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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!

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chocolate pecan pie on a white plate next to a fork

What is a chocolate pecan pie?

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!

Why you’ll love this recipe

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. Classic Pecan Pie is the EASIEST pie to make and it’s just perfect for Thanksgiving.

chocolate pecan pie on a wood board

Chocolate Pecan Pie Ingredients

  • Pie Crust: you can use my all butter pie crust recipe or one from the store.
  • Karo Syrup: traditional in making a gooey pecan pie! Pecan pie can be made with dark or light Karo syrup, but for this recipe I chose to use a cup light Karo.
  • Baking Chocolate: use a baking bar you find in the baking aisle. Some chocolate pecan pie recipes use unsweetened cocoa powder but this one use baking chocolate instead. It makes it more of a fudge pecan pie.
  • Eggs: Be sure to use large eggs.
  • Butter: I always use unsalted butter. If using salted butter, omit salt.
  • Salt: To temper the sweetness.
  • Vanilla: Always use pure vanilla extract.
  • Pecans: use pecan halves, but feel free to chop them if you prefer.
process photos for how to make chocolate pecan pie

How to make Chocolate Pecan Pie

  • Melt chocolate and butter together, like when you make brownies. Use a large bowl. Once that’s melted and smooth, you’ll whisk in the other ingredients.
  • Add in sugar, light corn syrup, 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).
  • 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 Chocolate Pecan Pie even easier to make!

chocolate pecan pie on a white plate next to a fork


Why should you use Karo syrup 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.

Where did pecan pie originate?

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.

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.

How do I avoid burning my pie crust when making pie?

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!

Does chocolate pecan pie need to be refrigerated?

I err on the side of chilling pecan pie. I’m sure it’s fine on the counter, but I always refrigerate my pies.

Can you freeze pecan pie?

Yes be sure to wrap it well with plastic wrap and pie can be frozen for up to 2 months.

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. This pie would be fantastic with whipped cream or ice cream too!

slice of chocolate pecan pie on plate

Chocolate Pecan Pie

5 from 4 votes
This easy chocolate pecan pie recipe is a classic pecan pie with Karo® syrup, but it's also full of chocolate! It tastes like a gooey brownie inside. You only need one bowl and a whisk to make this pie, and it'll be in the oven in under 10 minutes. It's the perfect holiday pie!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 12 servings
Serving Size 1 serving


  • 1 pie crust from scratch or from the refrigerated section
  • 2 tablespoons (28g) unsalted butter
  • 4 ounces (113g) unsweetened baking chocolate, chopped
  • 1 cup (237ml) light Karo Syrup
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 ½ 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 1/2 -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.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 142mg | Potassium: 107mg | Fiber: 2g | Sugar: 39g | Vitamin A: 118IU | Calcium: 22mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

This pie is adapted from the one on the Karo website found here.

Other holiday desserts your family will love:

Serve this pie alongside these Thanksgiving favorites:

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!

This post was sponsored in 2019 but has been updated.

Last Updated on November 16, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. I love pecan pie. Add in chocolate and I am a big fan. I have saved this off to my recipes and afraid I will make it often, lol

  2. This is similar to a recipe my Great Grandmother made when we were growing up. She used 4 eggs and 1 stick of butter and 3 T. light corn syrup. At first, she made it with pecans and then one day we didn’t have any and made the pie without them. Instant hit – we called it Chocolate Fudge Pie. My sis likes it cooked a couple of minutes longer so it is fudgier. I like it very giggly in the center so when it is refrigerated it cuts and eats like pure silk. It is still a favorite after 70 years of taking it to every gathering and giving the recipe to hundreds of people. There are even two restaurants now who serve and call it “Great’s Chocolate Fudge Pie. I had forgotten how it started however until I saw your recipe. I’m going to go back and make it with Pecans for the next gathering. Thank you.