Double Chocolate Pecan Pie

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!!

Double Chocolate Pecan Pie Recipe

5 from 3 votes

This Double Chocolate Pecan Pie is an easy pecan pie recipe that’s full of chocolate chips and it has an easy no roll chocolate pie crust!

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Yield 10 servings

Serving Size 1 /8th pie

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Ingredients

 

• ▢ 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

Instructions

• 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.

Recipe Nutrition

Serving: 1/8th pie | Calories: 634kcal | Carbohydrates: 69g | Protein: 7g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 2643mg | Fiber: 2g | Sugar: 31g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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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