This easy Chocolate Pecan Pie recipe will become a family favorite for the holidays! So quick to mix up with simple ingredients, yet so rich and decadent. Yep. It’s the best pie ever.
If you’re looking for the Chocolate Pecan Pie Recipe from Pioneer Woman, you’re in the right place! The Pioneer Woman actually doesn’t have a recipe for Chocolate Pecan Pie–just a recipe for regular Pecan Pie. (Update: a new recipe for Chocolate Pecan Pie was posted on The Pioneer Woman’s site on September 17, 2021). But you can rest assured that all your Chocolate Pecan Pie dreams will come true right here, because this is the best chocolate pecan pie recipe ever!
This is the chocolate version of the classic pecan pie. But first–a little story. (If you don’t want a little story, just scroll down for the recipe. I won’t mind).
A long time ago in a galaxy far, far away (known as Idaho Falls, Idaho) I was a third grade teacher. I will spare you the details other than to say that it was the most miserable experience of my life. There were only three good things that came from my short tenure as an educator in the public school system:
- It made me desperate enough that I was willing to go to Japan to teach English, even though they eat squid and raw fish over there.
- A little girl in my class brought in a ring she found on the street that I later used as a mold for my wedding ring.
- This pie.
One day, an office aide brought in this pie. I had never had pecan pie before, much less chocolate pecan pie.
Once I tasted it, I was reborn. It was complete rapture, people. A religious experience.
I thought the recipe would be a carefully guarded secret. However, she willingly shared it with me, and I have made it every holiday season for Thanksgiving and Christmas, because I love it so much. It’s such an easy holiday dessert, but it packs such a punch!
I would make it at other times during the year, were it not for my strenuous dislike of making pies. Is that even grammatically correct? I don’t know any more. Teaching third grade also ruined me for spelling.
What is Chocolate Pecan Pie?
This pie is like one giant “turtle.” You know those Christmas candies where pecans are topped with caramel and then chocolate? Yeah. This is like that, only bigger, and better.
Some chocolate pecan pies use bourbon, and some use chocolate powder. This pie uses neither.
Really, you just make a regular pecan pie and throw a good bit of chocolate chips in it, and it magically becomes so rich and decadent that you have to slice it into teeny, tiny pieces, lest you put yourself in a pie-induced coma.
But don’t worry. Cutting it into small slices means you have more to share, or that the pie lasts longer. Either way, it’s a win-win.
Ingredients for Chocolate Pecan Pie
This recipe for the chocolate lover is deceptively simple, with very few ingredients. Here’s what you’ll need:
- An unbaked pie shell (just use my favorite no-fail recipe that uses a food processor, or a store-bought shell, or your own homemade pie crust recipe)
- Light Corn syrup
- Butter (I always use salted butter, because if you use unsalted butter, this recipe doesn’t have any salt, and it needs a little bit!)
- Semi-sweet chocolate chips (you can also use bittersweet chocolate or dark chocolate)
- Pecans (I use whole pecan halves, but you can use chopped pecans if you wish–it will make cutting the pie easier)
How to Make Chocolate Pecan Pie
This pie could not be easier to make. It consists of basically four steps:
- Mix the corn syrup, sugar, butter, vanilla and eggs together in a large bowl.
- Add the chocolate chips and pecans and mix.
- Pour mixture into the unbaked pie crust.
How to tell when Pecan Pie is Done
It’s a little difficult to tell when any kind of pecan pie is done, whether it’s regular Pecan Pie, or Chocolate Pecan Pie. That’s because you can’t just stick a toothpick in the center and see if it comes out clean.
Your pecan pie is done when you shake it, and the center is just a little wobbly, but the edges are set.
Keep in mind that the pie will set up completely as it cools. It takes quite a while to cool down. You can help it by placing it on a wire rack so air can circulate underneath the pie.
How to keep the pie crust edges from burning
Since this pie has such a long baking time, burning (or over-browning) the pie crust edges can be a concern. In the past, I’ve followed the advice to cover the edges of the pie crust with foil, and have carefully wrapped strips of foil around the edges. But this is cumbersome, and the foil edges often fall off.
So I’ve come up with a much simpler solution!
All you do is tear off a square of aluminum foil. Then fold it in half, and then in half again (so you have a smaller square of foil).
Now just cut a quarter-circle out of the foil. (See picture below).
Unfold the foil, and you’ll have a big circle cut out of the middle.
During baking, if you are worried that your pie crust edges will get too brown, simply lay this cut foil over the top of the pie. The edges of the foil will just lay over the top of the crust, and the center of the pie will still be exposed so it can continue to cook. Works like a charm!
How Do You Store Chocolate Pecan Pie?
I’m often asked if this pie needs to be refrigerated, or if it can be frozen. The pie does not need to be refrigerated. It can sit out on your counter at room temperature for several days (if it lasts that long!) If desired, you can cover it with a piece of plastic wrap.
I have never tried freezing Chocolate Pecan Pie, but I think it would freeze well and thaw quickly without any part of the pie “separating.”
Once you make this, you’ll be hooked for life! (Don’t say I didn’t warn you!)
How to Serve Chocolate Pecan Pie
Cut this into small slices! It’s super rich, and a little goes a long way! It’s perfect on its own, but feel free to top it with a scoop of vanilla ice cream or whipped cream.
- One pie crust, unbaked
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 tsp. vanilla
- 3 eggs
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
- Place your pie crust into a 9-inch pie plate and turn on your oven to 325 degrees.
- In a large bowl, combine the corn syrup, sugar, butter, vanilla and eggs. Beat well.
- Stir in chocolate chips and pecans.
- Pour into the crust.
- Bake at 325 degrees for 55-65 minutes. The pie should be deep golden brown, and the filling should be set. If the edges of the crust start to darken too much, you can cover them with foil for the last 15-20 minutes of baking. If you are using a shallow pie plate or the filling has come to the very top of your crust before baking, you may want to put foil or a cookie sheet underneath to catch any spills.
- Cool completely. I suggest slicing this pie into 12 pieces.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 241Total Fat: 11.5gSaturated Fat: 3.7gCholesterol: 51mgSodium: 112mgCarbohydrates: 34.6gFiber: .6gSugar: 16.6gProtein: 2.3g