Name: Chocolate Pecan Pie Recipe
Prep time: 3 h 30 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 pieces; 3 oz. semi-sweet baking chocolate, chopped 1/4-inch pieces; 1 1/2 cups roughly chopped raw pecan halves; 3/4 cup whole raw pecan halves for topping; 1 tablespoon melted unsalted butter (for brushing pecans)

There’s something just so dreamy about a gooey, nutty pie that combines the rich indulgence of chocolate with the classic Southern charm of pecan pie. This Chocolate Pecan Pie Recipe is one of those treasured desserts that delivers both comfort and wow factor every time you slice into it.

A close-up image of a pecan pie with a golden, thick, and flaky crust that has a crimped edge. The filling has two visible layers: the top layer is covered with whole, glossy, reddish-brown pecans arranged tightly together, and the bottom layer is a rich, gooey caramel-brown filling with chopped pecans mixed in. The pie is in a white ceramic dish with some crumbs and syrup residue inside. The dish sits on a white marbled surface with a few scattered pecans in the background. 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

Honestly, this Chocolate Pecan Pie Recipe feels like the perfect blend of tradition and a little bit of decadence. I’ve tried a bunch of pecan pies, but adding the bittersweet and semi-sweet chocolate melts the whole experience into something unforgettable.

Rich Layered Flavor: The combination of dark and semi-sweet chocolate with toasted pecans creates complexity you don’t get with plain pecan pie.
Perfect Texture Contrast: The crunchy pecan topping and the gooey filling offer a delightful bite every time.
Impress Without Stress: Although it looks bakery-level fancy, it’s genuinely straightforward to make, even if you’re new to pie baking.
Make Ahead Friendly: You can prep components in advance, making it great for holidays or when you want to impress guests without last-minute fuss.

A pecan pie shown from above with a thick, golden brown crust that is crimped around the edges on a white plate. The filling is dark brown with a shiny, slightly bumpy texture and is dotted with large, whole pecan halves that are a rich reddish-brown color and arranged evenly across the surface. There are pieces of dark chocolate chunks mixed into the filling, adding a textured look. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Chocolate Pecan Pie Recipe comes down to a handful of carefully chosen ingredients that bring richness, texture, and that classic pecan pie sweetness with a fun chocolatey twist. Here’s a quick rundown of what you’ll need and why each part shines.

Flat lay of whole brown eggs with clean shells, a small white ceramic bowl of dark corn syrup, a small white ceramic bowl filled with packed dark brown sugar, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of salt, a small white ceramic bowl containing ground cinnamon, a small white ceramic bowl with ground cloves, a small white ceramic bowl holding ground nutmeg, roughly chopped raw pecan halves arranged neatly, whole raw pecan halves fanned out in a simple pile, and two small piles of roughly chopped dark and semi-sweet baking chocolate chunks, all 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

Pie Crust: Whether homemade or store-bought, a flaky buttery crust is your pie’s foundation – chilling it well prevents shrinkage and keeps the edges crisp.
Eggs: They bind the filling together and help it set perfectly without becoming rubbery.
Dark Corn Syrup: A classic ingredient for that signature glossy pecan pie texture and sweetness.
Dark Brown Sugar: Adds warmth and depth—packed tightly for just the right sweetness.
Unsalted Butter: Melted and cooled to blend smoothly, it enriches the filling’s creamy texture.
Vanilla Extract: Intensifies the flavors and adds a comforting aroma.
Salt & Spice Mix (cinnamon, cloves, nutmeg): Just a pinch each gives a subtle warmth and complexity to balance the richness.
Bittersweet & Semi-sweet Baking Chocolate: Chopped into chunks, these melt slowly and create luscious pockets of melty chocolate in every bite.
Raw Pecan Halves: The stars of the show, roughly chopped for the filling and whole ones for a stunning, crunchy top layer.
Melted Butter (for brushing topping pecans): This little step helps you avoid burnt nuts and adds a lovely sheen.

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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

One of the things I love about this Chocolate Pecan Pie Recipe is how easy it is to personalize without losing its classic charm. You can tweak the chocolate amounts, try different nuts, or add your own touch of spice.

Variation: I like to swirl a tablespoon of bourbon into the filling for a boozy note on special occasions—it adds just enough warmth without overpowering.
Dairy-Free: Use a dairy-free butter substitute and make sure your chocolate is dairy-free too, so everyone can enjoy.
Nut-Free Switch: If pecans aren’t your thing, walnuts or even roasted almonds work well, but stick with whole nuts for the top—they look prettier that way!
Chocolate-Heavy: For chocoholics, add an extra ounce or two of bittersweet chocolate chunks inside the filling—you’ll love those melty bites.

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

Step 1: Prepare and Blind Bake the Pie Crust

I always prefer making the pie crust a day ahead — it really helps with the texture and ease of handling. After you roll it out and fit it into your pie plate, prick the bottom with a fork so steam can escape. Then line it with parchment and fill with pie weights (or dried beans). Bake in a 375°F oven for 18-20 minutes until it’s just starting to get pale brown. This step keeps the crust from shrinking and ensures it bakes through without sogginess.

Step 2: Whisk Together Filling Ingredients

In a medium bowl, whisk 3 eggs, dark corn syrup, packed dark brown sugar, melted butter, vanilla, salt, cinnamon, cloves, and nutmeg just until combined. Don’t overmix here; you want the filling smooth but not too bubbly—which can cause cracking in the pie.

Step 3: Assemble the Pie

After the crust cools, spread the roughly chopped pecans evenly across the bottom, then sprinkle the chopped bittersweet and semi-sweet chocolates on top. Pour the filling over everything, and then arrange the whole pecan halves in a pretty pattern on the surface. Brush them gently with melted butter to keep them from burning during baking. You’ll already be tempted, but resist the urge to cut in just yet!

Step 4: Bake Until Perfectly Set

Bake at 350°F for about 40-50 minutes. Use an instant-read thermometer and pull the pie at 195-200°F in the center. If the crust edges or nuts brown too fast, tent the pie with foil to keep everything from burning. If you don’t have a thermometer, tap the pie’s center lightly; it should spring back gently and not jiggle too much. Patience here makes all the difference.

Step 5: Cool Completely Before Serving

This is the hardest step—waiting! Let the pie cool fully on a wire rack for at least two hours. This allows the filling to set properly. Avoid the fridge during this time, as drastic temperature changes can cause the pie to shrink or collapse.

Top Tip

I’ve learned through many pie-baking adventures that attention to the crust and patience with cooling transform this Chocolate Pecan Pie Recipe from good to unforgettable. Here are a few tips that saved me from common pitfalls.

Blind Baking is Key: Don’t skip this step or the bottom will be soggy. Make sure to cool the crust completely before assembling the filling.
Mind Your Oven Temperature: I once burnt my pecans by baking too hot, so keep an eye on your pie and tent it if needed to avoid bitter burnt edges.
Use an Instant-Read Thermometer: This tool is a game changer because it means you'll never over or underbake your filling. Trust me, it’s worth the investment.
Cool Completely Before Cutting: Cutting too soon means the filling will be runny and the presentation will suffer. Give yourself the time it deserves.

How to Serve Chocolate Pecan Pie Recipe

chocolate pecan pie - Serving Suggestion

Garnishes

I like keeping it simple with this pie: a dollop of lightly whipped cream or a scoop of good quality vanilla ice cream adds just the right cool contrast. Sometimes I sprinkle a tiny pinch of flaky sea salt on top – it’s a subtle boost that highlights the chocolate and pecans beautifully.

Side Dishes

Serve alongside a strong cup of coffee or a smooth bourbon cream for grown-up gatherings. For holiday meals, it stands up wonderfully to light salads or roasted veggies—just enough balance after a rich meal.

Creative Ways to Present

For holidays, I’ve arranged extra toasted pecans and chocolate curls around the edge of the pie plate for a rustic yet elegant look. If you want to jazz it up at a party, serve mini versions in tart shells to let everyone savor their own perfect slice.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftovers tightly in plastic wrap and keep them refrigerated up to 4 days. When I want to serve again, I take the pie out to come to room temperature or give it a 5-10 minute refresh at 300°F to crisp the crust back up—freshly baked vibes every time.

Freezing

When I’ve made this pie ahead for holiday guests, I’ve frozen the fully assembled, unbaked pie after blind baking the crust. Wrap it well and freeze up to 3 months. When ready, bake from frozen—just add a little extra baking time. The flavor and texture hold up great.

Reheating

Leftover slices get reheated gently in a 300°F oven for about 7 minutes. This warms the filling and refreshes the crust’s crispness without drying it out. I avoid microwaving if I want to keep the crunch, but for quick bites, microwaving in 10-second bursts works fine.

Frequently Asked Questions:

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

Absolutely! While homemade crust is my favorite for flavor and flakiness, a good quality store-bought crust will save time and still deliver a delicious pie. Just be sure to blind bake it as directed for the best texture.

How do I know when the pie is fully baked without a thermometer?

Tap the center of the pie lightly—it should spring back and not be too jiggly. Also, the edges should be set and the nuts toasted. The filling firms up as it cools, so a slight wobble in the center is okay.

Can I make this pie vegan or nut-free?

You can make it vegan by substituting dairy butter with plant-based butters and using egg replacers like flax eggs or commercial vegan egg substitutes, though the texture may vary slightly. For nut-free, you can swap pecans with seeds like pumpkin or sunflower, but it won’t be a traditional pecan pie experience.

Why is it important not to refrigerate the pie while cooling?

Refrigerating right after baking can cause the filling to collapse or shrink due to sudden temperature change. Cooling at room temperature allows the filling to set evenly giving you that perfect slice.

Final Thoughts

This Chocolate Pecan Pie Recipe is a dessert I always find myself coming back to—not just for holidays, but whenever I want something that feels both classic and a little adventurous. It’s the kind of pie that fills your kitchen with warmth and your guests’ hearts with joy. Give it a try and soon you’ll have a go-to recipe that everyone asks for, just like I do with my closest friends.