Chocolate Pecan Pie
Chocolate Pecan Pie – inspired from the delicious pie from The Roaring Fork restaurant. This is a twist on the traditional pecan pie with chocolate chips and toffee bits inside.
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CHOCOLATE PECAN PIE
My husband and I have always bonded over food. It’s the sixth love language, didn’t you know? If you’ve ever gone out to eat with us you know he’ll order all the appetizers and I’m all about the desserts, which in the end turns into a whole lot of food.
We take eating to a whole new level – savoring each bite and eating way more than any normal people would. He definitely earns his nickname, The Man Who Ate Everything, as much as I earn mine.
For our anniversary this year we were visiting family in Arizona and we went out to eat at the Roaring Fork in Scottsdale. After stuffing ourselves I couldn’t think of eating another bite but then the waitress suggested this Chocolate Pecan Pie.
I can usually take or leave pecan pie but it was warm, gooey, and dotted with chocolate. As soon as we left I knew I was going to try to recreate it.
I found a copycat recipe online but the measurements were funky – 9 ounces of this, 1 1/4 tablespoons of that…so I made the measurements rounded and normal and this is what we have. The recipe also called for 5 eggs and I should have known better because every pecan pie I’ve made has used 3.
So…I made this twice. Once with 5 eggs – the flavor was awesome but it was a runny mess; the second time I used 3 eggs and it was perfect.
Here’s a slice I warmed a tiny bit too long but wow. Just wow.
OTHER PIE RECIPES
- Chocolate Chip Pie
- Pecan Pie Muffins
- Pecan Pie Bars
- Pecan Cheesecake Pie
- Banana Cream Pie
- Blueberry Custard Pie
- Lemon Pie
- S’mores Pie
- Peaches and Cream Pie
- Chicken Pot Pie
Chocolate Pecan Pie
Ingredients
- 1 (9") unbaked pie crust
- 1 cup light corn syrup
- 1/2 cup sugar
- 3 eggs
- 1/4 cup (4 tablespoons) butter, melted and slightly cooled
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 2 cups pecan halves, (whole or coarsely chopped - your preference)
- whipped cream for topping
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, stir corn syrup, sugar, eggs, and melted butter together until combined well.
- Stir in chocolate chips, toffee bits, and pecans. Pour 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 30-50 minutes. Pie will still be a little jiggly but if it's too jiggly, bake an additional 10 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.
My sister made this pie for Thanksgiving one year and it’s officially become a family staple. Like others, we use two normal pie crusts and this recipe easily fills both. This pie is straight up delicious. It tastes like everything good in this world. A must try!
So happy to hear that!
Try this using a shortbread crust!
Bet that would be great!
I have made this two years in a row for thanksgiving and Christmas and it is my family’s favorite dessert. Thank you! FYI though, you will fill two regular pie shells or one deep dish pie. Also, I cook mine for an extra 15 at 300 and it’s perfect after it has cooled to room temperature. Don’t dig in while it’s still hot!
I’m making this recipe right now!! I can’t wait to taste it!! It’s for Thanksgiving (tomorrow). I just took the foil off and reduced the temp to 300 it was still super jiggly I’m trusting in you!! 🤞🏻This is my favorite pie and with chocolate and toffee bits? … Heaven🤤
I hope you loved it!
I’ve made this twice now. The first time I used a regular pie crust and it was way too much…I made a huge mess! This time I got a deep dish and it was perfect. Both times, however it has been way too wobbly and I’ve had to cook much longer (even after the additional 10 minutes). The first time I just did the additional 10 minutes and hoped it set. It did set but not all the way, it was pretty soupy…but tasty! This time it hasn’t had time to cool yet haha
Hi! I’m trying to premake some pies and his is one of them! Will it keep for 2 days in the fridge? Covered of course.
Yes, totally fine!
I just made this pie for an upcoming Thanksgiving potluck, and it is so delicious!
Using the exact measurements you gave, I was able to fill two regular pie shells. I baked both pies together for 30 min. at 325 covered with foil, then for 20 min. at 300 covered with foil, then for 10 min. uncovered. The pies still looked wobbly, but after 15 minutes cooling on the wire rack, they were perfect!
Oh, and I used mini chocolate chips…I think they disperse throughout the pie well.
Wow. Really? Hmm. Mine filled a regular pie dish but I don’t see how it could fill two? Even better.
Do you use a deep dish crust?
I assume this pie will freeze. Have you tried that?
I have not tried freezing it and I just used a regular pie pan not deep dish.
Are you supposed to thaw the pie crust first or put the filing in the frozen pie crust??
I’ve done both and you technically are supposed to thaw I think but I never do.
Ok so … ive never made a pie. But am attempting to make this one. Do i bake the crust first? Also do i need to spray the glass pie pan?
I would lightly spray the pan and you do not have to bake the crust first.
I made this for Thanksgiving and it was fantastic! I left the pecans whole and toasted them first. One of the best pies I have made and it gets better by the day. Thanks for a great recipe.
It does right? I single handedly ate one by myself. Ahhh
I made this for Thanksgiving and it was DELISH. Definitely a step up from traditional pecan pie (which I also love!). I’ll be making this again; thanks for an awesome recipe!
You’re welcome! Love that you loved it.
I love the addition of chocolate chips and toffee pieces! I always like to try new twists on traditional dishes, so this is right up my alley!
Pecan pie is one of my more favorable one, but the addition of chocolate makes me need to try this version! I’ve never heard of a chocolate pecan pie before, but now that I’ve seen this I just know I’ll have to make this. I’m sure it’ll go over well at Thanksgiving!
My sister is the pecan pie lover in my family, but I think this one could convert me with all that chocolate!
Yum! One of my all time favorite types of pie. And I love that you used normal measuring amounts. Saving this recipe for sure!
This sounds delicious!
Oh wow! The addition of chocolate chips AND toffee bits is wonderful. I’m literally drooling.