Chocolate Pecan Pie Recipe

Written by Roar Elias

The chocolate pecan pie recipe section was a joy to make. Putting it together involved extensive "product testing" to make sure only the highest quality pie recipe passed the qualifying rounds.

We are both thoroughly stuffed (pun intended)!

The frist pie recipe is amazing!

We found it on, one of our favorite recipe resources.

Another web site we like to use for inspiration is

It is a bit inconvenient that it only uses US measuring units and not Metric (we live in Norway), but for anyone who wants to regularly use the world wide web to find recipes it is a good idea to get used to switching between the two.

Also, I recommend buying kitchen measuring equipment that handle both, so you don't have to spend unnecessary time converting between units.

Amazing Chocolate Pecan Pie Recipe!



  • 1 (9 inch) unbaked pie crust
  • 3 eggs
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 1/3 cup margarine, melted
  • 1 cup light corn syrup
  • 1 cup pecan halves
  • 1 1/2 cups semisweet chocolate chips


  • 1 (23 cm) unbaked pie crust
  • 3 eggs
  • 135 g white sugar
  • 3 g salt
  • 75 g margarine, melted
  • 235 ml light corn syrup
  • 110 g pecan halves
  • 380 g semisweet chocolate chips


  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.

Rich Chocolate Pecan Pie Recipe

Here is another chocolate pecan pie recipe, courtesy Emeril Lagasse.



  • 1 1/2 cups pecans
  • 1 cup semisweet chocolate chips
  • 1 unbaked 9-inch pie shell
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup corn syrup
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • Confectioners' sugar (for garnish)

Caramel Sauce (for garnish)

  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons to 1/4 cup whole milk



Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

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