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A slice of chocolate pecan pie.

Chocolate Pecan Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 slices
Calories: 329kcal
Author: Becky Hardin
Chocolate Pecan Pie is the perfect fusion of pecan and chocolate pies. Chocolate filling made with chocolate chips and bourbon, topped with toasted pecans-- so yummy!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 1 (9-inch) refrigerated pie crust 213 grams
  • cup pecan halves 188 grams
  • 3 large eggs 150 grams
  • ½ cup dark brown sugar 107 grams
  • ½ cup light corn syrup 156 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 teaspoon kosher salt 3 grams
  • 3 tablespoons unsalted butter 42 grams, melted (⅜ stick)
  • 2 tablespoons bourbon 28 grams; optional
  • cup bittersweet chocolate chips 57 grams
  • cup semisweet chocolate chips 57 grams

Instructions

  • Preheat oven to 375°F and set oven rack to middle position.
  • Prepare the pie crust and place it in a pie pan. Refrigerate until ready to fill.
    1 (9-inch) refrigerated pie crust
  • Spread the pecans on a rimmed baking sheet and toast the nuts (shaking them twice during toasting) until fragrant, 7-9 minutes.
    1½ cup pecan halves
  • Remove and set the nuts aside until ready to use.
  • In a large bowl, lightly whisk the eggs and add the brown sugar, corn syrup, vanilla, salt, melted butter, and bourbon until smooth.
    3 large eggs, ½ cup dark brown sugar, ½ cup light corn syrup, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 3 tablespoons unsalted butter, 2 tablespoons bourbon
  • Mix in the chocolate chips and transfer the filling into the prepared pie shell.
    ⅓ cup bittersweet chocolate chips, ⅓ cup semisweet chocolate chips
  • Arrange the pecan halves over the filling.
  • Bake for 30-35 minutes, or until the filling is a little puffy and the center barely jiggles.
  • Transfer the pie to a cooling rack and allow it to cool completely before slicing.
  • Serve with a scoop of ice cream or a dollop of whipped cream, if desired.

Notes

  • We added bourbon to the filling to cut the sweetness, but you can leave it out.
  • Look at the center of the pie to tell when it is properly baked. It should barely jiggle when moved. Also, all of the filling should appear a little puffy.
  • Make sure to let the pie cool completely before serving. You don't want it to be too hot to enjoy! Also, you want to give the pie enough room to settle and hold its shape.
Storage: Store chocolate pecan pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 329kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 285mg | Potassium: 153mg | Fiber: 2g | Sugar: 24g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg