This Chocolate Chip Pecan Pie recipe takes everything you already love about a classic pecan pie and folds in pockets of melty semisweet chocolate for good measure.
It has a buttery, flaky crust on the bottom and a gooey, caramel like filling studded with toasted pecans and chocolate chips on top.
I make this pie every single Thanksgiving and Christmas, and it disappears faster than anything else on the dessert table.
It only needs one bowl, one whisk, and about fifteen minutes of hands on prep before the oven does the rest of the work.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes (plus 2 hours cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Chocolate Chip Pecan Pie Recipe
This pie takes a beloved holiday classic and makes it even more crowd pleasing with melted pockets of chocolate in every bite.
It comes together in one bowl, so cleanup is quick and easy.
You can make it a day ahead of time, which is a lifesaver during a busy holiday cooking schedule.
If you want another nutty holiday favorite to bake alongside it, my Chocolate Pecan Pie Recipe is a close cousin worth trying too.
- Rich, gooey filling with the perfect balance of sweet and nutty flavor
- Only one bowl and one crust needed, no stand mixer required
- Can be made a day or two in advance for stress free holiday hosting
- Combines two of the most requested holiday desserts into a single pie
- Freezer friendly, so you can bake it weeks ahead of the big day
Ingredients
You likely already have most of these ingredients sitting in your pantry and fridge.
The stars of the show are the pecans and chocolate chips, so it’s worth reaching for good quality versions of both.
- 1 unbaked 9 inch pie crust, homemade or store bought
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, plus extra for topping
- 1 cup semisweet chocolate chips
If you’d rather make your crust from scratch, my Pie Dough Recipe walks you through the whole process step by step.
Kitchen Equipment Needed
Nothing fancy is required for this recipe, though a few good tools will make the process smoother and help your pie bake up evenly.
- 9 inch ceramic pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Pie crust shield or strips of aluminum foil
- Wire cooling rack
A good crust makes all the difference here, and my Flaky Pie Crust Recipe is the one I reach for whenever I want that shatter crisp bottom layer.
Recommended Products for This Recipe
These are a few products I personally use when I make this pie, and I think they genuinely make the process easier and the results better.
1. Ceramic Pie Dish
A sturdy ceramic pie dish heats evenly, which helps the filling set without scorching the edges of your crust.
It also looks lovely enough to bring straight to the table.
2. Silicone Pie Crust Shield
This little tool saves your crust edges from burning during the long bake time this pie needs.
It’s reusable, adjustable, and much easier to use than fussing with foil strips every time.
3. Fresh Pecan Halves
Freshness matters a lot with pecans, since older nuts can taste bitter or stale.
I like ordering a fresh bag specifically for holiday baking so the flavor really shines through in the filling.
4. Glass Mixing Bowl Set
A nesting set of glass bowls is one of those things I reach for in nearly every recipe.
They’re microwave safe for melting butter and sturdy enough to whisk in without sliding around the counter.
Step-by-Step Instructions: How to Make Chocolate Chip Pecan Pie
Follow along with the detailed steps below and this pie will turn out perfectly, even if it’s your first time baking one from scratch.
My Southern Pecan Pie Recipe uses a very similar method if you want to compare notes before you start.
1. Prepare the Pie Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Roll out your pie dough on a lightly floured surface if working from scratch, then fit it into a 9 inch pie dish.
- Trim the excess dough, leaving about half an inch hanging over the edge, then fold it under itself and crimp the edges decoratively with your fingers or a fork.
- Place the prepared crust in the refrigerator while you make the filling, so it stays cold and holds its shape in the oven.
2. Whisk the Wet Ingredients
- In a large mixing bowl, crack in the 3 eggs and whisk them until the yolks and whites are fully combined.
- Add the light corn syrup, granulated sugar, and brown sugar to the eggs, then whisk again until the mixture looks smooth and slightly glossy.
- Pour in the melted butter in a slow stream while whisking constantly, so the eggs don’t scramble from the heat.
- Whisk in the vanilla extract and salt until everything is fully incorporated.
3. Fold in the Pecans and Chocolate Chips
- Add the pecan halves to the egg mixture and stir gently with a spatula until they’re evenly coated.
- Fold in the semisweet chocolate chips, stirring just until they’re distributed throughout the filling.
- Toss the chocolate chips lightly in a spoonful of flour before adding them if you’d like to help prevent them from sinking to the bottom of the pie.
4. Assemble the Pie
- Remove the chilled pie crust from the refrigerator and set it on a rimmed baking sheet to catch any drips.
- Pour the pecan and chocolate chip filling into the crust, spreading it into an even layer with your spatula.
- Arrange a few extra pecan halves and a scattering of chocolate chips over the top for a prettier finished look.
5. Bake the Pie
- Place the baking sheet with the pie into the preheated oven.
- Bake for 50 to 60 minutes, checking around the 30 minute mark to see if the crust edges are browning too quickly.
- If the edges are getting too dark, cover them with a pie crust shield or strips of foil and continue baking.
- The pie is done when the center is mostly set but still has a slight jiggle, similar to a baked cheesecake.
6. Cool and Serve
- Remove the pie from the oven and set it on a wire cooling rack.
- Let the pie cool at room temperature for at least 2 hours before slicing, so the filling has time to fully set.
- Slice into wedges and serve on its own or with a scoop of vanilla ice cream on top.
Tips for The Best Chocolate Chip Pecan Pie
A few small adjustments can take this pie from good to unforgettable. Keep these tips in mind as you bake.
- Use room temperature eggs so they blend smoothly into the corn syrup mixture
- Toast your pecans in a dry skillet for a few minutes before adding them for deeper flavor
- Don’t skip chilling the crust before baking, as it helps prevent shrinking
- Place the pie on the lowest oven rack for the last 15 minutes if the top is browning faster than the center is setting
- Let the pie cool completely before slicing for the cleanest cuts
For more on getting that crust just right, check out my Pumpkin Pecan Pie Recipe, which uses a similar blind baking approach.
Serving Suggestions
This pie is rich enough to stand entirely on its own, but a few accompaniments make it feel extra special.
A dollop of freshly whipped cream or a scoop of vanilla ice cream is always a welcome addition.
You might also enjoy serving it alongside Banana Cream Pie for a dessert table with a little variety.
- Vanilla bean ice cream
- Freshly whipped cream with a dusting of cinnamon
- A warm cup of coffee or spiced apple cider
- A drizzle of warm caramel sauce over each slice
- A few extra chocolate shavings on top for garnish
Variations of Chocolate Chip Pecan Pie
Once you’ve made this pie the classic way, it’s fun to play around with the flavors. Here are a few variations worth trying.
- Swap in bourbon for a splash of the vanilla extract for a boozy, grown up twist, similar to my Vegan Maple Pecan Pie Recipe which uses maple in place of corn syrup
- Use dark chocolate chips instead of semisweet for a more intense chocolate flavor
- Add a pinch of espresso powder to deepen the chocolate notes
- Try white chocolate chips for a sweeter, milder variation
- Sprinkle in a handful of shredded coconut for added texture, similar to what I do in my Butter Pecan Cookies Recipe
Storage and Reheating
This pie stores beautifully, which makes it a fantastic make ahead option for busy holiday weeks.
Just keep it well covered to protect that gooey filling.
- Store leftover pie covered in the refrigerator for up to 4 days
- Freeze the fully cooled, unsliced pie wrapped tightly in foil for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
- Serve slices cold or let them sit at room temperature for 20 minutes before eating
- Warm individual slices in the microwave for 10 to 15 seconds if you prefer it slightly warm
My Pecan Pie Bars Recipe uses the same storage method if you’re a fan of the bar cookie version instead.
Nutritional Facts
Nutritional values will vary slightly depending on the exact brands and quantities used.
Here’s a general estimate per slice, based on 8 slices per pie.
- Calories: approximately 480 per slice
- Total Fat: 27g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Sugars: 42g
- Protein: 6g
- Fiber: 2g
For a lighter twist on the same flavors, my Chocolate Cream Pie Recipe uses a lighter filling base that some readers find easier on the sweet tooth.
Health Benefits of Key Ingredients
While this is very much a dessert meant for special occasions, a couple of its main ingredients do carry some nutritional upside.
Pecans in particular are worth a second look.
- Pecans are rich in heart healthy monounsaturated fats
- Pecans contain fiber, which supports healthy digestion
- Eggs provide a good source of protein and essential vitamins like B12
- Dark or semisweet chocolate contains antioxidants called flavonoids
- Butter in moderation provides fat soluble vitamins like A and D
If you love pecans for their nutrition as much as their flavor, my Toffee Pecan Cookies Recipe is another great way to work more of them into your baking.
FAQs About Chocolate Chip Pecan Pie
1. Can I make this pie ahead of time?
Yes, this pie is actually a great make ahead dessert. You can bake it up to 2 days before serving and store it covered in the refrigerator until you’re ready.
My Pecan Pie Dump Cake Recipe is another great make ahead option if you’re planning a big holiday spread.
2. Why did my chocolate chips sink to the bottom of the pie?
This usually happens because the filling is fairly thin before baking.
Tossing the chocolate chips in a light coating of flour before folding them in helps them stay suspended throughout the filling.
The same trick works well in my Bourbon Pecan Tart Recipe, which uses a similar filling base.
3. Can I use a store bought pie crust?
Absolutely, a store bought pie crust works perfectly fine for this recipe and saves you quite a bit of time.
Just make sure it’s fully thawed if it came frozen before you fill it.
If you want to compare it to an all chocolate version, my Chocolate Pie Recipe also works well with a store bought crust.
4. How do I know when the pie is fully baked?
The pie is ready when the edges look set and the center has a slight jiggle, similar to a baked cheesecake.
It will continue to firm up as it cools, so don’t worry if it looks slightly underdone straight out of the oven.
This is the same visual cue I use for my Chocolate Peanut Butter Pie Recipe.
5. Can I freeze this pie?
Yes, this pie freezes really well once it’s fully cooled. Wrap it tightly in foil or place it in a freezer safe bag, and it will keep for up to 2 months.
My Lemon Meringue Pie is one of the few pies on my site that doesn’t freeze as well, so this one is a nice freezer friendly alternative.
Chocolate Chip Pecan Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store bought
- 3 large eggs room temperature
- 1 cup light corn syrup
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 0.33 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1.5 cups pecan halves plus extra for topping, toasted if desired
- 1 cup semisweet chocolate chips plus extra for topping
- 1 tablespoon all-purpose flour optional, for tossing with chocolate chips to prevent sinking
Equipment
- 9 inch ceramic pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Pie crust shield or strips of aluminum foil
- Wire cooling rack
- Rimmed baking sheet to catch drips
- Spatula
Method
- Preheat oven to 350°F. Roll out pie dough and fit into a 9 inch pie dish. Trim excess, fold under, and crimp edges. Chill crust in refrigerator while making filling.
- In a large mixing bowl, whisk eggs until combined. Add corn syrup, granulated sugar, and brown sugar, and whisk until smooth and glossy. Slowly stream in melted butter while whisking constantly. Whisk in vanilla and salt.
- Add pecan halves to egg mixture and stir gently with a spatula until evenly coated. Fold in chocolate chips, tossing them in a spoonful of flour first if desired to prevent sinking.
- Remove chilled crust from refrigerator and place on a rimmed baking sheet. Pour filling into crust and spread evenly. Arrange extra pecan halves and chocolate chips on top.
- Bake for 50 to 60 minutes. Check at 30 minutes; if crust edges are browning too quickly, cover with a pie crust shield or foil strips. Pie is done when center is mostly set but still has a slight jiggle.
- Remove from oven and cool on a wire rack for at least 2 hours before slicing. Serve alone or with vanilla ice cream.
Nutrition
Notes
- Use room temperature eggs so they blend smoothly into the corn syrup mixture.
- Toast pecans in a dry skillet for a few minutes before adding them for deeper flavor.
- Don’t skip chilling the crust before baking, as it helps prevent shrinking.
- Place the pie on the lowest oven rack for the last 15 minutes if the top is browning faster than the center is setting.
- Let the pie cool completely before slicing for the cleanest cuts.
- Store leftover pie covered in the refrigerator for up to 4 days.
- Freeze the fully cooled, unsliced pie wrapped tightly in foil for up to 2 months.
- Thaw frozen pie overnight in the refrigerator before serving.
- Warm individual slices in the microwave for 10 to 15 seconds if preferred slightly warm.
- For a boozy twist, swap in bourbon for a splash of the vanilla extract.
- Use dark chocolate chips instead of semisweet for a more intense chocolate flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Chocolate Chip Pecan Pie recipe brings together two of the most loved holiday desserts into one incredibly satisfying pie.
It’s simple enough for a first time baker, yet special enough to be the star of your dessert table.
I hope this becomes a new tradition in your home the way it has in mine.
Give it a try this season, and let me know in the comments how it turned out or if you tried any fun variations of your own.
Recommended:
- Best Homemade Cherry Pie
- Sweet Potato Pie Recipe
- Thanksgiving Recipes
- Quick and Easy Thanksgiving Desserts
- Dutch Apple Pie Recipe
