Name: Dark Chocolate Pecan Pie Recipe
Prep time: 2 h 30 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: Homemade Pie Crust (enough for top and bottom; recipe makes 2 crusts); 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 adore pecan pie but crave a little extra indulgence, you’re in for a treat with this Dark Chocolate Pecan Pie Recipe. I absolutely love how the rich dark chocolate balances the caramel sweetness of the classic pecan pie filling—it takes this traditional favorite to a whole new level. Whether you’re baking for a holiday, a family gathering, or just because, this pie will have everyone asking for seconds. Stick with me, and I’ll walk you through every step so your pie turns out perfectly gooey, nutty, and choc-full of yum!

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Why You’ll Love This Recipe

Perfect Sweet & Bitter Balance: The dark chocolate adds a rich and slightly bitter contrast that complements the sweet pecan filling beautifully.
Simple but Impressive: Even if you’ve never made pie before, this recipe is straightforward enough to nail on your first try.
Make Ahead Friendly: You can prepare parts of it in advance, which means less stress when it’s time to serve.
Showstopper Dessert: The flaky crust, gooey filling, and crunchy nuts make this pie the star of any dessert table.

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, best pecan pie with chocolate, chocolate nut pie, decadent pecan pie recipe, easy pecan pie with dark chocolate

Ingredients You’ll Need

The ingredients for this Dark Chocolate Pecan Pie Recipe come together in harmony—you get that toasty pecan crunch paired with bittersweet chocolate, all wrapped in a buttery crust. Picking quality ingredients here really pays off, especially the chocolate and pecans, so I always buy fresh pecans and look for rich dark chocolate chips or chopped bars.

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, best pecan pie with chocolate, chocolate nut pie, decadent pecan pie recipe, easy pecan pie with dark chocolate

Homemade Pie Crust: I prefer making my own for that flaky, buttery texture, but store-bought works too if you’re short on time.
Shelled Pecans: Fresh pecans deliver the best flavor and crunch—toast them lightly if you want extra depth.
Dark Chocolate Chips: The darker the better! It gives that robust flavor that really elevates the pie.
Eggs: Room temperature is key for mixing a smooth filling.
Dark Corn Syrup: This keeps the filling nice and gooey; you can substitute with light corn syrup if preferred.
Dark Brown Sugar: Adds warmth and depth to the sweetness.
Unsalted Butter: Melted and cooled so it mixes smoothly without cooking the eggs.
Pure Vanilla Extract: Just a touch to brighten the filling’s flavors.
Sea Salt: Both inside the filling and sprinkled on top for that perfect sweet-salty finish.
Ground Cinnamon: A subtle warm spice note that complements pecans beautifully.

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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 love playing around with this Dark Chocolate Pecan Pie Recipe depending on the occasion or what’s in my pantry. Feel free to make it your own—there’s so much room to customize!

Chocolate Variety: If I’m out of dark chocolate chips, I’ll grab bittersweet or even semi-sweet chocolate chunks—each brings a slightly different flavor profile.
Nut Swaps: While pecans are classic, you can do half walnuts or even add toasted almonds for extra texture.
Gluten-Free: Use a pre-made gluten-free pie crust, and this pie turns out just as delicious.
Spice It Up: A pinch of cayenne or ginger in the filling adds unexpected warmth that my family goes crazy for.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare Your Pie Crust

Start with your pie dough chilled and ready to roll. I follow my homemade pie crust recipe to get that perfect flaky texture, but if you’re short on time, store-bought dough works fine. Roll it out on a floured surface to about 12 inches in diameter—it should fit snugly into your 9-inch pie dish. My tip? Turn the dough a quarter turn every few rolls to keep it as even as possible. Once in the dish, gently press it down with your fingers and flute or crimp the edges to make it look extra special. No need to blind bake here; the filling will cook everything through.

Step 2: Arrange Pecans and Chocolate

Spread the pecans evenly across the bottom of the pie crust—the nuts give the pie its signature crunch. Then sprinkle your dark chocolate chips over the pecans. This layering makes sure every slice has pockets of melted chocolate nestled right with the nuts. It’s one of my favorite bits!

Step 3: Whisk the Filling

In a large bowl, whisk eggs with the dark corn syrup, brown sugar, melted butter, vanilla extract, salt, and cinnamon. Whisk until the mixture looks thick and glossy—that means everything’s fully incorporated. Using room temperature eggs is a game changer here; it helps the filling blend smoothly without scrambling when you pour it over the nuts and chocolate.

Step 4: Pour and Bake Your Pie

Pour the filling evenly over the pecans and chocolate in your pie dish. Pop it into a preheated 350°F (177°C) oven placed on the lower third rack. Bake for 40 to 50 minutes, watching carefully after 20 minutes. I like to use a pie crust shield around the edges to stop them from burning—if you don’t have one, a tent of foil works just as well. You’ll know the pie is done when the top is lightly browned and the filling is set but still slightly jiggly in the center.

Step 5: Cool, Salt, and Serve

Let your pie cool completely on a wire rack—the filling firms up as it cools, making slicing much cleaner. Just before serving, sprinkle a little coarse sea salt or flaky salt on top for a delightful sweet-salty contrast. I like to add a dollop of whipped cream and a few extra chocolate shavings to make the presentation pop.

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Pro Tips for Making Dark Chocolate Pecan Pie Recipe

Use Room Temperature Eggs: This helps the filling mix smoothly and prevents little chunks of cooked egg in the pie.
Protect the Crust Edges Early: I learned to shield the edges after just 20 minutes so they don’t burn while the filling finishes baking.
Dark Chocolate Chop vs Chips: Chopped chocolate melts beautifully and gives varied texture, but chips are easier and work just fine.
Cool Completely to Set: Slicing too early can lead to a runny filling, so patience really is a virtue with this pie.

How to Serve Dark Chocolate Pecan Pie Recipe

Dark Chocolate Pecan Pie Recipe - Serving

Garnishes

I keep it simple yet elegant with flaky sea salt sprinkled on top right before serving—it adds that salty crunch that makes the flavors pop. For an extra showstopper, I add a generous swirl of homemade whipped cream and maybe some freshly shaved dark chocolate. It looks gorgeous and tastes divine.

Side Dishes

This pie pairs wonderfully with lightly brewed coffee or even a rich, creamy cup of chai tea. If you want to make it part of a bigger spread, fresh vanilla ice cream or bourbon-spiked whipped cream are crowd-pleasers. For a casual get-together, I serve slices alongside crisp apple slices or a simple fruit salad to balance the richness.

Creative Ways to Present

For holiday dinners, I’ve garnished the top with pecan halves arranged in a pretty pattern before baking—it turns the pie into a real centerpiece. Another fun idea is to bake mini versions in ramekins for individual servings. When I’m feeling festive, a sprinkle of edible gold dust on the chocolate shavings adds a magical touch that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I like to store leftover slices at room temperature if we plan to eat them within a day or two—just cover with foil or a pie dome. For longer storage, refrigeration keeps the filling fresh for up to 4-5 days. I always find that the texture remains delicious whether room temp or chilled, though I personally prefer it slightly chilled.

Freezing

This pie freezes beautifully! When I freeze it, I wrap the whole pie tightly in plastic wrap, then again in foil, and it keeps well for up to 3 months. Thaw it overnight in the fridge before serving, and the filling regains its luscious, gooey texture almost like freshly baked.

Reheating

If you want warm pie slices, I gently reheat them in a 300°F oven for about 10 minutes. This softens the filling slightly without drying it out. Microwave works in a pinch but can make the crust a little soggy, so I prefer oven reheating whenever possible.

FAQs

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

Absolutely! While I prefer homemade crust for its superior flakiness and flavor, a good-quality store-bought pie crust will still yield delicious results, especially for busy days.
What’s the best chocolate to use for this pecan pie?

Dark chocolate chips or chopped bittersweet chocolate with around 60-70% cacao content work best, giving that rich depth without too much sweetness. Semi-sweet chips are a fine alternative if you prefer a bit sweeter pie.
Can I make this pie ahead of time?

Yes! You can prepare the pie dough and filling a day or two in advance, assembling and baking on the day you want to serve. Also, the fully baked pie keeps well at room temp for one day or refrigerated for several days.
How do I prevent the crust edges from burning?

I place a pie crust shield around the edges after 20 minutes of baking. If you don’t have one, loosely tent foil around the edges to protect them from over-browning while the center finishes baking.

Final Thoughts

This Dark Chocolate Pecan Pie Recipe holds a special place in my heart because it combines all the comfort of a classic pecan pie with a luscious chocolaty twist that feels so luxurious and festive. I promise once you try it, you’ll find it hard to go back to plain pecan pie again. Give it a whirl, maybe for your next celebration or cozy family Sunday, and enjoy those delighted smiles. You’ve got this—happy baking!