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Pecan pie is good. Chocolate Pecan Pie is even better. But DOUBLE Chocolate Pecan Pie? It’s the BEST! It’s a pecan pie with chocolate chips and a chocolate pie crust!
Double Chocolate Pecan Pie is EASY!
Really, it doesn’t get much better. If you’re looking for something sinfully chocolate for your Thanksgiving table (or a random Thursday), look no further. It’s a chocolate pecan pie in a chocolate crust. DOUBLE the chocolate!
It all starts with my No Roll Chocolate Pie Crust. Hello, it’s no roll. That’s easy for sure. And it’s chocolate! #win
I married that with my Mom’s Easy Classic Pecan Pie recipe. That pecan pie, seriously, is the fastest pie you’ll ever make. If you have a mixing bowl and a wooden spoon you can make that recipe, I promise. And, as always, everything is better with chocolate. So I added chocolate chips to my mom’s pecan pie.
This pie is a rich and wonderful way to make a twist on the classic pecan pie. In fact, I like double chocolate pecan pie better because, hello. CHOCOLATE!!
Tips for making Double Chocolate Pecan Pie
- If you want you can also use an Oreo crust! But I love this no roll chocolate pastry crust – it’s so good, almost fudgy.
- Make sure that your chocolate chips go into the pie first and the pecans on top – that way they float to the top and are coated in the filling. This helps keep them from burning.
- You know pecan pie is done baking when it’s puffed on top, slightly cracked around the edges and just jiggles a tiny bit when shaken.
Double Chocolate Pecan Pie Recipe
- 1 recipe for No Roll Chocolate Pie Crust
- 3 eggs
- 1 cup dark corn syrup
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1/2 cup chocolate chips
- 1 1/2 cups or thereabouts pecan halves
- Preheat oven to 425°F. Press the pie crust into the 9” pie plate as directed and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
- Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
- Place chocolate chips on the bottom of the pie crust and place the pecans in a single layer on top of the chocolate chips. Pour the filling over the top. The pecans will rise to the top of the pie. Note: it’s important that the chocolate is on the bottom because the chips will weigh down the pecans and not let them rise, so make sure to put the chocolate in first!
- Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or cover with a pie shield.)
- Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 35-45 minutes or until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.
Other favorite pecan pie recipes
- See more of my ultimate pie recipes here!
- Easy Classic Pecan Pie (Mom’s Recipe!)
- Apple Pecan Pie
- Pecan Pie Dip
- Salted Caramel Pumpkin Pecan Pie by Lemon Tree Dwelling
- Bourbon Chocolate Pecan Pie by Beyond Frosting
Last Updated on November 21, 2022