This Easy Chocolate Pecan Pie updates the classic pecan pie with semi‑sweet chocolate chips and a sprinkle of flaky sea salt. The filling is rich, gooey, and chocolatey, baked in a buttery, flaky crust. It’s a simple crowd-pleaser for holiday gatherings or any time you want a comforting dessert.
Table of Contents
- Homemade Pie Crusts
- Chocolate Pecan Pie Filling
- Assembling and Baking the Chocolate Pecan Pies
- The Best Pie Making Tools
- Looking for More Easy Pie Recipes? Give These a Try!
- Easy Chocolate Pecan Pie Recipe
Homemade Pie Crusts
- If the pastry blender clogs, a knife can help clear it while mixing the dough.
- If you have hand pain or prefer a quicker method, use a food processor to make the dough; you may need slightly less water.
- For short-term use, double-wrap chilled dough discs in plastic wrap and keep them in the coldest part of the refrigerator.
- For longer storage, double-wrap the discs, place them in a freezer bag, and freeze.
- After rolling and fitting the crusts into pie plates, chill them in the freezer for 30 minutes before filling. Cold fats help the crust hold its shape and flake better while baking.
- Store-bought refrigerated pie dough is an easy substitute if you prefer to skip making crust from scratch.
Chocolate Pecan Pie Filling
- This filling uses a combination of chopped and halved pecans; reserve some halves for a pretty top layer if you like.
Assembling and Baking the Chocolate Pecan Pies
- The recipe yields two 9″ pies; any metal, glass, or ceramic pie plate will work.
- Bake at 350°F for 45–50 minutes; 50 minutes was ideal in my oven.
- After 15 minutes of baking, protect the crust edges with a silicone shield or strips of aluminum foil to prevent over-browning.
- The centers should still be slightly jiggly and the pies will puff up in the oven and settle as they cool.
The Best Pie Making Tools
Useful tools include a pastry blender (or food processor), rolling pin, pie plate, silicone pie shield or foil strips, and a wire rack for cooling.
Looking for More Easy Pie Recipes? Give These a Try!
- Easy Key Lime Pie
- Brown Sugar Peach Crumble Pie
- Homemade Cherry Pie
- Shoo Fly Pie
- Easy Homemade Apple Pie
Easy Chocolate Pecan Pie
5 from 1 vote
Author: Jennifer
Prep: 30 mins
Cook: 50 mins
Total: 1 hr 20 mins
Servings: 10 servings
This Easy Chocolate Pecan Pie is an ideal fall dessert and works well for parties. The recipe makes two pies; halve the ingredients to make one.
Ingredients
homemade pie crust (makes 2, 9 inch pie crusts)
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4–6 tbsp Ice Cold Water
chocolate pecan pie
- 4 Large Eggs, room temperature
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 tbsp All-Purpose Flour
- 1/2 cup Unsalted Butter, melted
- 1 cup Light Corn Syrup
- 1 tsp Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 1/2 cups Pecans, coarsely broken or halved
- Sea Salt Flakes, for sprinkling (optional)
Instructions
homemade pie crust – part 1
- You can skip part 1 if using store-bought refrigerated pie crusts.
- In a large bowl, combine flour and salt. Cut in cold cubed butter and cold shortening with a pastry blender or two forks until the mixture resembles peasized pieces.
- Add cold water, 1 tablespoon at a time, tossing with a spatula or your hands until the dough holds together but is not sticky. Use just enough water to bring the dough together.
- Form the dough into a ball, divide in half, and pat each half into a 1–1½” thick disc. Double-wrap in plastic and chill in the refrigerator for at least 1 hour.
homemade pie crust – part 2
- Roll one disc to about 11–12″ on a lightly floured surface and fit into a 9″ pie plate. Trim edges, leaving about 1/2″ to fold under, and crimp as desired.
- Chill the fitted crust in the freezer (preferred) or refrigerator for 30 minutes to firm up the fats.
- Repeat with the second disc for the second pie.
chocolate pecan pie filling
- In a large bowl, whisk together the eggs, granulated sugar, light brown sugar, flour, melted butter, corn syrup, and vanilla until smooth.
- Fold in the chocolate chips and pecans until evenly distributed.
assembling the chocolate pecan pie
- Preheat the oven to 350°F and position the rack just above center.
- Divide the filling evenly between the two chilled crusts. Sprinkle sea salt flakes on top if desired.
- Bake the pies side-by-side for 45–50 minutes. After 15 minutes, cover the crust edges with a pie shield or foil to prevent over-browning.
- When finished, the centers should still be slightly jiggly. The pies will deflate and set as they cool.
- Cool on wire racks for 2–3 hours before serving, or chill in the refrigerator after they reach room temperature.
- Store covered in the refrigerator for 3–4 days.
Notes
- Recipe adapted from A Taste of Bedminster Elementary cookbook.
Nutrition
Calories: 786 kcal
| Carbohydrates: 83 g
| Protein: 8 g
| Fat: 49 g
| Carbohydrates: 83 g
| Protein: 8 g
| Fat: 49 g
Nutritional information is an estimate and will vary based on ingredients used.
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