This Chocolate Pecan Pie recipe is just like the classic, with the fantastic addition of chocolate to bring it to the next level!
Pecan Pie is my family’s all-time favorite pie, but why stop there? This year, I decided that in addition to making homemade pie crust, I would also add semi-sweet chocolate chips to our pecan pie. The resulting pie ended up being a winner that we will be making for years to come.
What You’ll Find In This Post
Chocolate Pecan Pie Ingredients
- Pie Crust: Use homemade if you can or store-bought if you are in a hurry.
- Sugar: Sweeten with brown sugar and granulated sugar.
- Flour: Thickens the pie filling.
- Eggs: Add structure and flavor.
- Half-n-Half: You can also use whole milk.
- Vanilla: A little adds a lot of flavor.
- Salt: To enhance the flavor.
- Butter: Combine with the sugar to form the filling.
- Pecans: Buy the already chopped to save time.
- Chocolate Chips: Mini semi-sweet chocolate chips melt beautifully into the filling.
How To Make Chocolate Pecan Pie
Line a 9-inch pie plate with a pie crust, and flute the edges, and set aside. Put the brown sugar, granulated sugar, flour, eggs, melted butter, milk, vanilla, salt, chopped pecans, and mini semi-sweet chocolate chips into a bowl.
Stir the ingredients with a fork until combined, but do not overmix.
Spread the mixture in the prepared pie plate.
Bake the pie at 375˚F for 45-50 minutes, until the top is crunchy golden brown while the inside of the pie is slightly jiggly when you move it. Cover the edges of the crust with foil or a pie shield if it starts to get too brown.
Cool the chocolate pecan pie completely on a wire rack.
Then, cover the pie with plastic wrap and chill in the refrigerator for at least three hours or overnight.
This chocolate pecan pie can be served cold, or you can reheat it before serving. We like it with a little whipped cream and a few chocolate shavings on top.
Frequently Asked Questions
The pecan pie filling is already sweet, so you could definitely use dark chocolate instead of semi-sweet chocolate. I used mini chocolate chips so that the chocolate would be more dispersed throughout the pie, but you can use regular-sized chocolate chips or chopped chocolate as well.
Yes, you can make mini or individual-sized chocolate pecan pies instead of one whole pie. To do so, you will most likely need an additional pie crust. Then, divide the filling between the mini pie crusts and bake for 20-25 minutes.
More Pie Recipes
- Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER.
- Strawberry Rhubarb Pie is sweet and tangy, just like grandma used to make!
- This Dutch Apple Pie is so easy to make, and it has a fabulous crumble on top.
- Here’s a Peach Pie that is easy to make with fresh peaches and simple ingredients!
Chocolate Pecan Pie
- Preheat oven to 375˚F.
- Line a 9-inch pie plate with the pie crust dough. Set aside.
- Use a fork to mix together the brown sugar, granulated sugar, flour, eggs, cooled melted butter, milk, vanilla, salt, chopped pecans, and semi-sweet chocolate chips but do not overmix. Spread in the prepared crust.
- Bake at 375˚F, rack in the middle position, for 45-50 minutes. Cover the crust with a pie shield or foil if it is getting too brown. The top of the pie should be golden, crunchy, and firm while the inside of the pie is still slightly jiggly.
- Cool on a wire rack. Then, cover and chill in the refrigerator. Can be served cold or reheated before serving.