Chocolate pecan pie transforms classic pecan pie into an even richer, more indulgent treat! It’s still super easy to make (just 20 minutes to prep!) and only needs to cool for a few hours before you can slice into it. Recipe includes a how-to video!
A Better Way to Enjoy Pecan Pie
I’m sure you’ve tried pecan pie and maybe even pecan pie bars before, but have you ever had chocolate pecan pie? If I’m being honest (and this will surprise none of you!) this is actually my preferred way to eat pecan pie. It’s deeper, perfectly chocolatey, and elevated in the best way. Add a little sea salt on top? Mmm, absolutely amazing!
4 Things to Know About This Pie
- Flavor: Toasted, nutty pecans, rich dark chocolate, buttery pie crust, and just a hint of sea salt.
- Texture: Flaky (not soggy) crust, gooey chocolate filling, crisp pecans.
- Technique: Just as easy as regular pecan pie, except we’re adding one tiny extra step of melting some chocolate and butter together to stir into the filling.
- Time: Quick to prep, though you will have to wait for it to cool for a few hours before you can cut into it (the waiting is the hardest part!).
Jump to:
Ingredients
Just a few simple ingredients in this recipe! Let’s chat a bit about them…
- Pecans. Toasting the pecans really helps give them a better flavor! I tested this recipe with and without toasting, and I definitely recommend taking the time to do it. If you want to learn more about toasting pecans, check out my tutorial on how to toast pecans.
- Chocolate. Since the chocolate is a key player and major flavor, I recommend a quality baking bar instead of chocolate chips. I like 60-72% chocolate; I usually use 60%, if you prefer darker, more bitter flavors, do 72%. If you must use chocolate chips, you’d use ⅔ cup chocolate chips (look for dark/60% chips; semisweet will work but will make the pie a bit sweeter), but baking bars (I like Ghirardelli or Baker’s) are best.
- Corn syrup. While I use dark corn syrup for traditional pecan pie, I prefer light corn syrup in this recipe so the chocolate flavor can shine. Dark will still work, but I don’t recommend it for best results as it bullies the chocolate flavor too much.
- Sea salt. Optional, but a bit of flaky sea salt over the top of the pie before serving is *DIVINE* 🙌
- Pie crust. You can use my favorite pie crust recipe (made with sour cream!), sourdough pie crust, your favorite recipe, or even store-bought. My sour cream and sourdough versions are so flavorful and highly recommended (though I’m working on an all-butter version to share too!).
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: I recommend chopping your pecans AFTER toasting them, if you even choose to chop them at all. Chopping before can make them more prone to burning.
How to Make Chocolate Pecan Pie
- Step 1: Start with the eggs. Use a whisk to vigorously beat the eggs until they are foamy and pale yellow in color.
- Step 2: Add the remaining ingredients. Whisk in the corn syrup, sugar, vanilla, and salt, then drizzle in the melted chocolate and butter mixture and whisk again until combined. Fold in the toasted pecans last.
- Step 3: Bake. Pour the filling into a prepared pie crust (I recommend putting your pie on a sheet pan for easy transfer in/out of the oven!), then bake until the center is set, about 45 minutes.
- Step 4: Cool & enjoy! Let the pie cool completely (at least 2 hours) before slicing and enjoying.
SAM’S TIP: This pie is tasty when it’s still warm, but it will be messier when served this way. I recommend letting the pie cool for at least 2 hours (4 would be even better) regardless of how you plan to serve it; otherwise, it will be a complete mess when you try to cut into it.
Frequently Asked Questions
No. You might be able to get away with substituting glucose syrup, but I don’t have any recommendations beyond that. Remember corn syrup is not the same thing as high fructose corn syrup!
What are some serving suggestions for chocolate pecan pie?
This pie is amazing as-is. If you want to dress it up, you can top yours off with a scoop of vanilla ice cream, a sprinkle of sea salt, or add a drizzle of chocolate ganache (the bourbon-infused ganache from my chocolate filled cookie cups would be divine!) or salted caramel sauce.
Oh, or add a dollop of the cinnamon whipped cream from my pumpkin cheesecake–yum!
I haven’t tried freezing this pie, but I don’t see it wouldn’t work! Make sure to wrap it well (I’d do plastic wrap then foil) so it doesn’t absorb any odors from your freezer and enjoy within a month or so.
More Recipes to Try:
So which do you prefer–chocolate or “normal” pecan pie?
Enjoy!
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Chocolate Pecan Pie
Ingredients
- 1 homemade pie dough chilled
- 2 ¼ cups (250 g) pecan halves
- ¼ cup (57 g) unsalted butter melted
- 4 oz (113 g) dark chocolate finely chopped (I recommend a 60-72% chocolate bar)
- 3 large eggs room temperature preferred
- ⅔ cup light corn syrup (see note)
- ⅔ cup light brown sugar firmly packed
- 1 ½ teaspoons vanilla extract
- ½ teaspoon table salt
- Flaky sea salt for sprinkling on top (optional)
Recommended Equipment
- 9 ½” pie pan
- Baking pan
Instructions
- Preheat oven to 350F (175C).
- Prepare the pie crust: Roll out pie crust into a 12” circle and arrange into 9 ½” pie plate. Flute the edges and place in the refrigerator to chill while preparing the filling.
- Toast the pecans: Spread pecans in an even layer on a baking pan and toast them in 350F (175C) for 5-8 minutes, checking at 5 minutes, until fragrant and deepened in color. Set aside to cool. (Note, you can coarsely chop the pecans or not once they’ve cooled – your preference!).
- Combine butter and chocolate in a medium-sized, heatproof mixing bowl and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.
- In a separate mixing bowl, crack the eggs and use a whisk to beat vigorously until slightly lightened in color and foamy, about 1 minute.
- Add corn syrup, brown sugar, vanilla, and salt and whisk until well incorporated.
- Drizzle in melted chocolate/butter mixture and stir until batter is uniform and well-combined.
- Add pecans and stir again.
- Remove pie plate from refrigerator and pour the filling evenly into the pie plate.
- Transfer to center rack of 350F (175C) oven and bake for 40-50 minutes, until center of the pie is set and no longer jiggles if slightly jostled.
- Remove from oven and allow to cool completely (or at least mostly! If cut into while warm it will be messy, cooling typically takes about 2-4 hours) before slicing and serving. It’s also lovely served slightly warm, topped with vanilla ice cream!
Notes
Corn syrup
You can swap this for dark corn syrup; the dark corn syrup subdues the chocolate flavor a bit but is still quite good. I have not tried any other substitute for the corn syrup.Storing
Cover tightly and store in the refrigerator for up to 5 days. While this pie can be enjoyed cold, I prefer it warm and slightly re-warm before enjoying.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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