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A slice of this Chocolate Pecan Pie is the perfect festive addition to any Southern celebration! A thick, gooey chocolate chip cookie meets a warm buttery pie for a heavenly and decadent easy dessert recipe.
Obviously the combination of rich chocolate, butter, and nuts in the filling of this Chocolate Pecan Pie recipe makes it taste delicious. But what I really love is the texture. It tastes like a pecan pie (buttery and gooey) on the inside, crossed with a soft-baked chocolate chip cookie. Basically, you get the best of both worlds!
Seriously, if our family had to choose one pie to enjoy for the rest of our lives, this would be it! And if you want that true Kentucky flavor, don’t forget the bourbon. However, if you’re serving the old fashioned recipe to a younger crowd, you can easily use vanilla extract instead of the alcohol. Equally delicious!
What is a Chocolate Pecan Pie?
This recipe is based on a classic “Derby Pie” recipe, which is a chocolate and pecan tart with a pastry crust, originated at the Melrose Inn in Kentucky. George Kern created the original Kerns Derby Pie recipe in 1950 (source).
I’ve shown walnuts in this particular version, but the recipe works well with either walnuts or pecans, so pick your favorite!
How to make Chocolate Pecan Pie:
First, you will need a frozen 9-inch deep dish pie crust that has been thawed.
Place the thawed crust in a pie plate. You don’t need to remove the crust from the foil plate that it comes in — simply set the entire foil plate into a sturdier dish. This way the heavy filling will not cause the flimsy foil plate to bend and fold.
Next, prepare the filling. Using an electric mixer, combine room-temperature butter, flour and sugar in a large bowl.
Next, 3 eggs…
Beat the eggs into the filling until completely combined.
Finally, stir in the chocolate chips, nuts and bourbon (or vanilla extract).
Transfer the filling to the pie crust. You want it full almost to the top, because the filling doesn’t puff up too much while it bakes.
How long to bake a Chocolate Pecan Pie:
Bake the pie in a 275 degree F oven for about 90 minutes (or more, as necessary).
How to tell when Pecan Pie is done:
To tell if your pie is finished cooking, gently hold it by one edge and give it a little shake. If the filling is flowing in a wavy movement from the center to the edge, your pie isn’t set quite yet. The pie is done when the center puffs up a little bit, but still gives you just a little jiggle — and the edges are stable and set.
You will also know that your pie is done when the edges are a little puffy near the crust. At this point you want to take the pie out of the oven and remove it to a wire rack. The filling will continue to cook and fully set as the pie cools. Let your pie finish setting and cool completely for at least two hours before you slice and serve!
How to serve Chocolate Pecan Pie:
While this pie is delicious on its own, I highly recommend a scoop of vanilla ice cream on top — or at least a dollop of whipped cream!
How to store Pecan Pie:
Cover the pie loosely with aluminum foil or plastic wrap and store in the refrigerator.
How long does Pecan Pie last?
Properly stored, the pie will keep for three to four days in the refrigerator.
Can you freeze Chocolate Pecan Pie?
Yes! To freeze, wrap the baked pie tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
Cook’s Tips and Recipe Variations:
- Substitute walnuts for pecans (as shown here). Both nuts work equally well!
- You can easily make a Chocolate Pecan Pie recipe with no bourbon. Simply replace the bourbon with an equal amount of vanilla extract. My kids adore the alcohol-free version, so that’s often what I do!
- Since you want to make sure that your pie has plenty of time to cool before slicing, I suggest preparing it a day in advance.
- Use any type of chocolate chips that you prefer: semi-sweet or milk chocolate will both work well.
More pie recipes that you might enjoy:
Chocolate Pecan Pie
Ingredients
- 1 frozen (9-inch) deep-dish pie crust thawed
- 1 ½ sticks (12 tablespoons) salted butter, at room temperature
- 1/3 cup flour
- 1 ½ cups sugar
- 3 large eggs, beaten
- 1 ¾ cups chopped pecans or walnuts
- 1 ½ tablespoons bourbon or vanilla extract
- 1 ½ cups chocolate chips
- Optional: whipped cream or vanilla ice cream, for serving
Instructions
- Preheat oven to 275 degrees F. Place pie crust in a deep pie plate.
- Place room-temperature butter, flour, and sugar in a large mixing bowl. Use an electric mixer to beat until well blended. Add eggs and combine.
- Stir in nuts, bourbon (or vanilla), and chocolate chips. Pour into pie shell (make sure to leave a little bit of room at the top of the crust so that the pie filling doesn't overflow in the oven). If you have too much filling to fit in your crust, leave some of it out. I haven't had this issue, but I know that a couple of readers have mentioned that.
- Bake for 90 minutes (or longer, as necessary). See the notes below about how to know when your pie is done. Allow to cool completely before cutting.
Notes
- This recipe is based off of “Derby Pie” recipe, which often calls for walnuts instead of pecans. You can use either walnuts or pecans — just pick your favorite!
- You can easily make this Chocolate Pecan Pie with no bourbon. Simply replace the bourbon with an equal amount of vanilla extract. My kids adore the alcohol-free version, so that’s often what I do!
- Since you want to make sure that your pie has plenty of time to cool before slicing, I suggest preparing it a day in advance.
- Use any type of chocolate chips that you prefer: semi-sweet or milk chocolate will both work well.
Nutrition
This recipe was originally published in April, 2015. It was updated in June, 2019.
Enough filling for 2- 9 inch pies .
I usually buy Derby Pies for holidays. On the 4th I could not find any. My son was disappointed so, I decided to make them. My son liked these better than the store bought.
Thanks, Jane! I’m so glad that your son approved, too! 🙂
Great recipe! I had a store bought pie crust and I had extra filling. I used dark chocolate chips which made the pie very rich. Thanks for the recipe!
Sounds perfect, Ginger. Thank you!
Love this recipe. It works well with toasted pecans and dark chocolate chips. I split the single batch between 2 Tenderflake 9” deep dish pie crusts, which are smaller than the ones shown here. I also made a batch and a half and put the extra in tart shells.