Chocolate Pecan Pie Recipe

If you’re craving something truly show-stopping for dessert, you have to try this Chocolate Pecan Pie Recipe. Trust me, once you taste that perfect balance of gooey chocolate, crunchy pecans, and buttery pie crust, you’ll be hooked for life. I absolutely love how this pie manages to feel decadent without being overwhelmingly sweet, and I’ll let you in on a few tricks that make it foolproof and wonderfully rich.

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Ingredients You’ll Need

The magic of this Chocolate Pecan Pie Recipe comes from simple, quality ingredients that come together harmoniously. Using room temperature eggs gives the filling a beautiful texture, and fresh pecans bring that irresistible crunch. For the crust, I always recommend making your own for that flaky buttery goodness, but store-bought will get you most of the way there too.

• Best Ever Pie Crust: This buttery, flaky dough is the base to your masterpiece—homemade works best but store-bought is fine if you’re short on time.
• Pecan Halves: Fresh pecans give the pie a perfect nutty crunch—avoid pre-packaged chopped pecans for better texture.
• Semisweet Chocolate Chips: These melt beautifully and balance the sweetness with just a touch of bittersweet charm.
• Large Eggs: I always use room temperature eggs for smooth mixing and a silky filling.
• Granulated Sugar: Builds sweetness without overpowering other flavors.
• Light Brown Sugar: Adds rich, caramel undertones that deepen the taste.
• Corn Syrup: Keeps the filling gooey and helps it set—don’t skip it unless you want a very different texture.
• Bourbon (optional): I started adding this after a happy accident, and it adds a subtle warmth that I highly recommend.
• Vanilla Extract: Classic flavor enhancer—use pure for the best aroma.
• Ground Cinnamon: Just a hint for warmth and complexity.
• Fine Sea Salt: Balances the sweetness and heightens all the other flavors.

Variations

I love customizing this Chocolate Pecan Pie Recipe depending on the occasion or what I have on hand—there’s so much room to play here. Sometimes I swap pecans for walnuts or adjust the chocolate type for more or less sweetness. Don’t hesitate to make it your own; that’s part of the fun!

• Nut Swap: I’ve tried walnuts instead of pecans and loved the earthier flavor it brings, though pecans remain my favorite for that signature crunch.
• Chocolate Choices: Dark chocolate chips give a richer, slightly bitter contrast, while milk chocolate makes the pie sweeter and creamier.
• Bourbon-Free: If you’re baking for kids or prefer no alcohol, simply omit the bourbon and add an extra dash of vanilla extract for lively flavor.
• Gluten-Free: Using a gluten-free pie crust works wonderfully if you want to accommodate dietary needs.

How to Make Chocolate Pecan Pie Recipe

Step 1: Prep Your Pie Crust Carefully

First, take your pie crust from the fridge and let it sit for about 5 minutes to soften slightly—it should be pliable but still cold. Roll it out evenly on a lightly floured surface to about a 13-inch circle, turning it often so it doesn’t stick or get uneven. Gently transfer it to a 9-inch deep dish pie pan, trimming the edges but leaving about an inch to fold under. Crimp or flute the edges for that classic look. This step sets the stage for a flaky crust that won’t shrink or tear.

Step 2: Layer in Pecans and Chocolate

Sprinkle the pecan halves evenly over the bottom of your pie shell, then scatter the semisweet chocolate chips on top. Spreading these evenly ensures every bite gets a perfect crunch and melty chocolate surprise.

Step 3: Whisk Together the Filling

In a large bowl, whisk your room temperature eggs with granulated sugar, light brown sugar, corn syrup, bourbon (if using), vanilla extract, cinnamon, and sea salt until well combined. I usually whisk for about 2 minutes to get a smooth, slightly frothy mixture. The bourbon adds a subtle warmth, but if you skip it, the filling still tastes amazing.

Step 4: Pour and Bake

Pour the filling over your pecans and chocolate chips, allowing it to settle evenly. Bake at 375°F for 30 minutes, then carefully cover the edges of the crust with a pie shield or foil to prevent over-browning. Continue baking for an additional 20–25 minutes until the filling is set but still slightly jiggly in the center—it will firm up as it cools. The first time I made this, I neglected the pie shield and ended up with a crust that was too dark. Lesson learned!

Step 5: Cool and Serve

Let your pie cool at room temperature for at least 30 minutes before slicing. This gives the filling time to solidify to that perfect gooey yet sliceable consistency. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy.

How to Serve Chocolate Pecan Pie Recipe

Garnishes

I usually top my slices with just a simple swirl of whipped cream and a gentle dusting of cocoa powder for an extra chocolatey touch. Sometimes, I add a few chopped toasted pecans right on top for added texture and presentation. These little touches make it look like you spent hours in the kitchen, even if you didn’t.

Side Dishes

This pie pairs amazingly well with vanilla ice cream or even salted caramel sauce drizzled on the side. For a holiday gathering, I also like serving fresh citrus fruit or a light salad with peppermint vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I bake mini Chocolate Pecan Pies in individual tart pans — it’s adorable and makes serving a breeze. I’ve also tried topping the whole pie with chocolate shavings and edible gold leaf for a fancy touch that guests always rave about.

Make Ahead and Storage

Storing Leftovers

I find that covering the pie loosely with foil and storing it in the fridge keeps it fresh and delicious for up to two days. The flavors actually mellow and deepen overnight, so leftovers often taste even better!

Freezing

This pie freezes really well if you want to make it ahead of time. Wrap it tightly in plastic wrap and then foil before placing in the freezer. When you’re ready, thaw overnight in the refrigerator and warm slightly before serving.

Reheating

To warm up slices, I gently heat them in a 300°F oven for about 10 minutes. This melts the chocolate just enough without making the crust soggy. Avoid microwaving if you want to preserve that flaky texture.

FAQs

Final Thoughts

I still remember the first time I made this Chocolate Pecan Pie Recipe—it quickly became a family favorite and a holiday staple. What I love most is how approachable it is without sacrificing any of the wow factor. Whether you’re baking for a special occasion or just a quiet night in, this pie always delivers that perfect balance of indulgence and comfort. Give it a try, and I promise you’ll be making it again and again!

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