Chocolate Pecan Pie

5 from 4 votes

This Chocolate Pecan Pie has a rich, decadent filling made with sugar, corn syrup, and butter, all tucked into a buttery, flaky pie crust. The combination of chocolate and pecans gives it a sweet, satisfying bite with a bit of crunch. The perfect treat for those looking for something indulgent!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: people

Calories: 807kcal

Author: Ned Adams

Equipment

10" cast iron skillet

Ingredients

1 pie crust unbaked
1 cup light corn syrup
½ cup sugar
3 eggs
¼ cup butter melted and slightly cooled
1 cup semi-sweet chocolate chips
1 cup toffee bits
2 cups pecan halves whole or coarsely chopped

US Standard - Metric

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Instructions

Preheat oven to 325°F.
In a large bowl, stir corn syrup, sugar, eggs, and melted butter together until combined well.
Stir in chocolate chips, toffee bits, and pecans.
Shape pie crust into your seasoned skillet. Pour the pecan pie mixture into pie crust.
Cover pie with a loose foil tent so that the crust and top don't brown too much. Bake at 325 degrees for 30 minutes.
After 30 minutes, turn the oven down to 300 degrees, remove foil tent, and bake for another 20 minutes. Pie will still be a little jiggly but if it's too jiggly, bake an additional 10-30 minutes. Make sure pie does not brown too much. If it is getting too brown place the foil tent back on.
Remove from oven and let cool on a wire rack.
Serve chilled, room temperature, or slightly warm with a dollop of whipped cream or ice cream. It's easiest to slice the pie when chilled. You can slice the pie and then warm if desired.

Notes

After the first 30 minutes of baking, remove the foil and continue baking until the filling is just set. If needed, bake for an additional 10 minutes.
Start checking the pie about 5 minutes before the recommended bake time. The center should be set but slightly wobbly—not too jiggly.
For even, clean slices, refrigerate the pie for about an hour before serving. This makes cutting into those gooey layers a lot easier!

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