Best Chocolate Orange Pecan Pie Recipe

Whole Chocolate Orange Pecan Pie on a wooden serving board.

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Chocolate Orange Pecan Pie is one of my favorite pies during the holiday season. This decadent homemade pie is a traditional southern pecan pie with the addition of 3 extra ingredients, chocolate chips, orange liqueur, and orange zest.

The sweet, buttery, golden brown, gooey filling is enhanced with just the right amount of fresh citrus flavor. Then balanced by velvety chocolate all topped off with savory, earthy pecans make this pie a magical experience.  Chocolate Orange Pecan Pie adapted from my best pecan pie recipe will be the star of Thanksgiving dinner or Christmas dessert table. 

Chocolate Orange Pecan Pie with decorative pecans on top. On a grey table with chocolate chips and pecan pieces on a green and white plaid towel.

WHY YOU’LL LOVE CHOCOLATE PECAN PIE WITH ORANGE LIQUEUR

Easy to Make: This Chocolate Pecan Pie is a simple pie to put together. It uses store-bought pie dough and simple grocery store ingredients. This easy pie uses two dishes, a medium bowl for mixing and the pie plate for quick cleanup.

Make in Ahead: Chocolate Orange Pecan pie can be made a couple of days ahead of serving time. You can also freeze this pie for later. Let the pie cool, then wrap it with plastic wrap and aluminum foil to avoid freezer burn.

Traditional Dessert: Pecan pie is one of those classic recipes every cook needs in their recipe file. It has deep Southern roots in American culinary history. Pecan pie is the king of Thanksgiving desserts and our holiday dessert table.

Simple to Customize: Dark chocolate can be used instead of milk chocolate or a combination of both. Mix a handful of toffee crumbles or butterscotch chips with the pecans for a buttery, rich flavor.

WHAT YOU’LL NEED FOR THIS CHOCOLATE ORANGE PECAN PIE

Ingredients

Chocolate Orange Pecan Pie ingredients on a grey table.
  • 4 large eggs or 5 medium, room temperature
  • sugar
  • Karo Syrup, light corn syrup or dark corn syrup
  • a small amount of flour
  • good quality salted or unsalted butter
  • pure vanilla extract…I use Madagascar
  • good quality dark or milk chocolate chips
  • good quality orange liqueur such as Cointreau or Grand Marnier
  • fresh whole pecans
  • store-bought pie crust or dough..it’s easy!

HOW TO MAKE A CLASSIC PECAN PIE WITH CHOCOLATE AND ORANGE LIQUOR AND ORANGE ZEST

  • STEP ONE – Unwrap and bring the store-bought pie crust that comes in a pie tin to room temperature. If using pie dough in a roll then unroll the crust and place in a 9-inch pie pan. Crimp and flute edges of pie crust.
  • STEP TWO – In a large bowl, crack 4 large or 5 medium eggs into the bowl. Whisk the eggs together until smooth.
  • STEP THREE – Whisk in sugar and flour gradually into the beaten eggs. 
Eggs, sugar and flour in a large clear mixing bowl with pie shell and melted butter in the background.
  • STEP FOUR – Melt the butter in the microwave or on top of the stove, and let is coolAdd corn syrup, the cooled melted butter, vanilla extract, and orange liqueur to the egg mixture. Mix well.
Pie filling with vanilla extract added.
  • STEP FIVE: Zest one medium orange over egg-sugar mixture and stir.
Pie filling with orange zest in a large clear mixing bowl on a grey table.
  • STEP SIX – Place pecan pieces and chocolate chips in the bottom of the unbaked pie shell. Note: if you like a crispier crust, blind-bake the pie shell before you start making the pie filling.
Unbaked pie shell with pecan pieces and chocolate chips.
  • STEP SEVEN: Pour pecan pie filling over the pecans and chocolate chips. 
Unbaked Chocolate Orange Pecan Pie. On a grey table with scattered flour.
  • STEP EIGHT: Design pecan halves on top of the filling mixture. Note: most pecan pie recipes I’ve seen skip this step
Unbaked Chocolate Orange Pecan Pie with decorative pecans on top. On a grey table with flour and pecan pieces.
  • STEP NINE:  Place the filled pie dish on a baking sheetBake at 350 for 45 mins or until filling is set, no jiggle in the center of the pie.
  • STEP TEN: Let the baked pie rest and cool before serving (a couple of hours) or cover with plastic wrap or aluminum foil and store in the refrigerator.

FAQ

Q. Can you freeze pecan pie?

A. Yes, bake the pie as directed, and then let it cool completely. Once the pie has cooled, wrap it securely to prevent freezer burn and maintain its freshness. Use either aluminum foil or plastic wrap to tightly cover the entire pie, ensuring it’s well-sealed. Put the wrapped pecan pie in the freezer. Try to place it on a flat surface to prevent it from getting squished or deformed. If you have limited space, you can put it on a baking sheet to freeze initially and then transfer it to a more convenient spot in the freezer once it’s solid. It’s a good practice to label the package with the date of freezing. Pecan pies can generally be kept frozen for 1 to 2 months, so noting the freezing date will help you keep track of its freshness. When you’re ready to enjoy the frozen pecan pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the pie in a preheated oven at around 325°F (160°C) for about 15-20 minutes to warm it up before serving.


Q. Can you use orange extract or orange juice instead of orange liquor? 

A. For the best flavor, I wouldn’t use orange extract. It will taste like medicine if you accidentally use too much and that’s easy to do. Use more orange zest and a squeeze of fresh orange juice. 

Q. How long does Chocolate Orange Pecan Pie stay fresh and yummy after you cut it?

A. Assuming you have any of this delicious pecan pie left, it will last a couple of days in the refrigerator stored in an airtight container.

PECAN PIE TOPPINGS

  • A big scoop of vanilla ice cream. Vanilla Bean Ice Cream is my first choice, If you can’t find vanilla bean then go with French vanilla or homestyle.
  • Real Whipped Cream…maybe with a little bourbon and powdered sugar whipped in.
  • Real Dairy Whipped Cream in a can is always a hit with the kids, super fast and convenient. 
Whole Chocolate Orange Pecan Pie  in a glass pie plate on a wooden serving board with oranges, chocolate chips and pecans on a green and white plaid towel.

PECAN PIE VARIATIONS

Chocolate lovers will love this Chocolate Pecan Pie adapted from my basic Southern Pecan Pie Recipe. 1 cup of chocolate chips in the bottom with the pecan pieces and you’ve got a perfect Chocolate Pecan Pie!

Chocolate Bourbon Pecan Pie is truly a special pie. I made one last year and it was a HIT. Again, easily adapted from my basic pecan pie. 1 cup of chocolate chips in the bottom with the pecan pieces and 1 jigger or 1/4 cup of your favorite Bourbon and you’ve got a perfect Chocolate Bourbon Pecan Pie!

slice of chocolate orange Cointreau pecan pie on a china plate.

 

MORE DELICIOUS RECIPES YOU WILL LOVE👇

No-Bake Key Lime Cast Iron Pie! This pie is so pretty served in a cast iron skillet and so good!

Southern Classic Banana Pudding…no-bake, easy, and the longer it sits the better!

No Bake Orange Dream Cast Iron Pie! Beautiful pie and tastes so light and refreshing…perfect for an ending to a heavy holiday meal.

Chocolate Covered Cherry Cookie Bars…These make fantastic food gifts!

Lemon Bars with Shortbread Crust…Crazy Good! It’s always time for a lemon bar!

Chocolate Key Lime Cookies Wonderful every day, every holiday treat!!

Whole Chocolate Orange Pecan Pie on a wooden serving board.

Best Chocolate Orange Pecan Pie

Elise
Pecan Pie lover rejoice in this super scrumptious version of the classic southern pecan pie. Lots of pecans , orange zest, chocolate chips, and orange liqueur in a wonderful buttery golden filling. It's delicious!
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American, Southern
Servings 8
Calories 350 kcal

Ingredients
  

  • 4 or 5 large or med eggs
  • 1 cup Karo Syrup, dark corn syrup or light corn syrup
  • 1 cup sugar
  • 1 tbsp flour heaping
  • 1/4 cup orange liqueur, Cointreau
  • 1 med zest of orange
  • 1/4 cup melted butter
  • 1 tsp vanilla or more to taste
  • 1.5 cup pecans pieces chopped
  • 1 cup chocolate chips milk chocolate or dark
  • pecan halves top decoration
  • 1 store-bought pie shell or tube pie dough

Instructions
 

  • STEP ONE - Unwrap and bring the store-bought pie crust that comes in a pie tin to room temperature. If using pie dough in a roll then unroll the crust and place in a 9-inch pie pan. Crimp and flute edges of pie crust.
    1 store-bought pie shell or tube pie dough
  • STEP TWO - In a large bowl, crack 4 large or 5 medium eggs into the bowl. Whisk the eggs together until smooth.
    4 or 5 large or med eggs
  • STEP THREE - Whisk in sugar and flour gradually into the beaten eggs. 
    1 cup sugar, 1 tbsp flour
  • STEP FOUR - Melt the butter in the microwave or on top of the stove, let is coolAdd corn syrup, the cooled, melted butter, vanilla extract, and orange liqueur to the egg mixture. Mix well.
    1 cup Karo Syrup, dark corn syrup or light corn syrup, 1/4 cup orange liqueur, Cointreau, 1/4 cup melted butter, 1 tsp vanilla
  • STEP FIVE: Zest one medium orange over pie filling and stir.
    1 med zest of orange
  • STEP SIX - Place pecan pieces and chocolate chips in the bottom of the unbaked pie shell. Note: if you like a crispier crust, blind bake the pie shell before you start making the pie filling.
    1.5 cup pecans pieces, 1 cup chocolate chips
  • STEP SEVEN: Pour pecan pie filling over the pecans and chocolate chips. 
  • STEP EIGHT: Design pecan halves on top of filling mixture. Note: most pecan pie recipes I've seen skip this step.
  • STEP NINE:  Place filled pie dish on a baking sheetBake at 350° for 45 mins or until filling is set, no jiggle in the center of the pie.
  • STEP TEN: Let the baked pie rest and cool before serving (a couple of hours) or cover with plastic wrap or aluminum foil and store in the refrigerator.

Notes

Note: if you like a crispier crust, blind-bake the pie shell before you start making the pie filling.
Yes, bake the pie as directed and then let it cool completely. Once the pie has cooled, wrap it securely to prevent freezer burn and maintain its freshness. Use either aluminum foil or plastic wrap to tightly cover the entire pie, ensuring it's well-sealed. Put the wrapped pecan pie in the freezer. Try to place it on a flat surface to prevent it from getting squished or deformed. If you have limited space, you can put it on a baking sheet to freeze initially and then transfer it to a more convenient spot in the freezer once it's solid. It's a good practice to label the package with the date of freezing. Pecan pies can generally be kept frozen for 1 to 2 months, so noting the freezing date will help you keep track of its freshness. When you're ready to enjoy the frozen pecan pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the pie in a preheated oven at around 325°F (160°C) for about 15-20 minutes to warm it up before serving

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 0.1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 0.3mgPotassium: 67mgFiber: 0.04gSugar: 38gVitamin A: 1IUVitamin C: 0.2mgCalcium: 17mgIron: 0.1mg
Keyword Christmas desserts, easy, holidays, orange liqueur, orange zest, special occasion, Thanksgiving desserts
Tried this recipe?Let us know how it was!

 

Whole Chocolate Orange Pecan Pie on a wooden serving board.

Best Chocolate Orange Pecan Pie

Elise
Pecan Pie lover rejoice in this super scrumptious version of the classic southern pecan pie. Lots of pecans , orange zest, chocolate chips, and orange liqueur in a wonderful buttery golden filling. It's delicious!
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American, Southern
Servings 8
Calories 350 kcal

Ingredients
  

  • 4 or 5 large or med eggs
  • 1 cup Karo Syrup, dark corn syrup or light corn syrup
  • 1 cup sugar
  • 1 tbsp flour heaping
  • 1/4 cup orange liqueur, Cointreau
  • 1 med zest of orange
  • 1/4 cup melted butter
  • 1 tsp vanilla or more to taste
  • 1.5 cup pecans pieces chopped
  • 1 cup chocolate chips milk chocolate or dark
  • pecan halves top decoration
  • 1 store-bought pie shell or tube pie dough

Instructions
 

  • STEP ONE – Unwrap and bring the store-bought pie crust that comes in a pie tin to room temperature. If using pie dough in a roll then unroll the crust and place in a 9-inch pie pan. Crimp and flute edges of pie crust.
    1 store-bought pie shell or tube pie dough
  • STEP TWO – In a large bowl, crack 4 large or 5 medium eggs into the bowl. Whisk the eggs together until smooth.
    4 or 5 large or med eggs
  • STEP THREE – Whisk in sugar and flour gradually into the beaten eggs. 
    1 cup sugar, 1 tbsp flour
  • STEP FOUR – Melt the butter in the microwave or on top of the stove, let is coolAdd corn syrup, the cooled, melted butter, vanilla extract, and orange liqueur to the egg mixture. Mix well.
    1 cup Karo Syrup, dark corn syrup or light corn syrup, 1/4 cup orange liqueur, Cointreau, 1/4 cup melted butter, 1 tsp vanilla
  • STEP FIVE: Zest one medium orange over pie filling and stir.
    1 med zest of orange
  • STEP SIX – Place pecan pieces and chocolate chips in the bottom of the unbaked pie shell. Note: if you like a crispier crust, blind bake the pie shell before you start making the pie filling.
    1.5 cup pecans pieces, 1 cup chocolate chips
  • STEP SEVEN: Pour pecan pie filling over the pecans and chocolate chips. 
  • STEP EIGHT: Design pecan halves on top of filling mixture. Note: most pecan pie recipes I've seen skip this step.
  • STEP NINE:  Place filled pie dish on a baking sheetBake at 350° for 45 mins or until filling is set, no jiggle in the center of the pie.
  • STEP TEN: Let the baked pie rest and cool before serving (a couple of hours) or cover with plastic wrap or aluminum foil and store in the refrigerator.

Notes

Note: if you like a crispier crust, blind-bake the pie shell before you start making the pie filling.
Yes, bake the pie as directed and then let it cool completely. Once the pie has cooled, wrap it securely to prevent freezer burn and maintain its freshness. Use either aluminum foil or plastic wrap to tightly cover the entire pie, ensuring it’s well-sealed. Put the wrapped pecan pie in the freezer. Try to place it on a flat surface to prevent it from getting squished or deformed. If you have limited space, you can put it on a baking sheet to freeze initially and then transfer it to a more convenient spot in the freezer once it’s solid. It’s a good practice to label the package with the date of freezing. Pecan pies can generally be kept frozen for 1 to 2 months, so noting the freezing date will help you keep track of its freshness. When you’re ready to enjoy the frozen pecan pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the pie in a preheated oven at around 325°F (160°C) for about 15-20 minutes to warm it up before serving

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 0.1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 0.3mgPotassium: 67mgFiber: 0.04gSugar: 38gVitamin A: 1IUVitamin C: 0.2mgCalcium: 17mgIron: 0.1mg
Keyword Christmas desserts, easy, holidays, orange liqueur, orange zest, special occasion, Thanksgiving desserts
Tried this recipe?Let us know how it was!
chocolate orange cointreau pecan pie baked in a glass pie plate on a woven place mat

step collage of mixing the pecan pie filling and putting it all together

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