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Dark Chocolate Pecan Pie Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.8 from 135 reviews
Dark Chocolate Pecan Pie Recipe

If you’re on the hunt for a dessert that hits every note of gooey, crunchy, sweet, and a little indulgently bitter, look no further than this Dark Chocolate Pecan Pie Recipe. It’s the perfect twist on a classic Southern favorite, blending rich dark chocolate with toasted pecans in a buttery, flaky crust that will have everyone asking for seconds (and maybe thirds!). I’m so excited to share this recipe that’s become a beloved holiday staple in my kitchen.

Why You Should Make This Recipe

A delightful twist on tradition: Adding deep, velvety dark chocolate chips to pecan pie offers a luxurious flavor upgrade you won’t want to miss.
Perfect balance of textures: Crunchy pecans meet smooth, rich filling and flaky crust—the trifecta of pie perfection.
Impress your guests effortlessly: Despite its fancy looks, this pie comes together with simple ingredients and straightforward steps.
Make-ahead friendly: You can prepare the filling or crust days in advance, making your holiday prep a breeze.

A round pie with a golden brown crust that curls slightly at the edges sits in a clear glass pie dish on a white marbled surface. The top layer is filled with whole pecans and large dark chocolate chips, some melted and some firm, scattered across a rich, textured, dark brown filling. Small white flakes of coarse sea salt sprinkle the top, creating a slight contrast against the dark filling. The crust looks flaky and thick, forming a sturdy border around the pie. photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, chocolate pecan pie, decadent pecan pie, holiday pecan pie, chocolate dessert recipe

Ingredients & Substitutions

Every ingredient in this Dark Chocolate Pecan Pie Recipe plays a crucial role in crafting its sensational taste and texture. From the nutty, toasted pecans to the luscious dark corn syrup and melting chocolate chips, each element contributes a layer of flavor and richness that you’ll adore.

Flat lay of glossy dark chocolate chips, whole shelled pecans with rich brown tones, golden melted butter shimmering softly, a small pile of dark brown sugar crystals, smooth large eggs with subtle reflections, a delicate pool of dark corn syrup, a few sprigs of vanilla bean pods, and a light dusting of ground cinnamon artfully scattered, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, chocolate pecan pie, decadent pecan pie, holiday pecan pie, chocolate dessert recipe
  • Homemade pie crust: A buttery and flaky pie crust is the foundation that holds everything together perfectly; I recommend using my easy homemade recipe, but store-bought works too in a pinch.
  • Shelled pecans: Toasted pecans add irresistible crunch and a warm, nutty flavor essential to classic pecan pie.
  • Dark chocolate chips: These bring a deep chocolate richness that balances the sweetness beautifully; semi-sweet can be used as a substitute.
  • Dark corn syrup: Adds sweetness and helps create that gooey, luscious texture; light corn syrup works, but dark gives a deeper flavor.
  • Eggs and butter: These bind the pie filling and provide creaminess, giving the pie its signature custard-like consistency.
  • Vanilla extract, salt, and cinnamon: Just tiny touches of these ingredients elevate the filling with warmth and complexity.
  • Coarse or flaky sea salt (optional): Sprinkled on top after baking, it creates a perfect sweet-and-salty finish that’s heavenly.
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.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare Your Pie Crust

Start by making your pie crust, whether homemade or store-bought, chilled and ready to roll. On a lightly floured surface, roll out the dough into a 12-inch circle, then gently transfer it to your 9-inch pie dish. Use your fingers to smooth it in, trimming and crimping the edges to your liking. There’s no need to pre-bake the crust here — it will bake beautifully with the filling.

Step 2: Layer Your Pecans and Chocolate

Scatter the shelled pecans evenly across the pie crust, then sprinkle the dark chocolate chips right on top, spreading them out so every slice gets a bit of chocolate magic. This layering is the secret to that perfect bite where nutty crunch meets melty chocolate goodness.

Step 3: Whisk the Filling

In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, salt, and cinnamon. Mix until everything is fully combined and thickened slightly. This rich filling will envelop the pecans and chocolate and set into a luscious custard as it bakes.

Step 4: Pour and Bake

Pour the filling gently over the pecans and chocolate in the crust. Place the pie on the lower third rack of your oven preheated to 350°F (177°C). Bake for 40 to 50 minutes; after 20 minutes, use a pie crust shield or foil to prevent the edges from getting too brown. The pie is done when the top is just lightly golden and the filling feels set but still slightly jiggly in the center.

Step 5: Cool and Finish

Let your pie cool completely on a wire rack—the filling will firm up as it cools, making slicing a dream. Just before serving, sprinkle with a little coarse or flaky sea salt if you like to add that subtle pop of flavor contrast that’s so irresistible.

How to Serve Dark Chocolate Pecan Pie Recipe

A slice of pecan pie with three main layers is sitting on a white plate on a white marbled surface. The bottom layer is a golden-brown flaky crust that forms the base and edge, which looks crispy and slightly crimped on the side. The middle layer is a rich dark brown filling with visible whole pecans embedded, showing a crunchy texture. On top is a dollop of white whipped cream, crowned with dark brown chocolate shavings that add texture and contrast. Next to the pie is a silver fork with an intricate floral pattern, holding a small piece of pie and whipped cream. Photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, chocolate pecan pie, decadent pecan pie, holiday pecan pie, chocolate dessert recipe

Garnishes

Top your pie slices with a dollop of lightly whipped cream for creaminess that complements the rich filling beautifully. For the chocolate lover, some fine dark chocolate shavings or curls add an elegant touch and extra smidgen of chocolatey goodness.

Side Dishes

This pie pairs wonderfully with simple vanilla ice cream for a perfect hot-cold contrast. Or try it alongside a cup of freshly brewed coffee or tea to balance the richness. If you’re having a holiday feast, fresh fruit salad or a crisp green salad with a tangy vinaigrette adds a refreshing and light counterpoint.

Creative Ways to Present

For an elegant twist, serve mini versions of this Dark Chocolate Pecan Pie Recipe in individual tart tins. Alternatively, make a pie buffet featuring different toppings like crushed nuts, caramel drizzle, or a sprinkle of sea salt. You can even add a dusting of powdered sugar for a pretty snowy look right before serving.

Make Ahead and Storage

Storing Leftovers

Store leftover pie covered at room temperature for 1-2 days or refrigerate it for up to 4-5 days. Keep it wrapped well to maintain that fresh-baked flavor and the perfect pie texture.

Freezing

Dark chocolate pecan pie freezes beautifully for up to three months. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator and bring to room temperature before serving.

Reheating

To reheat slices, warm them gently in the oven at 300°F for 10-15 minutes to revive that just-baked aroma and soften the filling again—just be careful not to overheat or the crust may dry out. Alternatively, a quick zap in the microwave for 20-30 seconds works for a faster fix.

FAQs

  1. Can I use store-bought pie crust for this Dark Chocolate Pecan Pie Recipe?

    Absolutely! While homemade crust adds a wonderful buttery flavor and flakiness, a good-quality store-bought crust makes this recipe quicker and still delicious. Just make sure to handle it gently when placing the filling to avoid tearing.

  2. What kind of chocolate works best in this pecan pie?

    Dark chocolate chips are my personal favorite for this recipe because they offer a rich, slightly bitter contrast to the sweet filling. You can substitute semi-sweet or bittersweet chopped chocolate if preferred, but avoid milk chocolate which may make the pie overly sweet.

  3. Is there a substitute for dark corn syrup?

    Yes! You can use light corn syrup as a direct substitute, which will yield a slightly milder flavor. Some people also successfully use maple syrup or honey, but the texture and traditional flavor might be slightly different.

  4. How can I tell when the pie is done baking?

    The pie is ready when the top turns lightly golden and the filling is mostly set but still has a tiny bit of jiggle in the center. The edges should be firm and the crust nicely browned but not burnt. A slight wobble is good since the filling continues to set as it cools.

Final Thoughts

This Dark Chocolate Pecan Pie Recipe is more than a dessert; it’s a crowd-pleaser that brings warmth, joy, and a little heaping of chocolatey comfort to any table. I can’t wait for you to bake it and share it with your loved ones – have fun making memories with every delicious slice!

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Dark Chocolate Pecan Pie Recipe

Dark Chocolate Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 135 reviews
  • Author: Olivia
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours
  • Yield: 8–10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This Dark Chocolate Pecan Pie combines a flaky homemade pie crust with rich, gooey dark chocolate chips and crunchy pecans, all enveloped in a luscious filling made from eggs, dark corn syrup, brown sugar, melted butter, and warm spices. Baked to golden perfection and finished with a sprinkle of coarse sea salt, this pie is a decadent twist on a classic Southern favorite, perfect for holidays or any special occasion.

Ingredients

Scale

Pie Crust

  • Homemade pie crust dough (enough for 1 9-inch pie crust, recipe makes 2 crusts)

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

  1. Prepare the pie crust: Follow your homemade pie crust recipe through step 5 to get the dough ready and chilled. After chilling, adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C).
  2. Roll out the dough: On a floured surface, roll out one disc of chilled pie dough into a 12-inch diameter circle, turning about a quarter turn every few rolls to keep an even thickness. Carefully transfer the dough into a 9-inch pie dish, tucking it gently to fit and smoothing it out. Flute or crimp the edges as desired. There’s no need to prebake the crust.
  3. Add pecans and chocolate chips: Evenly spread the pecans inside the pie crust, then sprinkle the dark chocolate chips evenly on top of the nuts. Set aside while you prepare the filling.
  4. Make the filling: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until fully combined and the mixture thickens slightly.
  5. Assemble the pie: Pour the filling mixture evenly over the pecans and chocolate chips in the crust, making sure it distributes smoothly.
  6. Bake the pie: Place the pie on the lower rack in the preheated oven and bake for 40 to 50 minutes, until the top is lightly browned and the filling has set. After 20 minutes, place a pie crust shield on the edges of the crust to prevent over-browning. If the top browns too quickly, tent with foil.
  7. Cool and finish: Remove the pie from the oven and transfer it to a wire rack to cool completely. The filling will continue to set as it cools. Once cooled, sprinkle the top with coarse sea salt if desired.
  8. Serve and store: Slice the pie to serve, optionally topping slices with whipped cream and chocolate shavings. Leftovers keep well covered at room temperature for 1-2 days or refrigerated for 4-5 days.

Notes

  • Make Ahead & Freezing: You can prepare the filling (without pecans and chocolate chips) up to one day ahead and keep it refrigerated. The pie dough can be made 1-5 days in advance. Bake the pie up to one day ahead; once cooled, cover tightly and store at room temperature. This pie freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
  • Extra Pie Dough: Freeze the second dough disc for up to 3 months and thaw overnight before use.
  • Pie Dish Recommendation: Use a glass pie dish to monitor crust browning on the sides.
  • Chocolate Options: Substitute dark chocolate chips with semi-sweet chips or 6 ounces of chopped semi-sweet, dark, or bittersweet chocolate.
  • Corn Syrup Options: Light corn syrup can be used instead of dark corn syrup if preferred.
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