This easy chocolate chip pecan pie is a delightful holiday dessert—rich, gooey, and studded with melty chocolate and toasted pecans. It’s perfect for Thanksgiving, Christmas, or any special occasion when you want a classic pie with a chocolatey twist.
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If you enjoy this chocolate chip pecan pie, try my Pumpkin Blondies, S’mores Brownies, or Pumpkin Pie in a Graham Cracker Crust for more seasonal baking ideas.
Pecan Chocolate Chip Pie
If you thought pecan pie couldn’t get any better, this version proves otherwise. The filling is gooey and buttery, with plenty of chocolate chips folded in so every bite feels indulgent. Serve it warm with vanilla ice cream or let it cool completely for clean slices—the pie is a guaranteed crowd-pleaser.
This recipe is essentially Chocolate Pecan Pie Bars turned into a traditional pie, and it also draws inspiration from a pecan pie tart for a holiday-ready centerpiece.
Easy Chocolate Chip Pecan Pie
The best part about this chocolate chip pecan pie is how quickly it comes together. Use a flaky homemade butter pie crust or a store-bought crust—either works. The filling is simply whisked, poured into the crust, and baked. No complicated steps, just a reliably delicious dessert.
Can you add chocolate chips to pecan pie?
Yes—chocolate chips are a lovely addition. That said, it’s best to follow a recipe designed for chocolate chip pecan pie because adding chocolate to a traditional pecan pie can alter the sugar and texture balance. This recipe accounts for the chocolate so the filling sets properly while staying tender and gooey.
Ingredients
See the recipe card below for exact measurements. Here’s an overview of what you’ll need:
- Pie crust – homemade flaky butter crust or store-bought pie shell.
- Unsalted butter – melted and cooled slightly.
- Corn syrup – light or dark corn syrup is fine.
- Brown sugar – light brown sugar is recommended for moisture and balanced sweetness.
- Vanilla extract – pure vanilla for best flavor.
- Salt – to enhance the flavors.
- Eggs – room temperature for a smooth filling.
- Pecans – chopped pecan halves or chopped pecans; reserve a few halves for topping if desired.
- Chocolate chips – semisweet chips or chopped bittersweet baking chocolate for deeper flavor.
Equipment
You’ll need a pie pan (cast iron, glass, or ceramic), mixing bowls, a whisk, and a rubber spatula. A cast iron pie pan produces an evenly browned crust but may cook faster—start checking the pie 5–10 minutes early if using cast iron. An instant-read thermometer is helpful; the filling should reach about 200°F for doneness.
Instructions
The recipe card below contains full measurements and step-by-step instructions. The basic process is:
Whisk brown sugar, corn syrup, melted butter, vanilla, and salt together in a large bowl.
Whisk in the eggs until smooth, then fold in the pecans and chocolate chips.
Fold in pecans and chocolate chips, then pour the filling into the prepared crust.
Top with extra pecan halves or chocolate chips if you like, and bake until set. Tent the crust with foil or a pie shield halfway through if the edges are browning too quickly.
Hint: Cover the crust edges with foil or a pie shield partway through baking to keep them golden rather than darkening while the filling finishes setting.
Chocolate Chip Pecan Pie without Corn Syrup
You can substitute pure maple syrup or honey for corn syrup. The texture will be slightly softer but still delicious and crowd-pleasing.
Storage
Store leftover pie at room temperature in an airtight container for 1–2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds to revive the gooey filling.
To freeze: cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven for about 15 minutes before serving to restore texture.
Frequently Asked Questions
Yes. The pie often tastes even better the next day. Bake, cool completely, then cover and store at room temperature for up to 2 days or refrigerate for up to 5 days.
No. This filling bakes well in an unbaked crust. If using a glass pie pan, consider baking on a lower rack to help the bottom brown.
Semisweet chocolate chips are a classic choice. Chopped bittersweet baking chocolate adds a richer, more sophisticated flavor and yields larger, melty pockets of chocolate.
A Kentucky Derby pie typically includes chocolate and sometimes walnuts, while a classic pecan pie focuses on a gooey brown sugar filling and pecans. This chocolate chip pecan pie bridges both styles by combining pecans and chocolate.
Two common errors are slicing the pie before it has cooled fully—doing so can leave a runny filling—and overbaking, which causes cracks or a grainy texture. The pie is done when it still jiggles slightly in the center or when an instant-read thermometer reads about 200°F; it will finish setting as it cools.
Top Tip
Use an instant-read thermometer to check doneness; the filling should reach 200°F in the center.
Related
Try these other recipes for seasonal baking inspiration:
Samoa Pie-
Peach Cherry Galette
-
Passionfruit Tart with Almond Crust
-
Peach Mango Pie
Pairing
These savory dishes pair nicely with a slice of chocolate chip pecan pie:
-
Shrimp Macaroni Salad With Cajun Spices
-
Sheet Pan Chicken Thighs and Veggies
-
Southern Baked Mac and Cheese
-
Lemon Shrimp Pasta with Kale
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If you try this pie, please leave a rating and comment—feedback is always appreciated. Share your photos on Instagram by tagging @chenee_today.
📖 Recipe
Chocolate Chip Pecan Pie Recipe – Easy Holiday Pie
Equipment you may need
- Pie pan
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
- Pie shield (optional)
Ingredients
- 1 unbaked pie crust (homemade or store-bought)
- 1 cup light corn syrup (dark works too)
- ¾ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1½ cups chopped pecans, plus extra halves for topping if desired
- ⅔ cup semisweet chocolate chips, plus extra for top if desired
Instructions
- Preheat oven to 425°F. Roll out pie dough if needed, press into a pie pan, and crimp edges as desired.
- In a large mixing bowl, combine brown sugar, corn syrup, melted butter, vanilla, and salt. Whisk until smooth.
- Whisk in the eggs, then fold in the chopped pecans and chocolate chips.
- Pour the filling into the prepared pie crust. Top with additional pecan halves or chocolate chips if desired.
- Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 40 minutes. If the crust edges brown too quickly, tent them with foil or use a pie shield. The pie is done when an instant-read thermometer inserted into the center reads 200°F.
- Allow the pie to cool completely before slicing—at least 2 hours, preferably overnight—for the best texture and clean slices.
Notes
Equipment: A pie pan is essential; a cast iron pie pan browns very evenly but may cook faster—begin checking 5–10 minutes early if using one.
Use a whisk, rubber spatula, and a large mixing bowl to prepare the filling. An instant-read thermometer is useful—the filling should reach 200°F.
Make Ahead: The pie often tastes better the next day. Bake, cool completely, and store covered at room temperature for up to 2 days or refrigerate up to 5 days.
Storage & Freezing: Store leftovers in an airtight container. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw in the refrigerator overnight and warm at 300°F for about 15 minutes before serving to restore gooey texture.
Nutrition
