Easy Chocolate Pecan Pie Recipe: A Crowd-Pleasing Classic with a Decadent Twist

There are classic desserts that anchor our holiday tables, and pecan pie is undeniably one of them. But what if you could elevate that beloved, sweet-and-nutty favorite into something even more irresistible? Enter this Easy Chocolate Pecan Pie Recipe. It starts with the same comforting foundation a flaky, buttery crust brimming with a rich, gooey filling and toasted pecans, but then adds a luxurious layer of melted chocolate that swirls into every single bite.

This easy chocolate pecan pie is the ultimate crowd-pleaser: familiar enough to satisfy tradition, yet special enough to make everyone’s eyes light up. And the best part? It’s incredibly simple to make, with a foolproof filling that comes together in one bowl with no mixer required. I promise, this will become your new go-to pie for any festive gathering. This truly is an easy chocolate pecan pie recipe that anyone can master.

WHY THIS EASY CHOCOLATE PECAN PIE RECIPE STEALS THE SHOW

Let me tell you why this easy chocolate pecan pie is a guaranteed hit.

• First, the chocolate isn’t just a garnish; it’s woven right into the filling, creating a deep, fudgy harmony with the classic caramel-pecan flavor.
• Second, the method is genuinely easy; you’ll whisk the filling by hand in mere minutes.
• Third, it’s forgiving; the familiar cracks on top are part of its charm, and they simply mean you’ve achieved that perfect, gooey texture inside.
• Finally, it makes an impact. Bringing this gorgeous, gleaming pie to the table is a statement.

This Easy Chocolate Pecan Pie Recipe is the definition of “more than the sum of its simple parts.”

YOUR SIMPLE INGREDIENT LIST FOR THIS EASY CHOCOLATE PECAN PIE

This easy chocolate pecan pie recipe relies on pantry staples and a couple of key upgrades. Here’s what you’ll need for this foolproof dessert.

For the Crust:

• 1 Unbaked 9-inch Pie Crust: Use your favorite homemade all-butter crust or a high-quality store-bought crust. No shame in the store-bought game it makes this easy chocolate pecan pie even simpler!

For the Chocolate Pecan Filling:

• Pecan Halves: You’ll need about 1 ½ cups. Toasting them beforehand is a non-negotiable step for maximum flavor in your chocolate pecan pie.
• Semi-Sweet Chocolate Chips: One cup. They’ll melt into the warm filling, creating ribbons of chocolate throughout.
• Eggs: The backbone of the filling, providing structure and richness.
• Light Corn Syrup: This is the classic ingredient that gives pecan pie its signature gooey, set texture without crystallizing. For a deeper flavor, you can use half dark corn syrup.
• Light Brown Sugar & Granulated Sugar: The combination adds complexity and that perfect caramel note.
• Unsalted Butter, melted: For richness and flavor.
• Vanilla Extract & Salt: The flavor enhancers that make every other ingredient sing.

For Serving (Optional):

• Whipped Cream or Vanilla Ice Cream: The perfect cool, creamy contrast to the rich, warm pie.

THE TOOLS YOU’LL NEED

• 9-inch pie plate
• Mixing bowls (medium and large)
• Whisk
• Spatula
• Baking sheet (for toasting pecans and catching drips)
• Wire rack

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STEP-BY-STEP: BAKING THE PERFECT EASY CHOCOLATE PECAN PIE

Follow these simple steps for a pie with a set, gooey filling and a beautifully baked crust.

STEP 1: TOAST THE PECANS AND PRE-BAKE THE CRUST

Start by preheating your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Let them cool slightly, then roughly chop half of them. Leave the other half as halves for the beautiful topping. While the oven is hot, prepare your pie crust in the plate.

You can give it a quick 10-minute pre-bake (blind bake) if you like a very crisp bottom, but for this Easy Chocolate Pecan Pie Recipe, placing the unbaked crust on a preheated baking sheet works perfectly to prevent a soggy bottom.

STEP 2: CREATE THE RICH, ONE-BOWL FILLING

In a large bowl, whisk the eggs until they are well combined and slightly frothy. Add the corn syrup, both sugars, melted butter, vanilla, and salt. Whisk vigorously until the mixture is completely smooth and homogeneous. This is your luscious base. Now, stir in the chocolate chips and the chopped toasted pecans. The warmth of the mixture will begin to melt the chocolate.

STEP 3: ASSEMBLE AND BAKE

Place your pie plate (with the unbaked crust) on a rimmed baking sheet to catch any potential bubbles. Scatter the remaining pecan halves evenly over the bottom of the pie crust. Carefully pour the chocolate-pecan filling mixture over the top. The pecan halves will float up and create that classic, gorgeous top layer.

STEP 4: BAKE TO GOOEY PERFECTION

Bake the pie on the baking sheet for 50 to 60 minutes. The easy chocolate pecan pie is done when the edges are firmly set and puffed, but the center still has a slight, gentle jiggle like Jell-O. It will continue to set as it cools. If the crust or pecans are browning too quickly, tent the pie loosely with aluminum foil.

STEP 5: THE CRITICAL COOL

This is the most important step for perfect slices! Let the pie cool completely on a wire rack for at least 4 hours, or preferably overnight. The filling needs this time to set properly. Rushing this step will result in a delicious but runny pie.

THE SECRET TO THE PERFECT SET FILLING

The magic of this Easy Chocolate Pecan Pie Recipe is in the balance of ingredients and the visual cue for doneness. The corn syrup and eggs work together to create a firm, yet gooey custard that holds its shape. The key is to not over-bake it.

That slight jiggle in the center when you pull it from the oven is your guarantee of a silky, not rubbery, texture. The chocolate chips melt into the filling but also help to stabilize it as it cools. This is what makes our easy chocolate pecan pie so reliable.

PRO TIPS FOR A FLAWLESS EASY CHOCOLATE PECAN PIE

• Toast Your Nuts: Toasting pecans unlocks their oils and deep, buttery flavor. Don’t skip it for your chocolate pecan pie!
• Use a Hot Baking Sheet: Placing your pie plate on a preheated baking sheet helps cook the bottom crust immediately, preventing sogginess.
• Whisk Thoroughly: Ensure your filling is completely smooth before adding the chocolate and nuts to avoid a grainy texture.
• Check Early: Ovens vary. Start checking your easy chocolate pecan pie at the 45-minute mark. The edges should be set and the center should jiggle as one mass.
• Cool Completely: I’ll say it again! Patience is rewarded with perfect, clean slices.

DELICIOUS VARIATIONS TO TRY

• Bourbon Chocolate Pecan Pie: Add 2 tablespoons of bourbon to the filling along with the vanilla.
• Sea Salt Chocolate: Sprinkle the baked pie with a little flaky sea salt as it comes out of the oven.
• Mocha Pecan Pie: Add 1 tablespoon of instant espresso powder to the filling mixture.
• Maple Chocolate: Replace the corn syrup with pure maple syrup for a different depth of flavor.

STORAGE & MAKE-AHEAD INSTRUCTIONS

This Easy Chocolate Pecan Pie stores beautifully. Keep it covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can serve it cold, at room temperature, or gently warmed. It also freezes well for up to 2 months. Wrap the cooled pie tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

TROUBLESHOOTING COMMON QUESTIONS

• My crust is getting too dark. Always bake your pie on the lower third rack of the oven, and use a pie shield or foil tent over the crust edges for the last 20 minutes of baking.
• The filling overflowed. You may have overfilled the crust. Ensure you are using a deep-dish 9-inch pie plate. Placing it on a rimmed baking sheet is essential to catch any drips.
• My filling is soupy/runny. The pie likely needed more bake time or didn’t cool long enough. Ensure the center jiggles slightly, not sloshes, when you take it out. Next time, bake 5-10 minutes longer.
• Can I make this without corn syrup? For the classic texture, corn syrup is recommended. You can use pure maple syrup or a golden syrup substitute, but the texture and sweetness will be different.

HOW TO SERVE THIS CLASSIC DESSERT

Serve slices of this Easy Chocolate Pecan Pie at room temperature or slightly warmed. A generous dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream is the perfect complement, cutting through the richness beautifully. It’s the grand finale to Thanksgiving, Christmas, or any dinner where you want to deliver pure, nostalgic joy.

A QUICK NUTRITION NOTE

This is a rich, celebratory dessert. Each slice is substantial and satisfying. The pecans provide healthy fats and protein.

MY STORY: THE PIE THAT BRIDGES TRADITIONS

This recipe is my family’s holiday compromise. My grandfather insisted on classic pecan pie, while my sister is a devout chocolate enthusiast. One year, I decided to merge the two, and this Easy Chocolate Pecan Pie Recipe was born. The first time I served it, the table fell silent, that kind of quiet that only comes from pure culinary delight.

Now, it’s non-negotiable. Baking it fills my home with the aroma of toasted pecans and melted chocolate, a scent that now means “celebration” to us. It’s a reminder that the best traditions are the ones we create ourselves.

FINAL CHECKLIST BEFORE YOU BAKE YOUR EASY CHOCOLATE PECAN PIE

• Oven is preheated to 350°F (175°C).
• Pecans are toasted and cooled.
• Pie crust is ready in the plate.
• Eggs and other filling ingredients are at room temperature for easy mixing.
• A rimmed baking sheet is ready to hold the pie plate.

FREQUENTLY ASKED QUESTIONS