Chocolate-Pecan Chess Pie


We recommend enjoying it à la mode.

Chocolate-Pecan Chess Pie
Photo: Photographer: James Ransom; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn
Active Time:
20 mins
Cool Time:
2 hrs 30 mins
Total Time:
4 hrs

Classic pecan pie gets its signature ooey-gooey filling from a combination of sugar, eggs, and corn syrup, but this twist on the traditional Thanksgiving dessert uses the custard base of a chess pie to achieve a similarly sticky and sweet filling. The addition of cocoa powder and semi-sweet chocolate chips add bittersweet notes that balance out the treacly, pecan studded pie.

Although this recipe is fairly easy to make as is, you can make it a breeze to prepare by swapping our All-Butter Pie Dough for a store-bought piecrust.

The trick to making sure custard pies like this one are perfectly baked is to remember the phrase "jiggle like Jell-o, not wiggle like a wave." This means that when you test the pie for doneness, the center should jiggle slightly like Jell-o, as residual heat will set the middle while it cools. If it wiggles (like a wave), the pie needs a little more time in the oven, as it's still slightly too loose.


  • 1 All-Butter Pie Dough

  • 1 ½ cups granulated sugar

  • 2 tablespoons all-purpose flour, plus more for work surface

  • 3 tablespoons cocoa powder

  • ¼ teaspoon kosher salt

  • 3 large eggs, lightly beaten

  • cup evaporated milk

  • ¼ cup unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 cup semisweet chocolate chips

  • 1 ½ cups toasted pecan halves.


  1. Preheat oven to 350°F. Roll out All-Butter Pie Dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch pie plate, pressing dough into bottom and sides of pie plate. Fold excess dough under edges, and crimp as desired. Freeze until ready to use.

  2. Whisk together granulated sugar, flour, cocoa powder, and salt in a large bowl until combined. Add eggs, evaporated milk, butter, and vanilla, whisking until smooth.

  3. Arrange chocolate chips in bottom of prepared pie crust. Pour egg mixture over chocolate chips.

  4. Bake at 350°F for 45 minutes. Carefully remove pie from oven, and top evenly with pecan halves. Return to oven, and bake until center is set and barely jiggles, about 10 minutes. Let cool as directed.

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