Go Back
+ servings
chocolate pecan pie

Chocolate Pecan Pie

Chocolate Pecan Pie - inspired from the delicious pie from The Roaring Fork restaurant.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 8 servings


  • 1 (9") unbaked pie crust
  • 1 cup light corn syrup
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup (4 tablespoons) butter melted and slightly cooled
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits
  • 2 cups pecan halves (whole or coarsely chopped - your preference)
  • whipped cream for topping


  1. Preheat oven to 325 degrees.
  2. In a large bowl, stir corn syrup, sugar, eggs, and melted butter together until combined well.
  3. Stir in chocolate chips, toffee bits, and pecans. Pour into pie crust.
  4. Cover pie with a loose foil tent so that the crust and top don't brown too much. Bake at 325 degrees for 30 minutes.
  5. After 30 minutes, turn the oven down to 300 degrees, remove foil tent, and bake for another 30-50 minutes. Pie will still be a little jiggly but if it's too jiggly, bake an additional 10 minutes. Make sure pie does not brown too much. If it is getting too brown place the foil tent back on.

  6. Remove from oven and let cool on a wire rack.
  7. Serve chilled, room temperature, or slightly warm with a dollop of whipped cream or ice cream. It's easiest to slice the pie when chilled. You can slice the pie and then warm if desired.