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This Toffee Chocolate Pecan Pie is about to make you forget any other type of pecan pie even exists. When it comes to a simple southern chocolate pecan pie recipe, this is it! 

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slice of pecan pie with toffee in it on a white plate


Best Chocolate Pecan Pie

Keep in mind that this easy chocolate pecan pie is delicious on its own – but loading it up with homemade ice cream sounds pretty darn good, too! Once I have one piece of this delicious dessert, I literally obsess over the anticipation of my next slice. (And it’s always on my recipe menu for Thanksgiving and Christmas!) 

ingredients in pecan pie with words over them

Ingredients in Chocolate Chip Pecan Pie

  • Pie crust – Use my recipe or buy a refrigerated or frozen crust.
  • Eggs – a must in any pecan pie. They create the custard-like filling.
  • Corn Syrup – I prefer dark corn syrup but light corn syrup may be substituted.
  • Granulated sugar – You can substitute brown sugar if you prefer.
  • Salt – important because it cuts through the sweetness making the pie the perfect amount of sweet.
  • Unsalted butter – melted
  • Chocolate chips – semi-sweet or milk
  • Toffee bits – Bits o’ Brickle or the kind with chocolate, either is fine
  • Pecan halves – the most important part of the pie!
bowl of pecan pie filling
pie shell with pecans and chocolate chips inside
pie shell with pecan pie filling and ingredients around

How to make Chocolate Pecan Pie 

  • Whisk the ingredients: Whisk eggs, corn syrup, sugar, salt, and melted butter together.
  • Prepare the pie crust: Place pie crust in 9-inch pie plate. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee.
  • Pour filling over the top. Let it sit for a minute so the pecans can rise to the top.
  • Bake: Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F for another 40-45 minutes.
circular pecan pie with toffee baked in

How to Serve Pecan Pie 

This pecan and chocolate pie is so easy to serve! Once the pie starts to cool down, you can then cut the pecan pie with chocolate into slices. 

Do not try to cut into the pie BEFORE it cools, or it will be messy – and might not hold its shape.

Make sure to top your piece of pie with homemade whipped cream or ice cream! 

Expert Pie Tips

  • Use a pie crust shield to protect the edges of your pie crust from burning. Don’t have a shield? Use strips of foil.
  • Semi-homemade pie crust works – use the refrigerated or frozen kind for this pie if you don’t want to make it from scratch.
slice of pecan pie with toffee in it on a white plate

FAQs

Do you need to refrigerate chocolate pecan pie?

Nope, chocolate pecan pies don’t have to be kept in the fridge. I do think that they stay fresher that way, but it’s totally up to you. 

Can you make white chocolate pecan pie?

Yes, you can! You can change up the flavor of the chocolate to easily change up the taste.

How to know when pecan pie is done baking?

The top of the pecans on the pie is going to start darkening in color. You’ll also want to take the pie out of the oven and shake it carefully. It should have a slight jiggle to it, but not a lot. 

How to make sure the bottom crust is baked through?

Don’t skip the bake at 425°F step – this is what makes sure that the bottom crust gets fully baked.

Can I make this bourbon pecan pie?

You can also add bourbon to this pie recipe – just a tablespoon is great.

How to keep pecans from burning in pecan pie?

Make sure you add the pecans to the pie crust before pouring in the filling. The pecans will float to the top of the pie and be covered in the gooey filling, which will keep them from burning. Also make sure they’re in one level layer – none sticking up.

Can you freeze this pie?

Yes you can make ahead and freeze the entire pie, or you can freeze leftovers. Just be sure to wrap it well or place in an airtight container, it will last for up to 2 months.

Have you made this recipe?

Leave a 5-star rating below!

slice of pecan pie with toffee in it on a white plate

Toffee Chocolate Pecan Pie

4.94 from 49 votes
Chocolate Pecan Pie is better with toffee bits – use a homemade crust or one from the store. This pie is so easy.

Recipe Video

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • 1 recipe pie crust , from a package of two or from scratch
  • 3 large eggs
  • 1 cup (237ml) dark corn syrup (Karo)
  • ⅓ cup (67g) granulated sugar
  • ¼ teaspoon salt
  • ¼ cup unsalted butter , melted
  • 1 cup (170g) chocolate chips (semi-sweet or milk)
  • ½ cup (75g) toffee bits (Bits o’ Brickle or the kind with chocolate, either is fine)
  • 1 ¾ cups (210g) pecan halves
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Instructions

  • Preheat oven to 450°F.
  • Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.
  • Whisk eggs, corn syrup, sugar, salt, and melted butter together.
  • Remove pie shell from refrigerator. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour filling over the top. Let it sit for a minute so the pecans can rise to the top. You want to be sure the pecans are totally coated in the liquid so they don't burn.
  • Place pie on a cookie sheet for baking to catch any spillage. Cover edges with a pie crust shield or foil.
  • Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F and bake for an additional 40-50 minutes or until the pie is puffed, only slightly jiggly, and is a bit cracked around the edges.
  • Cool pie completely before cutting. Store pie covered in refrigerator for up to 3 days. Pie can be frozen for up to 3 months.

Recipe Notes

  • Don’t skip the 450° baking step – this ensures the bottom crust gets done all the way.
  • Make sure all the pecans get coated in the gooey filling mixture so they don’t burn (that’s why we place them at the bottom and let them float to the top). The pecans need to be put on top the chocolate/toffee because otherwise the chocolate will weigh them down.

Recipe Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 61g | Protein: 5g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 232mg | Potassium: 131mg | Fiber: 2g | Sugar: 48g | Vitamin A: 359IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Other Favorite Pecan Pie Recipes

Easy Chocolate Pecan Pie is the best easy pie recipe for Thanksgiving! It’s my classic southern pecan pie with chocolate chips – perfect for chocolate lovers!

 



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.94 from 49 votes (47 ratings without comment)

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67 Comments

  1. I’m not a fan of pecan pie either. But I think it’s mainly because I have just not had a good one. This sounds fabulous with the chocolate and toffee!

    Reply

  2. My husband always begs me to make pecan pie at Thanksgiving, but I’ve just never really been a fan. With CHOCOLATE though?? Whole different story! 😉

    Reply

  3. I hear ya on the neighbors. Both next door neighbors, the people across the street and the people behind me must all get together once a week and make a list of ways to be bad neighbors.

    Anyway…this sort of reminds me of a Derby pie, which is absolutely one of my favorite things on Earth. I shall be making one of your pies!

    Reply

      1. 6oz chopped semi-sweet chocolate (1 1/4c)
        1/4 c plus 1 1/2T Kailua liqueur
        3 eggs beaten
        1/2 c packed dj bring sugar
        1/2c maple syrup or an additional 1/2 c br sugar
        1/2 c light corn syrup
        2 t vanilla
        1/4 t salt
        1/2 c melted butter
        1 1/2c shelled pecan halves (reserving 1/2 for garnish.

        Melt together chocolate and Kaluhlua. Beat in eggs, sugar, maple syrup, corn syrup, vanilla and salt together. Add in the melted butter and stir until incorporated Stir in 1c pecan halves. Pour mixture into uncooked pie shell. Decorate ith reserved pecans (I use the “pretty” ones for this part.
        Bake 350 for 40-50 minutes allow to cool on rack before slicing. Great with whip cream on top.

        A favorite Thanksgiving picture is when my now 15 year old was just 3. He was helping place the pecans on top. Each time he out one on top he would stick his fingers in the pie mixture and then luck them off before going onto the next pecan half (good thing baking kills the germs!)

        I think adding toffee bits to this pie would be an amazing addition!