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Flaky pie crust, sweet chocolate filling and toasty pecans make for the best Chocolate Pecan Pie. No Thanksgiving dinner would be complete without a slice of this chocolatey pie – don’t forget the whipped cream!

Baked chocolate pecan pie in a white pie plate on top of a plaid towel

This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible.

Do you have a recipe that is a must at your Thanksgiving table?

I definitely have friends that have to have certain dishes every year, or they can’t consider it to be Thanksgiving.

For some it’s green bean casserole. For others it’s corn casserole or cranberry sauce

For my family, it’s homemade pecan pie. It’s just tradition!

If my loved ones aren’t able to end their meal with a slice of pecan pie, they just don’t believe that it’s Thanksgiving dinner. 

And I’m not gonna lie, homemade pecan pie does have some serious nostalgia for me. One bite and I’m right back to being a kid and enjoying Thanksgiving at my Nana’s house.

This year, I did decide to change up the classic slightly. Don’t worry, my family will still get their pecan pie – it’ll just have a chocolatey twist to it. 

Slice of chocolate pecan pie on a black plate next to a bottle of corn syrup


Have you ever had Chocolate Pecan Pie?

It is everything you already love about a classic pecan pie – flaky crust, toasty pecans, sweet filling – with the addition of chocolate in the filling.

The first time I made this pie, I shared a few slices with some of my neighbors. They said it tasted just like brownie batter married with a pecan pie.

Ingredients for chocolate pecan pie arranged on a marble counter

Honestly, does it get better than that?

Karo® Corn Syrup is the secret ingredient for getting that perfectly ooey-gooey texture that makes this pie so irresistible. Southern mamas and grandmothers have trusted Karo® Corn Syrup for decades, so you know it’s the key to a perfect pecan pie.   

Hand pouring corn syrup into a brass measuring cup on a marble counter

It also keeps the sugars in the filling from crystalizing, so your Chocolate Pecan Pie is not just perfectly sweet, it’s silky smooth every single time.

Honestly, you might need to make two Chocolate Pecan Pies this year – they’ll disappear that fast.

Hands stirring together the filling for chocolate pecan pie in a glass bowl


Start with an unbaked pie crust. You can make your own flaky pie crust, but I also won’t judge you if you decide to reach for your favorite store-bought pie crust.

Once your pie crust is ready, this Chocolate Pecan Pie comes together in 3 steps:

  • Whisk together the filling ingredients
  • Pour the filling into the unbaked pie crust
  • Bake!
Overhead view of hands setting a chocolate pecan pie on a plaid towel on a marble counter

That’s it. The hardest part of making this pie is waiting at least 2 hours for it to cool before you slice into it.

Don’t forget to serve it up with a dollop of homemade whipped cream.

Slice of chocolate pecan pie on a black plate with pie ingredients in the background


If you have any pie left over, make sure to store it in the refrigerator. 

Since the pecan pie filling has eggs in it, it’s best to keep it in the fridge if you aren’t going to eat it within a few hours. 

Put the pie in an airtight container and store it in the refrigerator for up to 3 days.

Overhead view of slices of chocolate pecan pie on black plates next to a pie plate of pie


Looking for a longer-term storage solution? Try making this pie ahead of time and freezing it until Thanksgiving.

To freeze, wrap the cooled Chocolate Pecan Pie tightly. At minimum, wrap it in foil and then place it in a zip-top freezer bag. Seal in a vacuum sealer to be extra safe.

Overhead view of a chocolate pecan pie in a white pie plate

Then freeze! The pie will last at least a couple of months in the freezer.

Before serving, simply thaw, unwrap and reheat for about 20 minutes in a warm oven (around 350°F).

Just make sure you set aside a slice of pie for yourself when you serve it, or else your family might gobble it up before you can get a bite! 

Slice of chocolate pecan pie on a black plate on a marble counter
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Chocolate Pecan Pie

By: Jamie Lothridge
4.49 from 145 ratings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 servings
Flaky pie crust, sweet chocolate filling and toasty pecans make for the best Chocolate Pecan Pie. No Thanksgiving dinner would be complete without a slice of this chocolatey pie – don’t forget the whipped cream!


  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup Karo® Light Corn Syrup
  • 3 ounces chopped semi-sweet chocolate melted
  • 2 tablespoons butter melted
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups pecans
  • 1 9-inch unbaked deep-dish pie crust


  • Preheat oven to 350°F.
  • Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
  • Pour into pie crust.
  • Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
  • Cool for 2 hours before serving.



  • Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done.
  • For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.
  • If pie crust is overbrowning, cover edges with foil.


Serving: 1slice, Calories: 633kcal, Carbohydrates: 82g, Protein: 7g, Fat: 35g, Saturated Fat: 8g, Polyunsaturated Fat: 24g, Cholesterol: 77mg, Sodium: 177mg, Fiber: 4g, Sugar: 65g

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Suzzanne says:

    Mmmmmm!   This looks so damn good!
    I can’t wait to taste it, my favorite kind of pie.
    Hope it taste as I imagine.