Homemade Pecan Pie with a sweet twist! This Chocolate Pecan Pie takes your favorite classic holiday pie and adds chocolate chips.
We do a lot of traditional dishes for Thanksgiving, but I like to add one or two new things each year just to keep it interesting!
So, of course, we’re going to have the turkey, mashed potatoes, and gravy, but I like to get creative when it comes to dessert. So, say hello to chocolate pecan pie – my favorite twist on a classic old-fashioned dessert recipe.
You Will Love This Easy Recipe!
- This is a really easy recipe! It’s the best pecan pie dressed up with a lot of chocolate.
- You don’t need a ton of ingredients to make it!
- I use a pre-made crust to make it really easy. It’s my favorite shortcut.
- Everyone will love the chocolate twist! It’s a great way to dress it up.
This is a Karo® syrup pecan pie recipe, so it’s super easy to make. This syrup gives the filling the best texture – the filling is soft, and you don’t have to worry about crystallized sugar in your filling, which can happen if you make sugar syrup from scratch.
For the crust, you will need a deep-dish dough round. You can use refrigerated dough or frozen dough. Or, you can make your favorite homemade deep-dish dough. All three will work great!
There are lots of crunchy pecans! You don’t need to chop them – they go right into the filling with no prep.
This is a chocolate chip pecan pie, so I use semi-sweet chocolate chips. You can also switch it up and use milk chocolate or dark chocolate chips.
Two Easy Steps!
Mix: In a bowl, combine the corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans and chocolate chips, and then pour the filling into the crust.
Bake: Place the pie on the center rack and bake it for 60 to 70 minutes. Cool the pie for at least two hours.
Make clean up easy: Lightly coat the pan with cooking spray before placing the dough in it. If you are using a frozen crust already in a pan, you can skip this!
Baking Tip: If the crust’s edges are browning too fast while baking, cover them with foil.
If you use a frozen crust: If you opt for a frozen crust, preheat the oven as directed, and place a cookie sheet in the oven. Bake the pie on the hot cookie sheet, and this will ensure your frozen crust bakes properly.
How to know when it’s done: When the internal temperature is 200°F, it’s ready – you can check it with a thermometer. Or, if you don’t have one, you can check for doneness by lightly tapping the surface. It should spring back when it’s baked through.
Want more chocolate? Melt some additional chocolate chips in the microwave and drizzle it over the top for an extra chocolate treat.
Make-Ahead Tips and Storage: You can make and bake it up to a day in advance. Once it’s fully cooled, cover it and keep it at room temperature until you’re ready to serve it. Leftover pecan pie will keep up to four days in the refrigerator.
Adding the chocolate gives it a delicious twist your guests won’t be expecting! I hope you give this recipe a try this holiday season – I think you will love it!
More Holiday Dessert Recipes!
If you want all kinds of dessert ideas, I have a Thanksgiving Desserts post you will love! Or, try some of these other amazing recipes:
- Pumpkin Pie is a must-make every year at our house! This is an easy recipe that works perfectly every time.
- Love apples? You have to try my Apple Crumb or Classic Apple Pie. They are perfect any time of year, but especially during the holidays.
- Cherry Bars are easy to make with a delicious almond crust and sweet cherry filling.
Did you try it and love it? Be sure to comment and rate the recipe below, I definitely want to hear from you!
And if you’re like me and snap photos be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!!
- 1 c. Karo® Light Corn Syrup
- 3 eggs
- 1 c. sugar
- 2 Tbsp butter melted
- 1 tsp Spice Islands® Pure Vanilla Extract
- 1 1/2 c. pecans about 6 ounces
- 1 9-inch unbaked OR frozen** deep-dish pie crust
- 1/2 c. semi-sweet chocolate chips
- Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
- Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.
- Melt chocolate chips in microwave in increments of 15 seconds, stirring after each set until melted. Drizzle on pie. Let sit until the chocolate is set. You can put in the fridge to help it set faster.