Chocolate Pecan Pie

chocolate pecan pie

When the holidays come around there is nothing I want more then a huge slice of pecan pie. This year I wanted to change it up a little and add chocolate. If I am making something for the first time I usually go to the NYTimes recipe section online. They always have incredible recipes with very detailed reviews. I saw a recipe that had the chocolate melted into the butter then baked. They reviews were all over the place so I decided to just wing it and try creating my own recipe.

chocolate pecan pie

I know a lot of my recipes have millions of ingredients and are half a page long, but one thing  I am way too lazy to do is make my own pie crust. I usually have rolls of premade crust in my freezer. Perfect for those pie cravings. These giant dark chocolate chips are an absolutely perfect for this pie. I don’t think I would like it as much if the chocolate was melted in. I really enjoyed how you could taste that classic pecan pie filling with big bites of melty dark chocolate.


Pecan pie has always been my Dad’s favorite dessert. When I was a child a did not appreciate pecans the way I do now and I used to pick them all out of my pie. I would be left with that perfect sugary filling and crunchy crust. My mom always made us homemade whipped cream so that is a habit I carried with me. If you are in a kid free household this whipped cream is perfect to spike with a little bourbon.


Chocolate Pecan Pie
Recipe Type: Baking, Pie
Prep time:
Cook time:
Total time:
Serves: 8 slices
Classic pecan pie with a dark chocolate twist.
  • 1 Prepared sheet of pie dough
  • 2 tbsp of melted salted butter cooled
  • 2 cups of pecans (toasted)
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • 1/2 cup of dark chocolate chips
  • 2 tbsp of pure vanilla extract
  • 2 tbsp of bourbon (optional)
  • 1 cup of heavy whipping cream
  • 1/2 cup of powdered sugar
  • 1 tsp of bourbon
  1. Preheat the oven to 350 degrees.
  2. Mix together the butter, eggs, corn syrup, vanilla and sugar.
  3. Add bourbon if desired.
  4. Mix in the pecans and chocolate.
  5. Place pie dough into a pie dish and pour the filling over the top.
  6. Tap the dish on the counter to help the pecans rise to the top.
  7. Bake for 45-50 minutes or until the middle sets.
  8. I covered the pie with foil before baking and removed 15 minutes before finishing so the crust would not burn.
  9. Let the pie cool before serving.
  10. For the whip cream:
  11. In a large clean dry bowl add the cold heavy cream, sugar and bourbon (vanilla if you don’t want bourbon).
  12. Mix with a hand mixer on high until soft peaks form.


Doesn’t that look like the best bite ever?

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