Chocolate Pecan Pie Recipe

Introduction

Chocolate Pecan Pie is a rich and decadent dessert combining the gooey sweetness of pecan pie with the deep flavor of dark chocolate. This classic treat is perfect for special occasions or when you simply want to indulge in a slice of buttery, nutty goodness.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup raw pecan halves, plus ½ cup chopped pecans
• 4 ounces dark chocolate chips (around 60% cacao)
• 6 tablespoons unsalted butter
• 3 large eggs, room temperature
• ½ cup pure maple syrup (dark or amber for robust flavor)
• ½ cup light brown sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons all-purpose flour (or gluten-free substitute)
• Flaky sea salt (such as Maldon or fleur de sel), for garnish

Instructions

1. Step 1: Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Set aside to cool.
2. Step 2: Chill the unbaked pie crust in the pie dish for at least 30 minutes to prevent shrinking during baking.
3. Step 3: Blind bake the crust by placing a sheet of parchment paper over it and filling with pie weights or dry beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until lightly golden. Let cool slightly.
4. Step 4: In a saucepan over low heat, melt the butter and dark chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
5. Step 5: In a large bowl, whisk together the eggs, maple syrup, brown sugar, vanilla extract, and flour until combined. Slowly stir in the chocolate and butter mixture until smooth.
6. Step 6: Fold in the chopped pecans, reserving some for the topping. Pour the filling into the prepared crust.
7. Step 7: Arrange the reserved pecan halves in a concentric circle on top of the filling for a beautiful presentation. Sprinkle with flaky sea salt.
8. Step 8: Bake the pie at 350°F (175°C) for 45-50 minutes, or until the filling is just set but still slightly jiggly in the center.
9. Step 9: Cool the pie completely on a wire rack before serving to allow the filling to set fully. Enjoy!

Tips & Variations

• Use pecan halves on top for a more attractive presentation and pieces inside for texture.
• For a boozy twist, stir 3 tablespoons of bourbon into the filling before baking.
• Add ½ teaspoon ground cinnamon to the filling for a warm, cozy flavor.
• Substitute some chopped walnuts for pecans to change up the nutty profile.
• Make gluten-free by using a gluten-free pie crust and flour substitute.

Storage

Store the pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm individual slices gently in a microwave for about 15 seconds or in a low oven until slightly warmed. This pie also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust for this recipe?

Yes, you can use any favorite pie crust recipe, whether homemade or store-bought. Just be sure to blind bake it first to prevent sogginess from the filling.

What type of chocolate works best for chocolate pecan pie?

Dark chocolate chips with around 60% cacao provide a rich, balanced chocolate flavor that complements the sweetness of the pecans and syrup. You can also use chopped bittersweet chocolate if preferred.

Chocolate Pecan Pie Recipe

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4.9 from 91 reviews

This decadent Chocolate Pecan Pie combines the rich flavors of dark chocolate and toasted pecans in a buttery, flaky pie crust. The filling is sweetened with pure maple syrup and brown sugar, enhanced with melted unsalted butter and vanilla extract, and set with a touch of all-purpose flour for perfect texture. Finished with a sprinkle of flaky sea salt and gorgeous pecan halves arranged on top, this pie is visually stunning and irresistibly delicious—a perfect dessert for holiday gatherings or any special occasion.

• Author: Jeannette
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Pie Crust

• 1 unbaked pie crust (Oil Pie Crust, Darn Good Whole Wheat Pie Crust, or store-bought)

Filling

• 1 cup raw pecans (pieces or halves, toasted)
• 1/2 cup unsalted butter
• 1 cup dark chocolate chips (60% cacao recommended)
• 3 large eggs, room temperature
• 3/4 cup pure maple syrup (dark or amber for robust flavor)
• 1/2 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour

Toppings and Garnish

• Reserved pecan halves for topping
• Flaky salt such as Maldon or fleur de sel, for sprinkling

Instructions

1. Toast the Pecans: Heat a dry skillet over medium heat and toast the raw pecans, stirring frequently, until they become fragrant and lightly browned. Be careful not to burn them. Remove from heat and set aside some halves for decorating the top of the pie.
2. Prepare the Pie Crust: Place your unbaked pie crust into a pie dish and chill it in the refrigerator for at least 30 minutes, or up to 3 days, to ensure a flaky result.
3. Blind Bake the Crust: Preheat the oven to 350°F (175°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans to prevent shrinking. Bake the crust for about 15 minutes until the edges are set. Remove weights and parchment paper and bake for an additional 5 minutes until lightly golden. Remove from oven and set aside.
4. Make the Filling: In a saucepan over low heat, melt the unsalted butter and dark chocolate chips together, stirring until smooth and glossy. In a large mixing bowl, whisk the eggs, pure maple syrup, light brown sugar, and vanilla extract until combined. Gradually whisk in the melted chocolate and butter mixture. Then add the all-purpose flour and mix until just incorporated. Fold in the toasted pecan pieces, reserving some halves for the top.
5. Assemble and Bake the Pie: Pour the filling into the pre-baked pie crust. Arrange the reserved pecan halves on top in a concentric circle for an attractive presentation. Sprinkle the top lightly with flaky salt. Bake in the preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set but still slightly jiggly in the center.
6. Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely. This resting time allows the filling to fully set for clean slicing. Serve at room temperature and enjoy your rich, chocolatey pecan pie.

Notes

• For a gluten-free version, use your preferred gluten-free pie crust and a gluten-free all-purpose flour substitute.
• To add a boozy kick, stir 3 tablespoons of bourbon into the filling before baking.
• For added warmth and depth, mix in 1/2 to 1 teaspoon ground cinnamon to the filling.
• Swap some or all pecans with chopped walnuts for a different nutty flavor profile.
• Use a dark or amber maple syrup for a richer maple flavor compared to light syrup.
• Allow the pie to cool completely before slicing for best texture and clean cuts.

Keywords: chocolate pecan pie, pecan pie, chocolate dessert, holiday pie, baked pie, nut pie, maple syrup pie