18 Delicious Chocolate Pecan Pie Recipes Amazing

Zesty, rich, and utterly indulgent, chocolate pecan pie is the dessert dreams are made of. Whether you’re a seasoned baker or just starting out, our roundup of 18 delicious recipes promises to inspire your next sweet adventure. From classic to creative twists, each pie is a celebration of flavor perfect for any occasion. Dive in and discover your new favorite treat today!

Classic Chocolate Pecan Pie

Ultimate comfort meets indulgence in this Classic Chocolate Pecan Pie. Perfect for any occasion, it’s a crowd-pleaser with its gooey center and crisp crust.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup light corn syrup, sticky and sweet
• 1 cup granulated sugar, fine and white
• 3 large farm-fresh eggs, beaten until frothy
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract, aromatic and rich
• 1 1/2 cups pecan halves, toasted and crunchy
• 1/2 cup semi-sweet chocolate chips, melty and decadent

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate; flute edges decoratively.
2. In a medium bowl, whisk together corn syrup, sugar, eggs, butter, and vanilla until smooth.
3. Stir in pecans and chocolate chips. Pour mixture into the prepared pie crust.
4. Bake for 50-60 minutes, until filling is set and crust is golden. Tip: Cover edges with foil if browning too quickly.
5. Cool on a wire rack for at least 2 hours before serving. Tip: Pie sets further as it cools.
6. Serve at room temperature. Tip: A dollop of whipped cream enhances the flavors.

Velvety chocolate and crunchy pecans create a delightful contrast in every bite. Enjoy slices with a scoop of vanilla ice cream for an extra treat.

Bourbon Chocolate Pecan Pie

Whiskey lovers and dessert enthusiasts, unite. This Bourbon Chocolate Pecan Pie combines deep, caramel notes with a hint of oak and rich chocolate for a decadent treat.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 3 large farm-fresh eggs, lightly beaten
• 1 cup pure maple syrup, dark and robust
• 1/2 cup granulated sugar, fine and white
• 1/2 cup packed dark brown sugar, moist and sticky
• 1/4 cup high-quality bourbon, smooth and oaky
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic and sweet
• 1/4 tsp fine sea salt
• 1 1/2 cups pecans, whole and toasted
• 1/2 cup semi-sweet chocolate chips, rich and melty

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate; flute edges as desired.
2. In a large bowl, whisk together eggs, maple syrup, granulated sugar, brown sugar, bourbon, melted butter, vanilla extract, and salt until smooth.
3. Tip: Ensure all ingredients are at room temperature to avoid a grainy texture.
4. Stir in pecans and chocolate chips until evenly distributed.
5. Pour mixture into the prepared pie crust, spreading pecans and chocolate chips evenly.
6. Tip: Cover pie edges with foil to prevent over-browning during baking.
7. Bake for 50-60 minutes, or until the center is set but slightly wobbly.
8. Tip: Let the pie cool completely on a wire rack to allow the filling to set properly.
9. Serve at room temperature or slightly warmed.

Silky chocolate melds with crunchy pecans in every bite, while bourbon adds a warm finish. Try serving with a scoop of vanilla ice cream for contrast.

Vegan Chocolate Pecan Pie

Outrageously delicious and surprisingly simple, this vegan chocolate pecan pie is a game-changer for dessert lovers. Perfect for any occasion, it’s rich, decadent, and utterly satisfying.

Ingredients

• 1 1/2 cups raw pecans, roughly chopped for texture
• 1 cup pure maple syrup, dark and robust
• 1/2 cup coconut oil, solid but scoopable
• 1/4 cup cocoa powder, unsweetened and high-quality
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp sea salt, finely ground
• 1 pre-made vegan pie crust, flaky and ready-to-bake

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a medium saucepan, gently melt the coconut oil over low heat, stirring constantly to avoid burning.
3. Whisk in the maple syrup, cocoa powder, vanilla extract, and sea salt until the mixture is smooth and glossy.
4. Remove the saucepan from heat and fold in the chopped pecans, ensuring they’re fully coated in the chocolate mixture.
5. Pour the pecan-chocolate filling into the pre-made vegan pie crust, spreading it evenly with a spatula.
6. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: Check the pie at 25 minutes to prevent over-baking.
7. Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. Tip: This patience ensures clean slices.
8. Serve at room temperature or slightly warmed. Tip: A dollop of coconut whipped cream enhances the flavors.

Rich in texture with a gooey center and crunchy pecans, this pie is a chocolate lover’s dream. Try serving it with a sprinkle of flaky sea salt on top for an extra flavor contrast.

Gluten-Free Chocolate Pecan Pie

Whip up this decadent gluten-free chocolate pecan pie for a dessert that’s both indulgent and easy to make. Perfect for any gathering, it’s a crowd-pleaser that doesn’t skimp on flavor.

Ingredients

• 1 1/2 cups gluten-free flour blend, finely sifted
• 1/2 cup unsalted butter, cold and cubed
• 3 tbsp ice water
• 1 cup dark chocolate chips, high-quality
• 3 large eggs, farm-fresh
• 1 cup light corn syrup, smooth
• 1/2 cup granulated sugar, fine
• 2 tsp pure vanilla extract
• 1 1/2 cups pecans, whole and toasted

Instructions

1. Preheat oven to 350°F. Ensure the rack is in the middle position.
2. In a large bowl, combine gluten-free flour blend and cold cubed butter. Use a pastry cutter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough makes it tough.
4. Press dough into a 9-inch pie dish, ensuring even thickness. Chill for 15 minutes.
5. Blind bake crust for 10 minutes. Remove weights and bake for 5 more minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. In a saucepan, melt dark chocolate chips over low heat, stirring constantly to avoid burning.
7. In a separate bowl, whisk eggs, corn syrup, sugar, and vanilla extract until smooth. Stir in melted chocolate.
8. Arrange toasted pecans in the baked crust. Pour chocolate mixture over pecans.
9. Bake for 40-45 minutes until filling is set but slightly wobbly in the center. Tip: Cover edges with foil if browning too quickly.
10. Cool completely on a wire rack before slicing.

Not only does this pie boast a rich, fudgy center with a crunchy pecan topping, but its buttery crust is undetectably gluten-free. Serve with a scoop of vanilla ice cream for an extra treat.

Dark Chocolate Pecan Pie

Forget the ordinary pecan pie; this dark chocolate version is a game-changer. Rich, decadent, and utterly irresistible, it’s perfect for any occasion.

Ingredients

• 1 1/2 cups finely chopped pecans
• 1 cup dark chocolate chips, high-quality
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large farm-fresh eggs, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 unbaked 9-inch pie crust, chilled

Instructions

1. Preheat oven to 350°F. Place the chilled pie crust on a baking sheet.
2. In a large bowl, whisk together the melted butter, brown sugar, maple syrup, eggs, vanilla extract, and sea salt until smooth.
3. Fold in the dark chocolate chips and chopped pecans until evenly distributed.
4. Pour the filling into the unbaked pie crust, spreading it evenly with a spatula.
5. Bake for 45-50 minutes, or until the center is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
6. Remove from oven and let cool on a wire rack for at least 2 hours before slicing. Tip: For cleaner slices, dip your knife in hot water before cutting.
7. Serve at room temperature or slightly warmed. Tip: A scoop of vanilla ice cream on top elevates this dessert to another level.

With its gooey chocolate center and crunchy pecans, this pie is a textural dream. The deep chocolate flavor pairs beautifully with the sweetness of the maple syrup, making it a standout dessert.

White Chocolate Pecan Pie

Unbelievably decadent, this white chocolate pecan pie combines creamy sweetness with a satisfying crunch. Perfect for holiday gatherings or a luxurious weekend treat.

Ingredients

– 1 9-inch unbaked pie crust, flaky and buttery
– 1 cup white chocolate chips, premium quality
– 1 cup pecans, freshly chopped
– 1/2 cup unsalted butter, rich and creamy
– 1/2 cup granulated sugar, fine and sweet
– 1/2 cup light brown sugar, packed and molasses-kissed
– 3 large eggs, farm-fresh and room temperature
– 1 tsp vanilla extract, pure and aromatic
– 1/4 tsp salt, fine and sea-derived

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. In a medium saucepan, melt the butter over low heat, stirring constantly to prevent browning.
3. Remove the saucepan from heat and whisk in both sugars until fully dissolved, creating a smooth base.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a uniform texture.
5. Stir in the vanilla extract and salt, enhancing the pie’s flavor profile.
6. Fold in the white chocolate chips and chopped pecans, distributing evenly throughout the mixture.
7. Pour the filling into the unbaked pie crust, spreading it out to the edges with a spatula.
8. Bake for 40-45 minutes, or until the center is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
9. Allow the pie to cool completely on a wire rack before slicing, about 2 hours, to ensure clean cuts.
10. Serve at room temperature or slightly warmed, with a dollop of whipped cream for extra indulgence.
Packed with layers of texture, from the gooey white chocolate to the crunchy pecans, this pie is a showstopper. Try drizzling with caramel sauce for an added touch of elegance.

Chocolate Pecan Pie with Coconut

Holiday gatherings call for a dessert that stands out. This Chocolate Pecan Pie with Coconut combines rich flavors and textures for a memorable finish.

Ingredients

– 1 9-inch unbaked pie crust, flaky and chilled
– 3 large farm-fresh eggs, lightly beaten
– 1 cup light corn syrup, smooth and glossy
– 1/2 cup granulated sugar, fine and white
– 1/2 cup packed brown sugar, dark and moist
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract, aromatic and sweet
– 1/4 teaspoon salt, fine and sea-derived
– 1 cup semi-sweet chocolate chips, rich and melty
– 1 1/2 cups pecan halves, toasted and crunchy
– 1/2 cup shredded coconut, sweet and chewy

Instructions

1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate; flute edges as desired.
2. In a large bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
3. Stir in the chocolate chips, pecan halves, and shredded coconut until evenly distributed.
4. Pour the filling into the prepared pie crust, spreading it out evenly.
5. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Cover the edges with foil if they brown too quickly.
6. Remove from the oven and let cool on a wire rack for at least 2 hours before serving.
Tip: For an extra crunch, toast the pecans before adding them to the filling.
Tip: Ensure the butter is slightly cooled to prevent cooking the eggs when mixed.
Tip: Letting the pie cool completely ensures clean slices.
Every bite offers a symphony of textures, from the gooey chocolate to the crunchy pecans and chewy coconut. Serve slightly warm with a scoop of vanilla ice cream for a contrast in temperatures.

Chocolate Pecan Pie with Maple Syrup

Decadent and comforting, this Chocolate Pecan Pie with Maple Syrup combines rich flavors for a memorable dessert. Perfect for any occasion, it’s a twist on the classic that’s sure to impress.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 1 cup pure maple syrup, dark and robust
• 3 large farm-fresh eggs, lightly beaten
• 1/2 cup granulated sugar, fine and white
• 1/2 cup packed brown sugar, dark and moist
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract, aromatic
• 1/4 teaspoon salt, fine sea
• 1 1/2 cups pecan halves, toasted and crunchy
• 1/2 cup semi-sweet chocolate chips, high quality

Instructions

1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate; flute edges as desired.
2. In a large bowl, whisk together the maple syrup, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
3. Stir in the toasted pecan halves and chocolate chips until evenly distributed.
4. Pour the filling into the prepared pie crust, spreading pecans and chocolate chips evenly.
5. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Cover the edges with foil if they brown too quickly.
6. Remove from the oven and let cool on a wire rack for at least 2 hours before serving.

Buttery crust gives way to a gooey, nutty filling with melty chocolate surprises. Serve warm with a scoop of vanilla ice cream for an irresistible contrast.

Chocolate Pecan Pie with Espresso

Craving a dessert that combines the deep flavors of chocolate and pecans with a hint of espresso? This pie delivers all that in every bite.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup dark chocolate chips, bittersweet and rich
• 1 cup pecans, toasted and roughly chopped
• 3 large eggs, farm-fresh and room temperature
• 1 cup light corn syrup, smooth and glossy
• 1/2 cup granulated sugar, fine and white
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 tbsp espresso powder, finely ground and aromatic
• 1 tsp vanilla extract, pure and fragrant
• 1/4 tsp salt, fine and sea-derived

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish; crimp edges decoratively.
2. Sprinkle chocolate chips and pecans evenly over the bottom of the pie crust.
3. In a large bowl, whisk eggs until light and frothy. Tip: Ensure eggs are at room temperature for easier mixing.
4. Add corn syrup, sugar, melted butter, espresso powder, vanilla, and salt to eggs. Whisk until fully combined. Tip: Melt butter just until liquid to avoid cooking the eggs when mixed.
5. Pour mixture over chocolate chips and pecans in the pie crust. Tap dish gently on counter to release air bubbles.
6. Bake for 50-55 minutes, until filling is set and crust is golden. Tip: Cover crust edges with foil if browning too quickly.
7. Cool pie on a wire rack for at least 2 hours before serving.

Decadent and rich, this pie offers a perfect balance of sweet and bitter notes. Serve slightly warm with a scoop of vanilla ice cream for an irresistible contrast.

Chocolate Pecan Pie with Sea Salt

Outstanding for any occasion, this Chocolate Pecan Pie with Sea Salt combines sweet, nutty, and salty flavors in a decadent dessert.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup light corn syrup, smooth and glossy
• 1 cup granulated sugar, fine and white
• 3 large farm-fresh eggs, beaten
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic
• 1 1/2 cups pecan halves, toasted and crunchy
• 1/2 cup semi-sweet chocolate chips, rich and melty
• 1/2 tsp sea salt, flaky

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate; flute edges.
2. In a large bowl, whisk corn syrup, sugar, eggs, butter, and vanilla until smooth.
3. Stir in pecans and chocolate chips. Pour mixture into pie crust.
4. Bake for 50-60 minutes, until filling is set and crust is golden. Tip: Cover edges with foil if browning too quickly.
5. Remove from oven; immediately sprinkle with sea salt. Cool on wire rack for 2 hours.
6. Serve slightly warm or at room temperature. Tip: Pair with vanilla ice cream for contrast.

A perfect balance of textures awaits, from the crisp crust to the gooey center. The sea salt enhances the chocolate’s depth, making each bite unforgettable.

Chocolate Pecan Pie with Caramel Drizzle

You won’t believe how this Chocolate Pecan Pie with Caramel Drizzle transforms your dessert game. Rich, decadent, and utterly irresistible, it’s a must-try for any sweet tooth.

Ingredients

– 1 9-inch unbaked pie crust, flaky and buttery
– 1 cup granulated sugar, fine and white
– 3 large farm-fresh eggs, beaten
– 1 cup light corn syrup, smooth and glossy
– 2 tbsp unsalted butter, melted and slightly cooled
– 1 tsp pure vanilla extract, aromatic and sweet
– 1/4 tsp salt, fine and sea-derived
– 1 cup semi-sweet chocolate chips, rich and melty
– 1 cup pecan halves, toasted and crunchy
– 1/4 cup caramel sauce, thick and golden

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. Place the unbaked pie crust in a 9-inch pie dish, pressing gently to fit. Trim any excess dough for a neat edge.
3. In a large bowl, whisk together the granulated sugar, beaten eggs, corn syrup, melted butter, vanilla extract, and salt until smooth.
4. Stir in the semi-sweet chocolate chips and toasted pecan halves until evenly distributed.
5. Pour the mixture into the prepared pie crust, spreading it out evenly.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted in the center should come out clean.
7. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set properly.
8. Drizzle the caramel sauce over the cooled pie just before serving for an extra touch of sweetness.

A slice of this pie offers a perfect balance of textures, from the flaky crust to the gooey chocolate and crunchy pecans. Serve it slightly warm with a scoop of vanilla ice cream for an indulgent dessert experience.

Chocolate Pecan Pie with Orange Zest

Kickstart your dessert game with this Chocolate Pecan Pie with Orange Zest, a twist on the classic that balances deep chocolate notes with bright citrus.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup semi-sweet chocolate chips, high-quality and melty
• 3 large farm-fresh eggs, room temperature
• 1 cup light corn syrup, sticky and sweet
• 1/2 cup granulated sugar, fine and white
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic and rich
• 1/4 tsp salt, fine and sea
• 1 1/2 cups pecan halves, toasted and crunchy
• 1 tbsp orange zest, freshly grated and fragrant

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate; flute edges.
2. Sprinkle chocolate chips evenly over the bottom of the pie crust.
3. In a large bowl, whisk eggs until light and frothy. Tip: Room temperature eggs blend more smoothly.
4. Add corn syrup, sugar, melted butter, vanilla extract, and salt to eggs. Whisk until fully combined.
5. Stir in pecan halves and orange zest. Tip: Toast pecans beforehand for enhanced flavor.
6. Pour mixture over chocolate chips in the pie crust. Tip: Gently tap pie plate on counter to remove air bubbles.
7. Bake for 50-60 minutes, until filling is set and crust is golden. Cover edges with foil if browning too quickly.
8. Cool on wire rack for at least 2 hours before serving.

Perfectly set with a gooey center, this pie offers a crunchy pecan top layer with a hint of orange. Serve slightly warm with a scoop of vanilla ice cream for contrast.

Chocolate Pecan Pie with Bourbon Whipped Cream

Just when you thought pecan pie couldn’t get any better, this version adds chocolate and bourbon whipped cream for a decadent twist.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 1 cup semi-sweet chocolate chips, high quality
• 1 cup pecans, toasted and roughly chopped
• 3 large eggs, farm-fresh
• 1 cup light corn syrup, sticky and sweet
• 1/2 cup granulated sugar, fine
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, pure
• 1/4 tsp salt, fine
• 1 cup heavy cream, cold
• 2 tbsp bourbon, smooth
• 2 tbsp powdered sugar, sifted

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish; crimp edges as desired.
2. Sprinkle chocolate chips and pecans evenly over the bottom of the pie crust.
3. In a medium bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt until smooth. Pour over chocolate and pecans.
4. Bake for 50-60 minutes, until the filling is set and the crust is golden. Cool completely on a wire rack.
5. While the pie cools, make the bourbon whipped cream. In a large bowl, beat heavy cream, bourbon, and powdered sugar until stiff peaks form.
6. Serve slices of pie with a dollop of bourbon whipped cream on top.

Delight in the contrast of the crisp crust against the gooey, chocolate-laced filling. The bourbon whipped cream adds a sophisticated kick, making it perfect for holiday gatherings.

Chocolate Pecan Pie with Candied Pecans

This decadent Chocolate Pecan Pie with Candied Pecans combines rich flavors and textures for a show-stopping dessert.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 1 cup granulated sugar, fine
• 3 large farm-fresh eggs, room temperature
• 1 cup light corn syrup, smooth
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic
• 1/4 tsp salt, fine
• 1 cup semi-sweet chocolate chips, high quality
• 1 1/2 cups pecan halves, fresh
• 1/4 cup brown sugar, packed
• 1 tbsp unsalted butter, cold

Instructions

1. Preheat oven to 350°F. Place chilled pie crust in a 9-inch pie dish. Flute edges decoratively.
2. In a large bowl, whisk together granulated sugar, eggs, corn syrup, melted butter, vanilla extract, and salt until smooth.
3. Stir in chocolate chips and 1 cup pecan halves into the mixture. Pour into the prepared pie crust.
4. Bake for 30 minutes. Meanwhile, mix remaining 1/2 cup pecans with brown sugar and cold butter in a small bowl until crumbly.
5. After 30 minutes, sprinkle the pecan-brown sugar mixture over the pie. Bake for another 20-25 minutes, or until the center is set but slightly jiggly.
6. Cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Must serve this pie slightly warm to enhance the gooey chocolate and crunchy pecans. Pair with a scoop of vanilla ice cream for a contrast in temperatures and textures.

Chocolate Pecan Pie with Marshmallow Topping

Zesty and indulgent, this pie combines deep chocolate, crunchy pecans, and fluffy marshmallows for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup semi-sweet chocolate chips, rich and melty
• 1 cup pecans, toasted and roughly chopped
• 3 large eggs, farm-fresh and room temperature
• 1 cup light corn syrup, sticky and sweet
• 1/2 cup granulated sugar, fine and white
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/4 tsp salt, fine and sea-sourced
• 1 1/2 cups mini marshmallows, soft and pillowy

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish; crimp edges decoratively.
2. Sprinkle chocolate chips and pecans evenly over the bottom of the pie crust.
3. In a medium bowl, whisk eggs until light and frothy. Tip: Room temperature eggs blend more smoothly.
4. Add corn syrup, sugar, melted butter, vanilla extract, and salt to the eggs. Whisk until fully combined.
5. Pour the filling over the chocolate chips and pecans in the pie crust. Tip: Tap the dish gently to remove air bubbles.
6. Bake for 50 minutes, or until the filling is set and the crust is golden. Tip: Cover edges with foil if they brown too quickly.
7. Remove pie from oven. Immediately sprinkle marshmallows over the top.
8. Return to oven for 3 minutes, or until marshmallows are lightly toasted.
9. Cool on a wire rack for at least 2 hours before serving.

Warm and gooey, the marshmallow topping contrasts beautifully with the firm, nutty filling. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Chocolate Pecan Pie with Raspberry Sauce

Kick off your dessert game with this decadent Chocolate Pecan Pie drizzled with a tangy Raspberry Sauce. Perfect for any occasion, it’s a crowd-pleaser that balances sweetness and tartness.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 1 cup semi-sweet chocolate chips, high quality
• 1 cup pecan halves, toasted
• 3 large farm-fresh eggs, room temperature
• 1 cup light corn syrup, sticky and sweet
• 1/2 cup granulated sugar, fine
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic
• 1/4 tsp salt, fine
• 1 cup fresh raspberries, ripe
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish; flute edges.
2. Sprinkle chocolate chips and pecans evenly over the bottom of the pie crust.
3. In a large bowl, whisk eggs until frothy. Tip: Ensure eggs are at room temperature for even mixing.
4. Add corn syrup, sugar, melted butter, vanilla, and salt to the eggs. Whisk until smooth.
5. Pour the filling over the chocolate chips and pecans in the pie crust.
6. Bake for 50-60 minutes, until the filling is set and the crust is golden. Tip: Cover edges with foil if they brown too quickly.
7. While the pie bakes, combine raspberries, water, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat.
8. Cook for 10 minutes, stirring occasionally, until the raspberries break down and the sauce thickens. Tip: Strain the sauce for a smoother texture.
9. Remove the pie from the oven; let cool completely on a wire rack.
10. Drizzle the raspberry sauce over the pie before serving.

Unbelievably rich, the pie boasts a gooey chocolate center with crunchy pecans, all contrasted by the bright raspberry sauce. Serve it slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Pecan Pie with Peanut Butter Swirl

Kick off your holiday baking with this decadent Chocolate Pecan Pie with Peanut Butter Swirl, a twist on the classic that’s sure to impress.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup light corn syrup, sticky and sweet
• 1/2 cup granulated sugar, fine and white
• 3 large eggs, farm-fresh and beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic and rich
• 1 1/2 cups pecans, toasted and roughly chopped
• 1/2 cup semi-sweet chocolate chips, melted and smooth
• 1/4 cup creamy peanut butter, natural and unsweetened

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate; crimp edges decoratively.
2. In a large bowl, whisk together corn syrup, sugar, eggs, butter, and vanilla until smooth.
3. Stir in pecans, then pour mixture into the prepared pie crust.
4. Drizzle melted chocolate over the filling in a spiral pattern.
5. Drop small spoonfuls of peanut butter over the chocolate. Use a knife to swirl gently.
6. Bake for 50-60 minutes, until filling is set and crust is golden. Cool on a wire rack.

Perfectly balanced between sweet and nutty, this pie offers a creamy texture with a satisfying crunch. Serve slightly warm with a scoop of vanilla ice cream for an irresistible contrast.

Chocolate Pecan Pie with Cinnamon

Here’s a chocolate pecan pie with cinnamon that’s as easy as it is decadent. Perfect for any occasion, this pie combines rich flavors with a satisfying crunch.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup light corn syrup, sticky and sweet
• 3 large farm-fresh eggs, beaten
• 1 cup granulated sugar, fine and white
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic
• 1/2 tsp ground cinnamon, warm and spicy
• 1/4 tsp salt, fine and sea
• 1 1/2 cups pecans, whole and toasted
• 1/2 cup semi-sweet chocolate chips, rich and melty

Instructions

1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate; flute edges as desired.
2. In a large bowl, whisk together the corn syrup, eggs, sugar, melted butter, vanilla extract, cinnamon, and salt until smooth.
3. Stir in the pecans and chocolate chips until evenly distributed. Tip: Toast pecans beforehand for enhanced flavor.
4. Pour the filling into the prepared pie crust. Tip: Cover the edges with foil to prevent over-browning.
5. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Check doneness by gently shaking the pie; it should jiggle slightly in the center.
6. Cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Perfectly balanced, this pie offers a gooey chocolate center with a crunchy pecan topping. Serve slightly warm with a scoop of vanilla ice cream for an irresistible contrast.

Conclusion

Mouthwatering doesn’t even begin to describe these 18 chocolate pecan pie recipes! Whether you’re a seasoned baker or just starting out, there’s a slice of heaven here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. And if you enjoyed this roundup, why not spread the sweetness? Share it on Pinterest and let others discover these delectable treats too!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.