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Pecan pie is good but Chocolate Pecan Pie is even better. And DOUBLE Chocolate Pecan Pie? It’s the BEST! It’s a pecan pie with chocolate chips and a chocolate pie crust!
Really, it doesn’t get much better. If you’re looking for something majorly chocolate for your Thanksgiving table, look no further. It’s a chocolate pecan pie in a chocolate crust. DOUBLE the chocolate!
It all starts with my No Roll Chocolate Pie Crust. It’s my classic pie crust recipe made with cocoa powder which is easy to make – no rolling. I married that with my Mom’s Easy Classic Pecan Pie recipe and added semi-sweet chocolate chips. Like my pecan pie bars, it’s the fastest pie you’ll ever make.
This pie is a rich and wonderful way to make a twist on the classic pecan pie. The flavor of the creamy pecan pie filling pairs so well with the chocolate chips, and the texture is perfect! This is my favorite thanksgiving dessert EVER!
Ingredients Needed
- Pie Crust: If you want, use a chocolate pie crust for this. I love my no roll version – you just press it into the pie. This is what makes it a double chocolate pecan pie! You can also use a regular pie crust recipe or a store-bought pie crust.
- Corn Syrup: The best pecan pies have dark corn syrup – it’s what my mom always used. Light corn syrup may be substituted.
- Pecans: Use pecan halves for a pretty pie or chop your pecans like I do in my brown sugar pecan pie.
- Chocolate Chips: Use your favorite brand and flavor (we love milk chocolate chips!)
How to Make Chocolate Pecan Pie
- Prepare your chocolate crust (or a regular crust if you prefer). This is written for a 9-inch pie plate. Press the crust into the pie pan.
- Stir together corn syrup, sugar, large eggs, vanilla extract, melted butter, cornstarch, and salt.
- Place chocolate chips in the bottom of your pie shell. Place the pecans on the top of the chocolate chips.
- Pour the filling over the top – the pecans will float to the top of the pie.
- Bake until puffed and cracked around the edges and only slightly jiggly.
Expert Tips
- You can substitute light corn syrup if you prefer. You can also substitute brown sugar for the granulated sugar.
- Use any kind of chocolate – dark chocolate chips or semisweet chocolate chips are my favorite.
- If you want you can also use an Oreo crust! But I love this no roll chocolate pastry crust – it’s so good, almost fudgy.
- Make sure that your chocolate chips go into the pie first and the pecans on top – that way they float to the top and are coated in the filling. This helps keep them from burning.
- You know pecan pie is done baking when it’s puffed on top, slightly cracked around the edges and just jiggles a tiny bit when shaken.
Double Chocolate Pecan Pie Recipe
This Double Chocolate Pecan Pie is an easy pecan pie recipe that’s full of chocolate chips and it has an easy no roll chocolate pie crust!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Ingredients
- 1 recipe No Roll Chocolate Pie Crust
- 3 large eggs
- 1 cup (237ml) dark corn syrup
- ⅓ cup (67g) granulated sugar
- ¼ cup (57g) unsalted butter melted
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup (85g) chocolate chips
- 1 ½ cups (180g) pecan halves (approximately)
Instructions
- Preheat oven to 425°F. Press the pie crust into the 9” pie plate as directed and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
- Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
- Place chocolate chips on the bottom of the pie crust and place the pecans in a single layer on top of the chocolate chips. Pour the filling over the top. The pecans will rise to the top of the pie. Note: it’s important that the chocolate is on the bottom because the chips will weigh down the pecans and not let them rise, so make sure to put the chocolate in first!
- Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1½-inches wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or cover with a pie shield.)
- Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 35-45 minutes or until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.)
Recipe Notes
- You can substitute light corn syrup if you prefer. You can also substitute brown sugar for the granulated sugar.
- Use any kind of chocolate – dark chocolate chips or semisweet chocolate chips are my favorite.
- Make sure that your chocolate chips go into the pie first and the pecans on top – that way they float to the top and are coated in the filling. This helps keep them from burning.
- You know pecan pie is done baking when it’s puffed on top, slightly cracked around the edges and just jiggles a tiny bit when shaken.
- Store the pie on the counter covered with plastic wrap for up to 2 days, refrigerate it for up to 4 days or freeze the pie for up to 3 months.
Recipe Nutrition
Serving: 1/8th pie | Calories: 634kcal | Carbohydrates: 69g | Protein: 7g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 2643mg | Fiber: 2g | Sugar: 31g
Nutritional information not guaranteed to be accurate
Could you use a chocolate Graham cracker crust?
ahahahaaaaa omg that little doggy saddle!!
and heavens to betsy this is the best chocolate pecan pie eveerrrrr!
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