Name: Dark Chocolate Pecan Pie Recipe
Prep time: PT-489384H18M42S
Cook time: 50 min
Total time: PT-489384H18M42S
Cuisine: American
Ingredients: Homemade Pie Crust (see recipe for 2 crusts; use one crust for this pie); 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 a fan of pecan pie but crave a twist that takes it to the next level, this Dark Chocolate Pecan Pie Recipe is going to blow your mind. I absolutely love how the rich, velvety dark chocolate melts into the caramel-like pecan filling, giving every bite a perfect balance of bittersweet and nutty goodness. When I first tried making this pie at home, I was amazed by how simple ingredients come together to create something utterly decadent and show-stopping. Stick with me, and I’ll walk you through all the tips and tricks so you can nail this pie on your very first try.

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Why You’ll Love This Recipe

Perfect Harmony of Flavors: The bittersweet dark chocolate perfectly complements the rich, buttery pecans for a harmonious taste.
Easy Yet Impressive: Don’t be intimidated—this recipe is straightforward but yields a pie that looks and tastes bakery-worthy.
Texture Heaven: Crunchy pecans, silky chocolate, and a flaky crust create a textural experience your family will crave.
Customizable Touches: From the level of sweetness to the sprinkle of sea salt, you get to tailor it to your liking.

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

The magic of this Dark Chocolate Pecan Pie Recipe really lies in the quality and balance of its ingredients. Each one plays a special role, from the crunchy pecans to the gooey chocolate, so I recommend choosing the best you can find. Here’s a quick rundown of what you’ll want on hand, along with a few shopping tips I’ve picked up over the years.

Homemade Pie Crust: I use my own tried-and-true recipe that makes two crusts; if you want less, just halve it or freeze the extra for later.
Shelled Pecans: Fresh, whole pecans add crunch and depth—don’t use pre-chopped if you can help it, the difference is worth it.
Dark Chocolate Chips: Choose a good quality dark chocolate with at least 60-70% cocoa for that deep, rich flavor.
Eggs: Room temperature eggs help the filling blend smoothly and bake evenly.
Dark Corn Syrup: This adds that classic pecan pie sweetness and chewiness; if you prefer, you can replace it with homemade syrup but it may affect texture.
Brown Sugar: I go for dark brown sugar to boost that molasses flavor, but light brown is fine too.
Unsalted Butter: Melted and cooled, this gives the filling richness without overpowering the other flavors.
Vanilla Extract: Pure vanilla brings warmth and softness to the whole pie.
Sea Salt and Ground Cinnamon: Just a pinch adds complexity and balances the sweetness perfectly.
Coarse or Flaky Sea Salt (for topping): This finishing touch adds a sophisticated crunch and enhances the dark chocolate notes.

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 playing around with this Dark Chocolate Pecan Pie Recipe to suit different occasions or moods. Since it’s a richly flavored pie, small adjustments can make a big difference in texture and taste—feel free to experiment and make it your own!

Gluten-Free Crust Variation: I swapped in a homemade almond flour crust once for a gluten-free version, and it was just as delicious with a subtle nutty twist.
Spiced Up: Adding a ¼ teaspoon of ground nutmeg or a dash of cayenne pepper gave the filling an unexpected but delightful warmth that my family loved.
Vegan-Friendly Version: I tried using flax eggs and a maple syrup substitute instead of corn syrup; the texture was a bit different but still tasty once you adjust for sweetness.
Chocolate Variations: If you prefer milk chocolate, go for it—but dark chocolate gives a beautiful bitterness that balances the pie’s sweetness perfectly.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare and Chill Your Pie Crust

Start with my homemade pie crust recipe. It’s key to get a flaky, buttery base. Once your dough is made, let it chill in the fridge for at least an hour—it helps prevent shrinking and keeps the crust tender after baking. Remember, a rested dough is a happy dough!

Step 2: Roll Out the Dough and Fill the Crust

On a lightly floured surface, roll your dough to about 12 inches in diameter so it fits nicely into a 9-inch pie dish. Don’t rush this—you want it even and smooth. Carefully transfer it to the dish, tucking and crimping the edges for that beautiful classic look. No need to pre-bake; the filling will bake the crust just right. Then, evenly spread the pecans over the crust and sprinkle the dark chocolate chips on top.

Step 3: Mix the Filling

Whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla, sea salt, and cinnamon. Mixing it thoroughly until it thickens a bit helps the filling bake up with the right density and shine. When you pour this golden mixture over the pecans and chocolate chips, you’ll see the pie start to come alive.

Step 4: Bake With Care

Bake at 350°F (177°C) on the lower rack of your oven for 40 to 50 minutes. Around the 20-minute mark, watch the crust edges carefully. If they start to brown too fast, I like to use a pie crust shield or a loose tent of aluminum foil to avoid burning while the filling finishes baking. You’re aiming for a light golden top and set filling, which will firm up as the pie cools.

Step 5: Cool, Salt, and Serve

Once out of the oven, place your pie on a wire rack and let it cool completely—this is when the filling sets beautifully. Just before serving, sprinkle a pinch of flaky sea salt over the top for that irresistible sweet-salty contrast. Slice and dig in with some whipped cream or extra chocolate shavings if you’re feeling fancy.

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Pro Tips for Making Dark Chocolate Pecan Pie Recipe

Chill the Dough Well: Giving the dough enough chill time prevents shrinkage and helps you achieve a flaky crust every single time.
Watch the Crust Edges: I learned early on that a pie shield is a game-changer to keep those edges from burning while the filling bakes perfectly.
Use Room Temperature Eggs: This simple trick ensures the filling mixes smoothly and bakes with a beautiful, even texture.
Don’t Skip the Sea Salt Topping: That little sprinkle is a flavor booster that highlights the chocolate and pecan notes like magic.

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 like to keep it classic with a dollop of freshly whipped cream, maybe a little vanilla bean for extra aroma. Sometimes, I grate a bit of dark chocolate right over the top or sprinkle coarse flaky sea salt for a gourmet touch. These just elevate the experience without overpowering the rich filling.

Side Dishes

Since this pie is rich and sweet, I usually serve it with something simple and fresh like a scoop of vanilla bean ice cream or a tangy berry compote. A light latte or bold coffee balances those chocolatey notes perfectly—trust me, you’ll want the coffee!

Creative Ways to Present

For special occasions, I’ve assembled mini versions of this Dark Chocolate Pecan Pie Recipe in tart shells, topped with a drizzle of caramel sauce and edible gold leaf for sparkle. Another fun idea is layering pecans and chocolate chunks artistically on top before baking for a rustic, handsome look that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps beautifully at room temperature for a couple of days if covered loosely with foil or a pie dome. After that, I move it into the fridge where it stays fresh for up to 4-5 days. Just make sure it’s well wrapped so it doesn’t pick up fridge odors—that’s always a bummer!

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and then foil, and they thaw surprisingly well. When you’re ready to indulge, just defrost in the fridge overnight and you’re good to go. The texture remains rich, and the chocolate melts back into that perfect gooeyness.

Reheating

To reheat leftover slices, I recommend warming them gently in a preheated oven at 300°F (150°C) for about 10 minutes. This brings back the gooey chocolate while keeping the crust crisp. Avoid microwaving if you can, as it usually makes the crust soggy.

FAQs

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

Absolutely! While I love making homemade crust for its flaky texture and buttery flavor, a high-quality store-bought crust can definitely save time and still yield delicious results. Just make sure it fits your pie dish and is thawed properly if frozen.
What can I substitute for dark corn syrup?

If you don’t have dark corn syrup, a mix of light corn syrup and molasses works well as a substitute. You can also use pure maple syrup for a natural alternative, but note that this may slightly change the texture and sweetness of the pie.
Why is the sea salt topping important?

That sprinkle of flaky sea salt on top provides a lovely contrast to the rich sweetness of the pecan and chocolate filling. It enhances the flavors and adds a little crunch that makes each bite more interesting and balanced.
How do I know when the pie is done baking?

Look for a lightly browned top and edges that are set but not burnt. The filling should be slightly jiggly in the center, as it will firm up as it cools. Checking around the 40-minute mark and using a pie shield to protect edges works best.

Final Thoughts

This Dark Chocolate Pecan Pie Recipe holds a special place in my heart because it blends classic comfort with a little touch of indulgence. Whether you’re making it for a holiday feast or just because you deserve a slice of something extraordinary, it never fails to impress. Trust me, once you try it, your friends and family will be asking for it again and again. So grab those pecans and chocolate chips, and let’s bake a pie that everyone will rave about!