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This Chocolate Chip Pecan Pie is the ultimate indulgent dessert recipe, perfect for Thanksgiving dinner or any special occasion!
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I’ve already shared my Nana’s Southern Pecan Pie recipe here years ago, it’s been a staple year after year on our Thanksgiving table. This year, I decided to make it even more indulgent by adding chocolate (similar to my Derby Pie) and let me tell you, it’s a winner!
This rich, sweet Chocolate Pecan Pie recipe is definitely going to be making the rounds this Thanksgiving! It honestly doesn’t get more indulgent than this!
Why I love this recipe
I love this recipe because it is so sweet you can have just a small slice and even the most voracious sweet tooth will be satisfied! I get at least 8-10 servings out of one pie. Top with whipped cream, vanilla ice cream, or leave plain…either way, it’s delicious!
To change the recipe flavor from the original classic pecan pie I cut the melted butter slightly, replaced the brown sugar with regular sugar, and added chocolate chips. The result is decadent. This is definitely a special occasion dessert recipe!
- pie crust, store-bought or homemade
- light corn syrup
- vanilla extract
- chocolate chips
- pecan halves or chopped pecans
Step by step
This is actually a very easy recipe!
- Combine corn syrup, sugar, butter, vanilla, and eggs. Stir until combined.
- Fold in chocolate chips and pecans and pour the mixture into the pie crust and bake.
- Let the pie cool completely on a wire rack before slicing and serving.
I use semi-sweet chocolate chips in my recipe but you can make it your own by switching it up. Dark chocolate, milk chocolate, whatever your favorite!
Traditional pecan pie will not have its signature texture and taste without corn syrup. I do not recommend substituting this ingredient.
No, this recipe does not require pre-baking the crust.
If you are concerned about the filling leaking through the crust you can paint the inside of the crust with beaten egg whites before adding the filling. I have not had that problem with this recipe in a store-bought crust, only occasionally with homemade.
When it is done it will have a slight jiggle in the middle, like jello, but the edges will be set and have no movement.
It will be runny if you don’t bake it enough. This can be either because your oven is not reading the proper temperature or you didn’t leave it in long enough. Make sure you bake it until the edges are set and the middle is slightly jiggly like jello.
If your pie is still cooking and the crust is starting to brown, remove the pie from the oven and cover the crust with foil. Then return the pie to the oven and cook until set.
Yes, this recipe freezes very well because it has a low moisture content. It’s particularly useful for Thanksgiving if you want to bake them a couple of weeks beforehand to save time.
To freeze, allow it to cool completely then wrap thoroughly in plastic wrap, then aluminum foil or place in a freezer safe bag or container. Store flat in the freezer and do not stack anything on it.
When ready to thaw, inspect the plastic wrap to make sure there is no condensation or anything that will add moisture to the pie. Thaw in the refrigerator overnight. When getting ready to serve, allow to sit at room temperature for 10 minutes, then bake for 10 minutes at 350.
Unless you are freezing it (see above) I recommend making it only one day in advance. You can make your homemade pie crust up to 5 days in advance and you can also mix up the pie filling and store separately up to one day before baking.
Have you started planning your Thanksgiving menu yet? Here are some of my other favorite Thanksgiving recipes:
- Sausage Cheddar Ball Appetizer
- Sweet Potato Casserole
- Candied Yams
- Slow Cooker Sweet Potatoes with Bacon
- Cheddar Chive Mashed Potatoes
- Traditional Corn Pudding
- Sausage and Herb Stuffing
And be sure to check out our comprehensive Thanksgiving planner to help keep your holiday organized!
If you try this recipe, please comment and rate it below, I love hearing from you!Print