The first time I tasted Cracker Barrel’s Chocolate Pecan Pie, it was a revelation. I had stopped at the restaurant during a long road trip, exhausted and craving something sweet. What arrived at my table was a perfect marriage of two beloved desserts—chocolate pie and pecan pie—unified in one gloriously rich slice that instantly made me forget my travel fatigue.
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While Cracker Barrel only offers this treat seasonally, I became determined to recreate this masterpiece at home to enjoy it year-round. After multiple testing sessions (and many happy taste-testers), I’ve perfected this copycat recipe that captures all the decadence of the original. The combination of gooey chocolate, crunchy pecans, and flaky crust creates a truly unforgettable dessert experience.
What Makes Cracker Barrel’s Chocolate Pecan Pie So Special?
This isn’t your standard pecan pie with chocolate chips tossed as an afterthought. The Cracker Barrel version achieves a perfect balance where neither ingredient overpowers the other. The semi-sweet chocolate adds depth without excessive sweetness, complementing the natural richness of the pecans and the buttery crust.
The result is sophisticated yet comforting—a dessert that feels special enough for holidays but simple enough to enjoy anytime. The Cracker Barrel Old Country Store has mastered this balance, making its Chocolate Pecan Pie one of its most requested seasonal offerings.
Why You’ll Love This Homemade Version
Many people shy away from homemade pies, believing them complicated or temperamental. However, pecan pie is one of the most forgiving pies to make, especially this chocolate variation. Here’s why this recipe is perfect even for baking beginners:
- No special equipment: Requires only essential kitchen tools
- Surprisingly simple: If you can measure ingredients and stir them together, you can make this pie
- Minimal active time: Most of the cooking time is hands-off baking
- Shortcut friendly: Works beautifully with store-bought pie crusts
- Consistent results: The filling sets reliably with minimal fuss
- Impressive presentation: Looks professional with minimal effort
Ingredients
Here’s everything you’ll need for this decadent dessert:
- Large eggs – Provide structure and richness while binding all the ingredients together
- Sugar – Adds sweetness and helps create the distinctive gooey texture
- Corn syrup – Creates the signature smooth, glossy filling and prevents sugar crystallization
- Salt – Enhances all flavors and balances the sweetness for a more complex taste
- Vanilla extract – Adds depth and warmth to complement both the chocolate and pecans
- Margarine – Creates richness and contributes to the silky texture of the filling
- Pecans – Provide the essential nutty flavor and satisfying crunch that defines pecan pie
- Semi-sweet chocolate chips – Add rich chocolate flavor without overwhelming sweetness
- Unbaked pie shell – Serves as the vessel for the filling and adds buttery, flaky texture
Equipment Needed
- Medium mixing bowl
- Measuring cups and spoons
- Whisk or fork for mixing
- 9-inch pie plate (if using homemade crust)
- Aluminum foil (optional, for crust protection)
- Cooling rack
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the filling base: In a medium-sized bowl, beat the eggs thoroughly. Add sugar and mix until well combined and slightly thickened.
- Build the filling: Add corn syrup, salt, vanilla extract, and melted margarine to the egg mixture. Whisk until all ingredients are fully incorporated and smooth.
- Prepare the pie shell: Arrange pecans and chocolate chips evenly across the bottom of your unbaked pie shell. This ensures even distribution of both key ingredients throughout each slice.
- Combine components: Slowly pour the egg mixture over the pecans and chocolate chips. Pour gradually to avoid disturbing the arrangement of nuts and chocolate.
- Bake to perfection: Place the pie in the preheated oven and bake for 50-60 minutes. The pie is done when the center is set but still slightly jiggly and the top is golden brown.
- Cool completely: Allow the pie to cool on a wire rack for at least 2 hours before slicing. This cooling time is crucial for the filling to set properly.
Serve chocolate pecan pie with whipped cream or a scoop of vanilla ice cream.
You don’t have to wait until the holidays to make this chocolate pecan pie, it’s good any time of the year. It’s great to take to potlucks because it does not have to be refrigerated.
What can you serve this pie with?
More pie. 😉 I love to serve this pie to my chocolate lovers for the holidays along with pumpkin pie or even an old-fashioned American apple pie. I love to serve large slices with a dollop of whipped cream when I serve this pie.
Cracker Barrel Chocolate Pecan Pie
Ingredients
- 3 eggs
- ½ cup granulated sugar
- 1 cup light corn syrup
- ½ teaspoon salt
- 1 teaspoons vanilla extract
- ¼ cup melted margarine
- 1 cup pecans
- 3 tablespoons semi-sweet chocolate chips
- 1 unbaked pie shell
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl, beat together eggs.
- Add sugar and mix well.
- Add corn syrup, salt, vanilla, and margarine. Mix until well combined.
- Place pecans and chocolate chips in the pie shell.
- Slowly pour pecan pie filling into the pie shell. The pecans will rise up to the top when baking.
- Bake at 350 degrees for 50 to 60 minutes.
Video
Notes
Pro Tips for Perfect Chocolate Pecan Pie
- Crust protection: If you notice the edges of your crust browning too quickly, cover them with strips of aluminum foil about halfway through baking.
- The jiggle test: When checking for doneness, the center should jiggle slightly like set gelatin but not be liquid. The pie will continue to set as it cools.
- Toast the pecans: For enhanced flavor, toast the pecans lightly before adding them to the pie.
- Chocolate selection: While semi-sweet chocolate chips work perfectly, you can experiment with dark chocolate for a less sweet filling or milk chocolate for a sweeter version.
- Room temperature eggs: Using eggs at room temperature helps them incorporate more smoothly into the filling.
Nutrition
Storage and Make-Ahead Tips
Counter Storage
This pie keeps beautifully at room temperature for 2-3 days. Simply cover it loosely with plastic wrap or aluminum foil and store on your countertop. The flavors actually develop and meld together over this time.
Freezing Instructions
To freeze for later enjoyment:
- Cool the pie completely
- Wrap tightly with two layers of plastic wrap
- Add a layer of aluminum foil for extra protection
- Freeze for up to 3 months
- Thaw overnight in the refrigerator before serving
Special Occasions
This pie travels well, making it perfect for:
- Dinner parties
- Holiday gatherings
- Potluck dinners
- Family reunions
- Bake sales
Love pecan pies? Try these recipes!
- Dear Abby Pecan Pie
- Grandma’s Pecan Pie Recipe
- Luby’s Pecan Pie
- Pecan Pie Bars
- Pecan Pie Brownies
- Texas Pecan Pie
Favorite Cracker Barrel Copycat Recipes
- Banana Pudding in a Jar
- Chocolate Coke Cake
- Cracker Barrel Hashbrown Casserole
- Cucumbers Tomatoes and Onions
- Egg Casserole with Ham
- Old Fashioned Carrot Cake with Pineapple
- Sunday Chicken
Check out more of my easy pie recipes and the best Cracker Barrel recipes here on CopyKat!
Dietary Adaptations
- Gluten-free: Use a gluten-free pie crust (the filling is naturally gluten-free)
- Less sweet: Reduce sugar by up to ¼ cup
- Dairy-free: Use plant-based butter instead of margarine
Ingredient Substitutions
- Corn syrup alternatives: Pure maple syrup or golden syrup (though texture may vary slightly)
- Margarine vs. butter: Unsalted butter can replace margarine for a richer flavor
- Nut variations: Walnuts can substitute for pecans for a different flavor profile
- Chocolate options: Try chocolate chunks, chopped chocolate bars, or a mix of different chocolates
Scaling Tips
- Mini pies: Divide filling among 4-5 mini pie shells and reduce baking time to 30-35 minutes
- Double batch: Recipe doubles easily for multiple pies; baking time remains the same
This Chocolate Pecan Pie looks absolutely delicious—perfect for any season! A must-try dessert for sure. 🍫🥧
fabulous recipe!
I had this pie at Cracker Barrel many years ago. Actually had my car totalled about 10 years ago going to a Cracker Barrel to pick one up for Thanksgiving dinner one year. This pie is a family favorite. It is requested at Thanksgiving and Christmas every year! It even turned my sweetheart into a pecan pie lover. He despised them before. The only thing I do different is I line the bottom of the crust with milk chocolate chips. Delicious every time 😋 Thank you SO much for sharing this recipe.
I made this pie it turned out great I lined the crust edges with tin foil so the edges didn’t get over done, I also wanted the pecans not so toasted so I teped tinfoil over the top as well
Three tablespoons chocolate morsels?!? Doesn’t sound right.
The pie can’t take a lot of chocolate chips by volume, most pie pans aren’t deep, and we have to get your pecans in there too. I am sorry you don’t feel this is the right amount, but in our testing, we felt it was just right.
Trust me, it’s plenty!!
I followed the directions to a “T” and this pie did not set well. It was gooey and still in a liquid state in the middle after over an hour in the oven. I would revise the baking time for this recipe.
I was very disappointed.
I am really sorry this happened to you. Most everyone that has tried the pie has had great luck. My baking time is from 50 to 60 minutes. You can bake one of these up to two 75 minutes. So that means 1 hour and 15 minutes. The baking time allows for some differences in ovens, some ovens, I am sure it isn’t yours, can run a little hot, or a little cold. So again my apologies, for you having a bad experience.
Have not made this recipe, but I am looking for a copy cat recipe for the cracker barrel butter pecan n chocolate cobbler. It was a seasonal/promotional item back in June 2014. I was an employee during that time and it was a dessert from heaven. This pregnant lady is craving it SO bad and there are no recipes online for me to follow 😭 it is shown on a post from Cracker Barrels Twitter page from June 3, 2014. Is there ANY way you could try to make this so that I can follow your recipe?? TIA!
This is the Twitter post! https://mobile.twitter.com/CrackerBarrel/status/473917071005200384/photo/1
oh that looks good.
Can I substitute margarine for butter? Salted or unsalted?
I would use salted butter, but unsalted would also work.
Love this recipe, its look ymmm
Was super easy to make! I made a homemade crust, and used 1 & 1/2 c. pecans. I cooked a full hour. Be sure to do the jiggle test, just a little jiggly in the middle and its done. Also you can use the temperature test, 200 degrees. Let sit out a full 2 hours before you eat! Then put in fridge. Was best pecan pie I’ve ever had!!
Totally works!
In the chocolate pecan pie, do you use light or dark cornsyrup? tyia
I have used either, they both work well.
Definitely your cracker barrel chocolate pecan pie is awesomeness! This is a great recipe Stephanie, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!
Made this again–first time was Thanksgiving 2016. This time I made for Easter. Yummy, yum, yum! This pie is what we look forward to, for Thanksgiving, Christmas and now Easter! It helps too, that this pie is so easy to make!
I am so glad to be part of your holiday celebrations 😉
Do you have the recipe for GAC’s cookie cake?
I haven’t tried this one yet, I will keep it in mind.