Chocolate Pecan Pie

Take your holiday table to the next level this year with the most luxurious and decadent Chocolate Pecan Pie. It's a twist on a classic pecan pie recipe, but instead of just being sugary-sweet, it has a rich, dark chocolate flavor that pairs wonderfully with homemade pie crust and toasted pecans. There's no finer dessert this holiday season, and you'll be pleased to know just how simple this easy chocolate pecan pie recipe really is.

Who doesn't look forward to a plate of perfect pecan pie after Thanksgiving dinner? As delicious as this decadent dessert is, it's also notoriously sweet. It can be hard to eat more than a sliver due to all the corn syrup and sugar. Fortunately, the bitterness of dark chocolate mellows out the sugar-sweet pie and turns it into something you'll want way more often than just once a year!

Why You'll Love This Chocolate Pecan Pie

• Easy to make. Especially if you use a storebought pie crust, this gooey chocolate pecan pie comes together really quickly. After melting the butter and chocolate chips together, you whisk in all the other ingredients, pour them into the crust, and bake. It's really that simple!
• Decadent flavor and texture. You know that gooey filling that oozes out of a good slice of pecan pie? Imagine that same filling, but with a molten chocolate flavor. Between the flaky pie crust, the crunchy nuts, and the thick, rich chocolate syrup filling, this chocolate chip pecan pie is a true flavor experience!
• A holiday dessert. Pecan pie is a must for the holidays, and this version adds a much-needed dose of chocolate to your holiday table. Serve it with a scoop of vanilla ice cream or a dollop of homemade whipped cream to take it over the top!

Ingredient Notes

To make this delicious chocolate pecan pie, you will need the following ingredients (full measurements in recipe card below):

• 9-inch pie crust - choose either a store-bought or homemade homemade pie crust. You'll just need one crust for a 9-inch pie plate.
• pecans - you'll need both chopped pecans for the filling and halves for the top of the pie.
• semi-sweet chocolate - these dark chocolate chips will add a bitter note that pairs really well with the sweet ingredients. Feel free to substitute bittersweet chocolate or any dark chocolate with 50-75% cacao.
• unsalted butter - combine melted butter with the chocolate chips to make the base for the pie.
• Dutch process cocoa powder - adds a second layer of chocolate to make sure this pie has a rich chocolate flavor.
• light corn syrup - the secret to a gooey filling is syrup. Choose light corn syrup to let the chocolate flavors shine. Dark corn syrup is a bit too rich. If you can't find light corn syrup, you can either use maple syrup or golden syrup.
• light brown sugar - this sweetener adds a rich, caramel-like flavor that's classic in a traditional pecan pie recipe.
• all purpose flour - although there is flour in the crust, this flour will thicken the filling as it bakes to give it that classic texture.
• vanilla - add a splash of vanilla to really highlight the sweet flavors in this chocolate pie.
• salt - this will make every bite taste even more flavorful.
• eggs - you'll need both whole eggs and one yolk to give the rich chocolate filling the perfect texture.

You will also need a rolling pin, 9-inch pie plate, two baking sheets, a cutting board and knife, a microwave-safe bowl, a whisk, spatula, and wire rack.

How to Make the Best Chocolate Pecan Pie

1. Make the crust. If using homemade pie dough, roll it out to be about 12 inches in diameter. Carefully transfer it into a 9-inch pie dish. Press it into the dish and flute/crimp the edges. Using a fork, prick the bottom of the crust. Place the prepared pie crust onto a large baking sheet, then place somewhere cold (like the fridge or freezer) while you make the filling.

2. Toast the pecans. On a separate baking sheet, add both the chopped and whole pecans (try to keep them separated), and place into the oven to toast for 10 minutes.

3. Melt the chocolate and butter.  Add the chopped chocolate and butter to a large microwave-safe mixing bowl. Microwave in 30 second intervals, stirring in between, until the chocolate and butter are both fully melted, smooth, and combined. Remove from the microwave and whisk in the cocoa powder until smooth.

4. Make the pie filling. Add the corn syrup, brown sugar, flour, vanilla, and salt to the bowl with the chocolate, then whisk until smooth and combined. 

5. Whisk the eggs. In a separate bowl, whisk together the eggs and egg yolk. Add into the pie filling and whisk again until smooth and combined.

6. Add the pecans. Finally, add the toasted chopped pecans to the pie filling, and fold to combine. 

7. Fill the crust. Remove the pie crust (with baking sheet) from the fridge or freezer. Pour the pie filling into the crust, top with the whole pecans, then place into the oven to bake.

8. Bake. Bake in a 350°F preheated oven for 50-55 minutes, or until the edges are set but the centre is still slightly jiggly. Allow to cool for an hour on a wire rack, then transfer to the fridge to cool and set overnight (or enjoy warm, if you prefer that!).

How to Serve

This Chocolate Pecan Pie is delicious served on its own, or paired as a dessert after a holiday feast, including:

• Sheet Pan Thanksgiving Dinner
• Roast Turkey
• Candied Yams
• Easy Make-Ahead Cranberry Sauce
• Green Bean Casserole
• The Best and Creamiest Mashed Potatoes

Storing and Freezing Instructions

How to Store

Let the chocolate pecan pie cool at room temperature for two hours, then cover it in plastic wrap or aluminum foil and store it in the fridge for up to 3-4 days.

How to Reheat

Pecan pie is usually served at room temperature, but if you prefer a warm slice, pop your slice in the microwave for 10-15 seconds or place the whole pie back in the oven at 350 degrees for 3-5 minutes until warm.

How to Freeze

Leftover pie freezes very well. Allow the pie to chill in the fridge first, then wrap it well in several layers of plastic wrap, and store it in an airtight container or freezer bag in the freezer for 2-3 months. Thaw in the fridge before serving.

FAQ

More Pecan Pie Recipes

• 30 Best Pecan Recipes
• Pecan Pie
• Pecan Pie Brownies
• Caramel Pecan Pie Cheesecake Bars
• Pecan Pie Bars
• Chopped Pecan Pie

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