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Desserts | December 23, 2013

Chocolate Pecan Pie

Chocolate Pecan Pie

A few years ago one of my favorite people in the entire world (yes, the entire world) made Chocolate Pecan Pie and brought it over to our house the night before Thanksgiving. Her name is Melanie. And she’s the best.

Chocolate Pecan Pie

That’s my friend on the left. Always helping in the kitchen.
And my Brookie on the right.

Pecan Chocolate Pie

I have no idea why it took me three years to get around to making this recipe. It’s now one of my favorites. Whenever someone asks me “what is the easiest pie to make if I’m a beginner in the kitchen?” I always say pecan pie. It’s one bowl- mix, dump and bake type of recipe.

The Best Chocolate Pecan Pie

If you have an assignment to make pies for Christmas, and you need to impress your new in-laws, this is your lucky day. Here’s the scoop on this recipe:
1. super simple
2. tastes great
3. super simple
4. tastes great

Chocolate Pecan Pie

Think chocolate, caramel, pecan in a pie crust. Best combo ever.

Chocolate Pecan Pie

adapted from Keep Your Fork-There’s Pie!


  • Prepare crust for a single crust pie. Pie crust recipe found here
  • 3 tablespoons butter softened
  • 3/4 cup packed dark brown sugar
  • 1/2 teaspoons salt
  • 2 large eggs
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cups toasted pecans
  • 1 cup semi sweet chocolate chips


  1. Place rack on bottom third of oven. Preheat oven to 450 degrees.
  2. Prepare crust as directed roll out and fill a single 9 inch pie plate.
  3. Mix butter, brown sugar, salt, eggs, corn syrup and vanilla until smooth.
  4. Fold in pecans.
  5. Sprinkle chocolate chips over bottom of pie crust. Pour filling on top of chocolate chips.
  6. Place filled pie in preheated oven. Bake for 10 minutes at 450 degrees.
  7. After ten minutes, reduce heat to 375 Do not open oven door. Bake for an additional 45 minutes.

  8. Remove from oven. Let cool for at least three hours before serving.
  9. Serve with whipped cream or ice cream.

Recipe Notes

-Do not use larger than a 9 inch pie plate.
-Take out all of the ingredients ahead of time and pre-measure. This will ensure you have the amounts right. Last night a friend told me about a three time attempt at making a cream pie filling. First time, forgot the sugar, second time, doubled the milk, third time, no idea why but it didn’t set up. If the ingredients would have been pre-measured, she might have avoided the first two failed attempts. Lesson here, if you are forgetful (like me) or just starting out, pre-measuring and placing all ingredients on counter will help you to avoid pitfalls such as realizing you don’t have a key ingredient on hand or leaving a key ingredient out of a recipe 🙂
-Do not open the oven after you place the pie inside. If you bake the pie on the bottom third (usually the second rack from bottom) your crust should not over brown.
-When making a bottom crust for pecan pie, do not roll it too thin. The filling will caramelize and if it seeps through the bottom crust, it will stick and make the pie difficult to remove from the pie plate.

Chocolate Pecan Pie

16 thoughts on “Chocolate Pecan Pie

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  1. Thanks for the lovely cookie collection! If I were a collector, I'd collect your cookies, and be a cookie hoarder, and live and breathe amongst piles of cozy abk cookies:)

  2. Beginner here! Do you bake the crust before adding the pecan filling? Or do you bake crust and pie filling together at the same time?

    1. Hi Kaylie, no you don’t bake the crust before adding the filling. You bake them together at the same time. Thanks for asking!

  3. I couldn’t find “toasted pecans” at the store. If I just bought a bag of pecans, do I need to toast them in the oven first?

    1. I haven’t ever tried a graham cracker crust on a pecan pie. The filling in a pecan pie is very sticky and Im not sure it will work well with a pecan pie filling?

  4. I love Melanie! I’ve had this delicious pie! Christina made it for our thanksgiving a couple of years ago. I’ll be making it today.

  5. This was rich and chocolately and all around very good, and I’ll be making it again. Couple things to note: 1) I added 1/2 cup chopped pecans in addition to the cup of pecans called for. This was partly because pecan pies are always so insanely sweet and partly because the filling otherwise would’ve been a bit skimpy. I also added about 1/8 cup chocolate chips to make sure the filling was still chocolately. 2) I baked my pie for min. at 425 degrees, then for 35 min. at 350 degrees and that was plenty.

  6. After baking for 10 minutes at 450 degrees, do you reduce oven temp. to 375 degrees? The last digit got cut off in the instructions. Thank you!

    1. Hi Janet, Correct! Thank you for catching that, the instructions should be updated now! Let me know how it goes after you make the pie. Happy baking!