Recipe updated with fresh new photos! 11.26.2019
This newly added Easy Chocolate Pecan Pie recipe is based on the classic pecan pie that is a staple around this time of year! It combines the classic with the addition of chocolate chips and a sprinkling of some flaky sea salt for good measure! With a rich and chocolatey, ooey gooey pecan pie filling that’s baked in a homemade buttery, flaky pie crust, this will be a crowd favorite for sure!
quick tips for making this easy chocolate pecan pie recipe
homemade pie crusts
- When making the pie dough, you can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.
- If you deal with arthritis in your hands like I do, you can use a food processor to make the pie dough. I did find it easier though to move the dough to a large lightly floured mixing bowl to add in the cold water before forming the discs, but that’s up to you. You may find you use a little less water when adding it in the food processor.
- If I know I’m going to be using the pie dough within a day or two, I’ll tightly double wrap the discs with plastic wrap and place them in the coldest part of the refrigerator.
- If I’m making them with the intent of just having them on hand for whenever, I’ll tightly double wrap the discs with plastic wrap, place them in a freezer bag, and into the freezer.
- After preparing the pie crusts in the pie plates (rolling, trimming, and crimping the edges), I highly recommend refrigerating them in the freezer for a good 30 minutes prior to adding the chocolate pecan pie filling. This will help keep the fats within the pie crusts very cold, which will help the pie crusts hold their shape and edges nicer as they bake.
- If making pie crust by hand isn’t your thing, you can easily use the store bought refrigerated pie dough. It’s usually comes in a pack of 2 and can found in the dairy aisle along with pre-made cookie dough, yogurt, butter, etc.
chocolate pecan pie filling
- I used a mix of chopped and halved pecans for the pecan pie filling. I also used more of the pecan halves on top as well.
assembling and baking the chocolate pecan pies
- This chocolate pecan pie recipe uses 2, 9″ pie plates. Any type (metal, glass, ceramic) pie plate will be fine to use.
- The recommended baking temperature and time is 350ºF for 45-50 minutes. My pies baked well for the full 50 minutes.
- After the chocolate pecan pies have baked for 15 minutes, I recommend carefully adding a silicone pie crust shield to the top of the pie crust edges (or you can use strips of aluminum foil) to avoid over baking the pie crust.
- The top of the chocolate pecan pies should still be a little jiggly in the center, and they’ll also be puffed up, but will deflate as they cool.
the best baking tools for making chocolate pecan pie
looking for more easy pie recipes? give these a try!
This Easy Chocolate Pecan Pie is a must-have staple this time of the year! is SO easy to make and great for those fall parties! To make it even easier, like I did, you can buy refrigerated pie crust! * Please note this recipe makes two (2) chocolate pecan pies. To make one, you can half the recipe.
homemade pie crust (makes 2, 9 inch pie crusts)
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 6 tablespoons Unsalted Butter, cold and cut into cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4–6 tablespoons Ice Cold Water
chocolate pecan pie
- 4 Large Eggs, room temperature
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 tablespoon All-Purpose Flour
- 1/2 cup Unsalted Butter, melted
- 1 cup Light Corn Syrup
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 1/2 cups Pecans, coarsely broken or halved
- Sea Salt Flakes, for sprinkling over top of the pies (optional)
recommended baking tools
homemade pie crust – part 1
You can skip part 1 if buying store-bought refrigerated pie crusts.
- In a large mixing bowl and using a pastry blender (or two forks), mix together the flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too!
- Add in 1 tablespoon of the ice cold water, then (using a spatula or with your hands) work it into the pie dough mixture. Continue to add the ice cold water, 1 tablespoon at a time, until the pie dough forms and it is no longer crumbly. If there are any crumbly bits, just add the teeny tiniest bit of cold water so they blend in with the rest of the dough.
- After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 1/2″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
homemade pie crust – part 2
- Roll out the first pie dough disc to about 11-12 inches in diameter onto a clean and lightly floured surface.
- Place into the 9 inch pie plate, then trim the edges, leaving about 1/2 inch to fold under. Crimp the edges in a style of your choosing.
- Place the pie plate with the pie dough into either the freezer (preferred) or the refrigerator for 30 minutes to allow the pie crust to chill.
- Repeat steps 1-3 for the 2nd pie crust.
chocolate pecan pie filling
- In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, all-purpose flour, melted unsalted butter, light corn sryup, and vanilla extract until well combined.
- Fold in the semi-sweet chocolate chips and chopped or halved pecans using a spatula.
assembling the chocolate pecan pie
- Adjust oven rack to 2nd level mark and pre-heat the oven to 350ºF.
- Remove your chilled pie crusts from the freezer (or refrigerator), then evenly divide the chocolate pecan pie filling into the 2 pie crusts.
- Place the pies into the oven side-by-side and bake for 45-50 minutes at 350ºF. After the pies have baked for 15 minutes, I recommend carefully adding a silicone pie crust shield to the top of the pie crust edges (or you can use strips of aluminum foil) to avoid over baking the pie crust.
- When done, remove the pies from the oven. The top of the pies should still be a little jiggly in the center, and they’ll also be puffed up, but will deflate as they cool.
- Allow the pies to cool on wire racks for at least 2-3 hours before serving. Alternatively, you can place the pies in the fridge after cooling to chill before serving.
- Keep the pies covered and stored in the refrigerator for up to 3-4 days.
Recipe adapted from A Taste of Bedminster Elementary cookbook
Keywords: chocolate pecan pie, pecan pie, chocolate, pie crust, ready-made pie crust, easy recipe, easy desserts, easy pie recipes for fall
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