Ultimate Chocolate Pecan Pie Recipe Easy Homemade Southern Dessert Delight

Name: Ultimate Chocolate Pecan Pie
Prep time: 20 min
Cook time: PT-491491H45M11S
Total time: PT-491491H45M11S
Cuisine: Southern
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought, flaky butter crust recommended); 3 large eggs, room temperature; 1 cup light corn syrup; 1 cup granulated sugar; 4 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips; 1 1/2 cups pecans, halves or chopped

Posted on January 8, 2026

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The smell of warm chocolate pecan pie just out of the oven is honestly one of my absolute favorite things. It’s that perfect mix of sweet, nutty, and a little bit gooey that instantly pulls you in. I first stumbled upon this ultimate chocolate pecan pie recipe during a family reunion down South, and let me tell you, it’s stuck with me ever since. It’s not your average pecan pie — the rich chocolate adds a layer of decadence that’s just irresistible.

Over the years, I’ve tweaked this recipe quite a bit, testing different chocolate types, pie crusts, and pecan quantities until I landed on this version. It’s become a staple at holiday dinners and Sunday brunches alike. If you’re someone who loves classic Southern desserts but wants a little twist, this ultimate chocolate pecan pie is exactly what you need. Plus, it’s perfect for impressing guests without spending all day in the kitchen.

Whether this is your first time making pecan pie or you’re a seasoned baker, this recipe will have you feeling confident in the kitchen. I’ve made it dozens of times, and honestly, it never fails to bring smiles all around. So, grab your apron — let’s chat about why this chocolate pecan pie deserves a spot on your dessert table.

Why You’ll Love This Recipe

Quick & Easy: You can whip this pie together in about 20 minutes, then let the oven do its magic — perfect for last-minute dessert plans.
Simple Ingredients: No fancy or hard-to-find items here. Just classic pantry staples and a handful of pecans.
Perfect for Any Occasion: Whether it’s a holiday feast, a family gathering, or just a cozy night in, this pie fits right in.
Crowd-Pleaser: Kids and adults alike can’t seem to get enough of this chocolate pecan pie — it’s a guaranteed hit.
Unbelievably Delicious: The combination of buttery crust, rich chocolate, and crunchy pecans creates a taste and texture combo that’s next-level comforting.

What really sets this recipe apart is the way the chocolate melts into the pecan filling, giving it this ultra-smooth richness without overpowering the natural nutty flavor. I like to use semi-sweet chocolate for a balanced sweetness, but you can tweak it as you like. And that buttery, flaky crust? It’s homemade — because honestly, a store-bought crust just doesn’t do this pie justice.

This ultimate chocolate pecan pie isn’t just a dessert; it’s a little moment of Southern comfort wrapped up in every bite. I promise, once you try it, you’ll close your eyes and savor every forkful — just like I do every time I make it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but a few fresh items will make all the difference.

Pie Crust: 1 unbaked 9-inch pie crust (homemade or store-bought, but I recommend a flaky butter crust for best results)
Large Eggs: 3, room temperature (they help bind the filling and give it structure)
Light Corn Syrup: 1 cup (classic for that signature pecan pie chewiness; you can swap with maple syrup for a twist)
Granulated Sugar: 1 cup (balances the richness)
Unsalted Butter: 4 tablespoons, melted (adds creaminess and depth)
Vanilla Extract: 1 teaspoon (always the secret to enhancing flavor)
Salt: ¼ teaspoon (balances sweetness)
Semi-Sweet Chocolate Chips: 1 cup (I use Ghirardelli for a smooth melt and rich taste)
Pecans: 1 ½ cups, halves or chopped (fresh is best, but toasted pecans add an extra layer of flavor)

For substitutions, you can make this gluten-free by using a gluten-free pie crust, or try coconut sugar instead of granulated sugar for a more natural sweetness. Unsalted butter is key here to control saltiness, but if all you have is salted butter, just reduce the added salt a bit. Fresh pecans are ideal, but if you’re in a pinch, frozen pecans work well too — just toast them lightly to bring out flavor.

Equipment Needed

9-inch pie dish (glass or metal works fine; I prefer glass so I can watch the crust browning)
Mixing bowls (one large for the filling, one for eggs and syrup)
Whisk and wooden spoon (for mixing and folding ingredients gently)
Measuring cups and spoons (accuracy helps with pie success)
Cooling rack (to let the pie cool properly)
Optional: food processor or pastry cutter (if making the crust from scratch)

Honestly, you don’t need fancy gadgets to nail this pie. A simple whisk and bowl do the trick. If you’re making the crust yourself, a pastry cutter or food processor speeds things up, but a couple of butter knives or even your fingers work just fine for cutting butter into flour. For cleaning, a silicone spatula is handy to scrape down bowls. And don’t forget a good oven thermometer — ovens can be tricky, and this pie’s success depends on steady heat.

Preparation Method

Preheat your oven to 350°F (175°C). This is the perfect temp to get the filling set without burning the crust.
Prepare the pie crust. If using store-bought, gently press it into your 9-inch pie dish. If homemade, roll it out on a floured surface until about 12 inches wide, then fit it into the dish. Crimp the edges for a pretty finish. Chill in the fridge while you make the filling (about 10 minutes).
Mix the filling base. In a large bowl, whisk together 3 large eggs, 1 cup light corn syrup, and 1 cup granulated sugar until smooth. This takes about 2 minutes.
Add melted butter, vanilla extract, and salt to the egg mixture. Stir gently until everything is combined.
Fold in the chocolate chips. Spread them evenly so every slice has that rich chocolate flavor.
Add the pecans. You can either sprinkle them on top or fold them into the filling. I like folding them in so every bite has pecan goodness.
Pour the filling into the chilled pie crust. It should fill nearly to the top but not overflow.
Bake for 55-60 minutes. Check around 50 minutes — the center should be just set but still slightly jiggly. To avoid burnt edges, you can cover the crust edges with foil halfway through baking.
Cool completely on a wire rack. This is key for the filling to finish setting and slice cleanly — usually about 2 hours.
Serve at room temperature or slightly chilled. Leftovers keep well in the fridge for up to 4 days.

Pro tip: If your filling looks too runny after baking, give it more time to cool — it firms up nicely. And if you see the crust browning too quickly, the foil shield is your best friend. The pie should smell buttery and chocolatey when it’s done, and the pecans will be toasted to perfection.

Cooking Tips & Techniques

Making pecan pie might seem straightforward, but a few tricks make all the difference. For starters, always use room temperature eggs; cold eggs can cause the filling to bake unevenly. When mixing the filling, don’t overbeat — you want it smooth but not overly frothy.

Another thing I learned the hard way: chocolate chips can sink to the bottom if you add them too early or mix too vigorously. Folding them in gently right before pouring into the crust helps keep them evenly distributed.

Timing is everything here — that 55-60 minute bake is just right to get a set yet gooey center. Don’t rush cooling; slicing too soon leads to messy pieces. Also, using fresh pecans (or toasting them lightly if frozen) really amps up the flavor and crunch, so don’t skip that step.

Finally, keep an eye on your oven temperature — ovens vary, and a slightly too-hot oven can burn the crust before the filling sets. I always keep a little foil on hand to guard the crust edges if they brown too fast.

Variations & Adaptations

Gluten-Free Option: Swap the traditional pie crust for a gluten-free crust. You can even make a pecan crust by pulsing pecans with butter and a bit of sugar.
Vegan Version: Use a vegan pie crust, replace eggs with a commercial egg replacer or flax eggs, and swap butter for coconut oil. Use dairy-free chocolate chips, too.
Flavor Twists: Add a splash of bourbon or rum to the filling for a boozy kick. Or sprinkle a pinch of cinnamon and cayenne for a subtle warmth and depth.
Chocolate Variations: Try dark chocolate chips for a richer, less sweet pie, or white chocolate chips for a sweeter, creamier bite.
Nut Swaps: If pecans aren’t your thing, walnuts or a mix of chopped nuts make a great substitute.

Personally, I once tried mixing in some chopped dried cherries with the pecans — it brought a lovely tart contrast that surprised everyone. Feel free to experiment! Just remember, the key is balancing that gooey filling with crunchy nuts and buttery crust.

Serving & Storage Suggestions

This ultimate chocolate pecan pie is best served at room temperature to let the flavors shine through. Honestly, a light dollop of whipped cream or a scoop of vanilla ice cream on the side takes it to another level — the cold creaminess pairs so well with the warm, nutty filling.

It’s also fantastic alongside a cup of strong coffee or black tea for a cozy afternoon treat. For holiday dinners, this pie holds its own with spiced cider or a glass of dessert wine.

Store any leftovers covered in the refrigerator for up to 4 days. When you’re ready to enjoy again, gently warm slices in a low oven (about 300°F/150°C) for 10 minutes or so to refresh that just-baked feel. Avoid microwaving if you want to keep the crust crisp.

Over time, the pie’s flavors deepen and meld together, making it even more irresistible the next day — if it lasts that long, that is!

Nutritional Information & Benefits

Each slice of this chocolate pecan pie packs a rich combination of calories and nutrients, mainly from pecans and butter. Pecans are a great source of heart-healthy monounsaturated fats, fiber, and antioxidants. Chocolate (especially if you use dark) adds flavonoids that can have mood-boosting effects.

This dessert is naturally gluten-containing unless you swap the crust, and of course, it includes eggs and dairy. It’s a treat best enjoyed in moderation but offers a satisfying dose of energy.

From a wellness perspective, I love that this pie combines real ingredients with traditional Southern flavors, letting you indulge without artificial additives. Just remember, balance is key — enjoy a slice with a smile and maybe a walk afterward!

Conclusion

If you’re looking for a dessert that’s both nostalgic and a little bit special, this ultimate chocolate pecan pie recipe is your new best friend. It’s not just another pecan pie — it’s a rich, chocolatey, nut-packed Southern delight that brings people together.

Feel free to customize it based on your tastes — swap nuts, try different chocolates, or add a splash of your favorite spirit. I’ve loved sharing this recipe with friends and family, and I’m excited for you to make it your own.

Give it a try, and let me know how it turns out! Drop a comment below with your variations or questions — I’m always here to help you nail this pie. Now, go bake something wonderful and enjoy every bite!

FAQs

Can I use dark chocolate instead of semi-sweet for this pecan pie?

Absolutely! Dark chocolate gives a richer, less sweet flavor that pairs beautifully with the pecans. Just choose one you enjoy eating on its own.

How do I prevent the crust from burning during baking?

Cover the crust edges with foil or a pie shield halfway through baking. This protects the edges while the filling finishes cooking.

Can I make this pie ahead of time?

Yes! You can bake it a day ahead and store it covered in the fridge. Just bring it to room temperature before serving for the best flavor and texture.

Is it possible to make this recipe gluten-free?

Definitely. Use a gluten-free pie crust, either store-bought or homemade. The filling doesn’t contain gluten ingredients.

What’s the best way to reheat leftover pie?

Warm slices in a 300°F (150°C) oven for about 10 minutes. This keeps the crust crisp and the filling smooth without drying it out.

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