This Chocolate Chip Pecan Pie recipe is a flavorful twist on the classic pecan pie recipe. Made with a flaky, homemade pie crust, a rich filling with whole pecan halves and dark or semi-sweet chocolate chips, all without any light corn syrup! If you’re a chocolate lover: say hello to your new go-to dessert every Thanksgiving or Christmas holiday season.

A slice of pecan pie with chocolate chips is shown on a plate with a fork.

Easy Chocolate Pecan Pie Recipe

There’s this little hole-in-the-wall restaurant on the way home from Utopia, Texas that, up until now, has had my FAVORITE chocolate chip pecan pie.

Well, that is… until this recipe was born.

Not only was I able to recreate this chocolate pie masterpiece at home, but there’s also a simple ingredient swap that makes this pie especially unique.

There’s absolute NO CORN SYRUP!

In fact, it actually tastes even better when you use pure maple syrup instead!

Now of course, all of the rest of the ingredients are going to remain the same – because no pecan pie could be made without a good bit of butter, sugar, and a homemade pie crust.

So, grab a fork and get ready to dig into this delicious, holiday favorite.

(If you want a more traditional recipe, be sure to check out this Pecan Pie without Corn Syrup!)

Pie dough, pecans, brown sugar, maple syrup, eggs, butter, and chocolate chips are the ingredients in this recipe.

Ingredients

The simple ingredients you need to make this chocolate chip pecan pie recipe include:

  • Homemade Pie Crust. Making your own pie crust from scratch with regular all purpose flour or a gluten-free 1-to-1 blend is recommended. It can even be prepped ahead a day or two before baking the pie. You can also buy a store-bought pie shell if you prefer. Just make sure you get a deep-dish pie crust. (The red Pillsbury packages are my favorite store-bought pie crust!)
  • Pecans. A mixture of whole nuts with some chopped pecans is ideal. Only pieces will work but won’t have the same impressive look.
  • Chocolate. Either semi-sweet or dark chocolate chips are recommended since there’s a good bit of sugar in the syrup. However, if you want it on the sweeter side, milk chocolate chips are a good option. Both regular-sized or mini chocolate chips will do.
  • Syrup. Pure maple syrup is used instead of corn syrup. Do NOT buy the pancake syrup kind – you want the real stuff, whether it be light or dark. Dark corn syrup can be substituted.
  • Brown Sugar. Choose either light or dark brown sugar. Dark will give it more depth of flavor due to the molasses and compliments the dark chocolate well.
  • Eggs. An absolute must! This is what holds the filling together. Make sure to choose large-sized eggs. Do not swap out for a vegan alternative.
  • Butter. Salted butter was tested in this recipe. Find a vegan butter alternative to make it dairy-free.
  • Cinnamon. Salt. Vanilla Extract. All essential to round out the rich, chocolatey flavors.
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How to Make Chocolate Chip Pecan Pie

The basic steps for making this chocolate chip pecan pie recipe are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

1. Prepare the Pie Crust

Follow the directions for this homemade pie crust recipe if making from scratch. Be sure to use a 9-inch ceramic dish or glass pie plate.

Place the pie crust dough in the dish, crimp the edges, then place the prepared crust in the fridge while you make the sauce.

2. Make the Filling

Melt the butter in a large bowl.

Add the maple syrup, brown sugar, eggs, vanilla, salt, and cinnamon to the bowl with the melted butter. Whisk well until it is combined.

Sauce ingredients are combined in a glass bowl with a whisk.

3. Add Pecans and Chocolate

Add the pecans to the bottom of the pie crust in a single layer and sprinkle the chocolate chips over the pecans. It is important that the chocolate chips get in-between the pecans so that chocolatey goodness gets spread throughout.

Then, pour the sauce evenly over the nuts and chips.

4. Bake Pie in Oven

Cook the pie at 350°F for 50-60 minutes, or until the center of the pie no longer jiggles.

If the pie crust edges begin to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top browns too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.

Pie is baked in the oven.

5. Let it Cool

Transfer the baked pie to a wire rack to cool completely before serving. The filling will continue to set, so it is important that you wait until the pie cools fully before slicing in.

6. Serve it Up

Add a dollop of whipped cream on top of the pie slice and additional chocolate shavings or chocolate chips to serve. You can also finish it with a scoop of vanilla ice cream and toasted crunchy pecans.

If you’re having a difficult time slicing through the pie, make sure you’re using a really sharp knife. Additionally, if you run it under hot water for 10-20 seconds, it will make cutting into the pie a breeze!

Gluten-free pecan pie is served with a fork on a plate.

Meal Prep and Storage

  • To Prep-Ahead: Make the pie dough and store it in the fridge for up to 2 days in advance. Take it out 30 minutes before rolling so that it’s easier to work with.
  • To Store: The pie will keep for up to 2 hours at room temperature or up to 4-5 days in the refrigerator.
  • To Freeze: Wrap the pie or individual slices in wax paper or plastic wrap and seal in a freezer-safe container for up to 3-4 months. (Learn more about how to freeze pecan pie.)
  • To Reheat: Defrost in the refrigerator, then bake in a 350°F oven for 10 minutes. You can also pop refrigerated slices in the microwave for 10-20 seconds.
A slice of pecan pie is shown next to the full pie.

FAQs

Can I use maple syrup in place of corn syrup in pies?

Yes! Maple syrup adds a wonderful flavor to pies and will still give you the right consistency.

Why is my chocolate pecan pie runny?

Runny pies can be the result of forgetting the eggs or not cooking the pie long enough. Make sure to bake your pie for the recommended time and let it cool so that it sets completely.

Do you need to refrigerate pecan pie?

All egg-based pies such as pecan, pumpkin, lemon, or custard need to be refrigerated after baking and cooling. These will keep for up to 4-5 days when stored properly.

How do you know when pecan pie filling is set?

Gently shake the pie while it is still in the oven. If the middle no longer jiggles, it is done. You can also check with a food thermometer. The center of the pecan pie should be 200°F.

Recipe Tips

  • Make it from scratch. Homemade pie crust really takes this pie over the top.
  • Use whole pecans. Finish the pie off with big pecans for a much prettier presentation than chopped pieces.
  • Tent with foil. Cover the pie once it has baked for 20 minutes to prevent burning.
  • Give it a jiggle. To check for doneness you can gently shake the pie.
  • Patience is key. Wait for the pie to completely cool so the filling sets all of the way.
A dollop of whipped cream is put on a slice of pecan pie.

More Thanksgiving Pie Recipes

No holiday spread would be complete without PIE! Here are a few more of my favorite pie recipes:

Or try out some savory options with this Turkey Pot Pie and Chicken Pot Pie.

Tap stars to rate!

5 from 6 votes

Chocolate Chip Pecan Pie Recipe

Chocolate Chip Pecan Pie is a decadent and flavorful dessert recipe perfect for Thanksgiving or Christmas. The base is a flaky, homemade pie crust and the rich filling has whole pecans along with dark or semi-sweet chocolate treats, and it's made without corn syrup!
A slice of pecan pie with chocolate chips is shown on a plate with a fork.
Yield 8
Prep 15 minutes
Cook 1 hour 20 minutes

Ingredients 

  • 1 pie crust 9-inch, homemade or store-bought
  • 2 cups pecans shelled, coarsely chopped
  • ¾ cup chocolate chips semi-sweet or dark
  • ¾ cup pure maple syrup
  • ¾ cup brown sugar dark
  • 3 large eggs
  • 5 Tbsp. butter melted and cooled
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • ¾ tsp. cinnamon

Serving:

  • Whipped cream
  • Additional chocolate chips

Instructions 

  • Prepare the Pie Crust: Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling. (If you're not using a store-bought crust, follow the directions to make this homemade pie crust.)
    1 pie crust
  • Fill the Pie: Add the pecans to the bottom of the pie crust in a single layer and sprinkle the chocolate chips over the pecans. Whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon in a large bowl and then pour it evenly over the nuts and chips.
    2 cups pecans, ¾ cup chocolate chips, ¾ cup pure maple syrup, ¾ cup brown sugar, 3 large eggs, 5 Tbsp. butter, 1 tsp. vanilla, ¼ tsp. salt, ¾ tsp. cinnamon
  • Bake the pie at 350 for 50-60 minutes, or until the middle no longer jiggles. If the edges of the pie crust are beginning to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top is browning too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.
  • Let Pie Cool: Place the baked pie on a wire rack to cool completely before serving. The filling will continue to set, so it is important that you do not cut into it too soon.
  • Serve chocolate chip pecan pie with a dollop of whipped cream and additional chocolate shavings or chocolate chips. Enjoy!
    Whipped cream, Additional chocolate chips

Tap stars to rate!

5 from 6 votes

Notes

Meal Prep and Storage

  • To Prep-Ahead: Make the pie dough and store it in the fridge for up to 2 days in advance. Take it out 30 minutes before rolling so that it’s easier to work with.
  • To Store: The pie will keep for up to 2 hours at room temperature or up to 4-5 days in the refrigerator.
  • To Freeze: Wrap the pie or individual slices in wax paper and seal in a freezer-safe container for up to 3-4 months.
  • To Reheat: Defrost in the refrigerator, then bake in a 350°F oven for 10 minutes. You can also pop refrigerated slices in the microwave for 10-20 seconds.

Nutrition

Calories: 508kcal, Carbohydrates: 56g, Protein: 5g, Fat: 31g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 169mg, Potassium: 225mg, Fiber: 3g, Sugar: 50g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 1mg

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

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

    1. Yay! So happy to hear you enjoyed the recipe, Lea! Browned butter sounds great. Thanks so much for taking the time to leave a comment and rating!

  1. 5 stars
    THE BEST CHOCOLATE PECAN PIE EVER!! I LOVE the way that the maple syrup brings out the chocolate flavor more than a traditional choc pecan pie (which uses corn syrup) does.

    1. I couldn’t agree with you more!! lol So happy you enjoyed it, Lisa! Thanks for taking the time to leave a comment/rating 🙂