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pecan pie on white plate.

Chocolate Pecan Pie

There is nothing better for Christmas dessert than pie and a pecan pie is the classic choice. We doctored it up a bit with cocoa to make this chocolate pecan pie that gets rave reviews anytime we serve it.
Course Dessert
Cuisine American
Keyword classic recipes, easy Christmas recipes, easy pie recipes, holiday recipes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 681kcal


For the crust:

  • 1 1/2 cups cold butter cubed
  • 3 cups flour
  • 1 teaspoon salt
  • 1/8 teaspoon sugar
  • 1 large egg beaten
  • 5 tablespoons cold water
  • 1 tablespoon white distilled vinegar

For the filling:

  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 large eggs lightly beaten
  • 3/4 cup light corn syrup
  • 1 tablespoon butter melted
  • 2 teaspoons vanilla extract
  • 1 1/2 cup pecan halves


For the crust:

  • To make the crust by hand, add the butter, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs. Pour in the egg, water, and vinegar and stir until just combined and you can bring the dough together into a ball. Avoid overworking the dough.
  • To make the crust in a food processor, add the butter, flour, salt, and sugar to the food processor and process until you have coarse crumbs. Add the egg and drizzle the water and vinegar into the food processor chute while it is running. Be careful not to overwork the dough. Turn off the food processor as soon as it seems to be holding together and you can press the dough together to make a ball.
  • Separate into 2 balls of dough, press each into a disc about 2 inches thick, and place in freezer bags.
  • Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
  • Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
  • Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges.
  • Crimp the edges with your fingers or a fork.
  • Place in the refrigerator until ready to fill.

For the filling:

  • Preheat oven to 350 degrees.
  • Combine all ingredients except pecans into a large bowl. Beat with a whisk until well combined. Stir in the pecans.
  • Pour the filling into the pie crust and bake for 1 hour or until set.
  • Cool completely before cutting and serving.



We like to use Hershey's Special Dark cocoa powder to give the pie a deep, rich color. Any type of cocoa will work though.
For extra flavor, toast the pecans in a 300 degree oven on a rimmed baking sheet for 20-25 minutes before adding to the pie.


Serving: 1slice | Calories: 681kcal | Carbohydrates: 72g | Protein: 9g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 151mg | Sodium: 532mg | Potassium: 180mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1002IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg