After 15 minutes, remove the pie plate from the fridge. Decorate the edges of the pie dough however you like, then line the dough with foil or parchment paper. Fill the pie crust with pie weights (or dried beans, like I did).
- Bake the pie crust for around 15 minutes, or just until the edges start to brown. Carefully remove the pie weights and foil from the pie crust and bake for an additional 5 minutes. Then, remove from the oven and set aside.
- Reduce the oven temperature to 375°F. The filling will need to bake at a slightly lower temperature than the crust.
Prepare the Chocolate Pecan Pie Filling
- In a large mixing bowl, gently beat the eggs before whisking in the corn syrup and sugars. Add the vanilla and melted butter. You can use a wire whisk for this step, no need to drag out your mixer!
- Stir in the chocolate chips and chopped pecans.
Assemble & Bake The Pie
- Pour the filling into the pre-baked pie crust. You can add a pie crust shield at this point or wait until the edges of the pie begin to brown in the oven. Return the pie to the oven and bake until the center of the pie is set.
- Let the pie cool completely before serving. The filling needs time to set up!
Frequently Asked Questions
The top of the pie should be lightly browned and look set. The filling will be soft when you take the pie out of the oven, but it will firm up as it cools on your countertop.
I prefer baking it in a glass pie plate. However, any kind of pie plate will work be it metal, glass, or ceramic. You may need to adjust the baking time just slightly depending on what you use though.
Storage & Freezing Instructions
Because this is a custard-based pie, it needs to be refrigerated after cooling completely on your counter. Cover it tightly with plastic wrap to prevent the pie from drying out, then chill for up to four days.
Leftover pie can also be frozen for up to three months. Again, wrap it tightly with plastic wrap and then seal in a zip-top bag to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge.
- If you don’t have pie weights, you can partially bake the pie crust using dried beans or dried rice instead.
- I prefer to add my pie crust shield after I’ve added the filling and put the pie back into the oven. You can feel free to add one later, but I find it’s much easier to do it this way and you don’t have to open the oven door again.
- I recommend baking the pie in the lower third of your oven. This will ensure that the bottom of the pecan pie bakes completely and also prevents the top of the pie from becoming overly brown.
Chocolate Pecan Pie
- 1 pie crust homemade or store-bought
- 3 large eggs at room temperature
- ½ cup light corn syrup
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup unsalted butter melted and slightly cooled (60 grams)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups chopped pecans (175 grams)
- 1 cup semisweet or dark chocolate chips (190 grams)
- Adjust an oven rack to the lower third position in the oven. Preheat the oven to 400°F (204°C).
- Roll out the pie dough, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.
- Once the oven is preheated, remove the pie plate from the refrigerator, decorate the edges, and line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights or dried beans/dried rice.
- Bake in the lower third of the oven with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. If using a store-bought pie crust, this may take a little less time.
- Remove from the oven and carefully remove the parchment paper (or foil) with the pie weights. Return to the oven and bake for an additional 5 to 7 minutes or until the bottom of the crust looks dry. Remove from the oven and set aside.
- Reduce the oven temperature to 375°F (190°C).
- In a large mixing, lightly beat the eggs, then whisk in the light corn syrup, brown sugar, and granulated sugar until fully combined. Whisk in the melted butter and vanilla extract until well combined, then stir in the chopped pecans and chocolate chips.
- Pour the filling into the warm partially baked pie crust. If desired, cover the edges of the pie with foil or a pie crust shield. I prefer to add mine at this point, but you can wait until the edges start to brown more before adding one.
- Return the pie to the lower third of the oven and bake for 40 to 45 minutes or until the top of the pie is set. If the pie begins to brown too much before it’s finished baking, tent with foil.
- Remove the pie from the oven and let it cool completely on a wire rack at room temperature before slicing and serving.