Chocolate Pecan Pie I Recipe -
Chocolate Pecan Pie I Recipe

Chocolate Pecan Pie I

Recipe by  

"This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
  3. Bake until set, 40 to 50 minutes. Cool.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2005

As far as the directions go, I'd give a technical score of 3 stars. There are a few things I would like to add to the directions: Melt the chocolate (at 50% power in the microwave) and add 1 1/2 Tbl. butter in pieces, stirring to blend. Pour the chocolate into the bottom of a 9" DEEP DISH pie crust, and refrigerate. (If you want a more subtle chocolate taste, I suggest cutting it to 1 cup choc + 1T butter for a thin layer in the pie - I'll do this next time). Then in a bowl, beat the sugar and butter first, then add the other things, pouring the corn syrup while you are mixing. Bake in a hot oven on a cookie sheet. I preferred having a soft layering of chocolate under the pecan layer which would be easy to slice hot or cool. Baking: after 50 minutes, the crust was very brown but the center was not set, so I had to cover it with foil. Then it cooked quickly. As far as taste: it was very rich, very sweet, and very good with vanilla ice cream! I can't complain about the richness or sweetness, because what pecan pie isn't? It got the taste test award after Thanksgiving dinner! Artistic score: 5 stars So overall? 4 stars, but now that I know what to do, this will become a traditional pie for holidays worth 5 stars.

Most Helpful Critical Review
Dec 02, 2004

I really think the chocolate chips should have been melted with the corn syrup and then mixed in with the nuts, etc. The flavors would have blended much better if that had been instructed.

Dec 06, 2005

Gorgeous but I advise melting the chocolate and the butter before mixing. I added more pecan (twice the amount stated) and used ready rolled puff pastry. It came out absolutely gorgeous, gooey, sticky and heavenly! It was a real success. In all this is an extremely easy to do recipe.

Dec 28, 2004

Delicious! I used chocolate chunks because that's what I had on hand and thought it was perfect... very chocolatey! I didn't have the problem of too much filling... I used a Mrs. Smith's frozen deep dish pie shell and every bit of the filling fit in to it and none ran over even though I put it on a cookie sheet just in case.

Nov 18, 2009

This is SOOOOO good. I kind of disobeyed the directions and I layered the chocolate and then pecans instead of stirring it all together. I put the chocolate on the crust and then put tons of pecans over it (I think pecan pies never have enough pecans) and then I poured the sugar-y mixture over the top - of course I had extra sugar mixture because I added too many pecans but it was well worth it. Thanks for the delicious recipe.

Jul 19, 2004

I've never had much success with baking...but this recipe looked so easy...and it was! It turned out very well. A tad too sweet for my taste (I still enjoyed it), and my husband went nuts over it. He kept picking at it until I finally put it away! Next time, I may cut back on the chocolate chips and add a little unsweetened cocoa powder. Between the sugar and corn syrup it's sweet enough. And my advice to anyone trying this for the first time...make your own crust! I used a store-bought refigerated pastry crust and was very disappointed. It was hard and dry. This pie needs a nice, delicate flaky crust. But overall, it was still very good and I will make it again...with a home-made crust!

Dec 12, 2007

I have had other people ask me for this recipie. EXCELLENT!!! I have tried some of the others that are a little more complex, but this one still tastes the best and is the easiest to make.

Aug 18, 2003

Overall, it was a good recipe. But it made way too much filling. I used a frozen 9 inch pie crust and could have made two pies from one batch of filling. Also it was very chocolaty. If I make it again, I may experiment with different types of chocolate, like a bittersweet baking bar, to try and cut back on some of the sweetness.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 736 kcal
  • 37%
  • Carbohydrates
  • 92.4 g
  • 30%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 39.3 g
  • 60%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Chocolate Pecan Pie

Put a sweet, chocolate twist on classic pecan pie with this recipe.

Chef John's Chocolate Pecan Pie

A few chocolate chips will take rich, gooey pecan pie to amazing new heights.

Irresistible Pecan Pie

See how to make a sweet, rich, totally irresistible pecan pie.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States