If you’re anything like me and love the classic pecan pie but crave a little twist, this Dark Chocolate Pecan Pie Recipe is an absolute game changer. It’s everything you adore about pecan pie—rich, buttery, nutty—but with the added depth of dark chocolate that beautifully cuts through the sweetness. Whenever I bring this pie to gatherings, it’s always the first dessert to disappear, and I know you’ll find it just as addictive.
What makes this recipe truly special is how the dark chocolate chips melt gently into the filling, creating pockets of molten goodness beneath a buttery, flaky crust. Whether you’re serving it for a holiday feast or just a cozy weekend treat, it feels both indulgent and comforting. Plus, once you get the hang of preparing the crust and filling, you’ll find it surprisingly easy to make!
Why You’ll Love This Recipe
- Perfect Balance of Sweet & Bitter: The dark chocolate adds a rich, slightly bitter contrast to the sweet pecan filling, creating a delightful harmony of flavors.
- Flaky Homemade Crust: Using a homemade pie crust elevates this pie, giving it that buttery, tender base that store-bought crusts just can’t match.
- Impresses Every Time: My family goes crazy for this pie, and it’s a guaranteed showstopper at holiday dinners and special occasions.
- Simple Techniques with Big Results: Even if you usually shy away from pie baking, this recipe’s clear steps will help you succeed with ease.
Ingredients You’ll Need
These ingredients combine for a perfect dark chocolate pecan pie that’s full of flavor and texture. I always recommend using quality dark chocolate and fresh pecans — they make all the difference in the final taste.
- Homemade Pie Crust: Making your own crust adds buttery flakiness and you can freeze the extra dough for another pie or dessert later.
- Shelled Pecans: Fresh, high-quality pecans are key for that authentic nutty crunch and flavor.
- Dark Chocolate Chips: I love 60-70% cocoa chips because they balance sweetness with a little bitterness, but adjust based on your preference.
- Large Eggs: Important for binding the pie filling and giving it that custardy texture.
- Dark Corn Syrup: This lends a rich, molasses-y sweetness that you can’t quite replicate with other syrups.
- Dark Brown Sugar: Using dark brown sugar adds depth and warmth, enhancing the pie’s complexity.
- Unsalted Butter: Melted and slightly cooled, it enriches the filling with creamy richness.
- Pure Vanilla Extract: Elevates all the flavors together—don’t skip it!
- Sea Salt and Ground Cinnamon: These seasonings bring subtle warmth and a pop of flavor that makes the pie irresistible.
- Coarse or Flaky Sea Salt (for topping): Sprinkled on top, it enhances the chocolate and pecan flavors with a little crunch.
Variations
One thing I love about this Dark Chocolate Pecan Pie Recipe is how easy it is to customize—whether you want it a bit lighter, more decadent, or even seasonal. Feel free to play around with the chocolate type or nuts to match your taste.
- Chocolate Type Swap: I’ve tried this pie with bittersweet and semi-sweet chocolate chips too—each gives a slightly different flavor, so pick what suits your mood.
- Nuts Variation: Sometimes, I mix in toasted walnuts or almonds with the pecans for extra crunch and complexity.
- Sweetener Options: If corn syrup isn’t your thing, you can try maple syrup or honey, but the texture and flavor will slightly differ.
- Gluten-Free Crust: I once swapped the crust for a gluten-free pie crust mix and it worked beautifully—great if you have dietary restrictions.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prep Your Pie Crust and Oven
Start with your homemade pie crust dough chilled and ready—roll it out on a floured surface until it’s about 12 inches in diameter, just the right size for a 9-inch pie dish. I find turning the dough as I roll keeps it even and prevents sticking. Once it fits nicely in your pie dish, gently tuck it in and flute the edges for that classic, inviting look. No need to pre-bake the crust here—it will cook perfectly with the filling. While you do this, preheat your oven to 350°F (177°C) and place your rack in the lower third to help the bottom crust bake through without burning.
Step 2: Assemble the Chocolate and Pecans
Spread those gorgeous pecans evenly over the pie crust. Then sprinkle the dark chocolate chips across the top—this layering helps the chocolate melt into the filling, creating those incredible pockets of gooeyness we all love. Trust me, evenly distributing them keeps every bite balanced between nuts and chocolate.
Step 3: Mix and Pour the Filling
In a large bowl, whisk the eggs, dark corn syrup, dark brown sugar, melted butter, vanilla, salt, and cinnamon until the mixture is completely combined and slightly thickened. This is the magic binding mix that holds your pie together with a rich, custardy texture. Pour this over your pecans and chocolate slowly, helping it seep through so every nut gets coated.
Step 4: Bake to Perfection
Bake the pie for 40 to 50 minutes until the top is evenly golden brown. Around the 20-minute mark, I always add a pie crust shield around the edges to prevent over-browning—they can burn easily if you’re not careful. If you don’t have a shield, a loosely tented piece of foil works just as well. Once done, let the pie cool completely on a wire rack—the filling needs this time to set properly and slice cleanly.
Step 5: Add That Finishing Touch
Just before serving, sprinkle a little coarse sea salt on top to enhance the chocolate and pecan flavors—the salty-sweet combo is sensational. If you want to impress guests even further, add a dollop of freshly whipped cream and some extra chocolate shavings. It’s those little touches that make the pie unforgettable.
Pro Tips for Making Dark Chocolate Pecan Pie Recipe
- Use Room Temperature Eggs: I learned this makes whisking easier and helps the filling set up more evenly.
- Shield Your Crust Early: Putting on the crust shield after 20 minutes prevents burnt edges without interrupting the bake time.
- Don’t Overfill the Pie: Filling just to the edge avoids spills and keeps the crust crisp instead of soggy.
- Cool Completely Before Slicing: Resist the temptation to cut while hot—it ensures clean slices and better texture.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
I love topping slices with homemade whipped cream and a sprinkle of chocolate shavings for an extra touch of elegance and creaminess. Occasionally, I add a light dusting of cinnamon or even a few toasted pecan halves on top for added texture and visual appeal.
Side Dishes
This pie pairs beautifully with a scoop of vanilla bean ice cream or a warm caramel sauce drizzle when you’re in the mood for extra decadence. For something lighter, a fresh citrus salad on the side cuts through the richness wonderfully.
Creative Ways to Present
For special occasions, I’ve served individual slices in pretty mini tart pans with a dollop of mascarpone and chocolate curls—your guests will feel like they’re at a fancy bakery! Another fun idea is to create a dessert platter featuring pie slices alongside assorted nuts and chocolate squares for a lovely, rustic presentation.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie loosely with foil or plastic wrap and keep it at room temperature for up to two days. The pie crust stays crisp and the filling remains luscious. After that, I transfer it to the fridge where it lasts comfortably for 4 to 5 days without losing any of its charm.
Freezing
If I’m making this pie ahead for a party, I bake it fully, let it cool, then wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to serve, I thaw it overnight in the fridge and it tastes just as fresh and delicious as freshly baked.
Reheating
To warm slices without drying them out, I pop them in a 300°F oven for 10-15 minutes or microwave briefly on medium power. It’s best to avoid overheating so the filling doesn’t get tough.
FAQs
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Can I use store-bought pie crust for this Dark Chocolate Pecan Pie Recipe?
Absolutely! While I prefer homemade pie crust for its buttery flakiness, a good-quality store-bought crust can save time and still yield great results. Just make sure to chill it well before rolling and baking to avoid shrinkage.
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Is it okay to substitute corn syrup with another sweetener?
Yes, you can substitute corn syrup with maple syrup or honey, but note that the texture and sweetness level will change slightly. Corn syrup helps give that traditional smooth, chewy consistency to the filling.
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How can I tell when the dark chocolate pecan pie is fully baked?
The pie is done when the top is golden brown and the filling has set but still has a slight jiggle near the center. Overbaking can dry it out, so keep a close eye during the last minutes.
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Can I make this pie ahead of time?
Definitely! You can bake the pie a day ahead, then cover and store it at room temperature or in the fridge. It actually tastes even better once the flavors have had time to meld.
Final Thoughts
This Dark Chocolate Pecan Pie Recipe has been a family favorite and conversation starter ever since I first made it. It’s the kind of dessert that sparks joy and brings people together, whether you slice it for a holiday crowd or a quiet night at home. I can’t recommend enough giving this recipe a try—you’ll find yourself making it again and again, just like I do. Trust me, once you introduce the rich chocolate to that classic pecan mix, you’ll never look back!
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Dark Chocolate Pecan Pie Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Dark Chocolate Pecan Pie combines a rich, buttery homemade pie crust with a luscious filling of pecans, dark chocolate chips, and a sweet, spiced custard made from eggs, dark corn syrup, and brown sugar. Baked to perfection, this pie offers a delightful balance of crunchy nuts, smooth chocolate, and a gooey center, finished with a sprinkle of sea salt to enhance every bite. Perfect for festive occasions or any dessert craving.
Ingredients
Pie Crust
- Homemade Pie Crust (recipe makes 2 crusts; use half or freeze the second)
Filling
- 2 and 1/2 cups (250g) shelled pecans
- 1 cup (180g) dark chocolate chips
- 3 large eggs, at room temperature
- 1 cup (240ml) dark corn syrup
- 1/2 cup (100g) packed dark brown sugar (or light brown sugar)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Coarse sea salt or flaky sea salt for topping (optional)
Instructions
- Prepare the pie crust: Follow the homemade pie crust recipe through step 5 to prepare your dough. Once prepared, chill the dough thoroughly as directed to ensure easy rolling and shaping.
- Preheat the oven: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C) to prepare for baking the pie.
- Roll out the dough: On a floured surface, roll one disc of the chilled dough into a 12-inch diameter circle, turning it a quarter turn every few rolls to maintain an even thickness. Carefully transfer the dough into a 9-inch pie dish, tucking it gently with your fingers to smooth it out. Flute or crimp the edges for a decorative finish. No need to pre-bake the crust.
- Assemble the filling: Evenly spread the shelled pecans inside the pie crust, then sprinkle the dark chocolate chips evenly over the pecans.
- Mix the custard: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until thick and fully combined. Pour this mixture evenly over the pecans and chocolate in the pie crust.
- Bake the pie: Place the pie in the oven and bake for 40-50 minutes until the top is lightly browned and set. After 20 minutes, cover the pie edges with a pie crust shield or tent aluminum foil over the entire pie if the top browns too quickly to prevent burning.
- Cool and finish: Remove the pie from the oven and place it on a wire rack to cool completely, allowing the filling to set properly. Sprinkle coarse or flaky sea salt over the top if desired.
- Serve and store: Slice and serve with optional whipped cream and chocolate shavings. Store leftover pie at room temperature for 1-2 days or refrigerate for 4-5 days, covered.
Notes
- You can freeze the second crust dough disc for up to 2 months for future use.
- If the top of the pie starts browning too fast, cover it with a pie crust shield or aluminum foil tent to prevent over-browning.
- Allow the pie to cool fully before slicing to ensure the filling sets completely.
- Serving with whipped cream and chocolate shavings adds extra indulgence but is optional.
- Use dark corn syrup for the best flavor, but light corn syrup can be substituted in a pinch.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
