Name: Dark Chocolate Pecan Pie Recipe
Prep time: 2 h 30 min
Cook time: 50 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: Homemade Pie Crust (recipe yields 2 crusts; use one disc or halve the recipe); 2 and 1/2 cups (250g) shelled pecans; 1 cup (180g) dark chocolate chips (or semi-sweet chocolate chips/chopped chocolate, 6 ounces); 3 large eggs, at room temperature; 1 cup (240ml) dark corn syrup (or light 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

If you’re a fan of classic pecan pie but crave a little extra decadence, you’ve got to try this Dark Chocolate Pecan Pie Recipe. It’s my go-to when I want to impress family or treat myself to something rich, nutty, and with just the perfect hint of bittersweet chocolate. Trust me, once you make this, your pecan pie game will never be the same—and your friends will be begging for the recipe.

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Why You’ll Love This Recipe

Perfect harmony: The bittersweet dark chocolate balances perfectly with the sweet, crunchy pecans.
Make-ahead friendly: You can prep the dough and filling in advance, which makes holiday baking a breeze.
Crowd-pleaser: Every time I bring this pie, friends and family go crazy for it—guaranteed compliments!
Simple techniques: No need to be a baking expert; I’ll walk you through easy steps that ensure success.

A round pecan pie is shown from above in a clear glass pie dish with a golden brown, unevenly crimped crust forming the outer edge. The pie filling is dark brown and textured with whole pecans placed close together, and generous dollops of melted chocolate spread unevenly on top. Small grains of coarse sea salt are scattered across the surface, adding a slight sparkle. The pie sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, pecan pie with dark chocolate, decadent pecan pie recipe, chocolate pecan pie dessert, easy holiday pecan pie

Ingredients You’ll Need

The ingredients in this Dark Chocolate Pecan Pie Recipe might seem like your usual pecan pie lineup, but trust me, every component is chosen to elevate the flavors and texture for a truly indulgent experience. Using dark corn syrup adds depth, and fresh pecans bring that satisfying crunch just right.

Flat lay of a smooth round disc of pale homemade pie dough, a small white ceramic bowl filled with glossy dark chocolate chips, a handful of whole shelled pecans with rich brown tones, three whole uncracked brown eggs, a small white ceramic bowl holding dark amber corn syrup, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl with melted golden butter, a white ceramic bowl containing pale vanilla extract, a small white ceramic bowl of fine sea salt, and a small white ceramic bowl of warm brown ground cinnamon, all arranged in perfect symmetry and balanced proportions 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 - Dark Chocolate Pecan Pie, pecan pie with dark chocolate, decadent pecan pie recipe, chocolate pecan pie dessert, easy holiday pecan pie

Homemade Pie Crust: I love making my own for that flaky, buttery texture, but you can absolutely use store-bought if you’re short on time.
Shelled Pecans: Fresh and good quality pecans make all the difference—avoid pre-chopped or stale nuts.
Dark Chocolate Chips: Using dark chocolate gives you a rich, slightly bitter contrast; semi-sweet works if you want it a bit sweeter.
Eggs: Room temperature eggs blend more evenly into the filling for a smooth texture.
Dark Corn Syrup: This adds that classic sticky sweetness; light corn syrup is a fine substitute if you prefer.
Dark Brown Sugar: Adds molasses notes that marry beautifully with the corn syrup and pecans.
Unsalted Butter: Melted and slightly cooled to enrich the pie filling without cooking the eggs prematurely.
Pure Vanilla Extract: A splash boosts the overall aroma and flavor depth.
Sea Salt: Enhances all the sweet flavors, plus I sprinkle a bit on top for a gourmet touch.
Ground Cinnamon: Just a hint to add warmth without overpowering the other flavors.
Coarse or Flaky Sea Salt: Optional topping that I swear by for that perfect sweet-salty crunch.

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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.

Variations

I’m all about tweaking recipes to match what you have on hand or how you like your flavors. This Dark Chocolate Pecan Pie Recipe is no different—you can easily swap ingredients or add a twist to make it your own.

Chocolate Type Swap: I once used bittersweet chocolate chunks instead of chips, and it melted into pockets of gooey richness that wowed my guests.
Nutty Mix-In: Try tossing in some chopped walnuts or hazelnuts with the pecans for an extra layer of texture and taste.
Dairy-Free Variation: Use coconut oil instead of butter and a plant-based pie crust—still delicious and perfect for dietary needs.
Seasonal Spice: Adding a pinch of nutmeg or even a splash of bourbon can turn this into a warm, festive holiday pie.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare and Chill Your Pie Crust

Start with my homemade pie crust recipe up through chilling—the dough needs that time to rest and develop flavor. This is key because a well-chilled crust rolls out beautifully without sticking or tearing. When rolling, remember to turn your dough regularly to keep the circle even, aiming for about 12 inches in diameter to fit your 9-inch pie dish just right. I always find a quick sprinkle of flour on the surface helps keep things from sticking without drying the dough.

Step 2: Assemble the Pie Filling

Once your pie crust is snug in the dish, evenly distribute those gorgeous whole pecans over the bottom. Then sprinkle your dark chocolate chips on top—you want every bite to get that chocolate surprise. In a separate bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until the mixture thickens slightly. This helps create that luscious, sticky filling. Pour this mixture carefully over the pecans and chocolate and watch it settle perfectly into your crust.

Step 3: Bake and Protect the Crust

Bake your pie on the lower third rack preheated to 350°F (177°C). After about 20 minutes, pop on a pie crust shield or loosely tent foil over the edges to keep them from over-browning. This little trick saved my crust from turning too dark in the past, so I always do it now. The whole bake will take roughly 40-50 minutes until the top is lightly browned and the filling is just set but still slightly jiggly in the center.

Step 4: Cool and Serve

Once out of the oven, transfer the pie to a wire rack and let it cool completely—this is crucial because the pie filling needs time to set. I like to sprinkle some coarse flaky sea salt on top right before slicing; it brings all that sweetness to life with a delightful salty crunch. Serve with whipped cream or even a scoop of vanilla ice cream if you really want to spoil yourself or your guests.

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Pro Tips for Making Dark Chocolate Pecan Pie Recipe

Use a Glass Pie Dish: I love glass because you can peek at how the crust is browning—this always helped me nail perfect results without overbaking.
Chill Dough Well: Don’t rush this step. A cold dough is easier to handle and gives you a flakier crust in the end.
Watch Your Oven Temperature: Ovens vary; if you notice edges browning too fast, tent with foil sooner to avoid burnt crust.
Sprinkle Sea Salt Last: Add flaky salt right before serving to keep that crunch and vibrant flavor without it dissolving into the filling.

How to Serve Dark Chocolate Pecan Pie Recipe

Dark Chocolate Pecan Pie Recipe - Serving

Garnishes

For garnishes, I’m a sucker for a simple dollop of freshly whipped cream sprinkled with a few chocolate shavings. It adds a light creaminess to balance the rich pie. Sometimes I toss on a few toasted pecan halves for an elegant touch and that little extra crunch on top.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla bean ice cream or even a drizzle of caramel sauce. I like serving it alongside coffee or a spiced chai latte when dessert time rolls around—it just complements the chocolate-pecan flavors beautifully.

Creative Ways to Present

I remember one holiday gathering where I topped the pie with edible gold leaf and fresh pomegranate seeds—total showstopper! For more casual occasions, slicing into neat wedges and arranging on a rustic wooden board with a palette of nuts and chocolates on the side makes your dessert table look fancy without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Dark Chocolate Pecan Pie Recipe covered tightly at room temperature for up to two days—never in a humid spot. It keeps the crust crisp yet filling moist and delicious. If I need it to last longer, refrigeration is my go-to and it holds up well for 4-5 days.

Freezing

Freezing this pie is surprisingly easy and keeps the flavors intact for up to three months. I wrap the fully cooled pie tightly in plastic wrap and then in foil. When you’re ready, thaw it overnight in the fridge and allow it to come to room temp before serving for the best taste and texture.

Reheating

To reheat slices, I pop them in a 325°F oven for about 10 minutes. This warms the pie through without drying it out. If you like it warm but not hot, a quick 15-second zap in the microwave works well, especially if you’re pairing it with ice cream.

FAQs

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

Absolutely! While I love the flavor and flakiness of homemade crust, a good quality store-bought crust works perfectly if you’re short on time. Just make sure to keep it chilled until you’re ready to roll and bake.
What if I don’t have dark corn syrup? Can I substitute it?

Yes! You can substitute light corn syrup, maple syrup, or even honey in a pinch. Each will slightly change the flavor and texture, but your pie will still turn out deliciously rich.
How do I prevent my pecan pie filling from being runny?

Be sure to whisk the filling ingredients thoroughly until the mixture thickens slightly before pouring into the crust. Also, baking it fully until the top is lightly browned and the center is just set will help the filling firm up as it cools.
Can I make this pie ahead of time?

Definitely! You can prepare the pie dough a few days in advance and keep it chilled or frozen. The filling (minus the pecans and chocolate) can also be mixed up a day ahead. Baking the pie a day before serving and storing it covered at room temperature or refrigerated works wonderfully too.

Final Thoughts

I absolutely love how this Dark Chocolate Pecan Pie Recipe turns out every single time—it’s a perfect balance of rich, nutty, and a little sophisticated with that dark chocolate twist. When I first tried combining chocolate with pecan pie, I wasn’t sure how my family would react, but now it’s become a holiday staple they actually request! I hope you’ll enjoy baking and sharing this slice of joy with your loved ones as much as I do.