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Easy Chocolate Pecan Pie

Looking for an incredible pecan pie recipe without corn syrup? This chocolate pecan pie recipe is for you! Made with tons of pecans and chocolate chips, it’s both delicious and a stunning dessert recipe. Use a store bought pie crust to make this pecan pie extra easy to make!

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Easy Chocolate Pecan Pie Recipe

This gooey chocolate pecan pie is going to be a hit at your next holiday table! Lucky for you, it’s easy to make.

We’ll start with a store bought pie crust (you can always make it fresh if you’d like!), get the filling mixed in one bowl, and then combine the pecans and chocolate chips together with it in the pie crust. Once your pie is prepped, give it a quick bake, and enjoy!

Our Organic Omega-3 Soy Free Corn Free eggs come from hens that are fed a special soy-free, corn-free diet that contains flax seed—a grain naturally high in Omega-3 fatty acids reaching levels of around 225mg or more.

What you need for chocolate pecan pie

  • 9” store bought pie crust (if frozen, defrost it)

  • 1.5 cups pecans

  • 1 cup dark chocolate chips

  • 3 Organic Omega-3 Soy Free Corn Free Eggs

  • 1/4 cup unsalted butter, melted

  • 1/3 cup light brown sugar

  • 1/2 cup maple syrup

  • 1/4 cup heavy cream

  • 1 tbsp vanilla extract

  • 1/2 tsp sea salt

Chocolate Pecan Pie

How to prep and make this recipe

  1. Preheat the oven to 350 degrees F. 

  2. Have the pie crust prepped and ready to go in a pie dish and add the pecans and chocolate chips. Lightly stir them together to combine.

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  3. In a bowl add the eggs, melted butter, brown sugar, maple syrup, heavy cream, vanilla extract and salt. Whisk until fully combined, and then pour the mixture over the pecans and chocolate chips.

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  4. Bake for 50-60 minutes, until the crust is golden and the center is set.

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  5. Allow the pie to cool for at least 30 minutes before cutting into it and enjoying it. Serve with whipped cream and shaved chocolate.

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How to store leftovers

Pecan pie keeps really well as leftovers. It can be stored at room temperature for up to 5 days, or 7 days in the fridge. Be sure to tightly wrap it in plastic wrap to keep air out.

If you try this we’d love to see it and hear what you think! Tag us @chinovalleyranchers on Instagram and we’ll re-share it!

Also, try: Gobble Up These Turkey Deviled Eggs: A Fun and Festive Appetizer