Chocolate Chip Pecan Pie - Cracker Barrel Style

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There’s nothing quite like a slice of warm, gooey chocolate chip pecan pie! This recipe combines rich chocolate, crunchy pecans, and a sweet buttery filling in a flaky crust.

There is a piece of pecan pie on a gray plate. There is a gray cloth napkin with a fork on it, a glass pie pan, a small bowl of chocolate chips, and a few pecans in the background. Items are on a gray surface.

This easy recipe is perfect for holiday gatherings or a quick homemade treat that will have your guest asking for seconds!

Prep Time: 10 minutes
Bake Time: 50 minutes
Cooling Time: 2 hours
Serving: 8 slices
Prep Level: Beginner +

There is a piece of pecan pie on a gray plate. There is a fork laying next to the plate. There is a glass pie pan, and in the background. Items are on a dark gray surface.

Reasons To Love This Pie Recipe

Perfect Texture: The combination of sweet chocolate, crunchy pecans, and a buttery, flaky crust makes every bite mouth-watering.
Easy to Make: It’s wild to think that a pie so yummy is so simple to put together, but it is, making it ideal for beginner or experienced bakers.
Crowd-Pleaser: This pie is loved by all and perfect for holidays, potlucks, or just a night when you want to indulge in deliciousness.

Ingredients

This is what you will need

One unbaked pie shell – You can use a refrigerated or frozen one. I think the rolled refrigerated kind bakes better and tastes more homemade.

Pecans – Halves, whole, or pieces all work in this pie.

Chocolate Chips – Cracker Barrel uses semi-sweet chips, so that is what I use, but feel free to use milk chocolate or dark chocolate morsels.

Eggs – Room temperature, lightly beaten eggs help the pie bake evenly.

Sugar – White granulated sugar is used in this recipe.

Unsalted butter – melted.

Salt – Creates a balance with the sweet flavor.

Vanilla Extract – Pure vanilla extract adds a warm, rich flavor to the pie.

Light Corn Syrup – If you only have dark corn syrup on hand, it can be used.

Equipment and Helpful Tools

Pie pan
Large mixing bowl
Measuring cups
Measuring spoons
Electric mixer: handheld or standup
Oven mitts
Rubber spatula
Cooling rack

Step-by-Step Instructions

There is a glass pie pan with an unbaked crust in it. There is a small bowl of chocolate chips and a small bowl of pecan halves in the background. Items are on a dark gray surface.

There is a glass pie pan with an unbaked crust with a layer of pecan halves and chocolate chips on the bottom. Pan is on a dark gray surface.

Prepare the Pie Crust: Roll out refrigerated pre-made pie crust and place in a 9-inch pie pan, crimping the edges.

Layer Pecans and Chocolate Chips: Spread the pecan halves evenly over the bottom of the pie crust. Followed by the chocolate chips. Set aside.

There is a white mixing bowl with beaten eggs and sugar in it. There is an electric hand mixer over the bowl. There are small bowls with ingredients in them in the background. Items are on a dark gray surface.

There is a white mixing bowl with beaten eggs, sugar, and spices in it. There is an electric hand mixer over the bowl. There is a white small bowls with light corn syrup in it in the background. Items are on a dark gray surface.

Make the Filling: In a medium-sized mixing bowl, lightly beat the eggs. Add the sugar and mix well. Mix in the melted butter (see Tips), salt, and vanilla extract. Add the corn syrup and beat until smooth.

There is a glass pie pan with an unbaked crust with a layer of pecan halves and chocolate chips on the bottom. Behind it there is a large white mixing bowl with a filling mixture in it. Items are on a dark gray surface.

There is a unbaked chocolate pecan pie in a glass pan on a dark gray surface.

Pour the Filling and Bake: Carefully pour the filling over the pecans and chips, making sure all the ingredients are evenly distributed in the crust.

Place the pie on the center rack in the oven and bake until the filling is set but still slightly jiggly. (see Tips)

There is a baked chocolate pecan pie in a glass pan on a dark wire rack. There is a gray cloth napkin laying next to the rack. Items are on a dark gray surface.

There is a baked chocolate pecan pie in a glass pan.

Cool and Serve: Use oven mitts to remove the pie from the oven and place it on a wire cooling rack. Allow the pie to cool for at least 2 hours before slicing.

There is a piece of pecan pie on a gray plate. There is a fork resting on the plate. There is a gray cloth napkin and a glass pie pan in the background. Items are on a gray surface.

Serve the pie straight out of the tin or with a dollop of whipped cream or a scoop of vanilla ice cream.

See the recipe card below for measurements and baking time.

Recipe Tips

Cool the Melted Butter: Hot butter may affect the consistency of the egg mixture.
Oven Temperatures Vary: Baking time can range from 40 to 60 minutes, depending on your oven.
Cover the Crust Edges: If the edges brown too fast before the pie is done baking, cover them with a pie shield or aluminum foil and continue baking.
Allow the Pie to Set: For best results when slicing, let the pecan pie cool and congeal before serving.

Storing

Store the pie covered at room temperature for 1 to 2 days or in the fridge for up to 5 days. Let it come to room temperature before serving.

Freezing: Allow the pie to cool completely. Wrap the pie tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe bag or air-tight container to prevent freezer burn. Store in freezer for up to 3 months.

There is a glass pie pan with a pecan chocolate pie in it. There is a wedge cut out of the pie. There is a gray cloth napkin laying in the background. Items are on a dark gray surface.

Frequently Asked Questions

Can I use a store-bought crust?

Yes, a store-bought crust works well and saves time!

Can the pie be made ahead of time?

Absolutely! Chocolate chip pecan pie can be made a day or two in advance.

What kind of chocolate chips should I use?

Semi-sweet chocolate chips are the most common. However, dark chocolate chips or chunks of milk chocolate can be used, depending on fast preferences.

How do I know when the pie is done baking?

The pie is ready when the filling is mostly set, with a slight jiggle in the center when you gently shake the pan. It will continue to firm up as it cools.

More recipes with pecan to enjoy:

Yield: 8 slices

Chocolate Chip Pecan Pie – Cracker Barrel Style

This recipe combines rich chocolate, crunchy pecans, and a sweet buttery filling in a flaky crust. If you love chocolate and pecan pie, you will go crazy for this Cracker Barrel-inspired pie!

Prep Time 10 minutes

Cook Time 50 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

1 unbaked pie crust
1 cup pecan halves
1/4 cup semi-sweet chocolate chips
Three large eggs – room temperature
1/2 cup granulated (white) sugar
1/4 cup melted butter – unsalted
1.5 teaspoons pure vanilla extract
1/2 teaspoon salt
1 cup light corn syrup

Instructions

Preheat oven to 350°F
Roll out refrigerated pre-made pie crust and place in a 9-inch pie pan, crimping the edges.
Spread the pecan halves evenly over the bottom of the pie crust. Followed by the chocolate chips. Set aside.
In a medium-sized mixing bowl, lightly beat the eggs on low speed.
Add the sugar and mix well.
Mix in the melted butter, salt, and vanilla extract.
Add the corn syrup and beat until smooth.
Carefully pour the filling over the pecans and chips, making sure all the ingredients are evenly distributed in the crust.
Place the pie on the center rack in the oven and bake for 50 to 60 minutes, or until the filling is set but still slightly jiggly in the center. (See Tips)
Use oven mitts to remove the pie from the oven and place it on a wire cooling rack. Allow the pie to cool for at least 2 hours before slicing.
Serve the pie straight out of the tin or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Tips

Cool the Melted Butter: hot butter may affect the egg mixture.

Oven Temperatures Vary: baking time can range from 40 to 60 minutes, depending on your oven.

Cover the Crust Edges: If the edges brown too fast before the pie is done baking, cover them with a pie shield or aluminum foil and continue baking.

Allow the Pie to Set: For best results when slicing, let the pecan pie cool and congeal before serving.

Storing

Store the pie covered at room temperature for 1 to 2 days. Any longer, store in the refrigerator. Let it come to room temperature before serving.

Freezing: Allow the pie to cool completely. Wrap the pie tightly in plastic wrap, followed by aluminum, and place it in a freezer-safe bag or air-tight container to prevent freezer burn. Store in freezer for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 444Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 85mgSodium: 349mgCarbohydrates: 53gFiber: 2gSugar: 36gProtein: 5g

Chocolate Chip Pecan Pie – Cracker Barrel Style

Reasons To Love This Pie Recipe