If you’re ready to experience a dessert that feels like a warm hug with a bit of a decadent twist, this Dark Chocolate Pecan Pie Recipe is exactly what you need. Combining the rich, buttery crunch of toasted pecans with silky dark chocolate chips baked into a luscious filling, this pie is a spectacular treat for any occasion. The perfect balance of sweet, salty, and chocolatey notes wrapped in a flaky homemade crust transforms a classic pecan pie into something irresistibly special. Trust me, once you try this pie, it might just become your new favorite indulgence.
Ingredients You’ll Need
The magic of this Dark Chocolate Pecan Pie Recipe lies in its simple yet thoughtfully chosen ingredients. Each one is essential for building layers of flavor, texture, and that beautiful melt-in-your-mouth quality.
- Homemade pie crust: Using your own crust gives a tender, flaky base that supports the filling perfectly without getting soggy.
- Shelled pecans (2 ½ cups): These nuts add a toasty crunch and a natural sweetness that’s unbeatable.
- Dark chocolate chips (1 cup): Rich, slightly bitter chocolate melts throughout, creating indulgent pockets of flavor.
- Large eggs (3): Eggs help bind the pie filling for that satisfying custard-like texture.
- Dark corn syrup (1 cup): This ingredient brings deep caramel sweetness and makes the filling wonderfully gooey.
- Dark brown sugar (½ cup, packed): Adds a molasses undertone that complements both the nuts and chocolate.
- Unsalted butter (¼ cup, melted): Butter enriches the filling, balancing the sweetness with creamy notes.
- Pure vanilla extract (1 ½ teaspoons): Vanilla is a subtle but important enhancer of all the other flavors.
- Sea salt (½ teaspoon) and ground cinnamon (½ teaspoon): These add depth and a hint of spice to awaken your taste buds.
- Coarse or flaky sea salt (for sprinkling): A final sprinkle on top adds a delightful salty crunch that’s pure perfection.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Dough
Begin by following your favorite homemade pie crust recipe up to the point where the dough is ready to chill. Thoroughly chilling the dough is crucial—it relaxes the gluten and makes rolling it out much easier to handle without sticking or tearing.
Step 2: Roll Out and Fit the Crust
On a lightly floured surface, roll out one chilled disc of dough into a 12-inch circle. Be patient and turn the dough a quarter turn every few rolls to keep the thickness even all the way around. Gently transfer it to a 9-inch pie plate and ease it into the edges with your fingers, then flute or crimp the rim to create a lovely, decorative border. No need to prebake here—you want that crust to bake fully with the filling for the best texture.
Step 3: Layer the Pecans and Chocolate
Spread the pecans across the bottom of your crust in an even layer, then sprinkle the dark chocolate chips on top. This layering ensures each slice will have a perfect ratio of crunchy nuts and melty chocolate surprises.
Step 4: Whisk Together the Filling
In a large bowl, vigorously whisk the eggs, dark corn syrup, packed dark brown sugar, melted butter, pure vanilla extract, sea salt, and ground cinnamon until the mixture is well combined and slightly thickened. This luscious liquid filling is what binds the nuts and chocolate into a stunning, rich custard.
Step 5: Bake Until Golden
Pour the filling evenly over the pecans and chocolate. Bake in your preheated oven set to 350°F (177°C), positioned on the lower rack. After about 20 minutes, protect the pie crust’s edges with a pie shield or tent loosely with foil to prevent burning, then continue baking for another 20-30 minutes until the filling is set and the top turns a beautiful golden-brown.
Step 6: Cool and Finish
Remove the pie from the oven and place it on a wire rack to cool completely. Cooling is key—the filling firms up and creates that perfectly sliceable texture. Once cooled, sprinkle the coarse or flaky sea salt on top to introduce a sophisticated balance that heightens the flavors.
Step 7: Serve and Store
Slice your pie to reveal the rich layers of chocolate and pecans underneath the glossy custard. Cover any leftovers and keep them at room temperature for up to 2 days, or refrigerate to extend freshness up to 5 days.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
Elevate each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a truly luxurious touch, sprinkle chocolate shavings or drizzle a light caramel sauce on top. The contrast between the creamy garnishes and the crunchy nut pie is simply divine.
Side Dishes
This pie pairs wonderfully with a simple cup of coffee or a glass of dessert wine like a tawny port. If you want to go the extra mile, a light mixed greens salad with a citrus vinaigrette can refresh your palate between bites.
Creative Ways to Present
Try serving petite versions of this pie in mini tart pans for an elegant party treat. Alternatively, scoop warm pie filling over pancakes or waffles for a decadent breakfast twist that friends and family will rave about!
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered at room temperature for a day or two, which preserves the crust’s crispness beautifully. For longer storage, wrap the pie tightly and refrigerate, where it will stay fresh for up to 5 days without losing its signature flavors.
Freezing
The Dark Chocolate Pecan Pie Recipe freezes well if you want to make it ahead of time. Wrap it tightly in plastic wrap and then foil, and it will keep in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
Warm slices gently in a 300°F (150°C) oven for 10-15 minutes to revive that fresh-baked feeling. Just watch carefully so the crust and filling do not overcook. Reheated, the chocolate melts softly again making this pie as delicious the second time around.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds a lovely freshness, a good-quality store-bought crust works just fine and saves time, especially if you’re new to pie baking.
What type of dark chocolate is best for this pie?
Choose a dark chocolate with at least 60% cocoa for a rich, slightly bittersweet flavor that balances the sweetness of the pecans and syrup.
Do I have to use corn syrup in the filling?
Corn syrup helps give that classic gooey texture but you can substitute with maple syrup or honey for a different flavor profile. The texture may be slightly different but still delicious.
Why is the pie filling soft after baking?
The filling sets as it cools and firms up to the perfect custard-like consistency. If it’s too soft, it might need more cooling time or a slightly longer bake next time.
Can I make this pie vegan or dairy-free?
This recipe relies on eggs and butter for structure and richness, so to make it vegan you’ll need to experiment with suitable substitutes like flax eggs and plant-based butter alternatives, but the texture and flavor will vary.
Final Thoughts
I can’t recommend this Dark Chocolate Pecan Pie Recipe enough for anyone looking to impress loved ones or simply indulge in a slice of pure deliciousness. It’s a delightful twist on a classic that delivers rich flavors, heavenly textures, and that perfect balance of sweet and salty. So go ahead and bake it—you’re going to create some memorable moments around the pie plate, I promise!
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
This Dark Chocolate Pecan Pie combines the rich, buttery flavors of pecans with the deep intensity of dark chocolate, all nestled in a flaky homemade pie crust. The luscious filling is sweetened with dark corn syrup and brown sugar, enhanced by hints of vanilla, cinnamon, and sea salt, creating a perfect balance of flavors for a decadent dessert perfect for any occasion.
Ingredients
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
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 ensure it’s firm and easy to handle.
- Preheat the oven and roll out dough: Adjust the oven rack to the lower third position and preheat to 350°F (177°C). On a floured surface, roll one disc of chilled dough into a 12-inch diameter circle, turning a quarter turn every few rolls for even thickness.
- Place dough in pie dish: Carefully transfer the rolled dough to a 9-inch pie dish. Tuck it in gently with your fingers to smooth and flange the edges by fluting or crimping. No need to prebake the crust.
- Add pecans and chocolate chips: Spread the pecans evenly inside the crust, then sprinkle the dark chocolate chips evenly over the pecans.
- Mix the filling: In a large bowl, whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until fully combined and slightly thickened.
- Fill the pie and bake: Pour the filling evenly over the pecans and chocolate chips. Bake in the preheated oven for 40-50 minutes until the top is lightly browned. After 20 minutes, shield the pie crust edges with a pie crust shield or tent with foil to prevent over-browning.
- Cool and serve: Remove the pie from oven and place on a wire rack to cool completely, allowing the filling to set. Once cooled, sprinkle coarse or flaky sea salt on top if desired. Slice and serve, optionally with whipped cream and chocolate shavings.
- Store leftovers: Cover leftover pie and keep at room temperature for 1-2 days or refrigerate for 4-5 days.
Notes
- Make sure the eggs are at room temperature for better mixing and consistency.
- Chill the pie dough well for easier handling and better texture in the final crust.
- Use a pie crust shield or foil to prevent the crust edges from burning during the long baking time.
- Allow the pie to cool completely before slicing to ensure the filling is fully set.
- For an extra touch, add whipped cream and chocolate shavings when serving.
- Leftover pie can be stored at room temperature briefly; refrigeration will extend its freshness.
