Chocolate Chunk Pecan Pie

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Yield: one 9" pie, about 8 to 10 servings.

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This pie features chocolate chips and pecans in a moist, dense filling — who could ask for anything more?

Read our blog about this pie, with additional photos, at Flourish.

Chocolate Chunk Pecan Pie

star rating (37) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie, about 8 to 10 servings.
Published: 01/01/2010



  • 1 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
  • 1 tablespoon buttermilk powder, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons vegetable shortening
  • 5 tablespoons cold butter
  • 1 teaspoon white or cider vinegar
  • 3 to 4 tablespoons ice water


  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup butter, melted and cooled
  • 1 teaspoon espresso powder, optional; for flavor and color
  • 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
  • 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination
  • 2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes
  • *Substitute 2 teaspoons vanilla for any of the flavorings, if desired


  • 2/3 to 1 cup cup pecan halves, optional


see this recipe's blog »

1) To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.

2) Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.

3) Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.

4) Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.

5) Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.

6) Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.

7) Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F. Roll the dough into a 12" to 13" circle.

8) Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp.

9) Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.

10) Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.

11) Stir in the flour, the cooled, melted butter; the espresso powder, and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.

12) Pour the batter into the pie crust, then scatter the pecan halves on top.

13) Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.

14) Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.

Yield: one 9" pie, about 8 to 10 servings.


1 234  All  
  • star rating 11/09/2014
  • Judy from Northridge
  • This is the one pie I make two of every year for Thanksgiving. My family loves it, even the non-chocoholics.
  • star rating 01/21/2014
  • Jade from Stafford, VA
  • I followed the recipe as written. I was pretty disappointed with the outcome, WAY too chocolaty (and I'm a choco lover). As another reviewer wrote, it was too much like a big chocolate chip cookie. I was thinking it would be more pecan pie-ish.
  • star rating 12/24/2013
  • Jane from Uxbridge, MA
  • I made this for the first time at Thanksgiving and brought it to my brother's house. It was so easy and came out so yummy. My brother demanded that all the left overs stay at his house. The only reason there were left overs is because I made 4 desserts for 8 people. I didn't have any of the special flavorings so I ordered some of the butter rum and used it for the pie I made for Christmas... who knew it could be even better!
  • star rating 12/02/2013
  • VIRGINIA TOMON from Parma Heights, Ohio
  • I followed the recipe and wondered why you would add flour to the mix? The pie turned out like a large chocolate chip cookie! real doughy and no real flavor. what a waste of time and ingredience. VERY DISAPPOINTED.
  • star rating 12/02/2013
  • Ann from Houston TX
  • I made this instead of plain pecan pie this year and it was simple and delicious! Thanks for a great recipe.
  • star rating 11/29/2013
  • Angie from Utah
  • I'm not a chocolate lover like my family is, so I found the pie a bit too chocolatey, but my family loved it so I'm giving it a higher rating. Next time I'll go easier on the chocolate.
  • 11/26/2013
  • Lauren from New York, NY
  • Would anyone know how to turn this gluten free? Would a 1/2 cup of gluten free flour work? Plus some anthem gum?
    We have a tested gluten free pie crust on our site on our recipe page. Please take a look! Elisabeth@KAF
  • star rating 11/23/2013
  • Deb from upstate NY
  • This was a 'wow' recipe... the vanilla butternut flavor was wonderful-- that is quickly becoming my favorite. I do admit to using a refrigerated crust (Immaculate Bakery at least.)
  • star rating 11/15/2013
  • Cindi from
  • Amazing! Made this pie for every Thanksgiving since 2008--and it's always the first thing gone from the dessert table! I use a normal pie crust recipe (no buttermilk powder) and 1.5x the filling for a 10" pryex pan.
  • 09/29/2013
  • Betty from Memphis, TN
  • I baked this pie according to the recipe. It was a pretty pie that looked good, but I was not happy with the taste. The crust was a good flaky crust but seemed incompatible with the strong chocolate filling, which needs less chocolate chips and a butter cookie crust This crust would be better with a fruit pie.
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