Name: Kentucky Chocolate Pecan Pie
Prep time: 15 min
Cook time: 55 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 3 large eggs; ½ cup granulated sugar; ½ cup brown sugar; 2 tbsp all-purpose flour; ½ tsp salt; ½ cup unsalted butter, melted; 1 tsp vanilla extract; 1 cup chopped pecans; ¾ cup semi-sweet chocolate chips

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This Kentucky chocolate pecan pie is a gooey, rich dessert filled with crunchy pecans, sweet chocolate chips, and a buttery, caramel-like filling—all baked into a flaky pie crust. I love how it delivers indulgent flavor and perfect texture in every slice. It’s one of those pies that feels special but is easy enough for me to bake anytime I want a comforting, crowd-pleasing treat.

Why You’ll Love This Recipe

I love this recipe because it captures everything I crave in a dessert—sweet, nutty, soft in the center, and crisp around the edges. It’s incredibly simple to make, uses ingredients I usually have on hand, and always brings big flavor to the table. Whether I’m serving it during the holidays, at a family dinner, or just for a weekend dessert, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unbaked 9-inch pie crust
Eggs
Granulated sugar
Brown sugar
All-purpose flour
Unsalted butter, melted
Vanilla extract
Chopped pecans
Semi-sweet chocolate chips
Salt

Directions

I preheat the oven to 350°F (175°C) and fit the pie crust into a 9-inch pie dish.
In a large bowl, I beat the eggs until light and foamy.
I mix in the granulated sugar, brown sugar, flour, and salt until smooth.
I stir in the melted butter and vanilla extract.
I fold in the pecans and chocolate chips.
I pour the mixture into the pie crust and smooth the top.
I bake for 50–60 minutes, until the center is set and the top is golden brown.
I allow the pie to cool completely before slicing so the filling sets properly.

Servings and timing

This recipe makes about 8 generous slices. It takes me 15 minutes to prepare the filling, around 55 minutes to bake, and about an hour to cool. I usually give myself about 2 hours total when making this dessert.

Variations

Sometimes I use walnuts instead of pecans for a slightly different flavor. I also like to drizzle melted chocolate or caramel over the top once it cools. For a little twist, I’ve added shredded coconut to the filling, which gives it a chewy texture I really enjoy.

storage/reheating

I keep the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to serve it warm, I reheat slices in the microwave for 15–20 seconds, or I place the whole pie in a 300°F oven for about 10 minutes. It also freezes well—after wrapping it tightly, I freeze it for up to 2 months and thaw it in the refrigerator overnight.

FAQs

Can I make this pie ahead of time?

Yes, I often bake it the night before and let it cool overnight. It tastes even better the next day.

What kind of crust works best?

I like using a classic buttery pie crust—either homemade or store-bought. Both work great in this recipe.

How do I know when it’s done baking?

I check that the center is no longer jiggly and that a toothpick inserted near the middle comes out with just a few moist crumbs.

Can I make it nut-free?

Yes, I’ve replaced the pecans with more chocolate chips or even oats for a chewy, nut-free version.

Do I need to serve it with anything?

It’s delicious on its own, but I sometimes add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Conclusion

This Kentucky chocolate pecan pie is everything I want in a dessert—rich, chewy, chocolatey, and packed with flavor. It’s easy to make, always a hit, and perfect for any occasion where I want to share something homemade and irresistible. Every bite feels like a little celebration.