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Chocolate pecan pie

Chocolate Pecan Pie

makes 1 9 inch pie
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 people


  • Mixer


  • 1 9 inch unbaked pie shell I used Pillsbury's ready to use crust, I was in a time pinch

Pie Filling

  • 1 cup light corn syrup
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 cup chocolate chips
  • 1 cup pecan halves

Pie Topping

  • 1/2 cup whipped cream
  • 10-20 pecan halves
  • 1/4 cup melted chocolate


  • Pre-heat oven to 325 degrees. If using a stand mixer, fit with paddle attachment.
  • Beat together the corn syrup, sugar, butter, vanilla, and eggs until light and fluffy
  • Using a rubber spatula, fold in chocolate chips and pecans.
  • Pour into unbaked pie shell.
  • Bake for an hour at 325 degrees or until the filling is set. You know the filling is set when you "wiggle" the pie and the whole thing moves together.
  • Allow to cool because the combination of corn syrup and hot chocolate chips will burn your mouth like none other.

For the Topping:

  • Melt 1/4 cup melting chocolate or chocolate chips in the microwave.
  • Put melted chocolate in a piping bag (or Ziploc baggie). Snip the very tip off the bag and squirt zig zags across the cooled pie.
  • Fit a large piping bag with a Wilton 4B or 1M tip. Fill bag with whipped cream and pipe swirls of whipped cream along the edge of the pie.
  • Press a pecan half into the whipped cream swirl.
  • Enjoy!