Chocolate Pecan Pie (2024)

Tessa’s Recipe Rundown

Taste: I love the combination of chocolate and pecans, and the touch of bourbon and cinnamon takes the flavor profile to a whole new level.
Texture: The crust is incredibly flaky while the filling is rich, thick, gooey, and crunchy. The pecans on top almost have the texture of candied pecans.
Ease: REALLY easy. Make the pie shell ahead of time and whip together the filling the day you need to bake!
Pros: Super easy and fun twist on pecan pie. Plus, you know, CHOCOLATE!!
Cons: None!
Would I make this again? Absolutely.

How to Make Chocolate Pecan Pie

How to Make Homemade Pie Crust for Pecan Pie

Here’s my recipe for Best Ever Pie Crust, which is surprisingly simple and ultra flaky. There are tons of tips and a step-by-step video on how to roll out pie dough in that post. If making homemade pie dough intimidates you, check out my helpful Top 10 Pie Tips post here.

You can also use a pre-made crust if you prefer, to save time and energy.

Butter vs. Shortening in Pie Crust: Which is Better?

You’ll notice my Best Ever Pie Crust recipe calls for all-butter. I find an all-butter pie crust results in the best flaky texture and an unparalleled flavor.⁠ When we compared the two types of fats side-by-side in the studio, the shortening pie crust was far too delicate and actually stuck to the parchment paper that was holding the pie weights. Read more about my experiments in my Butter vs Shortening: Which is Better? post here.

Do I Have to Use Corn Syrup?

• Corn syrup is an invert sugar, which means it is liquid at room temperature.
• Invert sugars prevent grains of sugar from recrystallizing as the pie cools.
• Essentially, that little bit of corn syrup in this Chocolate Pecan Pie recipe helps to create a texture that’s soft, gooey, and chewy and ensures it holds its shape once sliced.
• I don’t recommend skipping it, but you can use the same amount of golden syrup as a simple 1:1 swap if needed.

What Type of Pie Pan for Chocolate Pecan Pie?

Whatever you do, be sure to avoid using a shallow pie pan for this recipe. There’s a lot of pecan filling! I like to use a deep-dish glass pie plate like this one.

Learn more about how pie pan materials compare in my Best Pie Pans post here.

I also recommend using a pie shield about halfway through baking this recipe. This prevents the crust from getting overly browned and hard at the edges.

How to Prevent Watery or Runny Chocolate Pecan Pie Filling

We want the filling to be gooey, not runny. This all comes down to baking. You want to cook pecan pie to an internal temperature of 200°F. The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it’ll crack and be dry. Underbake it and it will be watery and runny.

Does Chocolate Pecan Pie Need to be Refrigerated?

Yes. Since this chocolate pecan pie contains egg, it’s recommended to store the pie refrigerated.

How to Make Chocolate Pecan Pie Ahead of Time:

• Completely assembled, unbaked Chocolate Pecan Pie should only be refrigerated for about a day before baking, otherwise you may end up with a soggy crust.
• Since this pie filling contains whole eggs, it can’t be frozen before baking.
• You can bake this pie completely a day ahead of time.
• Cover and store at refrigerated for up to two days.

How to Freeze Chocolate Pecan Pie

Baked pecan pie freezes well for up to 2 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also refresh in a 300°F oven to re-crisp the crust.