Chocolate and pecan pie are two of my favorite desserts, but I could never decide which one to make for special occasions. My family always asks for pecan pie at Thanksgiving, but my kids beg for something chocolate. I used to stress about making two separate desserts until I discovered this recipe.

This fudgy chocolate pecan pie gives you the best of both worlds. You get that rich, gooey pecan pie filling with a layer of chocolate that makes it extra decadent. The pecans add the perfect crunch, while the chocolate makes it feel like you’re eating a brownie in pie form.

The best part? It’s just as easy as making regular pecan pie. You don’t need any fancy techniques or hard-to-find ingredients. Just mix everything together, pour it into your pie crust, and let the oven do the work. Now I can make everyone happy with just one dessert.

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Why You’ll Love This Chocolate Pecan Pie

Ready in under an hour – This decadent pie comes together quickly, making it perfect for when you need an impressive dessert without spending all day in the kitchen.
Store-bought shortcuts – Using a refrigerated pie crust and jarred hot fudge saves you time while still delivering homemade flavor that tastes like you made everything from scratch.
Rich chocolate and pecan combo – The gooey hot fudge filling paired with crunchy pecans and mini chocolate chips creates the perfect balance of textures and flavors in every bite.
Crowd-pleasing dessert – This pie is guaranteed to impress at holidays, potlucks, or dinner parties – it’s the kind of dessert that has people asking for the recipe.
Simple ingredients – Everything you need is likely already in your pantry or easily found at any grocery store, making this an accessible treat for any occasion.

What Kind of Pecans Should I Use?

For the best pecan pie, you’ll want to use fresh pecan halves rather than pieces, as they create a more appealing presentation and better texture. Look for pecans that are plump and have a rich, golden color – avoid any that look shriveled or have dark spots. You can use either raw or lightly toasted pecans, though toasting them for a few minutes in a dry skillet will bring out their nutty flavor even more. If you can only find pecan pieces, that’s totally fine too, just make sure they’re relatively large chunks so they don’t get lost in the filling.

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Options for Substitutions

This rich pie is pretty forgiving when it comes to swaps, though a few ingredients are key to getting that perfect texture:

Refrigerated pie crust: You can absolutely use a homemade crust or even a graham cracker crust for a different twist. Just pre-bake whatever crust you choose for about 10 minutes before adding the filling.
Hot fudge: If you don’t have jarred hot fudge, you can make your own by melting 8 oz of chocolate chips with ¼ cup heavy cream. Let it cool slightly before using.
Pecan halves: Walnuts work great as a substitute, or you can use a mix of both. Chopped pecans are fine too if that’s what you have on hand.
Heavy cream: Half-and-half or whole milk can work in a pinch, though your pie might be slightly less rich and creamy.
Brown sugar: Light or dark brown sugar both work fine. You can even use white sugar, but you’ll lose some of that molasses flavor that makes pecan pie so good.
Mini chocolate chips: Regular chocolate chips work just fine, or you can chop up a chocolate bar into small pieces. Dark, milk, or semi-sweet all taste great in this pie.

Watch Out for These Mistakes While Baking

The biggest mistake when making chocolate pecan pie is not pre-baking your crust for 10-12 minutes before adding the filling, which can lead to a soggy bottom that ruins the whole pie.

Another common error is overmixing the filling once you add the eggs – gently fold them in just until combined to avoid a tough, rubbery texture.

To prevent the pecans from floating to the top and creating an uneven layer, arrange them in the crust first, then slowly pour the filling over them to keep everything in place.

Watch your baking time carefully and cover the edges with foil if they start browning too quickly – the center should be just set with a slight jiggle when you gently shake the pan, as it will continue cooking from residual heat.

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What to Serve With Fudgy Chocolate Pecan Pie?

This rich, decadent pie is pretty much perfect on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to the next level. The cool, creamy contrast really balances out all that chocolatey goodness and makes each bite even more satisfying. If you want to get fancy, try serving it with a drizzle of caramel sauce or a sprinkle of sea salt on top. A hot cup of coffee or a cold glass of milk alongside makes for the perfect ending to any meal.

Storage Instructions

Keep Fresh: This fudgy chocolate pecan pie keeps beautifully covered in the fridge for up to 5 days. I like to cover it loosely with foil or plastic wrap once it’s completely cooled. The chocolate filling actually gets even more rich and set after a day or two in the fridge!

Freeze: You can freeze this pie for up to 3 months if you want to make it ahead for the holidays. Wrap it tightly in plastic wrap and then foil, or store it in a freezer-safe container. Just thaw it overnight in the fridge before serving.

Serve: This pie is delicious served cold straight from the fridge, or you can let it sit at room temperature for about 30 minutes to soften slightly. Either way, don’t forget that dollop of whipped cream on top – it’s the perfect creamy contrast to all that rich chocolate and crunchy pecans!

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 4100-4400
Protein: 44-54 g
Fat: 260-280 g
Carbohydrates: 450-480 g

Ingredients

For the crust:

1 refrigerated pastry crust, round

For the filling:

2 cups pecan halves
1 jar (12 oz) hot fudge
3 eggs
1/3 cup packed brown sugar
1/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp salt
3/4 cup miniature chocolate chips

For topping:

Whipped cream, for serving

Step 1: Prepare the Pie Crust

1 refrigerated pastry crust, round

Preheat your oven to 375°F (190°C).

Take the refrigerated pastry crust and unroll it, fitting it carefully into a standard pie pan.

Set the prepared crust aside while you make the filling.

Step 2: Soften the Hot Fudge

1 jar (12 oz) hot fudge

Spoon the entire jar of hot fudge into a large microwave-safe bowl.

Microwave the hot fudge for about 30 seconds, just until it’s soft and easier to mix.

Step 3: Mix the Filling

1/3 cup packed brown sugar
1/4 cup heavy cream
3 eggs
1 tsp vanilla extract
1/2 tsp salt

To the softened hot fudge (from Step 2), add the packed brown sugar, heavy cream, eggs, vanilla extract, and salt.

Whisk everything together until the mixture is smooth and well combined.

I find that using room temperature eggs helps everything blend more evenly.

Step 4: Add Pecans and Chocolate Chips

2 cups pecan halves
3/4 cup miniature chocolate chips

Fold the pecan halves and miniature chocolate chips gently into the chocolate mixture from Step 3, making sure they are evenly distributed throughout the batter.

Step 5: Assemble and Bake the Pie

prepared pie crust from Step 1
chocolate-pecan filling from Step 4

Pour the chocolate-pecan filling (from Step 4) into the prepared pie crust (from Step 1).

Smooth the top with a spatula if needed.

Bake in the preheated oven for 30 minutes.

Then, cover the pie loosely with aluminum foil and continue baking for an additional 10–15 minutes, until the middle has set.

I like to check the pie at the 10-minute mark to avoid over-baking.

Step 6: Cool and Serve

whipped cream, for serving

Allow the pie to cool completely before slicing, so it sets up nicely.

Once cooled, slice and serve with generous dollops of whipped cream.

For an extra treat, I sometimes sprinkle a few extra chocolate chips on each slice just before serving.