This easy chocolate chip pecan pie is a holiday showstopper—perfect for Thanksgiving, Christmas, or any cozy gathering. A twist on the classic pecan pie, this version folds in semisweet chocolate chips so every bite is gooey, nutty, and utterly irresistible.
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Pecan Chocolate Chip Pie
If you love the classic pecan pie, you’ll adore this chocolate chip variation. The texture is rich and custardy with pockets of melted chocolate and plenty of crunchy pecans. It’s an easy, comforting dessert that elevates any holiday table or special occasion.
Easy Chocolate Chip Pecan Pie
This recipe comes together quickly whether you make a homemade flaky butter pie crust or use a store-bought crust. The filling is simply whisked, folded with pecans and chocolate chips, poured into the crust, and baked. Serve warm with vanilla ice cream for a classic finish.
Can you add chocolate chips to pecan pie?
Yes — and when you use a recipe formulated to include chocolate, the balance of sweetness and texture stays just right. Semisweet or bittersweet chocolate works best to cut through the sugar and complement the pecans.
Ingredients
The full ingredient amounts are in the recipe card below. At a glance you’ll need:
- Pie crust – homemade flaky crust or store-bought, unbaked.
- Butter – unsalted, melted and cooled slightly.
- Corn syrup – light or dark; can be substituted with pure maple syrup or honey if desired.
- Brown sugar – light brown sugar packed for moisture and a warm flavor.
- Vanilla – pure vanilla extract for the best flavor.
- Salt – enhances all the flavors.
- Eggs – room temperature for a smooth filling.
- Pecans – chopped pecans (plus extra halves for topping, optional).
- Chocolate chips – semisweet or chopped bittersweet chocolate for richer pockets of chocolate.
Equipment
A standard pie pan is all you need for a rolled or pressed pie dough. A cast iron pie pan heats very evenly but may bake a bit faster, so check the pie 5–10 minutes early if using cast iron. Other useful tools: mixing bowls, whisk, rubber spatula, and an instant-read thermometer to check doneness (target 200°F in the center).
Instructions
Below is a concise overview of the method; full step-by-step directions are provided in the recipe card.
Whisk brown sugar, corn syrup, melted butter, vanilla, and salt in a large bowl.
Whisk in the eggs until fully combined.
Fold in chopped pecans and chocolate chips.
Pour the filling into the prepared pie crust, top with extra pecan halves or chocolate chips if you like, and bake.
Tip: Shield the crust edges with foil or a pie shield halfway through baking to prevent over-browning while the filling finishes setting.
Chocolate Chip Pecan Pie without Corn Syrup
If you prefer to avoid corn syrup, substitute pure maple syrup or honey. The filling will be slightly softer but still delicious and richly flavored.
Storage
Store leftover pie covered at room temperature for 1–2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds to refresh the gooey center.
To freeze, cool the pie 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 revive the texture.
Frequently Asked Questions
Yes. The pie often tastes 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, blind baking is not necessary. The filling bakes well in an unbaked crust. If using a glass pie dish, place the pie on a lower oven rack to help brown the bottom crust.
Semisweet chocolate chips are classic and balance the sweetness. For a deeper flavor, use chopped bittersweet baking chocolate.
A Derby pie typically includes chocolate and walnuts and is associated with the Kentucky Derby, while a traditional pecan pie focuses on a gooey brown sugar filling with pecans. This recipe blends the two by adding chocolate to a pecan pie base.
Cutting the pie too soon is a frequent mistake—the filling needs time to set. Overbaking can dry the filling or cause cracks. Remove the pie when it still jiggles slightly in the center or when an instant-read thermometer reads 200°F; it will finish setting as it cools.
Top Tip
Test for doneness with an instant-read thermometer: the filling is done at 200°F in the center.
Related
If you enjoy this pie, you might like other dessert recipes with warm, comforting flavors or nutty textures.
Pairing
This pie pairs well with simple holiday mains and sides—roasted poultry, savory casseroles, or a creamy macaroni and cheese make a great contrast to the pie’s sweetness.
If you make this pie, please leave a review and share a photo—I love seeing your results!
📖 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 (or dark)
- 3/4 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 1/2 cups chopped pecans (plus extra halves for topping, if desired)
- 2/3 cup semisweet chocolate chips (plus extra for topping, if desired)
Instructions
- Preheat the oven to 425°F. Roll out pie dough if needed, press into a pie pan, and crimp the edges.
- In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Add the eggs and whisk until fully incorporated.
- 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, then reduce the oven temperature to 350°F and bake for an additional 40 minutes. If the crust browns too quickly, tent the edges with foil or use a pie shield. The pie is done when an instant-read thermometer inserted in the center reads 200°F and the filling still jiggles slightly.
- Allow the pie to cool completely before slicing, at least two hours but preferably overnight for the best texture.
Notes
Make Ahead: Bake, cool, and store covered at room temperature for up to 2 days or refrigerate up to 5 days.
Freezing: Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge and warm in a 300°F oven for about 15 minutes before serving.
Doneness Tip: The filling sets as it cools; use an instant-read thermometer and remove the pie at 200°F.
Nutrition
Serving: 1 slice | Calories: 483 kcal | Carbohydrates: 59 g | Protein: 5 g | Fat: 27 g
