Chocolate Pecan Pie

Chocolate Pecan Pie - easy chocolate filled pecan pie that's delicious served cold or warm.


Can you believe Christmas is coming up this week? I've been brainstorming different pies for Christmas and I think this chocolate pecan pie is something a touch different. I know I didn't share a regular pecan pie recipe yet unless you count the pecan and brie hand pies, but I wanted to get a little fancy.

I'm a ginormous fan of pecans. They're sweet, have sort of a maple flavor, and buttery. My favorite way to eat them is toasted, but I'm really not picky when it comes to pecans. Toasted just makes them extra crumbly.

Chocolate Pecan Pie - easy chocolate filled pecan pie that's delicious served cold or warm.

How to Freeze

After the pie is baked, let it cool completely. Tightly wrap the pie while still in the pan with 2 layers of plastic wrap and a layer of heavy-duty tin foil. Place a freezer-safe container so it doesn't get smashed. It will last in the freezer for up to 3 months.

You then can pop it right into the oven while it's still frozen and bake for 30 - 40 minutes or until it's warmed. I would recommend probably adding a pie crust shield or tin foil on your crust so it doesn't get too toasty while warming up.

brownie mix cookies
Subscribe to Cookie Dough and Oven Mitt!

Get all of the latest recipes from Miranda straight to your inbox!

Chocolate Pecan Pie - easy chocolate filled pecan pie that's delicious served cold or warm.

Pecan pie is so tasty, but add chocolate chips to it and it's mind-blowing. It just adds another amazing flavor to an already outstanding pie. I love the gooey factor of a pecan pie and it has pecans in it. The best nut ever.

A slice of chocolate pecan pie, served with a fork on a plate.

Chocolate Pecan Pie

Chocolate Pecan Pie is all the flavors of a traditional pecan pie, but, with chocolate!
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 773 kcal


  • 1 store-bought pie crust
  • ½ cup butter room temperature
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 cup light corn syrup
  • 4 large eggs
  • 1 tablespoon vanilla
  • 6 ounces bag pecan pieces
  • 1 cup milk chocolate chips


  • Preheat oven to 325 degrees.
  • Roll out the prepared pie dough into a circle. Just eyeball your 9 inch pie plate and the circle to see if you're close. That's my technique.
  • Once your circle is about the size you need, fold the dough in half and pick it up and place onto the pie plate. Unfold the dough and push the dough onto the bottom and sides.
  • Trim the edges. I cut them even with the edge of the pie plate using a knife.
  • Fold the pie crust under itself and crimp it using your fingers.
  • Sprinkle the pecans and chocolate chips on the bottom of the pie crust. Set aside.I used semi-sweet chocolate chips.
  • Add the butter, brown sugar, granulated sugar, corn syrup, and eggs to a large saucepan. Mix until completely combined.
  • Place over medium heat stirring constantly. Heat until the butter and sugar are both melted. Remove from the heat.
  • Add in the vanilla and stir until combined.
  • Pour the hot mixture into the pie crust.
  • Place the pie into the preheated oven and bake for 1 hour or until the top is crusted and the pie is set.
  • Remove from the oven and let cool so the pie can set up.
  • Once cooled, slice and serve. You can easily warm up the cooled slices, but the pie will run slightly.


To store any leftover chocolate pecan pie, place in an air tight container or ziploc bag and store at room temperature for up to 3 days.


Calories: 773kcalCarbohydrates: 101gProtein: 8gFat: 40gSaturated Fat: 14gCholesterol: 139mgSodium: 278mgPotassium: 183mgFiber: 3gSugar: 86gVitamin A: 570IUVitamin C: 0.3mgCalcium: 93mgIron: 2.1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Similar Posts


  1. Hi Miranda,
    I made your coffee cheesecake and, it was wonderful. The only change I made was I used 3 eggs and, one egg yolk. It was perfect and, very easy to make. Keep up the recipes.

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating