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–+ servings
pecan chocolate pie on a white plate with chocolate drizzled over the top
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5 from 4 votes

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 Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 634kcal
Author: Dorothy Kern
Cost: $8

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.)

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.

Nutrition

Serving: 1/8th pie | Calories: 634kcal | Carbohydrates: 69g | Protein: 7g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 2643mg | Fiber: 2g | Sugar: 31g