Decadent Chocolate Pecan Pie

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When you're looking for the best of both worlds, meet me at the corner of velvety chocolate and toasty pecans. Chocolate Pecan Pie transforms this classic American dessert into a pie with a gooey chocolate filling, crunchy pecans, and a crisp, golden crust. What a bite!

Chocolate Pecan Pie sliced in a cast iron skillet ready to be served.

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Why You’ll Love This Recipe
Ingredients
Variations
How to Make Chocolate Pecan Pie
Serving Suggestions
Expert Tips
Recipe FAQs
More Savory and Sweet Pie Recipes
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Calling all chocolate pie lovers! This chocolate pecan pie recipe is the culmination of everything irresistibly indulgent: semi-sweet chocolate chips, nutty pecans, granulated sugar, creamy butter, rich eggs, and sweet, crunchy toffee bits—all held together in a golden-brown pie crust.

In just 3 easy steps, you can treat yourself to a nutty, caramel-loaded slice that’s perfect for a cozy evening or a sweet surprise. This chocolate and pecan pie recipe comes together effortlessly, making it the ideal dessert for a family gathering or simply to enjoy after a long day.

On a chocolate lover’s kick? Try making some cast iron Chocolate Lava Cakes, Chocolate Butterscotch Skillet Brownies, or Chocolate Cherry Cake next!

Why You’ll Love This Recipe

Classic Balance of Flavors: The combination of sweet, chocolate chips, toasted, crunchy pecans, and hints of caramel toffee strikes the perfect balance of textures and sweetness.
Easy & Effortless: No kneading, complicated techniques, or hours of prep—this recipe has just 3 simple steps: start with a store-bought pie crust, melt and mix the ingredients, pour them in, and bake. Perfect for busy days when you just want to relax with an indulgent dessert.
Made for Sharing: This pie gives off strong holiday vibes but is just as delicious for a birthday celebration, or a fun family dinner. A guaranteed hit no matter the occasion!

Ingredients

Pie Crust: This recipe starts with your favorite store-bought pie crust! Using a store-bought crust makes this dessert quick and easy to put together. I find the refrigerated dough you roll out to be best to use for the skillet.You can also use a frozen one, just be sure to thaw it out ahead of time.
Pecans: The star of this dessert! Pecans bring that signature nutty flavor and crunchy texture to the pie.
Sweeteners: We use a combination of sugar and corn syrup. The light corn syrup sweetens, but more importantly, creates the signature velvety texture.
Eggs: Essential for richness and structure, eggs help bind the filling and give its smooth, creamy consistency.
Melted Butter: Adds a rich, buttery flavor and aids in giving the filling the perfect texture.
Melty Bits: Semi-sweet chocolate chips melt beautifully into the filling, giving you that melty bite, while toffee bits add a caramel flavor and gooey goodness.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Chocolate Overload: Mix in more than just semi-sweet chocolate chips by swapping some for extra dark chocolate chips, milk chocolate, or even white chocolate chips for extra richness.
Salty Crunch: Toss in some crushed pretzels for a salty, crunchy bite, offering a satisfying contrast to the sweetness.
A Nutty Combo: Take this chocolate nut pie to the next level by adding walnuts or almonds for even more crunchy and nutty goodness.
Espresso Punch: Stir in a teaspoon of instant espresso to enhance the chocolate flavor and give it a sophisticated coffee kick.

How to Make Chocolate Pecan Pie

Who ever thought baking a decadent chocolate and pecan pie would be both enjoyable and quick? Look, it’s super simple! Preheat your oven to 325°F, grab your 10” skillet and all the ingredients, and follow along in just a few steps!

Step 1: Make the Filling. Combine the corn syrup, sugar, eggs, and melted butter until well combined.

Mix in the pecans, toffee, and chocolate chips.

Step 2: Add the melty bits. Stir in the chocolate chips, toffee bits and pecans.

Pie crust shaped into the cast iron skilet.

Step 3: Prepare the pie crust. Shape your refrigerated pie crust into the bottom of your 10-inch cast iron skillet.

Chocolate pecan pie filling poured into the skillet.

Step 4: Prep for baking. Pour the mixture into the pie crust.

Baked chocolate pecan pie in a skillet on a cutting board.

Step 5: Bake the Pie. Bake it at 325°F for 30 minutes, covered with loosely tented tin foil to prevent over-browning. After 30 minutes, remove the foil and bake for another 20 minutes at 300°F. If it’s still jiggly, bake for an additional 10 minutes until set.

⭐️ Hint: For even, clean slices, refrigerate the pie for an hour or so before serving. It makes cutting into those gooey layers a little easier!

Serving Suggestions

Now that you’ve baked the best of both worlds into a showstopper pecan pie with chocolate chips and toffee, here are some delicious ways to serve it for any occasion:

Serve your warm chocolate pecan pie with a scoop of vanilla ice cream, a drizzle of caramel, or a dollop of whipped cream for an extra touch of decadence.
Pair it with turkey and stuffing meatballs served with gravy and homemade cranberry sauce and skillet scalloped potatoes for a cozy holiday meal.
Serve it with hearty pasta dishes like tortellini with sausage or chili mac for a fun and exciting pasta night finale with the whole family.

Expert Tips

Make Ahead: Save time by baking the dessert 24 hours in advance and storing it in the fridge. When ready, either serve cold or leave out for 1 hour to serve at room temp. You can also warm in the oven as desired.
Storing and Reheating: Cover with plastic wrap or foil or keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze cooled slices in a freezer-safe container for up to 1 month. Thaw overnight in the fridge, then reheat in the oven or microwave.
Check it Early: Every oven is different, so start checking your pie about 5 minutes before the recommended baking time. You want the center to be set, but still slightly wobbly—not too jiggly. If it starts to look too browned in the last 20 minutes in the oven, cover it again with the foil tent to prevent burning.

Recipe FAQs

Can I make this chocolate pecan pie in a pie pan instead of a skillet?

Yes, you can! Simply use a 10-12 inch pie dish and prepare the pie as directed. The pie may take a little bit longer to cook in a glass or ceramic pie dish.

Can I use dark corn syrup instead of light to make pecan pie?

You absolutely can! Just note these key differences in taste, appearance, and texture: light corn syrup has a milder flavor and allows the nuts and chocolate to shine, while dark corn syrup gives the filling a darker color and more molasses-like flavor, which may overpower the pecans and other flavors in the pie.