This Easy Chocolate Pecan Pie is a simple, delicious twist on the classic pecan pie. Semi‑sweet chocolate chips are folded into the gooey filling and a light sprinkle of flaky sea salt on top brightens the sweetness. Baked in a buttery, flaky crust, this pie is rich, chocolatey, and sure to be a crowd-pleaser.
Table of Contents
- Homemade Pie Crusts
- Chocolate Pecan Pie Filling
- Assembling and Baking the Chocolate Pecan Pies
- The Best Pie Making Tools
- Looking for More Easy Pie Recipes? Give These a Try!
- Easy Chocolate Pecan Pie Recipe
Homemade Pie Crusts
- Use a pastry blender to cut the fats into the flour; if it clogs, clear it with a knife. A food processor also works well and can be easier on sore hands—use slightly less water if processing.
- If using the dough within a day or two, double-wrap the discs in plastic and refrigerate. For longer storage, double-wrap and freeze the discs in a freezer bag.
- After lining pie plates, chill the crusts in the freezer for about 30 minutes before filling. Keeping the fats cold helps the crust hold its edges and bake up flaky.
- Store-bought refrigerated pie dough is a convenient substitute and works fine for this recipe.
Chocolate Pecan Pie Filling
- This recipe combines chopped and halved pecans; reserve some halves for a decorative top if you like.
Assembling and Baking the Chocolate Pecan Pies
- The recipe makes two 9″ pies. Use metal, glass, or ceramic pie plates—any will bake the filling successfully.
- Bake at 350ºF for 45–50 minutes. The pies are done when the centers are slightly jiggly and the tops have puffed; they will settle as they cool.
- After 15 minutes of baking, protect the crust edges with a silicone pie shield or strips of foil to prevent over-browning.
- Allow pies to cool on wire racks for 2–3 hours before slicing, or cool completely and refrigerate if you prefer them chilled.
- Store covered in the refrigerator for up to 3–4 days.
The Best Pie Making Tools
Helpful tools include a pastry blender or food processor, a rolling pin, pie plates, silicone pie shield (or foil strips), a wire cooling rack, and a good spatula for folding the filling.
Looking for More Easy Pie Recipes? Give These a Try!
- Easy Key Lime Pie
- Brown Sugar Peach Crumble Pie
- Homemade Cherry Pie
- Shoo Fly Pie
- Easy Homemade Apple Pie
Easy Chocolate Pecan Pie
Author: Jennifer
Prep: 30 mins
Cook: 50 mins
Total: 1 hr 20 mins
Servings: 10 servings
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This Easy Chocolate Pecan Pie is a seasonal favorite—simple to make and great for fall gatherings. The recipe yields two pies; halve the ingredients to make one.
Ingredients
Homemade pie crust (makes 2, 9 inch crusts)
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4–6 tbsp Ice Cold Water
Chocolate pecan pie
- 4 Large Eggs, room temperature
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 tbsp All-Purpose Flour
- 1/2 cup Unsalted Butter, melted
- 1 cup Light Corn Syrup
- 1 tsp Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 1/2 cups Pecans, coarsely broken or halved
- Sea Salt Flakes, for sprinkling (optional)
Instructions
Homemade pie crust – part 1
- You can skip part 1 if using store-bought refrigerated pie crusts.
- In a large bowl, cut the flour, salt, cold cubed butter, and cold shortening together with a pastry blender or two forks until pea-size pieces remain.
- Add 1 tablespoon cold water at a time, mixing until the dough comes together and is no longer crumbly. Use only the small amount needed to bring it together.
- Form the dough into a ball, divide in half, and flatten each half into a 1–1½” disc. Double-wrap and chill in the refrigerator for at least 1 hour.
Homemade pie crust – part 2
- Roll one disc to about 11–12 inches on a lightly floured surface and transfer to a 9-inch pie plate. Trim, fold under about 1/2 inch, and crimp the edge.
- Chill the prepared pie plate in the freezer (or refrigerator) for 30 minutes. Repeat with the second crust.
Chocolate pecan pie filling
- In a large bowl, whisk together the eggs, granulated sugar, light brown sugar, flour, melted butter, corn syrup, and vanilla until smooth.
- Fold in the chocolate chips and pecans with a spatula until evenly distributed.
Assembling the chocolate pecan pie
- Preheat the oven to 350ºF and position a rack just above center.
- Divide the filling evenly between the two chilled crusts. Sprinkle with sea salt flakes if desired.
- Bake the pies side-by-side for 45–50 minutes. After 15 minutes, shield the crust edges with a pie shield or foil to prevent over-browning.
- When done, the centers should still be slightly jiggly; they will settle as the pies cool.
- Cool on wire racks for at least 2–3 hours before serving. Refrigerate after cooling if you prefer chilled pie.
- Store covered in the refrigerator for 3–4 days.
Notes
- Recipe adapted from A Taste of Bedminster Elementary cookbook.
Nutrition
Calories: 786 kcal |
Carbohydrates: 83 g |
Protein: 8 g |
Fat: 49 g |
Saturated Fat: 20 g |
Sodium: 287 mg |
Fiber: 4 g |
Sugar: 57 g
Carbohydrates: 83 g |
Protein: 8 g |
Fat: 49 g |
Saturated Fat: 20 g |
Sodium: 287 mg |
Fiber: 4 g |
Sugar: 57 g
Nutritional information is an estimate and will vary by ingredients used.
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