This rich, indulgent pie is a Southern classic with a delicious twist, combining fudgy chocolate with crunchy pecans.

This easy Chocolate-Pecan Chess Pie blends Southern tradition with deep chocolate flavor. It’s perfect for holidays, special occasions, or a rewarding finish to any weeknight meal.

I hadn’t tried Chocolate Chess Pie until recently—this Southern staple surprised me with its brownie-like custard and rich chocolate filling. When I discovered a version topped with candied pecans, I knew I had to try it. The result is a silky, slightly fudgy filling topped with crisp, caramelized pecans.

Ingredients

• One 9-inch pie crust — homemade, refrigerated, or frozen.
• ½ cup butter (salted or unsalted)
• 2 (1-oz) unsweetened chocolate baking squares
• 1 (5-oz) can evaporated milk (about 2/3 cup)
• 2 large eggs, room temperature
• 2 tsp vanilla extract, divided (use real vanilla for best flavor)
• 1½ cups granulated sugar
• 3 Tbsp unsweetened cocoa powder
• 2 Tbsp all-purpose flour
• 1/8 tsp table salt
• 1½ cups pecan halves and pieces
• 2/3 cup firmly packed light brown sugar
• 1 Tbsp light corn syrup

For homemade sweetened whipped cream

• 1 cup cold heavy cream
• 2 Tbsp powdered sugar
• 1 tsp vanilla extract

How to Make Pecan Chocolate Chess Pie

The pie is assembled in three stages: the crust, the chocolate filling, and the candied pecan topping. Follow these steps for a reliably excellent pie.

Preparing the Pie Crust

Preheat the oven to 350°F (175°C).

Use a homemade flaky pie crust, a refrigerated dough or a frozen prepared crust. If using a rolled dough, roll into a 13-inch circle on a lightly floured surface and fit it into a 9-inch pie plate. Trim the pastry to about ½ inch beyond the rim, fold the edge under and crimp.

TIP: Do not poke holes in this single crust — the filling bakes in the crust, and holes will cause leaks.

Preparing the Chocolate Pie Filling

Place the butter and unsweetened chocolate squares in a large microwave-safe bowl. Microwave at 50% power for about 1½ minutes, stirring every 30 seconds, until fully melted and smooth. Microwaves vary, so adjust time as needed.

Whisk in the evaporated milk first to cool the chocolate mixture, then whisk in the eggs and 1 teaspoon of the vanilla.

TIP: Adding the milk before the eggs prevents the eggs from cooking in the hot chocolate.

Dry Ingredients for Chocolate Chess Filling

In a medium bowl, whisk together 1½ cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 tablespoons all-purpose flour, and 1/8 teaspoon salt. Add the dry ingredients to the chocolate mixture and whisk until smooth.

Filling and Baking Chocolate Chess Pie

Pour the finished chocolate filling into the prepared pie crust.

Important: Bake the chocolate filling first, then add the pecan topping and finish baking.

Bake in the center of a preheated 350°F oven for 40 minutes.

While the pie is baking, combine 1½ cups pecan halves and pieces with 2/3 cup firmly packed light brown sugar, 1 tablespoon light corn syrup, and the remaining 1 teaspoon vanilla in a medium bowl. Toss until the pecans are well coated.

After the initial 40 minutes, carefully remove the pie from the oven and evenly sprinkle the sugar-coated pecans over the top of the filling. Return the pie to the oven and bake an additional 10 minutes or until set.

TIP: The brown sugar coating will foam and caramelize during the final bake, creating a crisp, light candied coating on the pecans.

Finishing Chocolate Pecan Pie

Remove the pie from the oven and cool completely on a wire rack, about 1 hour. Cooling helps the filling set and makes slicing cleaner.

The baked pecans are light, crunchy, and slightly sweet—an ideal contrast to the fudgy chocolate custard.

How To Make Homemade Sweetened Whipped Cream

To make whipped cream, chill the bowl and whisk if possible. In the bowl of a stand mixer fitted with the wire whisk, combine 1 cup cold heavy cream and 1 teaspoon vanilla. Whip on high until it begins to thicken, add 2 tablespoons powdered sugar, then continue whipping until you reach stiff peaks. If you don’t have a stand mixer, an electric hand mixer works well.

Slice the cooled pie and serve with a generous dollop of whipped cream and an optional dusting of unsweetened cocoa or cinnamon. If you prefer, vanilla ice cream is also a lovely pairing. The combination of a buttery crust, rich chocolate filling, and crisp candied pecans makes this one of the best pies to serve for the holidays or any celebration.

Other Favorite Holiday Pie Recipes

• Easy Favorite Pumpkin Pie Recipe
• Cherry, Cranberry, Raspberry Pie
• Best Chocolate Cashew Pie
• Pumpkin Chiffon Pie Recipe
• Cranberry Apple Pie
• Apple Pie by Grandma Opel

Share this pie with friends and family to enjoy the satisfying contrast of rich chocolate and crunchy candied pecans. Try it soon—you’ll likely make it again.

Happy baking!

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Easy Chocolate Pecan Chess Pie Recipe

This rich and indulgent pie is a southern classic with a delightful twist, featuring the irresistible combination of chocolate and pecans.

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Prep Time
15 minutes mins

Cook Time
50 minutes mins

Additional Time
1 hour hr

Total Time
2 hrs 5 mins

Servings 8 servings

Calories 706 kcal

Ingredients

  

• 9- inch pie crust – unbaked
• ½ cup butter
• 2 1 oz. unsweetened chocolate baking squares
• 1 5 oz. can evaporated milk (2/3 cup)
• 2 large eggs
• 2 teaspoons vanilla extract divided
• 1½ cups granulated sugar
• 3 Tablespoons unsweetened cocoa
• 2 Tablespoons all-purpose flour
• 1/8 tsp. salt
• 1½ cups pecan halves and pieces
• 2/3 cup firmly packed light brown sugar
• 1 Tablespoon light corn syrup

Homemade Whipped Cream

• 1 cup cold heavy cream
• 1 teaspoon vanilla extract
• 2 Tablespoons powdered sugar

Instructions

 

• Preheat oven to 350°F. Roll pie crust into a 13-inch circle on a lightly floured surface and fit into a 9-inch pie plate. Trim pastry to ½ inch beyond the rim, fold under and crimp.
• Microwave butter and chocolate at 50% power for about 1½ minutes, stirring every 30 seconds until melted and smooth. Whisk in evaporated milk, then eggs and 1 teaspoon vanilla.
• In a medium bowl, combine granulated sugar, cocoa, flour, and salt. Add the chocolate mixture and whisk until smooth.
• Pour filling into prepared crust.
• Bake 40 minutes at 350°F. Meanwhile, mix pecans, brown sugar, corn syrup and remaining 1 teaspoon vanilla in a medium bowl.
• Remove pie from oven, sprinkle pecans over the top, and bake 10 more minutes or until set. Cool on a wire rack about 1 hour.
• To make whipped cream, beat cold heavy cream with vanilla until it thickens, add powdered sugar, then whip to stiff peaks. Serve pie with whipped cream or ice cream.

Nutrition

Serving: 1
Calories: 706 kcal
Carbohydrates: 76 g
Protein: 7 g
Fat: 44 g
Sugar: 61 g

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