Chocolate Pecan Pie I

Chocolate Pecan Pie I

60 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Karin Christian
Recipe by  Karin Christian

“This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
  3. Bake until set, 40 to 50 minutes. Cool.

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Reviews (60)

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As far as the directions go, I'd give a technical score of 3 stars. There are a few things I would like to add to the directions: Melt the chocolate (at 50% power in the microwave) and add 1 1/2 Tbl. butter in pieces, stirring to blend. Pour the chocolate into the bottom of a 9" DEEP DISH pie crust, and refrigerate. (If you want a more subtle chocolate taste, I suggest cutting it to 1 cup choc + 1T butter for a thin layer in the pie - I'll do this next time). Then in a bowl, beat the sugar and butter first, then add the other things, pouring the corn syrup while you are mixing. Bake in a hot oven on a cookie sheet. I preferred having a soft layering of chocolate under the pecan layer which would be easy to slice hot or cool. Baking: after 50 minutes, the crust was very brown but the center was not set, so I had to cover it with foil. Then it cooked quickly. As far as taste: it was very rich, very sweet, and very good with vanilla ice cream! I can't complain about the richness or sweetness, because what pecan pie isn't? It got the taste test award after Thanksgiving dinner! Artistic score: 5 stars So overall? 4 stars, but now that I know what to do, this will become a traditional pie for holidays worth 5 stars.

La maman calîne

La maman calîne

Gorgeous but I advise melting the chocolate and the butter before mixing. I added more pecan (twice the amount stated) and used ready rolled puff pastry. It came out absolutely gorgeous, gooey, sticky and heavenly! It was a real success. In all this is an extremely easy to do recipe.



Delicious! I used chocolate chunks because that's what I had on hand and thought it was perfect... very chocolatey! I didn't have the problem of too much filling... I used a Mrs. Smith's frozen deep dish pie shell and every bit of the filling fit in to it and none ran over even though I put it on a cookie sheet just in case.

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Amount Per Serving (8 total)

  • Calories
  • 736 cal
  • 37%
  • Fat
  • 39.3 g
  • 60%
  • Carbs
  • 92.4 g
  • 30%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 402 mg
  • 16%

Based on a 2,000 calorie diet



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Milk Chocolate Pecan Pie


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Chocolate Pecan Pie