Love pecan pie? This quick & easy Chocolate Pecan Pie recipe will make you love it even more! The addition of chocolate chips kick this traditional Fall favorite up a notch! It will be quick to disappear during your Thanksgiving dinner.

If you are a pecan pie lover and think that nothing could make your favorite pie even better, you have got to try this recipe! It’s a traditional Pecan Pie with chocolate chips added! The chocolate definitely turns up the flavor on this classic. You and your guests won’t be disappointed adding this to your Thanksgiving menu!

Why You Will Love This Chocolate Pecan Pie

Easy to make, requiring only a few ingredients
Decadent
No prebaking required
Easy to customize with the addition of caramel, pumpkin, even bourbon

How to Make Chocolate Pecan Pie

cream the softened butter and sugar by hand or using an electric mixer on medium speed. Then add corn syrup, vanilla and eggs and mix.

Crust – you are welcome to use a pre-made pie crust from the store or make your own. A homemade pie is easy to make following these simple steps : Pulse in a food processor 2 cups all purpose flour, 2 tablespoons granulated sugar, and half a teaspoon salt. Add ½ lb cold unsalted butter cut into cubes and pulse until the mixture resembles a coarse meal. The mixture should be dry and powdery. Add in 4-5 tablespoons of ice cold water and pulse a few more times. The dough should stick in between your fingers, if not add a little bit more water until it does. Transfer the dough to a kitchen counter and roll into a ball. Wrap it in plastic wrap and refrigerate for one hour or until you are ready to use it for your chocolate pecan pie. When ready to use, remove from the fridge and roll the dough onto a floured surface. Add the pie crust to your pie dish.
Chocolate Pecan Pie Filling – In a large bowl, cream the softened butter and sugar by hand or using an electric mixer on medium speed. Then add corn syrup, vanilla and eggs and mix until well incorporated. Stir in chocolate chips and 1 cup crushed pecans.
Bake – Pour the chocolate pecan mixture in the prepared crust lined pan making sure to spread evenly. Bake for 1 hour or until deep golden brown and filling is set. Let the pie cool completely.
Topping – Top the cooled pie with the remaining 1 cup pecans halves. Melt 1 tablespoon butter and mix with 1 tablespoon syrup. Brush the pecan toppings with the mixture for a shiny finish. Whipped cream or vanilla ice cream are also delicious toppings to add to the finished pie

Frequently Asked Questions

Why is my chocolate pecan pie runny?

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The recipe using corn syrup calls for baking the pie for at least 1 hour at 350 degrees. Oven temperature can be reduced to 325 and bake the pie for a longer time.

Does chocolate pecan pie need to be refrigerated?

Yes. Pecan pies contain eggs so unless you’re planning to serve it within two hours of baking it needs to be refrigerated. Properly stored, pecan pie will keep for three to four days in the refrigerator.

Do you eat pecan pie warm or cold?

After baking, you must allow the pie to cool to room temperature. Although it can be served warm, Pecan Pie is best when it’s completely set.

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