The Dark Chocolate Pecan Pie Recipe is a true celebration of rich, buttery pecans paired with the deep, bittersweet punch of dark chocolate. This dessert marries a perfectly flaky homemade pie crust with a luscious filling that’s sweet, slightly spiced, and decadently chocolatey. Each bite delivers a delightful texture contrast—from the crunchy pecans to the silky chocolate custard—making it an irresistible treat for holiday dinners or any special occasion. If you’re craving a pie that combines classic Southern comfort with gourmet flair, this recipe is about to become your new favorite.
Ingredients You’ll Need
The magic of this Dark Chocolate Pecan Pie Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a starring role, from the buttery crust that cradles the filling, to the toasted pecans that bring crunch and warmth, and the dark chocolate that adds a luscious depth of flavor.
- Homemade pie crust: A flaky and buttery base that’s essential for holding all the delicious filling together.
- 2 and 1/2 cups (250g) shelled pecans: The heart and soul of this pie, providing a satisfying crunch and nutty flavor.
- 1 cup (180g) dark chocolate chips: Adds rich, bittersweet notes that contrast beautifully with the sweet filling.
- 3 large eggs (room temperature): Helps bind the filling together, creating a smooth and custardy texture.
- 1 cup (240ml) dark corn syrup: Sweetens the pie while giving it that classic gooey pecan pie consistency.
- 1/2 cup (100g) packed dark brown sugar: Adds deep caramel notes and enhances the filling’s richness.
- 1/4 cup (4 Tbsp; 56g) unsalted butter (melted and slightly cooled): Brings richness and helps the filling set with a creamy mouthfeel.
- 1 and 1/2 teaspoons pure vanilla extract: Elevates all the flavors with its mellow, sweet aroma.
- 1/2 teaspoon sea salt: Balances the sweetness and intensifies the chocolate and pecan flavors.
- 1/2 teaspoon ground cinnamon: Adds a cozy warmth that perfectly complements the nuts and chocolate.
- Coarse sea salt or flaky sea salt (for topping): A finishing touch that enhances texture and brings out the pie’s flavor complexity.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Dough
Start by making your homemade pie crust and follow the recipe through step 5. It’s essential to chill the dough thoroughly at this point: cold dough rolls out more easily and helps create that wonderfully flaky texture once baked. Having a cold crust also prevents shrinking during baking, so don’t rush this step!
Step 2: Roll Out and Line the Pie Dish
Preheat your oven to 350°F (177°C) and place your oven rack in the lower third position to ensure even baking. On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle, turning it about a quarter turn every few rolls to keep the thickness uniform. Then carefully transfer the dough to a 9-inch pie dish. Use your fingers to nudge the dough into place and create a decorative edge by fluting or crimping. You don’t need to prebake the crust—it will bake perfectly alongside the filling.
Step 3: Layer the Pecans and Chocolate
Spread the pecans evenly across the bottom of your prepared pie crust. The pecans will toast slightly during baking, releasing their rich flavor and crunch. Sprinkle the dark chocolate chips evenly over the pecans; this layer will melt into gooey pockets of bittersweet chocolate that make this pie absolutely unforgettable.
Step 4: Mix the Filling
In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon. Whisk until fully combined and the mixture is slightly thickened. This mixture binds everything together and gives the filling that signature gooey texture you love in a pecan pie.
Step 5: Assemble and Bake
Pour the filling evenly over the pecans and chocolate layers in the crust. Place your pie in the preheated oven and bake for 40 to 50 minutes. Around the 20-minute mark, place a pie crust shield or cover the edges with foil to prevent over-browning. Keep an eye on the top; it should be nicely browned but not burnt. This slow baking helps set the filling while toasting the nuts and melting the chocolate perfectly.
Step 6: Cool and Finish
Once baked, transfer the pie to a wire rack and let it cool completely. As it cools, the filling sets to a luscious, sliceable consistency. For an elegant finishing touch, sprinkle coarse or flaky sea salt gently over the top. This contrast adds a sophisticated pop of flavor that perfectly balances sweetness.
Step 7: Store Your Masterpiece
Cover the pie loosely and keep at room temperature if you plan to enjoy it within 1 to 2 days. For longer storage, refrigeration is your best friend, preserving freshness for up to 5 days. This pie holds its flavor beautifully, so whether you slice it right away or wait a day, you’re in for a treat.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
Present your pie with a generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For an extra touch of elegance, sprinkle chocolate shavings or chopped pecans on top. A light dusting of powdered sugar can also add visual appeal and a whisper of sweetness.
Side Dishes
This pie is rich and satisfying on its own, but it pairs beautifully with a light and fresh fruit salad to balance the richness. Crisp apple slices or citrus segments complement the pie’s sweetness and the chocolate’s depth. A cup of strong coffee or a glass of dessert wine can round out the experience, accentuating the flavors in every bite.
Creative Ways to Present
For parties or special occasions, cut the pie into smaller wedges and serve on pretty dessert plates with decorative swirls of chocolate sauce or caramel drizzle. You can also serve individual mini pecan pies in ramekins for a charming presentation. Adding edible flowers or fresh mint leaves elevates the visual appeal and makes serving this classic pie feel extraordinary.
Make Ahead and Storage
Storing Leftovers
After enjoying your Dark Chocolate Pecan Pie Recipe, wrap any leftovers tightly with plastic wrap or store them in an airtight container. Leftovers can remain fresh for up to 2 days at room temperature or up to 5 days when refrigerated. The flavors often deepen after resting, making cold slices just as delightful as fresh ones.
Freezing
Dark Chocolate Pecan Pie freezes wonderfully if you want to prepare it ahead of time or save leftovers. Wrap the cooled pie securely in plastic wrap and then in foil to protect from freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before serving.
Reheating
To warm up leftovers, place pie slices in a 325°F (160°C) oven for about 10-15 minutes. This gently reheats the pie without drying it out, restoring that freshly-baked feel. Avoid the microwave if you want to preserve the crispness of the crust and the gooeyness of the filling.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds that extra buttery flakiness, a good quality store-bought crust will work perfectly fine and save you time. Just be sure to pick one that’s sturdy to hold the gooey filling.
Is dark corn syrup necessary, or can I substitute it?
Dark corn syrup gives this pie its classic texture and deep flavor, but you can substitute with light corn syrup or a combination of honey and molasses if you prefer. Just remember it might slightly alter the taste and consistency.
Can I prepare the pie a day in advance?
Yes! This pie actually benefits from a bit of resting time to let the flavors meld. Bake it a day ahead, cover tightly, and store at room temperature or in the fridge. Serve at room temperature or with a gentle reheating.
What is the best way to toast pecans for this pie?
For the best flavor, toast your pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently. This enhances their nutty flavor and adds a delightful crunch to the pie.
How do I prevent the pie crust edges from burning?
Use a pie crust shield or carefully wrap the edges with foil after 20 minutes of baking. This will protect the crust edges from over-browning while the filling finishes cooking perfectly.
Final Thoughts
If you love classic Southern desserts with a sophisticated twist, this Dark Chocolate Pecan Pie Recipe is a must-try. It’s a stunning combination of flavors and textures that’s sure to impress everyone at your table. Once you make it, you’ll find yourself coming back to this recipe time and time again, whether for holidays, gatherings, or any day that calls for a truly special dessert.
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Dark Chocolate Pecan Pie Recipe
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 8 to 10 servings 1x
Description
This decadent Dark Chocolate Pecan Pie combines a rich and buttery homemade pie crust with toasted pecans and luscious dark chocolate chips, all enveloped in a sweet, spiced filling made with dark corn syrup, brown sugar, and warm cinnamon. Baked to perfection with a lightly browned top and finished with a sprinkle of flaky sea salt, this dessert offers a delightful balance of sweet, salty, and chocolate flavors perfect for holidays or special occasions.
Ingredients
Pie Crust
- Homemade pie crust dough (enough for one 9-inch pie, 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 Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure ease of handling.
- Preheat Oven and Roll Out Dough: 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 maintain an even thickness.
- Place Dough in Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish, tucking it in with your fingers to smooth out and flange the edges by fluting or crimping. There is no need to prebake the crust.
- Add Pecans and Chocolate Chips: Evenly spread the pecans inside the pie crust. Sprinkle the dark chocolate chips evenly over the pecans. 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 Filling and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie in the preheated oven and bake for 40-50 minutes, until the top is lightly browned. After 20 minutes, place a pie crust shield over the edges to prevent over-browning or tent the entire pie with foil if the top browns too quickly.
- Cool Pie and Add Salt: Remove the pie from the oven and place it on a wire rack to cool completely. The filling will set as it cools. Once cooled, sprinkle coarse or flaky sea salt over the top if desired. Slice and serve, optionally topped with whipped cream and chocolate shavings.
- Store Leftovers: Cover leftover pie and store at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- Be sure to chill the pie dough thoroughly before rolling to prevent shrinkage and cracking.
- Use a pie crust shield or foil after 20 minutes of baking to avoid over-browning the crust edges.
- Allow the pie to cool completely for the filling to fully set before slicing.
- For extra indulgence, top slices with whipped cream and chocolate shavings.
- Leftover pie keeps well up to 5 days refrigerated.
- Prep Time: 20 minutes (not including chilling the dough)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
