Name: Dark Chocolate Pecan Pie Recipe
Prep time: PT-489384H18M45S
Cook time: 50 min
Total time: PT-489384H18M45S
Cuisine: American
Ingredients: Pie crust recipe (enough for one 9-inch pie crust; see author’s original crust recipe); 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’re anything like me and have a soft spot for decadent desserts with a twist, you’re going to adore this Dark Chocolate Pecan Pie Recipe. It takes the classic pecan pie we all love and gives it a rich, chocolatey upgrade that’s just irresistible. Trust me, once you give this a try, it’s going to be the new star on your dessert table—whether it’s a holiday feast or a cozy weekend treat.

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Why You’ll Love This Recipe

Decadent Flavor Fusion: The combination of dark chocolate with toasted pecans creates a luscious, rich taste that’s impossible to resist.
Perfectly Balanced Sweetness: The addition of sea salt and cinnamon enhances the depth, balancing sweet and savory in every bite.
Easy to Make with Homemade Crust: Using my pie crust recipe guarantees a flaky, buttery base that complements the filling beautifully.
Crowd-Pleaser for Any Occasion: Whether it’s family gatherings or just a treat for yourself, this pie always gets rave reviews.

A round pie with a golden brown flaky crust edges the dish, filled with a rich, dark brown layer featuring whole pecans and dark chocolate drops spread across the top, some melted slightly, creating a shiny, textured surface. The pie sits in a clear glass pie dish on a white marbled surface, showing the crust’s uneven, rustic crimped border. Light reflections highlight the shiny melted chocolate, and a sprinkle of coarse salt is scattered unevenly over the pecans and chocolate drops, adding a contrast of small white crystals against the dark filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Dark Chocolate Pecan Pie Recipe plays a special role in building layers of flavor and texture. From the crunchy pecans to the rich chocolate chips and the homemade crust, everything comes together to make a memorable dessert. Here are a few shopping tips to keep in mind to get the best results.

Homemade Pie Crust: If you haven’t made pie crust before, don’t worry—I’ll guide you through it. Using homemade crust adds a tender, flaky texture that store-bought just can’t match.
Shelled Pecans: Fresh pecans are ideal—avoid pre-toasted or salted ones since you’ll be toasting them yourself in the oven as they bake.
Dark Chocolate Chips: Look for high-quality dark chocolate (60-70% cacao) for a rich taste that melts beautifully into the filling.
Large Eggs: Make sure they’re at room temperature; this helps the filling mix more smoothly and bake evenly.
Dark Corn Syrup: This sweetener works magic to set the pie filling with that classic, glossy finish—don’t swap it out if you can avoid it.
Dark Brown Sugar: Offers a deeper molasses flavor, but light brown sugar works fine if that’s what’s on hand.
Unsalted Butter: Melted and cooled so it helps bind everything without cooking the eggs prematurely.
Pure Vanilla Extract: Always use pure vanilla—not imitation—to maximize flavor.
Sea Salt & Ground Cinnamon: These give subtle warmth and a nice pop of flavor when sprinkled on top.
Coarse or Flaky Sea Salt (for topping): Optional but highly recommended for that touch of gourmet flair and contrast.

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 experimenting with this Dark Chocolate Pecan Pie Recipe depending on the season and who’s around to share it. Don’t hesitate to tweak the spices or swap ingredients to suit your taste buds—after all, the best recipes are the ones you make your own!

Add a pinch of cayenne pepper: I once added a tiny pinch for a subtle kick beneath the chocolate’s richness—my family was surprised but loved the unexpected warmth.
Swap dark chocolate for milk chocolate: For a sweeter, creamier version, milk chocolate chips work nicely but adjust brown sugar down a bit to keep it balanced.
Use maple syrup instead of corn syrup: If you want a more natural sweetener, I’ve tried this too—reduce the butter slightly as maple adds extra moisture.
Make mini pies or tarts: Perfect for parties or gifting—just divide the filling among smaller crusts and reduce the bake time by about 10-15 minutes.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare Your Pie Crust Like a Pro

Start by making your favorite homemade pie crust—I use a recipe that yields two crusts, perfect for a double batch or freezing for later. After chilling the dough thoroughly, roll out one disc on a floured surface to about 12 inches in diameter. You’ll want to handle it gently—turning it a quarter turn every few rolls keeps the thickness even. Fit it carefully into a 9-inch pie dish, tucking the edges under and crimping for a pretty presentation. No need to prebake it here; we’ll bake it all together later to get that ideal flaky base.

Step 2: Layer the Pecans and Chocolate

Once your crust is set in place, spread the pecans evenly across the bottom. You’ll get a lovely crunch in every bite this way. Then sprinkle the dark chocolate chips right on top—don’t be shy! This layering means the chocolate melts into the filling during baking but still keeps some texture and bite.

Step 3: Whisk Together the Filling with Care

In a large bowl, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until the mixture is smooth and a little thickened. It helps if the eggs are at room temperature, so everything combines evenly and bakes perfectly. Pour this luscious filling evenly over the pecans and chocolate chips—don’t worry if it looks runny; it sets up beautifully in the oven.

Step 4: Bake and Protect Your Pie

Pop the pie into a preheated oven set at 350°F (177°C), placed on the lower third rack. Bake for 40-50 minutes, watching carefully after 20 minutes. This is where a pie crust shield or a tentative foil tent comes in handy to prevent the crust edges from over-browning before the filling fully cooks. You can tell the pie is done when the top has a nice golden glow and the filling is just set (it’ll still jiggle slightly in the center). Remove it carefully and let it cool on a wire rack—this cooling time is key to getting that perfect sliceable texture.

Step 5: Finish with a Flurry of Sea Salt and Serve

The finishing touch for this Dark Chocolate Pecan Pie Recipe is a generous sprinkle of flaky sea salt right after baking. This little addition brings out the chocolate and balances the sweetness wonderfully. I love serving each slice with a dollop of freshly whipped cream and sometimes a few extra chocolate shavings for a beautiful presentation. Believe me, it elevates the flavors to another level.

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Pro Tips for Making Dark Chocolate Pecan Pie Recipe

Room Temperature Eggs: Always bring your eggs to room temperature before mixing to help your filling come together smoothly and bake evenly without curdling.
Shield the Crust Early: I learned the hard way that protecting the edges early prevents burnt crust and keeps everything looking beautiful.
Don’t Skip Cooling: Patience is key—cooling the pie completely is what lets that filling set just right for clean slices.
Choose Quality Chocolate: I upgraded my pie once by using high-quality dark chocolate chips and it made a noticeable flavor difference—totally worth it!

How to Serve Dark Chocolate Pecan Pie Recipe

A single slice of pie sits on a white plate on a white marbled surface. The pie has three layers: a golden brown flaky crust on the bottom and edges, a middle layer with a rich, dark brown filling that looks textured with nuts, and a top layer of pecans and chocolate chips. On top of the slice, there is a dollop of white whipped cream with curly shavings of dark chocolate sprinkled over it. A silver fork with ornate patterns lies on the plate next to the pie, holding a small piece of the pie with some white cream on the prongs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a spoonful of fresh whipped cream dusted with a little cinnamon, plus some extra dark chocolate shavings layered on top. The sea salt flakes added after baking also give a lovely crunch and an unexpected burst of flavor that my guests always comment on.

Side Dishes

Since the pie is rich, light sides like fresh berries or a citrus salad help cut through the sweetness if you’re serving it as part of a larger meal. I also love pairing it with a scoop of vanilla bean ice cream for a classic combo that never fails to impress.

Creative Ways to Present

For special occasions, I’ve served individual slices on pretty vintage plates with a drizzle of salted caramel sauce and a sprig of fresh mint. Miniature versions of this pie in tart pans are fantastic for parties, making it easy for everyone to grab and enjoy without fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! Keep your pie covered at room temperature for 1-2 days if you plan to eat it quickly. For longer storage, I pop it in the fridge, wrapped tightly in plastic wrap or foil, and it stays moist and flavorful for up to 4-5 days.

Freezing

I’ve had great luck freezing this pie wrapped in a couple layers of plastic wrap and then foil. When you’re ready to enjoy it, thaw it overnight in the fridge and it’s almost as good as fresh—perfect for planning ahead during the holidays.

Reheating

To warm up leftover slices, I prefer the oven at 325°F for about 10 minutes (watch it closely!)—this keeps the crust crisp and the filling warm without drying it out. Microwave works in a pinch, but the texture isn’t quite as lovely.

FAQs

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

Absolutely! While I recommend homemade crust for the best flaky texture and flavor, store-bought crust can save time and still yield a delicious pie. Just make sure to pick an unbaked crust and keep an eye on the edges as it bakes.
What’s the best way to prevent the pie crust edges from burning?

I always use a pie crust shield or make a simple foil ring to cover the edges after 20 minutes of baking. This ensures the edges stay golden but not burnt while the filling finishes cooking.
Can I make this pie ahead of time?

You definitely can! Bake the pie a day ahead, cool it completely, then store it covered in the fridge. Bring it to room temperature before serving for the best texture.
What chocolate works best for this recipe?

I recommend dark chocolate chips with about 60-70% cacao content. They provide a rich, slightly bitter contrast that pairs beautifully with the sweetness of the pecan filling.
How can I tell when the pie is fully baked?

The filling should be set but still have a slight jiggle in the center when you gently shake the pie dish. The top will be golden brown, and the crust edges should look crisp and lightly browned.

Final Thoughts

This Dark Chocolate Pecan Pie Recipe holds a special place in my heart—and my family’s sweet tooth. It’s the perfect balance of traditional and indulgent, with a touch of surprise from the sea salt and dark chocolate. If you’re looking to wow your next dinner guests or just treat yourself to a slice of pure happiness, I promise you won’t regret giving this pie a whirl. It’s comforting, satisfying, and absolutely unforgettable in every bite.