Indulge your taste buds with the irresistible combination of rich chocolate and crunchy pecans in this homemade pie that rivals the famous Cracker Barrel restaurant version. With its flaky crust, luscious, gooey filling, and perfect balance of sweet and nutty flavors, my family’s recipe for Chocolate Pecan Pie is a dessert lover’s dream. Plus, it’s a delightful variation on the traditional pecan pie, making it perfect for the holiday season.
Table of Contents
- Deliciously Decadent Pecan Chocolate Pie
- Why This Recipe for Chocolate Chip Pecan Pie Works
- The History of Chocolate Pecan Pie
- Chocolate Chip Pecan Pie Ingredients
- Step-by-Step Instructions for How to Make Chocolate Pecan Pie
- Serving Pecan Chocolate Pie
- Tips for Achieving the Perfect Chocolate Pecan Pie
- Variations and Additions to the Traditional Recipe
- Storing this Chocolate Pecan Pie Recipe
- Pecan Chocolate Chip Pie FAQs
- Chocolate Chip Pecan Pie
Deliciously Decadent Pecan Chocolate Pie
Growing up with a mother from Louisville, Kentucky Derby traditions, especially related to food and drink, were a significant part of our family. I continue to follow my mom’s lead, faithfully preparing our family recipes for Mint Juleps, Benedictine Cheese, Pimiento Cheese, and, of course, Pecan Chocolate Pie (our take on the classic Derby-Pie®).
In addition to Derby Day, this dessert has become my favorite pie to serve on Thanksgiving, replacing the traditional pecan pie. We have many chocolate lovers among our friends and family, and this indulgent pie is the perfect way to sneak a bit of chocolate into the Thanksgiving dessert lineup!
Why This Recipe for Chocolate Chip Pecan Pie Works
Here’s what sets my family’s recipe apart from other Chocolate Pecan Pie recipes:
- Time-tested. Originating in the 1950s with my maternal grandmother (Nama), this pie recipe has evolved with input from various family members, including enhancements like toasting the pecans and incorporating bourbon. The result is an easily made, well-balanced dessert that’s sure to please.
- Pantry-friendly. You likely already have all the ingredients for this recipe in your fridge or pantry, and they’re readily available at most major grocery stores.
- Special ingredient touches. Coarsely chopping the pecans (rather than using pecan halves) makes the pie easier to cut, serve, and enjoy. And, toasting the chopped pecans intensifies their nutty, caramel-like flavor and adds a delightful crispiness.
- Flaky, never soggy crust. After numerous tests, we’ve found that blind-baking (partially baking) the crust ensures it will be light and flaky. Additionally, brushing the bottom crust with an egg wash during the last 5 minutes of blind-baking creates a seal that prevents sogginess, even when making the pie in advance.
- Flexible crust options. If you prefer using a store-bought pie dough or have your own pie crust recipe, no worries—you can still follow these instructions with your preferred dough.
The History of Chocolate Pecan Pie
Chocolate pecan pie is a beloved dessert that has been tantalizing taste buds for generations, especially in the Southern United States. The combination of pecans and chocolate is a match made in heaven, creating a satisfying and indulgent dessert. Its origins are a subject of debate among food historians:
- Some suggest it began in 1954 at the Melrose Inn in a Louisville, KY suburb, where Leaudra and Walter Kern introduced what they called Derby-Pie®. Their creation was a dessert comprised of premium chocolate and choice walnuts, folded into a decadent filling, and then baked in a delicate crust. (Yes, the first Derby-Pie® was made with walnuts!). While the Kern descendants still make their Derby-Pie® with walnuts, over time using pecans has become more popular.
- Others argue that a pie recipe similar to today’s Chocolate Pecan Pie appeared in an 1898 church cookbook in St. Louis, Missouri.
Regardless of where it started, the national popularity of chocolate pecan pie skyrocketed when it became a signature dessert at Cracker Barrel, a well-known restaurant chain that specializes in home-style cooking.
Chocolate Chip Pecan Pie Ingredients
To make a delicious Chocolate Pecan Pie to rival Cracker Barrel’s version, you’ll need the following essential ingredients (quantities are included in the recipe card below):
- Unbaked pie crust for a 9-inch pie – I recommend using our Easy Flaky Pie Crust
- Large eggs
- Light corn syrup (Karo) – See Variations below
- Butter – salted or unsalted; if use the latter, add in a pinch of salt
- Bourbon, optional
- Vanilla extract
- Granulated (white) sugar
- All-purpose flour, preferably unbleached
- Coarsely chopped pecans, lightly toasted
- Semi-sweet chocolate chips
Step-by-Step Instructions for How to Make Chocolate Pecan Pie
Here’s a detailed overview of how to create this amazing pie:
First, roll and blind bake the crust (starting with prepared dough)
- Preheat oven to 400 degrees.
- In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
- Roll prepared pie crust dough into a 12-inch circle. Transfer to a 9-inch pie pan. Push down carefully on the bottom and sides to remove any air pockets. Fold over the edges (to the outside) and crimp as needed. Refrigerate for 20 to 30 minutes.
- Prick all over the bottom of the crust with a small fork. Line the crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Take out of the oven and carefully remove weights and foil.
- Reduce oven temperature to 375 degrees.
- Brush the bottom of the crust with egg wash. Place the crust back in the oven and continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.
Next, prepare the pie filling and bake the pie
- In a large mixing bowl, lightly beat the remaining 2 eggs. Stir in Karo syrup, melted (and cooled) butter, bourbon (if using) and vanilla. Stir in sugar and flour, then pecans and chocolate chips. Spread the filling evenly in the pie shell.
- Bake at 375 degrees for 10 minutes, then turn the heat down to 350 degrees and continue baking for an additional 35 minutes.
- Remove the pie from the oven and place on a wire rack to cool completely before serving.
Serving Pecan Chocolate Pie
Once your pie is baked and cooled, it’s time to serve and enjoy this delectable dessert. Slice the pie into individual pieces, then either serve it as is, or add a dollop of whipped cream or a scoop of vanilla ice cream. As mentioned previously this pie is an excellent choice for Thanksgiving dessert, served alongside pumpkin pie.
Tips for Achieving the Perfect Chocolate Pecan Pie
Here are some helpful tips to ensure your pie turns out perfect every time:
- Chop and lightly toast the pecans. Toasting the pecans before adding them to the filling will enhance their flavor and add a delightful crunch to your pie.
- Blind (partially) bake the crust. If you prefer a crisper crust, consider blind baking it before adding the filling. This involves partially baking the crust before adding the filling to ensure it stays crisp.
- Cool the melted butter. Make sure your melted butter is cooled before adding it to the other ingredients. If it’s hot, it may cook the eggs!
- Let the pie cool before serving. Allowing your pie to cool completely before slicing and serving gives the filling time to set.
Variations and Additions to the Traditional Recipe
While this decadent Chocolate Pecan Pie is a crowd-pleaser as is, there are many possibilities for customization. Here are a few variations and additions you can try, to make it your own:
- Use dark corn (Karo) syrup instead of light. Using dark corn syrup instead of light will result in a pie that’s slightly darker in color and further enhances the richness of the pie’s flavor. While I often use dark corn syrup in my pecan pie, for this recipe the addition of chocolate and bourbon provides ample depth and flavor. However, dark corn syrup is a good choice if you’re seeking an even more intense taste experience.
- Substitute walnuts for the pecans. Harken back to the original Derby-Pie® recipe and use toasted chopped walnuts.
- Add orange zest. Add 1 tablespoon of orange zest to the pie filling, for a bit of brightness and contrast.
- Top with chocolate and/or caramel sauce. Drizzle chocolate and/or caramel sauce over the pie before serving, to layer on even more gooey deliciousness.
- Flavor your whipped cream topping with bourbon and cinnamon. Serving flavored whipped cream adds complexity, warmth, and a unique twist!
Storing this Chocolate Pecan Pie Recipe
Chocolate Pecan Pie can be stored at room temperature the day it is baked. Any longer, and it should be well wrapped and refrigerated or frozen.
Do you have to refrigerate Chocolate Pecan Pie?
Chocolate pecan pie doesn’t need to be refrigerated immediately after baking, but it should be stored in the refrigerator if you plan to keep it for more than a day. Refrigeration helps prevent the filling from spoiling and extends the shelf life of the pie. Wrap the pie with aluminum foil or plastic wrap, or place in an airtight container, to keep it fresh and from drying out.
How long will a Chocolate Pecan Pie last?
Well wrapped and refrigerated, the pie should last up to 4 days. After 2 days, the crust can become soft on the bottom. You can also freeze this pie, and it will last up to 2 months.
Chocolate Chip Pecan Pie
Indulge your taste buds with the irresistible combination of rich chocolate and crunchy pecans in this homemade pie that rivals the famous Cracker Barrel restaurant version. With its flaky crust, luscious, gooey filling, and perfect balance of sweet and nutty flavors, my family’s recipe for Chocolate Pecan Pie is a dessert lover’s dream. Plus, it’s a delightful variation on the traditional pecan pie, making it perfect for the holiday season.
- Prep Time: 10 mins
- Crust Refrigeration Time: 20 mins
- Cook Time: 65 mins
- Total Time: 1 hour 35 minutes
- Yield: 1 (9 inch) pie, serves 8 1x
- Diet: Vegetarian
Ingredients
- 3 large eggs, divided use
- 1 tablespoon water
- 1 prepared crust for a 9-inch pie (see my recipe for Easy Flaky Pie Crust)
- 1/2 cup light corn syrup (Karo)
- 1/2 cup salted butter, melted and cooled
- 2 tablespoons bourbon, optional
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour, preferably unbleached
- 1 1/2 cups coarsely chopped pecans, lightly toasted
- 1 cup semi-sweet chocolate chips
- Whipped cream or ice cream, for serving
Instructions
Roll and blind bake the crust (starting with prepared dough)
- Preheat oven to 400 degrees.
- In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
- Roll prepared pie crust dough into a 12-inch circle. Transfer to a 9-inch pie pan. Push down carefully on the bottom and sides to remove any air pockets. Fold over the edges (to the outside) and crimp as needed. Refrigerate for 20 to 30 minutes.
- Prick all over the bottom of the crust with a small fork. Line the crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Take out of the oven and carefully remove weights and foil.
- Reduce oven temperature to 375 degrees.
- Brush the bottom of the crust with egg wash. Place the crust back in the oven and continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.
Prepare the filling
- In a large mixing bowl, lightly beat the remaining 2 eggs. Stir in Karo syrup, melted (and cooled) butter, bourbon (if using) and vanilla. Stir in sugar and flour, then pecans and chocolate chips.
- Spread the filling evenly in the pie shell.
- Bake at 375 degrees for 10 minutes, then turn the heat down to 350 degrees and continue baking for an additional 35 minutes or until the top of the pie is set and appears firm.
- Remove the pie from the oven and place on a wire rack to cool completely before serving.
Serving Pecan Chocolate Pie
Slice the pie into 8 individual pieces and place on individual dessert plates. Either serve it as is or add a dollop of whipped cream or a scoop of vanilla (or butter pecan) ice cream.
Notes
Make ahead: Pie can be prepared up to 4 days in advance, covered and refrigerated. The crust will stay flaky if served within 48 hours of baking; bottom can turn soft after that. Pie can also we well wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator.
- Category: Desserts, pies, make ahead
- Method: Bake
- Cuisine: American
Pecan Chocolate Chip Pie FAQs
My grandmother Nama always whisked a bit of flour into the filling (as called for in this recipe), to ensure it didn’t get runny. Letting the cooked pie sit and cool before serving will allow the filling to set, which also will keep it from becoming runny.
Using dark corn syrup instead of light will result in a pie that’s slightly darker in color and further enhances the richness and depth of the pie’s flavor. While I often use dark corn syrup in my pecan pie, for this recipe, the addition of chocolate and bourbon provides ample depth and flavor. However, dark corn syrup is a good choice if you’re seeking an even more intense taste experience.
This was a big hit at our family holiday gathering this year. The balance of flavors is perfect!
Thanks, Skip. I love hearing that you and your family enjoyed our recipe!