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Chocolate Pecan Pie

Chocolate pecan pie combines semisweet chocolate chips and pecan halves in a sweet, gently set filling baked in a flaky pie crust. Let it cool for at least 3 hours so the center finishes setting before slicing.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust refrigerated, 9-inch
For the filling
  • 1 cup semisweet chocolate chips
  • 1.5 cups pecan halves
  • 3 eggs large
  • 1 cup light corn syrup
  • 0.75 cup granulated sugar
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Unroll the refrigerated pie crust into a 9-inch pie plate, fit it into the plate, and crimp the edges.
Fill and bake
  1. Scatter the chocolate chips and pecans evenly over the crust.
  2. In a medium bowl, whisk the eggs, corn syrup, sugar, melted butter, vanilla, and salt until smooth.
  3. Pour the filling over the chocolate chips and pecans, then place the pie plate on a rimmed baking sheet.
  4. Bake for 50 to 60 minutes, loosely covering the crust edges with foil if they brown too quickly; the filling should be set around the edges and jiggle slightly in the center.
  5. Cool on a wire rack for at least 3 hours before slicing.

Notes

For clean slices, wait until the pie has cooled for at least 3 hours. Store covered in the refrigerator for up to 4 days; it can be frozen. For a dairy-free variation, use dairy-free chocolate chips, plant-based butter, and a dairy-free pie crust.