Name: Dark Chocolate Pecan Pie Recipe
Prep time: PT-489356H33M37S
Cook time: 50 min
Total time: PT-489356H33M37S
Cuisine: American
Ingredients: Homemade pie crust (recipe makes 2 crusts; use one crust for this pie); 2 and 1/2 cups (250g) shelled pecans; 1 cup (180g) dark chocolate chips; 3 large eggs, at room temperature; 1 cup (240ml) dark 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 (optional)

If you’re on the hunt for a show-stopping dessert that’s rich, nutty, and just a little bit indulgent, then you absolutely have to try this Dark Chocolate Pecan Pie Recipe. It’s one of those recipes that I’m always excited to pull out for holidays or special get-togethers because it brings the perfect balance of gooey filling, crunchy pecans, and luscious dark chocolate, all wrapped up in a flaky homemade crust. Trust me—you’ll be amazed at how this classic pecan pie gets elevated with that deep chocolate twist and a little sprinkle of sea salt on top. Keep reading, and I’ll walk you through every step to make sure yours turns out perfectly!

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Why You’ll Love This Recipe

Rich, Decadent Flavor: The combination of dark chocolate and toasted pecans creates a luscious, luxurious taste that’s hard to resist.
Perfect Balance of Textures: Crunchy nuts meet gooey filling under a crisp, buttery crust—it’s pure pie harmony.
Easy to Customize: This recipe is forgiving and allows you to tweak ingredients or toppings to match your flavor preferences.
Impressive Yet Approachable: Looks fancy but doesn’t require complicated steps—perfect for bakers of all skill levels.

A round pie with a thick, golden-brown crust with a crimped edge sits in a clear glass pie dish. The pie filling is dark brown and textured, filled with whole pecans and large chocolate drops that are slightly melted, scattered unevenly on the surface. The edges of the crust are puffy and crisp, creating a warm frame around the rich and glossy pie center. The pie is set on a white marbled background, with natural light highlighting the shiny chocolate and crunchy nut details. photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, chocolate pecan pie, decadent pecan dessert, homemade pecan pie with dark chocolate, festive chocolate pecan pie

Ingredients You’ll Need

Each ingredient here plays a special role in making this pie sing—from the crunchy pecans to the rich dark chocolate and that hint of cinnamon and sea salt that lifts the flavor. Here’s a quick breakdown to help you shop smart and nail this recipe.

Flat lay of a rolled out circle of pale beige homemade pie crust dough, a small pile of glossy dark brown shelled pecans, a small white ceramic bowl of glossy dark chocolate chips, three large whole eggs with clean brown shells, a small white bowl filled with dark amber corn syrup, a small white bowl of tightly packed dark brown sugar, a small white bowl holding melted golden butter, a small white bowl of light golden vanilla extract, a small white bowl containing fine sea salt, a small white bowl with warm brown ground cinnamon, and a small white bowl with coarse flaky sea salt all arranged in perfect symmetry, 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 awthu7i m7354615311229779997 - Dark Chocolate Pecan Pie, chocolate pecan pie, decadent pecan dessert, homemade pecan pie with dark chocolate, festive chocolate pecan pie

Pie Crust: I use my homemade pie crust recipe because it’s flaky and sturdy enough to hold the filling without getting soggy yet tender enough to melt in your mouth.
Pecans: Fresh, shelled pecans are key — toast them lightly if you want to boost their flavor even more.
Dark Chocolate Chips: Choose good quality dark chocolate (at least 60% cacao) to keep that rich cocoa flavor balanced.
Eggs: Room temperature eggs help the filling bind properly and bake up smooth.
Dark Corn Syrup: It’s what gives the filling that glossy, chewy texture classic to pecan pies.
Dark Brown Sugar: Adds molasses notes for depth—light brown works too, but dark is best.
Unsalted Butter: Melted and slightly cooled to enrich the filling without cooking the eggs prematurely.
Vanilla Extract: Pure vanilla adds warmth and rounds out the flavors.
Sea Salt: Just a pinch in the filling keeps things interesting, plus coarse or flaky sea salt on top adds a lovely pop!
Ground Cinnamon: A subtle spice note that complements the chocolate and pecans beautifully.

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 love how versatile this Dark Chocolate Pecan Pie Recipe is. Over time, I’ve tweaked it here and there to suit different occasions and tastes—feel free to make it your own!

Gluten-Free Crust: I’ve had great results swapping in a gluten-free pie crust mix, perfect if you’re serving guests with dietary restrictions.
Maple Syrup Swap: For a more natural sweetener, I occasionally replace corn syrup with pure maple syrup—it adds a lovely earthy note that pairs beautifully with pecans.
Spice It Up: Adding a pinch of nutmeg or even a dash of cayenne gives the pie a subtle kick that surprises your palate in a good way.
White Chocolate Twist: I once tried white chocolate chunks instead of dark for a sweeter variation—my family went crazy for it!

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Roll Out That Perfect Pie Crust

Start by chilling your homemade pie crust dough—this really helps it roll out smoothly without sticking. Flour your workspace generously, then roll the dough into a 12-inch circle, turning it a quarter turn every few rolls to keep it even. Gently transfer it to a 9-inch pie dish, tucking it in with your fingers to avoid stretching the dough too thin. Don’t worry about pre-baking the crust here—that step isn’t needed for this recipe, which saves time and keeps the crust tender.

Step 2: Layer Pecans and Dark Chocolate

Spread out your pecans evenly over the bottom of the pie crust—you want a nice layer so every bite gets plenty of crunch. Then sprinkle the dark chocolate chips right over the pecans. The chocolate melts into the gooey filling as the pie bakes, making each slice decadently chocolatey without overpowering the nutty flavors.

Step 3: Mix and Pour the Filling

Whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla, cinnamon, and sea salt until smooth and slightly thickened. This filling is the magic that holds everything together. Pour it gently over your pecans and chocolate chips, making sure it’s evenly distributed to soak into every nook of that nutty layer.

Step 4: Bake to Perfection

Pop your pie into the oven at 350°F (177°C), placing the rack in the lower third to help the bottom crust bake through. After 20 minutes, keep an eye on the crust edges—if they start to brown faster than the rest, cover them with a pie crust shield or tent aluminum foil over the whole pie to prevent burning. Bake for about 40-50 minutes total until the filling sets and the top is lightly browned. When done, transfer to a wire rack to cool completely—that’s when the filling will firm up for cleaner slices.

Pro Tips for Making Dark Chocolate Pecan Pie Recipe

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Pro Tips for Making Dark Chocolate Pecan Pie Recipe

Room Temperature Eggs: I always let my eggs sit out for about 30 minutes to ensure the filling mixes evenly and bakes up smooth without lumps.
Chilling the Dough: Don’t skip chilling your pie crust dough; it makes rolling easier and prevents shrinkage during baking.
Edge Protection: Using a pie shield or foil early on keeps your crust edges from burning—something I learned the hard way!
Let It Cool Fully: Patience is key here; slicing too soon can cause the filling to ooze out, so wait until room temperature before serving.

How to Serve Dark Chocolate Pecan Pie Recipe

A slice of pecan pie sits on a simple white plate placed on a white marbled surface. The pie slice has three clear layers: a golden, flaky crust at the bottom and edges, a thick, dark brown filling packed with whole pecans in the middle, and a glossy finish of toasted pecans on top. Sitting on the center of the pie is a dollop of white whipped cream topped with thin, dark chocolate shavings. A silver fork with intricate designs rests on the plate, holding a small piece of pie with some whipped cream. Photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, chocolate pecan pie, decadent pecan dessert, homemade pecan pie with dark chocolate, festive chocolate pecan pie

Garnishes

I love topping this pie with a light dusting of flaky sea salt right after baking—it cuts through the sweetness beautifully. Sometimes I add a dollop of freshly whipped cream or a few delicate chocolate shavings for an extra touch of decadence that always impresses guests.

Side Dishes

This pie pairs wonderfully with classic sides like a scoop of vanilla ice cream or a simple espresso to balance all the richness. For something extra festive, I serve it alongside roasted autumn fruits or a spiced chai tea—it’s like a flavor party on your plate!

Creative Ways to Present

For holiday dinners, I like to plate individual slices with a drizzle of caramel sauce and a sprig of mint for color. Another fun idea is to serve mini versions of this pie in tartlet pans for bite-sized treats that look super cute on a dessert tray.

Make Ahead and Storage

Storing Leftovers

After it’s completely cooled, I store leftover pie loosely covered at room temperature for up to 2 days—this keeps the crust crisp. If you want it to last longer, the fridge is your friend; just bring slices back to room temp before serving for the best texture.

Freezing

I’ve frozen this pie a few times wrapped tightly in plastic wrap and foil, and it freezes beautifully for up to 3 months. Just thaw overnight in the fridge and warm slightly in a low oven to refresh the crust before serving.

Reheating

To reheat, I pop slices in a 300°F oven for about 10 minutes—this revives the melty chocolate and crisps the crust back up without drying out the filling. Microwave works in a pinch but can make the crust soggy, so oven reheating is my go-to.

FAQs

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

Absolutely! While I recommend homemade crust for the best texture and flavor, a good-quality store-bought pie crust works fine and can save time—just make sure to thaw it properly and handle gently when rolling out.
Is it necessary to use dark corn syrup?

Dark corn syrup contributes to the traditional texture and color of pecan pie filling, but you can substitute with light corn syrup or even pure maple syrup for a different flavor profile. Just note the sweetness and texture will vary slightly.
Why do I need to let the pie cool fully before slicing?

Letting the pie cool completely allows the filling to set properly. Cutting it too soon can cause the gooey filling to run, making messy slices. My rule is at least 2 hours at room temperature before serving.
Can I make this pie ahead of time?

Yes! You can bake the pie a day ahead and store it covered at room temperature or in the fridge. It actually tastes even better the next day as the flavors meld together wonderfully.

Final Thoughts

Making this Dark Chocolate Pecan Pie Recipe always feels like a special occasion in my kitchen. There’s something so comforting about the rich chocolate blending with toasted pecans and that homey cinnamon-spiced filling nestled in a buttery crust. I hope you enjoy baking and sharing this pie as much as I do—it’s one of those desserts that not only tastes incredible but brings people together with smiles around the table. Give it a try; I promise you’ll be making it over and over!