This easy chocolate chip pecan pie is a holiday favorite—rich, gooey, and studded with melty chocolate chips and toasted pecans. It’s perfect for Thanksgiving, Christmas, or any cozy occasion when you want a show-stopping dessert.
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If you enjoy this chocolate chip pecan pie, you might also like other comforting dessert recipes such as pumpkin blondies, s’mores brownies, and pumpkin pie in a graham cracker crust.
Pecan Chocolate Chip Pie
This chocolate chip pecan pie takes the classic pecan pie to the next level by adding chocolate chips for an irresistible combination of toasty pecans and melted chocolate. The filling becomes luxuriously sticky and the contrast of buttery crust, crunchy nuts, and soft chocolate makes it a dessert people remember. It’s ideal for holiday dessert tables, potlucks, or whenever you want a comforting, indulgent pie.
Think of this as a pecan pie with a chocolatey twist—similar in spirit to pecan pie bars or a pecan tart, but made in a traditional pie shell so it’s perfect to slice and serve for a crowd.
Easy Chocolate Chip Pecan Pie
This recipe is straightforward and quick to prepare. Whether you use a homemade flaky butter pie crust or a store-bought crust, the filling comes together in minutes. Whisk the filling ingredients, fold in the pecans and chocolate chips, pour into the prepared crust, and bake. For best results, serve slightly warm with a scoop of vanilla ice cream.
The method is forgiving and works well for bakers of all skill levels. Small adjustments—like using dark chocolate chips or pecan halves on top—let you personalize the pie without changing the basic technique.
Can you add chocolate chips to pecan pie?
Absolutely. Adding chocolate chips to pecan pie is a delicious variation. Use a recipe that accounts for the extra sweetness so the sugar balance stays right. Semisweet or bittersweet chocolate both work well; semisweet keeps the pie classic and kid-friendly, while bittersweet adds a deeper, less sweet flavor.
Ingredients
Below is a quick overview of what you’ll need. Exact measurements and full directions are in the recipe card in this article.
- Pie crust – one unbaked 9-inch pie crust (homemade or store-bought).
- Unsalted butter – melted and slightly cooled.
- Corn syrup – light or dark corn syrup for classic texture (see substitution options below).
- Brown sugar – packed light brown sugar for sweetness and moisture (dark brown sugar also works for a deeper flavor).
- Pure vanilla extract – enhances the overall flavor.
- Salt – balances and brightens the filling.
- Eggs – room temperature eggs help the filling set correctly.
- Pecans – chopped pecans for the filling, plus extra halves for an attractive topping if desired.
- Chocolate chips – semisweet or chopped bittersweet chocolate for melting pockets throughout the pie.
Equipment
A standard pie pan works well for this pie. A cast iron pie pan gives even browning and a crisp bottom crust, but it bakes a little faster, so check for doneness a few minutes early if you use one. Other useful tools: measuring cups and spoons, a large mixing bowl, a whisk, a rubber spatula, and an instant-read thermometer to confirm the filling reaches 200°F.
Instructions
Follow these basic steps to make the pie. Exact measurements and timings are in the recipe card further down.
1) Preheat the oven and prepare the crust. In a large bowl, whisk together brown sugar, corn syrup, melted butter, vanilla, and salt.
2) Whisk in the eggs until the mixture is smooth and glossy.
3) Fold in the chopped pecans and chocolate chips, reserving a few to scatter on top for presentation.
4) Pour the mixture into the prepared pie crust, top with extra pecans or chocolate chips if desired, and bake. Start at a hotter temperature briefly to set the crust, then reduce the heat and continue baking until the center reaches about 200°F and the filling is set but still slightly wobbly in the middle.
Hint: To prevent the crust edges from overbrowning, cover them with foil or use a pie shield halfway through baking.
Chocolate Chip Pecan Pie without Corn Syrup
If you prefer not to use corn syrup, you can substitute pure maple syrup or honey. The texture will be a touch softer and the flavor slightly different—maple adds a rich note—yet the pie remains delicious and satisfying.
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 soften the chocolate and restore the gooey texture.
To freeze, cool the pie completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for about 15 minutes to refresh the filling’s texture.
Frequently Asked Questions
Yes. This pie actually tastes better the next day. Bake it, cool it completely, then cover and store at room temperature for up to 2 days or refrigerate for up to 5 days.
No. The filling bakes fine in an unbaked crust. If using a glass pie dish, place the pie on a lower oven rack so the bottom gets golden.
Semisweet chocolate chips are classic, while chopped bittersweet baking chocolate gives a richer, less sweet result. Either works depending on your preference.
Derby pie typically includes chocolate and walnuts and has a specific regional origin; traditional pecan pie focuses on pecans and a gooey brown sugar filling. Both are delicious variations on a nut-filled, custardy pie.
Cutting the pie before it cools leads to a runny filling. Overbaking can create cracks or a grainy texture. The center should still have a slight jiggle when you remove it; it will finish setting as it cools. An instant-read thermometer should register about 200°F.
Top Tip
Use an instant-read thermometer to check doneness—the filling is ready when it reaches 200°F in the center.
Related
If you like this pie, try other fruit and nut desserts or tarts for variety. Ideas include Samoa-style desserts, fruit galettes, passionfruit tarts with almond crust, and peach mango pie.
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Samoa Pie -
Peach Cherry Galette
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Passionfruit Tart with Almond Crust
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Peach Mango Pie
Pairing
This pie pairs beautifully with savory holiday mains and classic sides. Consider serving it after dishes like shrimp macaroni salad, sheet pan chicken thighs with roasted vegetables, southern baked mac and cheese, or a light lemon shrimp pasta with kale.
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Shrimp Macaroni Salad with Cajun Spices
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Sheet Pan Chicken Thighs and Veggies
-
Southern Baked Mac and Cheese
-
Lemon Shrimp Pasta with Kale
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📖 Recipe
Chocolate Chip Pecan Pie — Easy Holiday Pie
A rich, gooey pecan pie studded with semisweet chocolate chips—perfect for holidays or special occasions.
Recipe Details
Prep Time: 10 minutes • Cook Time: 1 hour • Total Time: 1 hour 10 minutes • Serves: 10 slices
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup (or substitute maple syrup/honey)
- 3/4 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and 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)
- 2/3 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 425°F. Roll out pie dough if needed, press into a 9-inch pie pan, and crimp the edges.
- In a large bowl, whisk together brown sugar, corn syrup, melted butter, vanilla, and salt until smooth.
- Whisk in the eggs until fully combined and glossy.
- Fold in chopped pecans and chocolate chips. Reserve a few pecan halves and chocolate chips to arrange on top if desired.
- Pour the filling into the prepared crust and scatter reserved pecans and chips on top.
- Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 40 minutes. If the crust edges brown too quickly, tent them with foil. The pie is done when an instant-read thermometer reads 200°F in the center and the filling is set but slightly jiggly.
- Cool completely before slicing, at least two hours but preferably overnight for best texture.
Notes
Equipment: A pie pan (cast iron, glass, or ceramic) works well. If using cast iron, check doneness a little early since it bakes faster. You’ll also find a whisk, rubber spatula, and an instant-read thermometer helpful.
Make Ahead: This pie holds well and often tastes better the next day.
Storage & Freezing: Refrigerate up to 5 days. To freeze, wrap tightly and freeze up to 3 months; thaw overnight in the fridge and rewarm in a 300°F oven for about 15 minutes.
Nutrition (per slice)
Calories: ~483 kcal • Carbohydrates: ~59 g • Protein: ~5 g • Fat: ~27 g
