Chocolate Pecan Pie Recipe

If you’re anything like me and love a rich, indulgent dessert that brings a little twist to a classic, then you’re going to adore this Chocolate Pecan Pie Recipe. The gooey, buttery filling packed with toasted pecans and melted chocolate will seriously wow your taste buds. I absolutely love how this pie manages to be both nutty and chocolaty, delivering layers of flavor in every bite. Stick with me, and I’ll share all my tips and tricks so you nail this dessert perfectly the very first time.

this …

Ingredients You’ll Need

These ingredients all work harmoniously to build the flavors and texture you expect in a classic pecan pie— with the chocolate adding that extra touch of decadence. When it comes to pecans, I always opt for fresh, shelled ones to get maximum crunch and flavor.

• Pie dough crust: Homemade or store-bought, just make sure it’s unbaked and rolled out for convenience.
• Chopped pecans: Toast them lightly before baking for an even richer flavor if you like.
• Brown sugar: Adds caramel notes and depth to the filling.
• All-purpose flour: Helps thicken the filling for that perfect gooey consistency.
• Unsweetened cocoa powder: Gives a subtle, bittersweet chocolate base without overpowering.
• Large eggs: Bind everything together and create that beautiful pie structure.
• Light corn syrup: Keeps the filling smooth and glossy—don’t skip this classic ingredient.
• Unsalted butter: Melted and mixed in for silkiness and flavor richness.
• Vanilla extract: Enhances all the sweet notes and rounds out the chocolate.
• Salt: A pinch to balance the sweetness perfectly.
• Semi-sweet chocolate chips: Melted for the luscious, melty chocolate throughout the filling.
• Whipped cream and/or chocolate shavings: Optional, for topping and extra indulgence.

Variations

I love to tweak this Chocolate Pecan Pie Recipe depending on the occasion or what I have on hand. Don’t hesitate to make it your own—once you understand the basics, the possibilities are endless.

• Chocolate Bourbon Pecan Pie: I discovered this twist by accident one holiday season—adding 2–3 tablespoons of bourbon to the filling made it an instant classic with a cozy, warming kick.
• Vegan version: Swap eggs for flax eggs and use a vegan pie crust; not quite traditional but it’s a fun experiment for plant-based friends.
• Nut substitutions: While pecans are the star here, I’ve tried walnuts for a slightly earthier flavor and it worked surprisingly well.
• Less sweet: Cutting down the corn syrup and brown sugar slightly works if you want a subtler sweetness without losing that quintessential pie texture.

How to Make Chocolate Pecan Pie Recipe

Step 1: Prepare Your Crust with Care

Start by preheating your oven to 350°F and greasing a 9-inch pie plate with nonstick spray. Gently roll out your pie dough and press it into the plate, tucking it in smoothly without stretching. I like to crimp the edges for a nice, rustic look—but you can keep it simple if you want. A quick tip: don’t worry about blind baking the crust beforehand; it bakes beautifully with the filling.

Step 2: Layer Those Pecans

Spread the chopped pecans evenly across the pie dough. Sometimes I like to toast them lightly in a dry pan for 3-4 minutes beforehand; it amps up their flavor and crunch. But they also taste great raw straight from the bag, so no stress if you skip that step.

Step 3: Whisk and Mix the Filling

In a medium bowl, whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla extract, salt, and melted chocolate until everything is silky smooth and fully combined. This is the moment when all the magic flavors come together—take a minute to appreciate the beautiful, glossy batter you’ve just made.

Step 4: Pour and Bake with Care

Pour the filling gently over the pecans, making sure they’re well coated and evenly distributed. Slide your pie onto the center rack and bake for about 45-55 minutes. Around the 30-minute mark, keep an eye on those crust edges — I usually protect them with foil or a crust shield to prevent burning. If the pie top browns too fast toward the end, tent a piece of foil over the entire pie. When done, the pie will look golden and just barely set but still a bit gooey; the center should spring back lightly to touch and a knife inserted should come out clean. Using a thermometer, look for about 200°F in the center.

Step 5: Cool and Serve

Patience is key here—let your pie cool completely on a wire rack before slicing to let that luscious filling firm up to the right consistency. When ready, serve each slice with a generous dollop of whipped cream and some chocolate shavings for the full decadent experience.

How to Serve Chocolate Pecan Pie Recipe

Garnishes

I’m all about the whipped cream on this pie—it adds that light, creamy contrast to the dense filling. Sometimes I like to shave some bittersweet chocolate curls on top for an elegant touch and extra chocolate bursts in every bite. You can also dust with a little cocoa powder or cinnamon if you’re feeling fancy.

Side Dishes

Since this pie is pretty rich, I like to serve it alongside simple vanilla ice cream or even a scoop of salted caramel gelato. A fresh fruit salad or tart berries balance the sweetness as well. For drinks, a bold cup of coffee or a glass of bourbon (if you added bourbon to your pie) pairs beautifully.

Creative Ways to Present

For holidays, I’ve styled this pie with decorative pie crust cutouts on top (think autumn leaves or hearts) and a light dusting of powdered sugar. Another time, I served it in mini tart pans for individual pies, which was a huge hit at a party. Getting playful with presentation really elevates this classic into something special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly with plastic wrap or foil in the fridge. The pie stays moist and the flavors actually deepen overnight—a real treat the next day. It keeps well for up to 4 days refrigerated.

Freezing

If you want to freeze slices, wrap each piece snugly in plastic wrap and then foil before popping into an airtight container or freezer bag. I’ve found it freezes beautifully without losing that gooey texture. Thaw overnight in the fridge before enjoying.

Reheating

To reheat leftovers, gently warm individual slices in a 300°F oven for about 10-12 minutes. This warms the filling without drying it out, and the crust gets a nice slight crisp again. Avoid microwaving if you want to keep the texture perfect.

FAQs

Final Thoughts

This Chocolate Pecan Pie Recipe is one I’ve made time and again, and it never fails to impress my family and friends. It’s that perfect combo of classic pecan pie with the extra richness of chocolate that just feels special yet approachable. If you’re looking for a dessert that’s straightforward to make but tastes like you spent hours crafting it, give this recipe a try—I think you’ll find it becomes your go-to for holidays and dinner parties alike.

Print