This easy chocolate chip pecan pie recipe is perfect for Thanksgiving and the holidays! If you're looking for a pecan pie with chocolate chips recipe, you're in the right place! This one is SO good!
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And if you like this recipe for chocolate chip pecan pie, you'll love my Pumpkin Blondies, my S'mores Brownies, and my Pumpkin Pie in Graham Cracker Crust!
Pecan Chocolate Chip Pie
If you thought the classic pie couldn’t get any better, wait until you taste this chocolate chip pecan pie recipe! It’s rich, gooey, and loaded with melty chocolate chips that turn every bite into something extra special. This is the kind of pie that steals the show at Thanksgiving, Christmas, a special occasion, or any day you’re craving a cozy dessert.
This old fashioned chocolate chip pecan pie is my Chocolate Pecan Pie Bars in pie form! It's also based on my Pecan Pie Tart, another wonderful holiday dessert!
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Easy Chocolate Chip Pecan Pie
The best part about this pecan pie with chocolate chips recipe is how easily and quickly it comes together! Whether you use my Flaky Butter Pie Crust or a quick store-bought pie crust, it only takes a few minutes to whip it up and pop it in the oven!
All you need to do to make the best chocolate chip pecan pie is whisk, pour, and bake! It's truly a no-fail dessert! Top it off with a scoop of vanilla ice cream, and you've got the perfect finish for Thanksgiving dinner!
Can you add chocolate chips to pecan pie?
You certainly can! Although I recommend finding a dedicated recipe for chocolate chip pecan pie, because if you just add chocolate chips to a classic pecan pie recipe it can throw off the balance of sugar. This dark chocolate chip pecan pie is the one you need!
Ingredients
You can find the full list of ingredient measurements in the recipe card below, but here's a quick look at what you'll need for this southern chocolate chip pecan pie:
- pie crust - you can use my homemade flaky pie dough, or a store-bought pie crust or pie shell. Whatever works for you!
- butter - in this recipe, we'll use unsalted butter. Melt your butter and let it cool a bit to room temperature.
- corn syrup - you can use either light corn syrup or dark corn syrup for this recipe.
- brown sugar - we'll use light brown sugar for this pecan pie recipe to give it a rich sweetness and moister texture. If you prefer dark brown sugar, it'll be a richer flavor but it should work fine.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- salt - brings out all these amazing flavors!
- eggs - you'll want your eggs to be at room temperature too. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes.
- pecans - I like to chop pecan halves, but you can also use chopped pecans, whichever is easier. Grab a few more if you want to decorate the top of the pie!
- chocolate chips - you can use semisweet chocolate chips or chopped bittersweet baking chocolate.
Equipment
If you use a rolled pie dough (or make my flaky butter pie dough) for this recipe, you'll need a pie pan! My current favorite is my Lodge cast iron pie pan, which cooks super evenly and has never left me with a soggy bottom crust!
One note is that this cast iron pie pan cooks a bit more quickly than your average pie pan, so if you use it, begin checking the pie 5-10 minutes before bake time is up. You can also feel free to use a glass pie dish or ceramic pie plate.
You'll also need a whisk, a rubber spatula, and a large mixing bowl to mix up your filling for this chocolate pecan pie recipe. I also like to use an instant-read thermometer in the center of the pie to check for doneness -- the thermometer should show 200℉.
Instructions
The recipe card below will give you detailed step-by-step instructions and a recipe video! But here are the basic steps you'll follow for this southern chocolate pecan pie:
In a large bowl, whisk together brown sugar, corn syrup, melted butter, vanilla, and salt.
Fold in chocolate chips and chopped pecans.
Pour into pie pan, more pecans and chocolate chips on top of the filling if you like, and bake!
Hint: For a picture-perfect pie, cover the crust edges with aluminum foil or a pie shield halfway through baking. That keeps it golden without burning while the filling sets perfectly!
Chocolate Chip Pecan Pie without Corn Syrup
You can absolutely make this easy chocolate chip pecan pie without corn syrup! Just swap the corn syrup for pure maple syrup or honey. The texture will be slightly softer, but it’s still delicious.
Storage
Keep leftover pie in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 10–15 seconds to bring back that gooey chocolate filling.
And you can freeze chocolate chip pecan pie! Once it’s baked and fully cooled, wrap the whole pie tightly in plastic wrap, then in foil, and freeze it for up to 3 months. When you’re ready to serve, let it thaw overnight in the fridge, then warm it in a 300°F oven for about 15 minutes to bring back that gooey texture.
Frequently Asked Questions
Yes! This pie actually tastes better the next day. Bake it, let it cool completely, then cover and store it at room temperature for up to 2 days or in the fridge for up to 5 days. It'll just as delicious on your holiday dessert table!
Nope! The filling bakes up perfectly without pre-baking the crust. If you're using a glass pie pan, you may want to bake on a lower rack to make sure the bottom gets golden.
Semisweet chocolate chips are classic, but chopped bittersweet baking chocolate gives it a more grown-up, rich flavor. You can even use chopped baking chocolate for big, melty chunks.
The biggest difference between a Kentucky Derby pie and a pecan pie is the chocolate and nuts. A traditional pecan pie is all about that gooey brown sugar filling loaded with pecans, while a Derby pie usually includes chocolate chips and walnuts instead of pecans.
The biggest pecan pie mistake is cutting it before it's done cooling! You have to let it cool completely (I usually make the pie a day ahead of time), or the filling will be runny.
Another big one is overbaking. That’s what causes cracks or a grainy filling. The pie should still jiggle a little in the center when you pull it out; it’ll finish setting as it cools. Remove it from the oven when an instant-read thermometer shows 200℉.
Top Tip
Check your pecan chocolate chip pie for doneness with an instant-read thermometer! It's done when the filling reaches 200°F.
Related
Looking for other recipes like this easy chocolate chip pecan pie recipe? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
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If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 1 pie crust - unbaked; homemade or store-bought pie crust
- 1 cup (341 g) light corn syrup - dark corn syrup works too
- ¾ cup (165 g) light brown sugar - packed
- 4 tablespoons (56 g) unsalted butter - melted and slightly cooled
- 2 teaspoons (10 ml) pure vanilla extract
- ½ teaspoon (3 g) salt
- 3 large eggs - room temperature
- 1½ cups (149 g) chopped pecans - plus additional pecan halves for topping, if desired
- ⅔ cup (120 g) semisweet chocolate chips - plus additional chocolate chips for the top of the pie, if desired
Instructions
- Preheat oven to 425°F. If necessary, roll out pie dough, press into the bottom of your pie pan, and crimp the sides if you like.1 pie crust
- In a large mixing bowl, combine brown sugar, corn syrup, melted butter, vanilla, and salt. Whisk well.1 cup light corn syrup, ¾ cup light brown sugar, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, ½ teaspoon salt
- Whisk in eggs, then fold in chopped pecans and chocolate chips.
- Pour into pie crust and if you want, top with additional pecans halves and/or more chocolate chips.
- Bake in preheated oven for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 minutes. You may need to tent the top of the pie loosely with aluminum foil or a pie shield halfway through baking to prevent the crust from browning too much. Pie is done when an instant-read thermometer entered into the filling shows 200°F.
- Allow to cool completely before slicing and serving, at least two hours but preferably overnight.
Video
Notes
Nutrition
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