Name: Chocolate Pecan Pie with Cocoa Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 1 9-inch homemade pie dough crust (or 1 store-bought rolled unbaked pie crust from a 14-ounce package); 2 cups chopped pecans; 3/4 cup packed brown sugar; 3 tablespoons all-purpose flour; 1 tablespoon unsweetened cocoa powder; 3 large eggs; 3/4 cup light corn syrup; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 3/4 cup semi-sweet chocolate chips, melted; Whipped cream; Chocolate shavings

If you’re on the hunt for a dessert that blends the rich nuttiness of pecans with the deep, irresistible flavor of chocolate, then you are going to adore this Chocolate Pecan Pie with Cocoa Recipe. It’s a fan-freaking-tastic twist on classic pecan pie that brings a luscious cocoa touch to every bite – perfect for impressing guests or making any day feel a little more special. Trust me, once you try this, you’ll never want to make pecan pie without cocoa again!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The cocoa adds a subtle depth that complements the caramel sweetness of pecans beautifully.
Easy To Follow Steps: You don’t have to be an expert baker to whip this up—it’s straightforward with simple techniques.
Customizable and Versatile: Whether you want to add bourbon or swap chocolate types, this recipe welcomes your twists.
Great for Any Occasion: From holiday dinners to casual weekend treats, this pie shines every time.

A slice of dark brown pecan pie with a golden crust sits on a white plate with a thin brown rim, placed on a white marbled surface. The pecan filling is textured and chunky, topped with a small swirl of white cream and tiny chocolate bits. A woman's hand holds a silver fork, lifting a piece of the pie with crust and filling visible. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Pecan Pie with Cocoa, pecan chocolate pie recipe, easy chocolate pecan pie, homemade pecan chocolate dessert, decadent pecan pie with cocoa

Ingredients You’ll Need

The magic of this Chocolate Pecan Pie with Cocoa Recipe lies in how the rich cocoa powder and melted chocolate work with classic pecan pie staples like brown sugar and corn syrup to create a flavor that’s both familiar and exciting. Using fresh pecans and quality cocoa makes all the difference, so don’t skimp on those!

Flat lay of a simple white ceramic pie plate with a smooth, unbaked homemade pie dough crust pressed inside, a small pile of whole pecans, a small white bowl of packed brown sugar, a small white bowl of all-purpose flour, a small white bowl of unsweetened cocoa powder, three large whole eggs with clean shells, a small white bowl of light corn syrup, a small white bowl holding melted unsalted butter, a small white bowl of vanilla extract, a small white bowl of salt, a small white bowl of melted semi-sweet chocolate chips, a dollop of fresh whipped cream on a white ceramic dish, and a few delicate dark chocolate shavings on the side, all arranged with perfect symmetry and balanced proportions, placed 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 awthu7i m7354615311229779997 - Chocolate Pecan Pie with Cocoa, pecan chocolate pie recipe, easy chocolate pecan pie, homemade pecan chocolate dessert, decadent pecan pie with cocoa

Homemade or store-bought pie dough crust: Using your own crust adds a homemade touch, but store-bought crust saves time on busy days.
Chopped pecans: Fresh, raw pecans give the best crunch; toast them lightly if you want to boost their flavor.
Brown sugar: Adds that deep, molasses-like sweetness critical for classic pecan pie filling.
All-purpose flour: Helps thicken the filling so it sets beautifully.
Unsweetened cocoa powder: The star that brings a subtle chocolate richness without overpowering.
Eggs: Provide structure and richness to your filling.
Light corn syrup: Classic binding ingredient that keeps your pie gooey and smooth.
Unsalted butter, melted: Adds silkiness and a buttery finish.
Vanilla extract: Enhances the flavor with warmth and depth.
Salt: Balances sweetness and brightens flavors.
Semi-sweet chocolate chips, melted: Gives that luscious, melty chocolate goodness in each bite.
Whipped cream and/or chocolate shavings (for serving): Optional, but highly recommended for indulgent presentation.

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

One of my favorite things about the Chocolate Pecan Pie with Cocoa Recipe is how easy it is to adapt based on your mood or pantry. I love playing around with the chocolate type or adding a splash of bourbon to deepen the flavor. Feel free to get creative!

Chocolate Type Swap: I’ve tried white chocolate and dark chocolate versions; both bring unique twists that are just as delicious.
Chocolate Bourbon Pecan Pie: Adding 2-3 tablespoons of bourbon to the filling introduced a smoky, adult flair that made my family go nuts.
Nut Alternatives: Tried with walnuts instead of pecans for a slightly different crunch and flavor profile—still fantastic.
Gluten-Free Adaptation: Use a gluten-free pie crust and gluten-free flour blend to make it safe for sensitive tummies.

How to Make Chocolate Pecan Pie with Cocoa Recipe

Step 1: Prepare Your Pie Crust

Start by preheating your oven to 350°F and greasing your 9-inch pie plate with nonstick spray—that’s an easy cleanup trick I always recommend. Roll out your pie dough gently, then press it lovingly into the pie plate, making sure to smooth it out and crimp the edges for that classic look. I usually skip pre-baking the crust here since the filling cooks perfectly with the crust in the oven.

Step 2: Layer the Pecans

Scatter your chopped pecans evenly across the bottom of the crust. I like to toast my pecans lightly in a dry skillet before adding for an extra boost of flavor, but that’s totally optional. Getting them spread evenly helps the filling bake uniformly—which means every slice has the perfect crunch.

Step 3: Whisk the Filling Ingredients

In a medium bowl, whisk together brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate. I always melt the chocolate gently in the microwave in 30-second bursts, stirring in between, so it blends seamlessly. Mixing until smooth and combined is key so that your filling sets with the perfect fudgy texture you’re craving.

Step 4: Pour and Bake

Pour the chocolate-pecan filling slowly over the pecans in the crust, making sure the nuts get fully submerged. Bake on the center rack for about 45-55 minutes. Around the 30-minute mark, check if the crust edges are browning too quickly—I learned the hard way that use of foil crust protectors is a game changer to avoid burnt crust. If the top looks like it’s getting too dark towards the end, tent a piece of foil over the whole pie to protect it.

Step 5: Cool and Serve

Once baked, transfer the pie to a wire rack and let it cool completely before slicing. Cooling is important because the filling needs time to set fully—you’ll thank me later when the slices hold their shape and don’t ooze everywhere. Serve with a generous dollop of whipped cream and a sprinkle of chocolate shavings for that wow factor.

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Pro Tips for Making Chocolate Pecan Pie with Cocoa Recipe

Use Fresh Pecans: I always use fresh, raw pecans and sometimes toast them gently to boost that irresistible nutty flavor.
Protect Your Crust: Cover crust edges with foil after 30 minutes to prevent them from burning during the long bake time.
Melt Chocolate Slowly: Melting your chocolate in short bursts with stirring prevents seizing and keeps the filling silky smooth.
Cool Completely Before Slicing: Patience here means cleaner slices and a prettier presentation—don’t rush this step!

How to Serve Chocolate Pecan Pie with Cocoa Recipe

A single slice of pecan pie sits on a white plate with a thin gold rim, placed on a white marbled surface. The pie slice has three clear layers: a golden, thin crust at the base; a rich, dark brown filling with visible bits of pecans creating a crunchy texture in the middle; and a dollop of white whipped cream on top, sprinkled lightly with small pecan pieces. A woman's hand holds a fork near the plate, and the background is softly blurred with light tones. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Pecan Pie with Cocoa, pecan chocolate pie recipe, easy chocolate pecan pie, homemade pecan chocolate dessert, decadent pecan pie with cocoa

Garnishes

I’m a sucker for a classic touch, so I always serve this pie with a big swirl of homemade whipped cream and scatter some dark chocolate shavings on top. It adds that extra luxury layer and makes every slice look like it came from a fancy bakery.

Side Dishes

To keep things cozy, I love pairing this chocolate pecan pie with a scoop of vanilla bean ice cream or even a simple cup of strong coffee. If it’s holiday season, some fresh berries on the side give a nice brightness to balance the richness.

Creative Ways to Present

For special occasions, I’ve layered mini versions of this pie in clear dessert cups with whipped cream between layers for an eye-catching parfait. Another favorite is serving individual slices with a drizzle of caramel sauce and a pecan half on top for that added elegance.

Make Ahead and Storage

Storing Leftovers

I always cover leftover pie loosely with foil or plastic wrap and refrigerate it. It keeps well for up to 4 days. When I’ve done this, the texture and flavor hold up beautifully, so I never feel the pie is any less yummy the next day.

Freezing

If you want to freeze slices, wrap each piece tightly with plastic wrap and place in an airtight container. From experience, it’s best to thaw them overnight in the fridge before reheating to maintain that fresh-baked texture.

Reheating

I gently warm my leftover pie slices in a low oven (around 300°F) for 10-15 minutes. This method revives the gooey filling without making the crust soggy, unlike microwaving which tends to make things rubbery.

FAQs

Can I use a store-bought crust for this Chocolate Pecan Pie with Cocoa Recipe?

Absolutely! While I love making homemade pie crust when I have time, a good-quality store-bought crust works perfectly here and saves you prep time. Just make sure it’s unbaked before adding the filling.
What kind of chocolate is best for this recipe?

Semi-sweet chocolate chips are my go-to because they balance sweetness and richness well, but you can also experiment with dark, milk, or even white chocolate for different flavors.
How do I prevent the crust edges from burning?

After the first 30 minutes of baking, cover the crust edges with aluminum foil or use a foil pie crust protector to shield them from over-browning. This simple step helped me get perfect crust every time.
Can I make this pie ahead of time?

Yes! You can bake the pie a day ahead, keep it covered in the fridge, and serve chilled or gently warmed. In my experience, the flavors actually mellow and develop beautifully overnight.
How do I know when the pie is done baking?

Look for a golden brown top with the filling just barely set—it will still be a bit jiggly in the center but will firm up as it cools. Using this visual cue has saved me from overbaking multiple times.

Final Thoughts

This Chocolate Pecan Pie with Cocoa Recipe is genuinely one I’m proud to share because it took my family’s love for pecan pie up several notches. When I first tried adding cocoa and melted chocolate, it was an instant win—bringing a richness and depth that makes every slice unforgettable. I hope you enjoy making (and eating!) it as much as I do because sometimes, a simple twist on a classic is all you need to make dessert time truly special.