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This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans. |

Chocolate Pecan Pie

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings
  • Diet: Vegetarian


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.


  • 1 unbaked 9-inch pie crusthomemade or store-bought
  • 2 cups (200 grams) pecans, chopped
  • 1/2 cup (50 grams) pecan halves, whole (for topping)
  • 5 ounces (141 grams) semi-sweet chocolate, chopped
  • 6 tablespoons (85 grams) unsalted butter
  • 1 ½ tablespoons Dutch processed cocoa powder
  • 3/4 cup (255 grams) light corn syrup
  • 2/3 cup (147 grams) light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 large egg yolk


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. To make the pie filling, 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.
  5. Add the corn syrup, brown sugar, flour, vanilla, and salt to the bowl with the chocolate, then whisk until smooth and combined.
  6. In a separate bowl, whisk together the eggs and egg yolk. Add into the pie filling and whisk again until smooth and combined.
  7. Finally, add the toasted chopped pecans to the pie filling, and fold to combine.
  8. 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.
  9. Bake 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 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.

  • Prep Time: 30 minutes
  • Cooling Time: 1 hour
  • Cook Time: 55 minutes
  • Category: Pie
  • Method: Bake
  • Cuisine: American

Keywords: chocolate pecan pie, pecan pie with chocolate