Name: Chocolate Pecan Pie Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 recipe homemade pie crust (or store-bought); 3 eggs at room temperature; 3/4 cup dark corn syrup; 1/2 cup packed dark brown sugar; 3 tablespoons unsalted butter, melted, slightly cooled; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 3 oz. bittersweet baking chocolate, chopped 1/4-inch; 3 oz. semi-sweet baking chocolate, chopped 1/4-inch; 1 1/2 cups roughly chopped raw pecan halves, not too small; 3/4 cup whole raw pecan halves for topping; 1 tablespoon melted unsalted butter

There's something irresistibly gooey, nutty, and chocolatey about a homemade pie that just feels like a celebration in every bite. This Chocolate Pecan Pie Recipe is exactly that—a decadent twist on classic pecan pie that perfectly balances rich chocolate with crunchy pecans. Trust me, once you make it, it'll be the star dessert at all your gatherings.

The image shows a pecan pie with a thick golden-brown crust that has a wavy edge, placed inside a white ceramic pie dish. The top layer is fully covered with whole pecan halves, dark brown and glossy, arranged neatly. Below the pecans is a rich, sticky filling with a shiny texture, visible in the slice taken out, showing a mix of nuts and syrupy filling. The bottom crust is golden and flaky, supporting the pie layers well. The white marbled surface adds brightness to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pecan Pie Recipe
Top Tip
How to Serve Chocolate Pecan Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pecan Pie Recipe

Why You'll Love This Recipe

I absolutely love this Chocolate Pecan Pie Recipe because it elevates the traditional southern pecan pie by layering bittersweet and semi-sweet chocolate with buttery pecans. The texture and flavor combo is divine!

Perfect Balance: The blend of dark and semi-sweet chocolate adds rich depth without overpowering the nutty pecans.
Crust Perfection: Blind baking the crust ensures a crisp bottom that doesn't get soggy beneath that decadent filling.
User-Friendly Steps: Clear instructions and tips take you through the process without headaches, even if you’re pie-baking novice.
Make-Ahead Friendly: You can prep the dough or filling in advance to save time on the day you want to impress.

A close-up of a pecan pie showing three layers: the outer layer is a thick, golden-brown crust with a rough and crumbly texture, folded in a wavy pattern around the edge of a white plate; the middle layer is a glossy, dark brown filling with a sticky, caramel-like texture embedded with small chunks of dark chocolate; the top layer is a dense arrangement of whole pecans with a shiny, reddish-brown color, evenly placed across the surface. The pie sits on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Pecan Pie Recipe is chosen to build those rich, layered flavors and that wonderful textural contrast between creamy filling and crunchy nuts. Here’s why they’re essential—and some tips for finding the best versions.

Flat lay of three whole brown eggs with clean shells, a small white ceramic bowl of dark amber corn syrup, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl with melted golden butter, a few fresh vanilla beans next to a small white ceramic bowl of vanilla extract, a small white ceramic bowl containing fine sea salt, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl with ground cloves powder, a small white ceramic bowl with ground nutmeg powder, roughly chopped raw pecan halves scattered beside whole raw pecan halves arranged neatly in a small pile, two types of chocolate chunks – dark bittersweet and semi-sweet – roughly chopped with clean edges, all arranged symmetrically on a simple white ceramic pie plate holding an unbaked plain pie crust, 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 m7354615311229779997

Homemade or Store-bought Pie Crust: I prefer homemade for that buttery flakiness, but a good quality store crust works wonders too and saves time.
Eggs: Room temperature eggs whisk more evenly for a smoother filling texture.
Dark Corn Syrup: It’s the secret to that classic pecan pie chewiness and shine.
Dark Brown Sugar: Gives the filling depth with its molasses notes, balancing sweetness and richness perfectly.
Butter, Unsalted: Adds creaminess and a slight nuttiness, especially when melted and cooled properly before mixing in.
Vanilla Extract: A small hit of vanilla elevates all those sweet flavors.
Ground Spices (Cinnamon, Cloves, Nutmeg): Just a touch of warm spice makes it cozy without being overpowering.
Bittersweet and Semi-Sweet Baking Chocolate: Chopped into chunks, these melt into pockets of chocolate that surprise you with every bite.
Raw Pecan Halves: Toast them lightly beforehand if you like that extra crunch and fragrance, but fresh raw pecans work beautifully in this pie.
Melted Butter for Topping: Brushing whole pecans with butter keeps them golden and prevents burning during baking.

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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.

Make It Your Way

While I adore the classic approach here, this Chocolate Pecan Pie Recipe is a fantastic canvas for your creativity. Once you get the hang of the method, feel free to make it your own!

Add a splash of bourbon: One of my favorite tweaks for grown-up flavor—about 1 tablespoon in the filling amps up the warmth and richness.
Swap nuts: If you’re not a huge pecan fan, try walnuts or a mix of pecans and almonds for a different crunch.
Dairy-free option: Use coconut oil instead of butter and a store-bought vegan crust to suit dietary needs.
Chocolate variation: Experiment with milk chocolate or even chunks of your favorite chocolate bars to adjust sweetness level.

Step-by-Step: How I Make Chocolate Pecan Pie Recipe

Step 1: Prepare and Blind Bake the Crust

First off, I recommend making your pie crust a day ahead if you can—that rest time really enhances the flakiness and prevents shrinkage during baking. After chilling, roll it out into your pie pan, give it a gentle egg wash if you like that golden sheen on the edges, and then line it with parchment paper. Fill the shell with pie weights or dried beans to keep the crust from bubbling or shrinking. Pop it in the oven at 375°F for 18-20 minutes until it’s pale golden and smells heavenly. Let it cool completely before adding any filling.

Step 2: Whisk Together the Filling

In a medium bowl, whisk together your eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and warming spices just until combined. It’s important not to over-whisk here—too much air will make the filling less dense, which can cause cracks or a less creamy texture once baked.

Step 3: Layer Pecans and Chocolate

Spread the roughly chopped pecans evenly over the cooled crust—you want even distribution for that perfect crunch in every bite. Sprinkle the chocolate chunks on top of the nuts; this layering creates those molten chocolate pockets that people swoon over. Pour your filling mixture carefully over the top, letting it settle into all the nooks. Arrange whole pecans in a pretty pattern across the surface, then brush them with melted butter to help them brown beautifully without burning.

Step 4: Bake with Care

Bake your pie at 350°F for about 40-50 minutes. You want the filling center to reach 195-200°F on an instant-read thermometer for perfect set without dryness. If you don’t have a thermometer, tap the center lightly; it should spring back and jiggle only slightly. Keep a close watch towards the end. If the edges brown too fast, tent foil around the crust to protect it. That crust is too precious to let burn!

Step 5: Cooling is Key

This is the hardest part: waiting! Let the pie cool completely on a wire rack—at least two hours—to let the filling set. Resist the urge to refrigerate it immediately; chilling can cause the filling to collapse. Patience here rewards you with that perfect sliceability and gooey center.

Top Tip

Over the years of baking this Chocolate Pecan Pie Recipe, I’ve learned a few things that really make the difference between a good pie and a showstopper. Here’s what helps me nail it every time:

Use an Instant-Read Thermometer: Even if it seems fussy, this ensures your filling is perfectly set without overbaking, which can dry it out.
Don’t Skip Blind Baking: This keeps the crust crisp and prevents that dreaded soggy bottom from the filling's syrupy nature.
Brush Pecans with Butter: It’s a small step that keeps those nuts golden and aromatic instead of burnt—and that aroma is mouthwatering.
Patience on Cooling: For best results, let the pie cool fully at room temp before slicing to avoid a messy filling.

How to Serve Chocolate Pecan Pie Recipe

chocolate pecan pie - Serving Suggestion

Garnishes

I love serving this pie with a generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream—both cut through the rich sweetness and add a lovely creamy contrast. Sometimes a sprinkle of flaky sea salt on top of the whole pecans just before serving adds that little flavor pop you never knew you needed.

Side Dishes

This Chocolate Pecan Pie pairs beautifully with strong black coffee or a warming cup of chai tea. For holiday meals, I often serve it alongside fresh fruit salads or light green salads with vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I like to use a tart ring to create mini individual pies—perfect for sharing and looking extra fancy. Another idea is to drizzle melted dark chocolate over the top in a zigzag pattern right after baking for an elegant finishing touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap any leftover slices in plastic wrap and keep them in the fridge for up to four days. Bringing the pie back to room temperature before serving helps restore the gooey softness of the filling. If you want to re-crisp the crust, a quick 300°F oven refresh for 5-10 minutes does wonders.

Freezing

This pie freezes surprisingly well. I recommend freezing fully baked, cooled, and wrapped slices individually for easy treats later on. When you’re ready, thaw slices in the fridge overnight, then warm gently in the oven for that fresh-baked feel.

Reheating

Microwaving the pie is a quick fix, but I prefer reheating in the oven at 300°F for about 5-10 minutes to keep the crust crisp and the filling luscious without drying out. Just watch it closely so it doesn’t overheat.

Frequently Asked Questions:

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

Absolutely! While I love making my own pie crust for the best texture and flavor, a quality store-bought crust can save time and still produce delicious results. Just be sure to blind bake it properly to prevent sogginess.

How do I know when the pie is perfectly baked?

Using an instant-read thermometer is the easiest way. When the center of the pie reaches between 195-200°F, it's done. If you don’t have one, gently tap the center—it should spring back and only jiggle slightly. Avoid opening the oven frequently to keep even temperature.

Can I make this Chocolate Pecan Pie Recipe vegan or dairy-free?

Yes! For a dairy-free version, swap the butter with coconut oil or a vegan butter substitute and use a vegan pie crust. Keep in mind that traditional eggs are part of the filling's structure, so for vegan versions, you might need egg replacers like flax eggs, though texture will differ slightly.

How far ahead can I make the pie?

You can prep pie dough up to five days in advance or freeze it for up to three months. You can also blind bake the crust a day ahead and refrigerate. The filling can be mixed up to 24 hours ahead and refrigerated. The fully baked pie keeps well refrigerated for four days and tastes even better at room temperature.

Final Thoughts

This Chocolate Pecan Pie Recipe holds a special place in my heart—not just because of its irresistible taste, but because of the memories I’ve built making it with friends and family. It’s not complicated, but it feels really special. I’m confident you’ll enjoy making and sharing this pie as much as I do. So grab those ingredients, and let’s create a dessert that everyone will be raving about long after the last crumb’s gone.