Pecan pie is good but CHOCOLATE Pecan Pie is better! You will wow your family this holiday with this pie: it’s a classic pecan pie that has a chocolate fudge center that tastes like a gooey brownie!
This post has been sponsored by Karo® Syrup, which has been making my family pecan pies amazing for decades. All opinions are my own.
The first time I had chocolate in pecan pie was in high school. I was at my boyfriends house for a Hanukah Party and his mom served chocolate chip pecan pie. My mind was instantly blown: you can put CHOCOLATE in PECAN PIE?
See, my mom has been making the easy pecan pie recipe that’s on the side of the Karo® bottle my entire life. That’s why, when I realized you could make a different version, I was in awe.
Since then, adding chocolate chips to pecan pie is one of my favorite things to do, until now. Now I’m going to add melted chocolate every time I make it!
Table of Contents
What is a chocolate pecan pie?
Traditionally, you see chocolate pecan pie having chocolate chips just added into the pie filling. That’s great and all, but it’s not what I would consider a chocolate pecan pie: it’s just a pecan pie with chocolate chips.
To me, a chocolate pecan pie has to have a chocolate filling. That’s why I decided to add melted baking chocolate to the Karo® Syrup pecan pie recipe and the result is FABULOUS.
Why should you use Karo® syrup in pecan pie?
Pecan pie began showing up in the South in the late 1800s, but it became a widespread phenomenon when Karo® syrup printed the recipe on the side of its bottles. The ease of the pie made it super popular and Karo® is still one of the leading ingredients in pecan pie!
Karo® syrup is responsible for the perfect texture of the filling of pecan pie. It really does make the best pie (Mom knows best, after all!) and even though you can make pecan pie without Karo®, it’s just not the same.
This recipe is no different: the texture of the filling is made perfect by the combination of the Karo® syrup with the other ingredients.
Pecan pie can be made with dark or light Karo® syrup, but for this recipe I chose to use light Karo®. I always have a bottle or two in my kitchen for adding to cookies or other baked goods, so it’s natural for me to use it in pie.
Pecan Pie is the EASIEST pie to make!
With just a few ingredients, you only need a bowl and a whisk to make the pie filling. I took Karo®’s classic pecan pie recipe and turned it into a fudge pecan pie!
When I was researching how to combine pecan and chocolate pie, I found a lot of recipes for chocolate pecan pie with cocoa, but I knew I wanted to use melted chocolate. I just love using melted baking chocolate in recipes!
Chocolate Pecan Pie Ingredients
Pie Crust: you can use my all butter pie crust or one from the store.
Karo Syrup: traditional in making a gooey pecan pie!
Baking Chocolate: use a baking bar you find in the baking aisle.
Eggs, Butter, Salt, Vanilla: traditional pecan pie ingredients
Pecans: use pecan halves, but feel free to chop them if you prefer.
How to make a simple pecan pie filling:
You only need one large bowl and a whisk for this recipe.
- First, you’re going to melt chocolate and butter together. Once that’s melted and smooth, you’ll whisk in the other ingredients.
- Add in sugar, Karo®, eggs, vanilla and salt. It’ll make a smooth chocolate filling.
- You can make your own pie crust or use one from the store. My favorite are the ones in the refrigerator section, but you can use a frozen one as well. Using a pre-made crust makes this pie SO easy!
- Make sure to use a 9-inch pie plate (not deep dish).
- Top the pie with pecans and bake!
In my normal pecan pie recipes, I add the pecans to the bottom of the crust then pour in the filling. The pecans float – so they rise to the top. However, the chocolate makes this filling thick, like a brownie batter, so the pecans will not rise. You’ll want to just place the pecans on top of the filling instead.
Feel free to place them in a pattern or randomly, as I did.
Using a store-bought pie crust makes the Karo® Pecan Pie even easier to make!PRO TIP
Here are some FAQ I get for pecan pie:
How do I make sure the bottom crust is done?
You’ll notice the recipe calls for baking the pie at 425°F for 10 minutes, then tells you to lower the oven temperature for the remaining of the baking. This helps cook the bottom of the crust right away. I do this for a lot of my pie recipes and it works like a charm.
To make sure that the edges of your crust don’t get too brown, I suggest using a pie crust shield when baking your pie. These are inexpensive and can be found on amazon or any store that sells kitchen tools. If you don’t have one, you can use strips of foil (see how to line your pie with strips of foil here).
How do you know when pecan pie is done?
When your pie is done baking it will be puffed and cracking around the edges. It’ll jiggly slightly in the center (but firm as it cools).
If you have an instant read thermometer you can use it to test for doneness: when the internal temp of the pie is 200°F, the pie is done!
Can pecan pie be left out overnight?
I err on the side of chilling pecan pie. I’m sure it’s fine on the counter, but I always refrigerate my pies.
How do you serve chocolate pecan pie?
This pie has a thick and fudgy chocolate center. I let it cool completely then refrigerate it to store, but I like to serve this pie room temperature or warm.
At room temperature, the pie is thick like a cross between fudge and a brownie.
Warmed, the pie filling is gooey like a traditional pecan pie.
Both are fabulous, but do what you like. This pie would be fantastic with whipped cream or ice cream too!
There are so many chocolate pecan pie recipes out there: Paula Dean, Southern Living, the Pioneer Woman…so many people have recipes for pecan pie with chocolate! However, I like THIS pie recipe the best. It’s fudgy and sweet and the perfect pecan pie, thanks to Karo®!
Other holiday desserts your family will love:
- Chewy Chocolate Chip Cookies
- Classic Pecan Pie
- Peanut Butter Almond Roca
- Pumpkin Pie
- Snowball Cookies
- All of my Pie Recipes
Serve this pie alongside these Thanksgiving favorites:
- Mom’s Thanksgiving Turkey
- Make ahead Mashed Potatoes
- Parmesan Roasted Brussels Sprouts
- 5-minute Gravy
- Roasted Potatoes
- Buttery Homemade Rolls
Have you made this recipe?
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This pie is adapted from the one on the Karo website found here.
Chocolate Pecan Pie
- 1 pie crust from scratch or from the refrigerated section
- 2 tablespoons unsalted butter
- 4 ounces unsweetened baking chocolate, chopped
- 1 cup light Karo® Syrup
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, approximately
- Preheat oven to 425°F.
- Place pie crust in a 9-inch pie plate. Crimp edges as desired, chill until ready to fill.
- Place butter and baking chocolate in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 1 ½ -2 minutes, depending on your microwave).
- Whisk in Karo®, eggs, sugar, vanilla and salt. Pour into prepared pie crust.
- Top the pie with pecan halves. Make sure they’re in a single layer.
- I suggest using a pie crust shield so that the edges of the pie crust don’t get too dark. If you don’t have a pie crust shield, you can place strips of foil around the edges of the crust.
- Bake at 425° for 10 minutes, then lower the oven temperature to 350°F and bake for another 40-50 minutes, or until the pie is puffed and cracked around the edges. The center will be a bit jiggly (it’ll firm as it cools) and, if you have an instant read thermometer, the pie is done when it reaches 200°F internal temperature.
- Cool completely before slicing. I recommend chilling the pie for storing, but the pie is best eaten at room temperature or warmed.
Nutritional information not guaranteed to be accurate
If you’re looking for a fabulous holiday recipe, this Chocolate Pecan Pie is a fudgy chocolate pie with pecans that everyone will love. Served warm or room temperature, everyone loves this pie. Turn your Karo® classic pie recipe into CHOCOLATE by just adding one simple ingredient!
Last Updated on October 30, 2020
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 31, 2019