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This Toffee Chocolate Pecan Pie is about to make you forget any other type of pecan pie even exists. When it comes to a simple southern chocolate pecan pie recipe, this is it!
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Best Chocolate Pecan Pie
Keep in mind that this easy chocolate pecan pie is delicious on its own – but loading it up with homemade ice cream sounds pretty darn good, too! Once I have one piece of this delicious dessert, I literally obsess over the anticipation of my next slice. (And it’s always on my recipe menu for Thanksgiving and Christmas!)
Ingredients in Chocolate Chip Pecan Pie
- Pie crust – Use my recipe or buy a refrigerated or frozen crust.
- Eggs – a must in any pecan pie. They create the custard-like filling.
- Corn Syrup – I prefer dark corn syrup but light corn syrup may be substituted.
- Granulated sugar – You can substitute brown sugar if you prefer.
- Salt – important because it cuts through the sweetness making the pie the perfect amount of sweet.
- Unsalted butter – melted
- Chocolate chips – semi-sweet or milk
- Toffee bits – Bits o’ Brickle or the kind with chocolate, either is fine
- Pecan halves – the most important part of the pie!
How to make Chocolate Pecan Pie
- Whisk the ingredients: Whisk eggs, corn syrup, sugar, salt, and melted butter together.
- Prepare the pie crust: Place pie crust in 9-inch pie plate. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee.
- Pour filling over the top. Let it sit for a minute so the pecans can rise to the top.
- Bake: Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F for another 40-45 minutes.
Expert Pie Tips
- Use a pie crust shield to protect the edges of your pie crust from burning. Don’t have a shield? Use strips of foil.
- Semi-homemade pie crust works – use the refrigerated or frozen kind for this pie if you don’t want to make it from scratch.
Nope, chocolate pecan pies don’t have to be kept in the fridge. I do think that they stay fresher that way, but it’s totally up to you.
Yes, you can! You can change up the flavor of the chocolate to easily change up the taste.
The top of the pecans on the pie is going to start darkening in color. You’ll also want to take the pie out of the oven and shake it carefully. It should have a slight jiggle to it, but not a lot.
Don’t skip the bake at 425°F step – this is what makes sure that the bottom crust gets fully baked.
You can also add bourbon to this pie recipe – just a tablespoon is great.
Make sure you add the pecans to the pie crust before pouring in the filling. The pecans will float to the top of the pie and be covered in the gooey filling, which will keep them from burning. Also make sure they’re in one level layer – none sticking up.
Yes you can make ahead and freeze the entire pie, or you can freeze leftovers. Just be sure to wrap it well or place in an airtight container, it will last for up to 2 months.
Have you made this recipe?
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Toffee Chocolate Pecan Pie
- 1 recipe pie crust , from a package of two or from scratch
- 3 large eggs
- 1 cup (237ml) dark corn syrup (Karo)
- ⅓ cup (67g) granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter , melted
- 1 cup (170g) chocolate chips (semi-sweet or milk)
- ½ cup (75g) toffee bits (Bits o’ Brickle or the kind with chocolate, either is fine)
- 1 ¾ cups (210g) pecan halves
- Preheat oven to 450°F.
- Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.
- Whisk eggs, corn syrup, sugar, salt, and melted butter together.
- Remove pie shell from refrigerator. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour filling over the top. Let it sit for a minute so the pecans can rise to the top. You want to be sure the pecans are totally coated in the liquid so they don't burn.
- Place pie on a cookie sheet for baking to catch any spillage. Cover edges with a pie crust shield or foil.
- Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F and bake for an additional 40-50 minutes or until the pie is puffed, only slightly jiggly, and is a bit cracked around the edges.
- Cool pie completely before cutting. Store pie covered in refrigerator for up to 3 days. Pie can be frozen for up to 3 months.
- Don’t skip the 450° baking step – this ensures the bottom crust gets done all the way.
- Make sure all the pecans get coated in the gooey filling mixture so they don’t burn (that’s why we place them at the bottom and let them float to the top). The pecans need to be put on top the chocolate/toffee because otherwise the chocolate will weigh them down.
Other Favorite Pecan Pie Recipes
Easy Chocolate Pecan Pie is the best easy pie recipe for Thanksgiving! It’s my classic southern pecan pie with chocolate chips – perfect for chocolate lovers!
Last Updated on November 18, 2022