Nothing draws a crowd like a chocolate pecan pie done right. This classic Southern dessert shines at holidays and family meals, winning people over with every slice. The crust stays crisp and delicate, holding a thick filling where toasted pecans mix with dark chocolate for an honest, bold flavor. With good ingredients and a steady hand, you turn basic pantry staples into something friends talk about long after the plates are cleaned. There’s something special about sharing this pie—it feels like an invitation to slow down, enjoy what’s in front of you, and come back for seconds.
PrintHow to Bake an Award-Winning Chocolate Pecan Pie Every Time
A slice of chocolate pecan pie brings instant joy; its sweet filling loaded with toasted pecans and smooth chocolate tucked in a golden crust. With every bite, you taste the care and tradition that make this favorite unforgettable at any table.
Ingredients
- 1 prepared 9-inch pie shell (store-bought or homemade)
- 2/3 cup light corn syrup
- 3/4 cup packed brown sugar
- 2 tablespoons melted butter, salted or unsalted
- 3 large eggs
- 3/4 cup semisweet or bittersweet chocolate chips or chopped chocolate (such as Ghirardelli or Guittard)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves, fresh
- Whipped cream or vanilla ice cream for serving (optional)
- 2 tablespoons bourbon (optional, cuts the sweetness of the pie)
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Instructions
- Set your oven to 350°F. You can use either a store-bought or homemade 9-inch pie shell. If making crust from scratch, see the trusted complete guide to making pie crust.
- Gently whisk eggs in a large bowl until smooth. Add melted unsalted butter, then whisk in brown sugar and light corn syrup until glossy. Sift in salt. Stir in semisweet chocolate and pure vanilla extract. Mix just until blended, avoiding bubbles to keep the filling silky.
- Pour the mixture evenly into the chilled pie shell. Gently layer fresh pecan halves all over the top in a circular pattern or evenly scatter for a more rustic look. Neat arrangement gives a professional finish while even distribution ensures each slice gets a fair share of nuts.
- Place the pie on the center rack. Bake for 50 to 60 minutes @ 350°F. The edges will be set, but the center should jiggle slightly when you nudge the pan. If the pecans darken too fast (often near the 30–40-minute mark), cover the pie loosely with foil to protect them.
- When finished, remove the pie and set it on a cooling rack.
Notes
Wait at least two hours before slicing, so the filling sets and you get clean, neat wedges without sticky centers. Do not shortcut this rest period if you want attractive slices.
A pie made with care gets attention, every single time. Fresh ingredients and a steady hand set it apart, giving you real flavor and perfect texture. Show your results or swaps in the comments and let others see how small changes can make a pie unforgettable. Every bite tells a story worth sharing.
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