Old Fashioned Chocolate Pecan Pie Recipe
If you love my Old Fashioned Pecan Pie without Corn Syrup, you’re going to LOVE this Chocolate Pecan Pie. It’s that same old fashioned filling, made with brown sugar and butter, with a full cup of chocolate chips stirred in with the pecans. It bakes up soft and fudgy, and it is PERFECTION.
Add a little (a lot of) chocolate
A regular pecan pie is crunchy pecans baked into a brown sugar filling. Now add a whole cup of chocolate chips that soften in the oven but don’t disappear, and you’ve got chocolate in every single bite. It’s no harder to make than the regular pie, either!
How this is different from my regular pecan pie
You know my Old Fashioned Pecan Pie is made without corn syrup, right? It is, and so is this one! I can’t stand to make a pie sweet for sweet’s sake, I want flavor. This pie starts from that same recipe, and then the chocolate goes in. There’s no corn syrup in it and no bourbon either, just pecans and chocolate in a brown sugar filling.
Making The Pie Crust
The crust recipe is right in the recipe card below, so you don’t have to go hunting for it. It’s my all-butter crust, and it comes together in a food processor in a few minutes. If you’d like to see it done before you try it, my Easy Pie Crust post has videos where I walk you through the whole thing, and it has directions for making it by hand if you don’t have a food processor.
The first time I made pie dough it was terrifying. I was so afraid to ruin it. But miraculously it turned out just fine. I think I even mixed it by hand without a food processor. In my recipe book, I wrote “homemade pie crust pretty AND tasty”. So if you’re nervous, I get it, and you can do this!
My best tips for pie crust:
- KEEP EVERYTHING COLD. Cold butter and cold water are what make a crust flaky.
- Use a food processor if you have one. It’s the secret to quick and easy pie dough.
- Don’t stretch the dough to fit the pan, because it will shrink back in the oven.
- Chill the crust in the pan after you roll it out. Room-temperature dough will puddle up in your pan.
- Water on pie dough works like glue. If the dough tears, dab on a little water and press it back together.
- Make one BEFORE the big day. Don’t let your first pie crust be the one you’re serving to company.
If you don’t think you can make your own pie crust, or you just don’t want to, you can absolutely use a store-bought one! Use a single frozen pie crust or half of a package of refrigerated pie crusts. They’re a little thinner than homemade and more likely to tear, so mend any rips with a dab of water. The pie will be every bit as good, and nobody is handing out prizes for making it the hard way.
What You Need To Make A chocolate Pecan Pie
Nothing super special is needed for this pie. Even the chocolate is just chocolate chips which means there’s nothing special needed for this pie.
- flour
- butter
- salt
- sugar
- brown sugar
- ice cold water
- eggs
- milk
- vanilla
- chocolate chips
- pecans
I use semi-sweet chocolate chips, straight out of the bag. No chopping! Chips are made to hold together in the oven, so they don’t just melt straight away the way regular chocolate would. You get soft pockets of chocolate all through the pie with the pecans, and not one layer of chocolate that’s sunk into the filling.
I used to think my Pecan Pie recipe was my GO-TO for any
What do you think will be your favorite? Regular or Chocolate Pecan Pie?
How to store chocolate pecan pie
Same rule as every other pecan pie on this site, because it’s a custard. Cool it completely, cover it loosely, and get it into the refrigerator within 2 hours. It keeps three to four days.
Here’s the one thing that’s different about this one though. Chocolate firms up HARD when it’s cold, so straight out of the refrigerator it slices beautifully and eats a little stiff. Pull it out twenty or thirty minutes before you want to serve it and it goes right back to the soft, fudgy texture you baked it for.
Need other Pecan Pie Recipes? Try These!
I’ve got more pecan pies to try and every one of these is made without corn syrup, just like this one.
- Old Fashioned Pecan Pie, the classic and the one this pie is built on
- Maple Pecan Pie, made with real maple syrup
- Bourbon Pecan Pie, with a little bourbon and a little maple
- Chopped Pecan Pie, with double the pecans
- Mini Pecan Pies, baked in a muffin pan
- Pecan Pumpkin Pie, two pies in one crust
Chocolate Pecan Pie Recipe
Ingredients
Single Pie Crust Ingredients
- 1 1/4 cups all purpose flour
- 1/4 tsp salt add an extra pinch if your butter is unsalted
- 1/2 tsp sugar
- 1/2 cup cold butter
- 2 to 4 tbsp cold water
Chocolate Pecan Pie Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 tbsp flour
- pinch salt
- 2 eggs
- 2 tbsp milk
- 1 tsp vanilla paste or extract
- 1 cup pecan halves
- 1 cup semi-sweet chocolate chips
Instructions
Make The Pie Crust
- In the bowl of a food processor whirl the flour, salt and sugar together
- Cut the butter in chunks, drop it in the food processor and pulse on and off until it resembles fine crumbs
- Start with the smallest amount of water and drizzle it in while the food processor is running
- If the dough clumps up it's done, if it doesn't come together it needs more water
- Pat the dough a bit flat, wrap it and chill at least one hour
To Make Chocolate Pecan Pie
- Melt the butter over medium heat, then set it to the side to cool
- Preheat the oven to 375˚
- Flour a clean counter and roll out the pie dough
- Sprinkle flour in the bottom of a regular pie pan and drape crust over the pie pan
- Fit the crust to pan without stretching it and trim it leaving 1/2 inch of crust beyond the pie pan edge
- Fold the excess 1/2 inch of pie dough under to form a nice sturdy edge on the pie crust
- Crimp or use a fork to crimp the edge of the pie crust
- Put the pie pan in the fridge to chill while you make the filling
- Meanwhile whisk the sugars, flour, and salt together
- Then mix the melted butter, eggs, milk and vanilla together, don't beat it just stir it
- Mix the wet ingredients into the dry and stir until well combined, do not beat it long and hard, just stir it together
- Stir in the pecans and chocolate
- Pour into the chilled pie crust
- Bake in the preheated oven for 45-50 minutes
- Cool before serving, then cover and refrigerate within two hours
Video
Notes
- Use chocolate chips, not baking chocolate. Chips hold together in the oven, and baking chocolate melts straight into the filling.
- Want more help with the crust? My Easy Pie Crust post walks you through it.
