If you adore the rich, nutty sweetness of pecan pie but crave an extra layer of indulgence, this Dark Chocolate Pecan Pie Recipe is about to become your new all-time favorite. Imagine the buttery, flaky homemade crust cradling a luscious filling bursting with toasted pecans and decadent dark chocolate chips, all spiced lightly with cinnamon and kissed with a hint of sea salt. This pie delivers a perfect balance of textures and flavors, each bite melting with gooey richness and a satisfying crunch. Whether you’re baking for a special occasion or treating yourself to a cozy dessert, this recipe is guaranteed to impress and satisfy your chocolate and nut cravings in the best way possible.
Ingredients You’ll Need
Gathering just the right ingredients is the first step to making this pie unforgettable. Each element plays a crucial role, from the tender homemade crust to the silky, sweet filling studded with crunchy pecans and velvety chocolate.
- Homemade pie crust: Makes two crusts, using one ensures a flaky and buttery base that supports the rich filling flawlessly.
- 2 and 1/2 cups (250g) shelled pecans: Pecan halves provide the essential crunch and nutty flavor that defines this classic pie.
- 1 cup (180g) dark chocolate chips: Adds decadent chocolatey richness that perfectly complements the sweetness of the pecans.
- 3 large eggs, at room temperature: Eggs bind the filling together for that luscious, sliceable texture.
- 1 cup (240ml) dark corn syrup: Brings deep sweetness and a smooth, glossy finish to the filling.
- 1/2 cup (100g) packed dark brown sugar: Adds warmth and complexity while balancing the chocolate.
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled: Contributes a silky finish and richness to the filling.
- 1 and 1/2 teaspoons pure vanilla extract: Elevates the overall flavor with a sweet, aromatic note.
- 1/2 teaspoon sea salt: Enhances all the sweet and nutty flavors perfectly.
- 1/2 teaspoon ground cinnamon: Adds a subtle warmth and spice that complements the chocolate and pecans beautifully.
- Coarse sea salt or flaky sea salt for sprinkling: A final touch of saltiness that contrasts with the sweetness to make each bite pop.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare and Chill Your Pie Crust
Begin by making the homemade pie crust following your preferred recipe up to the chilling step. Chilling the dough thoroughly is essential as it makes rolling out the crust easier and helps create that perfectly flaky texture you’ll adore in every bite.
Step 2: Roll Out the Pie Dough
On a lightly floured surface, roll one disc of chilled dough into a 12-inch circle, turning it frequently to maintain an even thickness. This even layer ensures your crust bakes uniformly without any thin or overly thick spots.
Step 3: Line the Pie Dish
Carefully transfer your rolled dough to a 9-inch pie dish. Use your fingers to gently smooth out wrinkles and flute or crimp the edge to create a classic pie rim. There’s no need to prebake the crust here, which simplifies the process without sacrificing that golden finish.
Step 4: Layer the Pecans and Chocolate
Evenly spread the pecan halves inside the crust, followed by a generous sprinkle of dark chocolate chips. This layering guarantees that every slice is loaded with nutty crunch and pockets of luscious melted chocolate as it bakes.
Step 5: Whisk and Pour the Filling
In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla, sea salt, and cinnamon until the mixture is smooth and slightly thickened. Pour this velvety filling over your pecans and chocolate, almost like a rich custard that will set perfectly in the oven.
Step 6: Bake to Perfection
Place your pie on the lower rack of the oven preheated to 350°F (177°C). Bake for 40-50 minutes, watching carefully. If the edges brown fast, cover them with a pie crust shield or foil to avoid burning. The pie is done when the top is a light golden brown and the filling is just set with a slight jiggle in the center.
Step 7: Cool and Finish
Remove your pie and cool it completely on a wire rack. The filling will firm up during this time, making slicing neat and satisfying. For an extra flavor punch, sprinkle coarse or flaky sea salt on top once cooled. Serve with whipped cream and chocolate shavings if you want to really wow your guests.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream pairs beautifully with the gooey filling and crunchy pecans. For a final flourish, scatter some chocolate shavings or a pinch of flaky sea salt over the top. These small details add texture and visual appeal that will make your pie photos worthy of social media.
Side Dishes
This pie is a fantastic standalone dessert, but it also shines alongside warm coffee or a creamy latte. For a festive twist, serve it with a drizzle of salted caramel sauce or some fresh berries to brighten the rich flavors. The contrasts keep every bite exciting and perfectly balanced.
Creative Ways to Present
If you want to impress at a gathering, consider serving the pie in individual mini tart shells or alongside a small scoop of espresso gelato. Another fun presentation idea is to create a layered trifle by breaking the pie into chunks and layering it with whipped cream and chocolate mousse—imagine all those textures in one spoonful!
Make Ahead and Storage
Storing Leftovers
Covered pies keep well at room temperature for one to two days. For longer storage, refrigerate the pie in an airtight container or cover tightly with plastic wrap; it will stay fresh for up to five days. This makes it a great make-ahead dessert for holiday dinners or special occasions.
Freezing
You can freeze this pie wrapped tightly in plastic wrap and then aluminum foil for up to one month. When you’re ready to enjoy it, thaw in the fridge overnight to maintain that perfect texture and flavor.
Reheating
To bring back the warmth and ooey-gooey appeal, reheat individual slices in a 300°F (150°C) oven for about 10-15 minutes. This refreshes the gooey filling without drying out the crust. Avoid microwaving, which can make the crust soggy.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds unbeatable flavor and flakiness, store-bought crust works well if you’re short on time. Just be sure to choose a good-quality variety for best results.
What type of dark chocolate is best for this recipe?
Choose dark chocolate chips or chunks with at least 60% cocoa content. This ensures a rich flavor that balances sweetness without becoming overpowering.
Is dark corn syrup necessary, or can I substitute it?
Dark corn syrup provides a classic texture and sweet depth, but you can substitute with maple syrup, honey, or a combination of light corn syrup and molasses. Just expect slight variations in flavor and texture.
How do I prevent the pie edges from burning?
Cover the edges with a pie crust shield or foil after 20 minutes of baking. This protects the delicate crust while allowing the filling to cook fully.
Can I make this pie dairy-free?
To make a dairy-free version, substitute the butter with a plant-based alternative or coconut oil. The texture may differ slightly, but the pie will still taste delicious!
Final Thoughts
Trying this Dark Chocolate Pecan Pie Recipe will introduce you to a new dessert obsession filled with rich, nutty, and chocolatey goodness wrapped in a buttery crust. It’s the kind of pie that brings smiles to the table and invites second (and third) helpings, no questions asked. Don’t wait for a special occasion—grab your ingredients and start baking your own slice of sweet heaven today.
Print
Dark Chocolate Pecan Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and decadent Dark Chocolate Pecan Pie featuring a homemade pie crust, toasted pecans, luscious dark chocolate chips, and a smooth, spiced filling made with dark corn syrup, brown sugar, and warm cinnamon. This pie bakes to a perfectly golden, gooey custard topped with flaky sea salt for a perfect balance of sweet and salty flavors.
Ingredients
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
Pie Filling
- 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 sprinkling on top
Instructions
- Prepare the pie dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly to make it easier to handle and roll out in the next steps.
- Preheat and roll out crust: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of the chilled dough into a 12-inch diameter circle, turning it about a quarter turn every few rolls to keep the thickness even.
- Place crust in pie dish: Carefully transfer the rolled-out dough into a 9-inch pie dish. Smooth it out and create a decorative edge by fluting or crimping the rim. Do not prebake the crust before adding the filling.
- Add nuts and chocolate: Evenly spread the pecans inside the pie crust. Sprinkle the dark chocolate chips over the pecans for an even distribution.
- Make filling and pour: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully combined and slightly thickened. Pour this filling mixture evenly over the pecans and chocolate chips within the crust.
- Bake the pie: Place the pie in the preheated oven and bake for 40-50 minutes until the top is lightly browned and the filling is set. After 20 minutes, cover the pie crust edges with a pie shield or tent the entire pie with foil to prevent over-browning.
- Cool and garnish: Remove the pie from the oven and place it on a wire rack to cool completely so the filling can set properly. Once cooled, optionally sprinkle coarse or flaky sea salt over the top before slicing and serving. You may also top slices with whipped cream and chocolate shavings if desired.
- Store leftovers: Cover leftover pie and store at room temperature for 1-2 days, or refrigerate for 4-5 days to maintain freshness.
Notes
- Using room temperature eggs helps the filling whisk together smoothly.
- Do not prebake the pie crust as the filling needs to bake with the crust to set properly.
- Cover the edges with a pie shield after 20 minutes of baking to prevent over-browning.
- Let the pie cool completely before slicing to ensure the filling sets firmly.
- Dark chocolate chips provide a rich contrast to the sweetness of the filling.
- Coarse or flaky sea salt sprinkled on top enhances the flavor balance between sweet and salty.
- Leftover pie can be stored at room temperature or refrigerated; warm slightly before serving if chilled.
