Chocolate Pecan Pie

Rich, gooey, and totally indulgent—this Dark Chocolate Pecan Pie is a beautiful twist on the traditional Southern favorite. The deep flavor of dark chocolate melts into a sweet, buttery pecan filling, all cradled in a flaky, golden pie crust. I like to top it with a touch of sea salt and a dollop of whipped cream. Perfect for Thanksgiving or any time you want your dessert to wow the crowd.

Why I Love This Chocolate Pecan Pie

I grew up eating classic pecan pie during the holidays—my grandmother made it every year. It was always good, but I’ll be honest, it wasn’t the pie I rushed to get a second slice of. That changed the day I added dark chocolate. Now? Game changer. The chocolate adds a rich, slightly bitter contrast that cuts through the sweetness and brings a whole new depth to the pie. It’s like your favorite pecan pie got a grown-up upgrade.

And let’s face it, most Thanksgiving desserts are all about the fruit—apple, pumpkin, cranberry. This one’s for the chocolate lovers. A little slice goes a long way, but trust me, you’ll still go back for more.

Why You’ll Love This Recipe

• A chocolate twist on a timeless holiday pie
• Super easy filling—just 9 ingredients
• Sweet and buttery without being cloying
• The texture is incredible: crisp crust, gooey center, toasty pecans
• No need to pre-bake the crust
• It freezes like a dream
• Ideal make-ahead dessert for busy holidays

Ingredients You’ll Need

Because the ingredient list is short, using good quality items makes all the difference. Here’s what I use:

• Pie Crust: I always go with homemade. My go-to is an all-butter crust that’s flaky, rich, and never lets me down. But if you’re short on time, store-bought works fine too.
• Pecans: Toasted, whole or chopped, doesn’t matter—they’re the star of the show.
• Dark Chocolate Chips: I prefer 60–70% dark chocolate for that deep cocoa flavor. You can also chop up a good-quality dark chocolate bar if that’s what you have.
• Eggs: These hold the filling together and create that custardy texture.
• Dark Corn Syrup + Brown Sugar: The syrup keeps things smooth and glossy, while dark brown sugar adds depth and richness.
• Butter, Vanilla, Salt: For classic pecan pie flavor with a little balance.
• Cinnamon: Optional but highly recommended—it adds that warm holiday aroma.

Pro Tip: Use room temperature eggs. If they’re too cold, they’ll firm up the melted butter and cause clumps in the filling. And nobody wants uneven buttery patches in their pie.

How to Make Dark Chocolate Pecan Pie

Step 1: Prepare Your Crust
Roll out your pie dough into a 12-inch circle and gently place it into a 9-inch pie dish. Trim and crimp the edges as you like.

Step 2: Layer the Pecans and Chocolate
Scatter your pecans evenly over the bottom of the crust. Sprinkle the chocolate chips on top.

Step 3: Mix the Filling
In a bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon. Pour this mixture gently over the nuts and chocolate.

Step 4: Bake
Bake at 350°F (180°C) for about 50–60 minutes. I usually place a pie crust shield over the edges to prevent over-browning. If the top starts to brown too fast, loosely tent with foil during the last 15 minutes.

Step 5: Cool and Finish
Let the pie cool completely so it sets properly. I love topping it with a sprinkle of flaky sea salt, some shaved chocolate, and fresh whipped cream before serving.

Make-Ahead & Freezing Tips

This pie is a dream when it comes to prepping ahead. You can make it days before your event or freeze it for later.

To freeze:
Let it cool completely. Wrap tightly in plastic wrap and then foil. Pop it into a freezer-safe bag or container and freeze for up to 3 months.

To serve:
Thaw overnight in the fridge and bring to room temperature before slicing. It tastes just as good as the day you baked it—nobody will ever know it was frozen.

Serving Suggestions

Serve this pie at room temperature or slightly warm. A scoop of vanilla ice cream or a swirl of whipped cream on top really takes it over the top. And if you’re feeling fancy, a drizzle of salted caramel or chocolate sauce won’t hurt either.

Storage Tips

Leftover pie can be stored:

• At room temperature (covered): for up to 2 days
• In the fridge: for 4–5 days
• In the freezer: up to 3 months

Reheat slices gently in the microwave or oven to bring back that fresh-baked warmth.

Frequently Asked Questions

Can I use a store-bought crust?
Yes! While I’m all for homemade crusts, store-bought works fine in a pinch—just make sure it’s unbaked.

Can I use a different kind of chocolate?
Absolutely. Semi-sweet works well, or even a chopped chocolate bar. Just avoid milk chocolate as it might make the pie too sweet.

Can I skip the corn syrup?
You could try maple syrup or golden syrup as a substitute, but it may change the texture a bit. I recommend sticking with corn syrup if you want the classic gooey filling.

Do I need to toast the pecans first?
Not necessary since they’ll toast while baking, but if you want even more nutty depth, go for it.

Comparing My Pecan Pie Recipes

If you’re trying to pick which one to make, here’s a quick cheat sheet:

• Classic Pecan Pie: Sweet, buttery, and just a hint of cinnamon. Straight-up comfort.
• Dark Chocolate Pecan Pie (this one): Rich, chocolatey, with a beautiful salty-sweet balance.
• Maple Pecan Pie: No corn syrup, just cozy maple flavor.
• Brown Butter Pecan Pie Bars: Like pie, but portable. Great for potlucks.
• Mini Pecan Pies: Cute and bite-sized—great for parties.
• Pecan Pie Cheesecake: If you can’t decide between pie and cheesecake, this one’s for you.

If you try this Dark Chocolate Pecan Pie, I hope it finds a place on your holiday table the way it did on mine. It’s rich, comforting, and just different enough to make people say, “Wow.” Let me know how it turns out for you.

Try other recipes:

• Chocolate Chess Pie
• Berry Pie
• Frozen Blueberry Crisp