Easy Chocolate Pecan Pie Recipe

Semi-sweet chocolate chips enrich pecan pie filling! Chocolate pecan pie takes on the classic dish yet stands out on any dessert table.


SERVINGS: 8 SLICES – 1 pie crust homemade or store-bought – 3 large eggs at room temperature – ½ cup light corn syrup – ½ cup packed light brown sugar (100 grams) – ½ cup granulated sugar (100 grams) – ¼ cup unsalted butter melted and slightly cooled (60 grams) – 1 ½ teaspoons pure vanilla extract – 1 ½ cups chopped pecans (175 grams) – 1 cup semisweet or dark chocolate chips (190 grams)


Step 1

Set an oven rack in the lower third. Heat the oven to 400°F (204°C). 

Step 2

Roll out the pie dough, place it in a 9-inch pie plate, carefully fit it, and trim the edges. Refrigerate the pie plate and dough for 15–20 minutes while the oven heats.

Step 3

Remove the pie plate from the fridge, adorn the borders, and line the bottom and sides with parchment paper or foil after preheating the oven. Fill with dried beans/rice or pie weights.

Step 4

Bake with pie weights in the lowest third of the oven for 15 minutes until the crust edges softly brown. Using a store-bought pie crust may save time.

Step 5

After baking, carefully remove the parchment paper and pie weights. Bake for 5–7 minutes more until the crust bottom is dry. Set aside after baking.

Step 6

Reduce oven temperature to 375°F (190°C). When the eggs are lightly beaten, add the light corn syrup, brown sugar, and granulated sugar and mix well. 

Step 7

After mixing the melted butter and vanilla extract, add the chopped pecans and chocolate chips.

Step 8

Pour filling into warm, partially baked pie crust. Cover the pie edges with foil or a pie crust protector. I like to add mine now, but you can wait till the edges brown.

Step 9

Place the pie in the lowest third of the oven and bake for 40–45 minutes until the top is set. A foil tent can prevent the pie from browning too much before baking.

Step 10

After baking, let the pie rest on a wire rack at room temperature before slicing and serving.


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