Name: Dark Chocolate Pecan Pie Recipe
Prep time: 2 h 30 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: Homemade Pie Crust (enough for 1 9-inch pie; recipe makes 2 crusts, use half or freeze the other half); 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)

Jump to Recipe· 4.7 from 375 reviews

If you adore classic pecan pie but want to level it up with a rich twist, you’re going to love this Dark Chocolate Pecan Pie Recipe. I absolutely love how the deep chocolate melds perfectly with the buttery pecans for one seriously decadent dessert. Trust me, once you try this, your family and friends will be asking for seconds (and thirds!). Stick around because I’m going to share all my best tips to make sure your pie turns out perfectly every time.

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Why You’ll Love This Recipe

Rich Chocolate Twist: Adding dark chocolate chips creates a luscious flavor boost that balances the sweet pecan filling.
Perfectly Gooey Texture: The filling sets just right—soft and gooey without being runny or dry.
Homemade Pie Crust: Using a buttery, flaky crust (that you make yourself!) takes this pie from good to unforgettable.
Simple Yet Impressive: Despite its fancy looks and rich flavors, this pie is straightforward to make—even if you’re new to baking.

A round pecan pie is shown from above in a clear glass pie dish with a golden brown, unevenly crimped crust forming the outer edge. The pie filling is dark brown and textured with whole pecans placed close together, and generous dollops of melted chocolate spread unevenly on top. Small grains of coarse sea salt are scattered across the surface, adding a slight sparkle. The pie sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, pecan pie with dark chocolate, decadent chocolate pecan dessert, easy chocolate pecan pie recipe, rich pecan pie

Ingredients You’ll Need

Each ingredient in this Dark Chocolate Pecan Pie Recipe plays an important role, from crunchy pecans to soft melted butter. I love using dark brown sugar because it adds a subtle molasses depth, but light brown sugar works just fine too. Here are the essentials you’ll want to have on hand.

Flat lay of a smooth round disc of pale homemade pie dough, a small white ceramic bowl filled with glossy dark chocolate chips, a handful of whole shelled pecans with rich brown tones, three whole uncracked brown eggs, a small white ceramic bowl holding dark amber corn syrup, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl with melted golden butter, a white ceramic bowl containing pale vanilla extract, a small white ceramic bowl of fine sea salt, and a small white ceramic bowl of warm brown ground cinnamon, all arranged in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Dark Chocolate Pecan Pie, pecan pie with dark chocolate, decadent chocolate pecan dessert, easy chocolate pecan pie recipe, rich pecan pie

Homemade Pie Crust: This recipe is fantastic with a buttery, flaky crust—if you don’t want to make your own, store-bought works in a pinch, but homemade definitely shines.
Shelled Pecans: Fresh is best for crunch and flavor; toasting them lightly before adds even more depth.
Dark Chocolate Chips: Use good-quality chips; semi-sweet is a tasty alternative if you prefer less intense chocolate.
Large Eggs: Room temperature eggs help the filling blend smoothly without curdling.
Dark Corn Syrup: This is the magic ingredient for that classic pecan pie texture—light corn syrup works too if you prefer.
Dark Brown Sugar: Packed for richness, but feel free to substitute light brown sugar if that’s what’s in your pantry.
Unsalted Butter: Melted and slightly cooled so it blends evenly without cooking the eggs.
Pure Vanilla Extract: Quality vanilla always makes a big difference—don’t skip it!
Sea Salt and Ground Cinnamon: Small touches that enhance all the flavors in this pie.
Coarse or Flaky Sea Salt: Optional, but adding a sprinkle on top before serving adds a sophisticated pop of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this Dark Chocolate Pecan Pie Recipe your own. While the traditional version never disappoints, here are some tweaks I’ve tried and loved that you might want to experiment with:

Chocolate Type Swap: I once swapped in bittersweet chopped chocolate instead of chips for a richer, slightly less sweet version that my husband adored.
Nut Mixture: Try combining pecans with toasted walnuts for extra crunch and a complex nutty flavor.
Gluten-Free Crust: I’ve successfully used a gluten-free pie crust here—just watch the baking time closely since it tends to brown faster.
Maple Syrup Swap: I replaced corn syrup with pure maple syrup once for a deeper, earthy sweetness; it changes the texture slightly but is delicious and more natural.
Spice It Up: Adding a pinch of ginger or nutmeg along with cinnamon gives a warm holiday vibe that’s perfect for festive occasions.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Make and Chill Your Pie Crust

First things first, prepare your pie crust dough and let it chill thoroughly. I find that chilling the dough for at least an hour makes it easier to roll out and helps prevent shrinking during baking. Use your hands to gently tuck it into your 9-inch pie dish and crimp the edges however you like—classic fluting, simple pinching, or a rustic fold. Remember, there’s no need to pre-bake the crust for this pie, so just get it ready to hold that luscious filling.

Step 2: Arrange Pecans and Chocolate

Spread your whole pecans evenly over the bottom of the crust. Then sprinkle the dark chocolate chips on top of the pecans—this layering trick ensures each bite has that perfect combo of crisp nuts and molten chocolate. I like to give the pecans a little nudge to the edges so they’re visible when the pie slices are served—it looks so inviting!

Step 3: Whisk the Filling

In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter (make sure it’s not too hot or you’ll scramble your eggs!), vanilla extract, salt, and cinnamon until the mixture is smooth and slightly thickened. This step is key—you want a silky texture with no lumps to ensure an even bake.

Step 4: Pour and Bake

Carefully pour the filling evenly over the pecans and chocolate in the pie crust. Place the pie on the lower third rack of your preheated oven (350°F / 177°C). About 20 minutes in, I always add a pie crust shield to protect the edges from getting too browned. If the top starts to look overly browned before the filling sets, tent the pie loosely with foil—you don’t want to lose that beautiful golden hue, but burnt edges can be a bummer! Bake for 40-50 minutes total, until the filling is set around the edges but still slightly jiggly in the center.

Step 5: Cool, Salt, and Serve

Once out of the oven, transfer your pie to a wire rack and let it cool completely. This resting time lets the filling firm up nicely. Just before serving, sprinkle a pinch of coarse sea salt or flaky salt over the top—it’s a simple touch that cuts through the sweetness and adds a gorgeous flavor contrast. Slice it up and enjoy plain, or dress it with whipped cream and chocolate shavings if you’re feeling fancy.

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Pro Tips for Making Dark Chocolate Pecan Pie Recipe

Room Temperature Eggs: I learned that adding cold eggs straight from the fridge can cause your filling to curdle. Bringing eggs to room temp really helps the mixture blend smoothly.
Use a Glass Pie Dish: Seeing the crust brown through the glass helped me avoid under-baking or over-baking—monitoring the crust is a game-changer.
Shield Those Edges: Once I started using a pie crust shield halfway through baking, I stopped getting crispy burnt crust edges that detracted from the pie’s buttery flavor.
Don’t Skip Cooling: Cutting this pie warm can make the filling ooze excessively. Patience is key; let it cool fully and you’ll get neat slices every time.

How to Serve Dark Chocolate Pecan Pie Recipe

Dark Chocolate Pecan Pie Recipe - Serving

Garnishes

My favorite finishing touch is a light sprinkle of flaky sea salt and a generous dollop of freshly whipped cream. Sometimes I add a few chocolate shavings on top for a pretty, elegant look. If I’m feeling extra decadent, a scoop of high-quality vanilla bean ice cream on the side can’t be beat.

Side Dishes

This pie is wonderfully rich, so I usually pair it with something light and fresh when serving at a dinner party—a crisp apple salad or simple mixed greens tossed with a citrus vinaigrette do the trick beautifully. If it’s a cozy get-together, hot coffee or strong black tea are my go-tos alongside a slice.

Creative Ways to Present

For holidays or special occasions, I like to serve individual mini dark chocolate pecan pies using a muffin tin lined with pie dough. They’re cute, perfectly portioned, and always a crowd pleaser. You can also top slices with a drizzle of salted caramel sauce or a sprinkle of toasted pecans for a fancy finish.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or store them in an airtight container at room temperature if I plan to eat them within a day or two. After that, refrigeration is best to keep everything fresh up to 4-5 days. I’ve found that refrigeration slightly firms the filling, which some people actually prefer.

Freezing

Yes, this pie freezes beautifully! I wrap cooled, sliced pie tightly in plastic wrap and then in foil before popping it in the freezer. It keeps well for up to 3 months. I’ve thawed slices overnight in the fridge, and the texture holds up nicely—perfect for prepping ahead of holiday meals.

Reheating

To reheat, I pop individual slices in the microwave for about 20-30 seconds to warm the filling without melting the crust too much. Alternatively, reheating at 300°F (150°C) in the oven for 10 minutes works well if you want the crust crisped back up.

FAQs

Can I use store-bought pie crust instead of homemade?

Absolutely! While I recommend homemade for the best flavor and texture, a good-quality store-bought pie crust works fine and saves time. Just make sure to thaw it properly and chill before filling to avoid shrinking or sogginess.
What can I substitute for dark corn syrup?

If you prefer not to use corn syrup, light corn syrup is a direct substitute and works well. Maple syrup is another option I’ve tried—expect a slightly different taste and softer texture, but it’s delicious and natural.
How do I know when the pie is done baking?

You’ll want to look for a lightly browned top where the filling appears set around the edges but still jiggles just a little in the center. The edges will puff slightly and the crust should be golden. Overbaking can cause a cracked filling, so keep an eye especially after 40 minutes.
Can I make this pie in advance?

Yes! You can prepare the pie dough and filling a day ahead, then assemble and bake when ready. The baked pie also keeps well for 1-2 days at room temperature or several days refrigerated, making it perfect for holiday planning.

Final Thoughts

When I first made this Dark Chocolate Pecan Pie Recipe, I was amazed at how effortlessly it turned a classic favorite into something luxuriously indulgent. It’s the kind of pie you crave and can’t stop thinking about afterward. I hope you enjoy making it as much as I do—and more importantly, sharing those delicious slices with your loved ones. Seriously, give this recipe a try; I promise it’ll become your go-to for all your special desserts.