Dark Chocolate Pecan Pie Recipe

If you’re a fan of rich, nutty desserts with a hint of indulgence, this Dark Chocolate Pecan Pie Recipe is an absolute game changer. I absolutely love how the deep, bittersweet chocolate melds with crunchy pecans and a perfectly flaky crust—trust me, every bite feels like a little celebration in your mouth. Before you know it, this pie will become a staple dessert you turn to for holidays and special occasions alike.

this Recipe

Ingredients You’ll Need

This Dark Chocolate Pecan Pie Recipe calls for a few simple ingredients that work harmoniously for that perfect chewy, nutty, and chocolaty bite. Picking quality pecans and good dark chocolate really makes a difference here, so I always grab fresh nuts and rich chocolate chips or chunks from the baking aisle.

• Homemade Pie Crust: Making your own crust is worth it for the flaky texture and buttery flavor; plus, you can freeze the extra dough for later.
• Shelled Pecans: Fresh pecans provide unbeatable crunch and flavor, so avoid pre-chopped or stale nuts if you can.
• Dark Chocolate Chips: These add that melty richness, and you can swap for semi-sweet or bittersweet based on your sugar preference.
• Large Eggs: Room temperature eggs help bind the filling smoothly without curdling.
• Dark Corn Syrup: It gives the pie that classic sweet, sticky texture; you can use light corn syrup if you prefer.
• Dark Brown Sugar: Adds a deep molasses flavor, but light brown sugar works just fine too.
• Unsalted Butter: Melted and slightly cooled, it enriches the filling with creaminess.
• Pure Vanilla Extract: A splash amps up all the other flavors wonderfully.
• Sea Salt & Ground Cinnamon: The salt balances sweetness while cinnamon adds a subtle warm spice kick.
• Coarse or Flaky Sea Salt: For sprinkling on top, giving that delightful salty crunch finishing touch.

Variations

I like to keep the core of this pie classic, but you can absolutely play around with flavors or make tweaks depending on what you have on hand or dietary needs. Customizing a recipe makes it more special and your own.

• Chocolate Type Swap: Once I tried using chopped bittersweet chocolate instead of chips, and it gave a richer texture with some melty pockets—I loved how it changed the mouthfeel.
• Nut Variations: If pecans aren’t your thing, walnuts or even hazelnuts can be fun substitutes, but be mindful they have different roasting times and flavor profiles.
• Flight on Sweetness: Using light corn syrup or adjusting brown sugar can tweak sweetness; just keep an eye so the filling sets properly.
• Gluten-Free Crust: I’ve tried this pie crust with a gluten-free flour blend, and it worked well—just be gentle with rolling it out.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare and Chill Your Pie Crust

Start with my homemade pie crust recipe and get it through step 5 where it’s formed into discs. Chill the dough well because a cold crust helps create that flaky texture I rave about. It’s a little patience payoff that makes all the difference.

Step 2: Roll Out and Fit Your Dough

On a floured surface, roll your dough evenly to about 12 inches in diameter. Turning it a quarter turn every few rolls keeps it nice and round. Ease it carefully into a 9-inch pie dish, tucking and smoothing as you go—don’t rush this part! Crimping the edges adds that pretty, homemade charm. No need to prebake the crust here, which saves you a step.

Step 3: Add Pecans and Chocolate, Whisk Filling

Spread your pecans evenly along the crust bottom, then sprinkle chocolate chips over the nuts—it’s that layered magic that makes every bite interesting. In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until the mixture is smooth and slightly thickened, which should take a couple of minutes by hand or with a mixer.

Step 4: Pour Filling and Bake

Pour the luscious filling evenly over the pecans and chocolate. Slide the pie into a preheated 350°F (177°C) oven positioned on the lower third rack to ensure even cooking. Bake for 40-50 minutes, but here’s a trick I love: after about 20 minutes, cover the edges with a pie crust shield or tent aluminum foil to prevent over-browning—this keeps everything pretty and delicious. The top should be lightly browned and slightly set.

Step 5: Cool and Finish

Once baked, move the pie to a wire rack to cool fully—the filling will firm up as it rests. Just before serving, sprinkle coarse sea salt or flaky salt on top to heighten the chocolate and pecan flavors. You can add a dollop of whipped cream or delicate chocolate shavings if you want to make it extra fancy.

How to Serve Dark Chocolate Pecan Pie Recipe

Garnishes

I’m a big fan of sprinkling flaky sea salt right before serving—it’s my secret weapon that boosts all the rich flavors. Fresh whipped cream on the side adds a light, creamy contrast, and if I’m feeling fancy, I grate some extra dark chocolate right over the top for that photogenic touch.

Side Dishes

This pie pairs beautifully with a warm cup of coffee or strong black tea. For a holiday spread, I often serve it alongside small bowls of vanilla ice cream or lightly salted caramel sauce to complement the chocolate pecan flavors.

Creative Ways to Present

For special occasions, I like to make mini versions using tart pans—perfect for individual servings. Also, placing the pie on a rustic wooden board with seasonal garnishes like fresh cranberries or sprigs of rosemary turns it instantly festive and Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftover pie at room temperature for the first day or two if my kitchen isn’t too warm; after that, I wrap it tightly and pop it in the fridge. This keeps the filling stable and prevents the crust from getting soggy. Leftovers always taste just as good the next day—sometimes even better!

Freezing

If you want to enjoy this pie later, it freezes really well. I wrap whole or sliced pie tightly in plastic wrap followed by foil and freeze for up to 3 months. When ready, thaw it overnight in the fridge—this makes it super convenient for holiday prep or last-minute desserts.

Reheating

To refresh leftovers, I usually heat slices in a warm oven at 300°F (150°C) for about 10-15 minutes. This warms the filling slightly while keeping the crust crisp and flaky. Avoid microwaving since it can make the crust soggy and the filling rubbery.

FAQs

Final Thoughts

This Dark Chocolate Pecan Pie Recipe has become one of my favorite ways to impress guests or treat my family on special days—and honestly, it’s too good not to share with friends like you. The combination of sweet, salty, crunchy, and rich chocolate perfection hits all the right notes. I hope you enjoy making it as much as I do, and that it finds a cherished spot in your baking repertoire!

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