Name: Dark Chocolate Pecan Pie Recipe
Prep time: 2 h 30 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: Homemade Pie Crust (enough for 1 9-inch 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

If you’re on the hunt for a pie that’s utterly indulgent yet comforting, you’ve just hit the jackpot with this Dark Chocolate Pecan Pie Recipe. I absolutely love how the richness of dark chocolate blends with the classic nutty pecan crunch, creating a slice that’s both elegant and downright addictive. Trust me, once you try this, you’ll want to make it your go-to for holidays, special dinners, or just because.

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Why You’ll Love This Recipe

Perfect Balance: Dark chocolate and pecans complement each other for a rich, satisfying flavor every time.
Homemade Crust: Using a homemade pie crust adds that flaky, buttery texture that store-bought just can’t match.
Easy to Customize: You’ll find it’s simple to tweak the chocolate type or sweetness for your taste buds.
Impressively Crowd-Pleasing: My family goes crazy for this pie — it’s always the star at dessert time.

A round pecan pie is shown from above in a clear glass pie dish with a golden brown, unevenly crimped crust forming the outer edge. The pie filling is dark brown and textured with whole pecans placed close together, and generous dollops of melted chocolate spread unevenly on top. Small grains of coarse sea salt are scattered across the surface, adding a slight sparkle. The pie sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Dark Chocolate Pecan Pie, Chocolate Pecan Pie, Best Pecan Pie, Easy Pecan Pie Recipe, Holiday Pecan Pie

Ingredients You’ll Need

The magic of this Dark Chocolate Pecan Pie Recipe lies in the simple, quality ingredients that work beautifully together — buttery crust, toasted pecans, rich dark chocolate, and a luscious filling that sets perfectly. Shopping tip: grab fresh pecans and good quality dark chocolate chips for the best results.

Flat lay of a smooth round disc of pale homemade pie dough, a small white ceramic bowl filled with glossy dark chocolate chips, a handful of whole shelled pecans with rich brown tones, three whole uncracked brown eggs, a small white ceramic bowl holding dark amber corn syrup, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl with melted golden butter, a white ceramic bowl containing pale vanilla extract, a small white ceramic bowl of fine sea salt, and a small white ceramic bowl of warm brown ground cinnamon, all arranged in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Dark Chocolate Pecan Pie, Chocolate Pecan Pie, Best Pecan Pie, Easy Pecan Pie Recipe, Holiday Pecan Pie

Homemade Pie Crust: Freshly made crust gives this pie a flaky, tender base that you can’t beat.
Shelled Pecans: Use fresh, unsalted pecans — toasting them lightly brings out their natural flavor.
Dark Chocolate Chips: Go for at least 60% cocoa content for deep richness; semi-sweet works too if preferred.
Eggs: Room temperature eggs blend more evenly into the filling and improve texture.
Dark Corn Syrup: It adds that signature sweetness and gooey texture classic to pecan pies.
Dark Brown Sugar: Adds warmth and depth; you can substitute light brown sugar if needed.
Unsalted Butter: Melted, to enrich the filling with a smooth finish.
Pure Vanilla Extract: Just a touch lifts all the flavors beautifully.
Sea Salt: Balances the sweetness and enhances the chocolate-pecan combo.
Ground Cinnamon: Adds a subtle, cozy spice that rounds out the flavor.
Coarse or Flaky Sea Salt: For sprinkling on top — it’s a game-changer you don’t want to skip.

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 giving this Dark Chocolate Pecan Pie Recipe small twists depending on the occasion. Don’t be afraid to make it your own by swapping ingredients or adding your favorite extras. It’s all about what makes your pie perfect for you.

Chocolate Type: I’ve swapped dark chocolate for bittersweet or semi-sweet, and each gives a slightly different flavor intensity — feel free to experiment!
Nut Mix-Up: Sometimes I’ll toss in some chopped walnuts or even a handful of toasted hazelnuts for a nutty texture twist.
Sweetener Swap: If corn syrup isn’t your favorite, light corn syrup or even maple syrup can work with a bit of trial on sweetness.
Spice and Flavor: Adding a pinch of cayenne or espresso powder gives the chocolate an extra punch that’s unexpected but delightful.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Roll Out Your Pie Crust with Care

First things first — take one disc of your chilled homemade pie dough and lightly flour your workspace. Roll it out into a 12-inch circle. I learned that rotating the dough about a quarter turn every few rolls prevents sticking and helps keep a perfect circle. Gently transfer it to your 9-inch glass pie dish, using your fingers to ease it into place without stretching. Then, flute or crimp the edges with a bit of flair — no need to pre-bake the crust for this pie, which saves a step!

Step 2: Toast and Layer Your Pecans and Chocolate

Spread those shelled pecans evenly across the bottom of your crust. Toasting the pecans first is optional but highly recommended — it amps up the flavor and crunch. Next, sprinkle the dark chocolate chips evenly on top so every bite has a nice hit of chocolate. This layering makes sure the gooey filling holds the nuts and chocolate beautifully.

Step 3: Whisk Together the Filling

In a large bowl, whisk your eggs, dark corn syrup, brown sugar, melted butter, vanilla, sea salt, and cinnamon until the mixture is thick and well combined. This filling is what makes the pie luscious and gooey. I make sure my butter is cooled a little before mixing, so it doesn’t scramble the eggs. Pour the filling evenly over your pecans and chocolate, letting it seep between and around them.

Step 4: Bake Until Golden and Set

Bake your pie on the lower third rack of the oven preheated to 350°F (177°C). After about 20 minutes, place a pie crust shield on the edges — this keeps the crust from getting too browned while the filling finishes cooking. Bake for 40 to 50 minutes total, until the top is lightly browned and the filling is set but still slightly wobbly in the center. Removing the pie and letting it cool completely is key because the filling firms up as it rests.

Step 5: Add That Final Salty Touch and Serve

Once cooled, sprinkle coarse or flaky sea salt over the top — trust me, this makes the chocolate and pecans pop. Slice your pie and enjoy, perhaps with a dollop of whipped cream or a few chocolate shavings for extra decadence.

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Pro Tips for Making Dark Chocolate Pecan Pie Recipe

Use Room-Temperature Eggs: They blend smoothly into the filling for a perfectly creamy texture without curdling.
Watch the Crust Edges: Adding a pie crust shield halfway through baking stops the edges from burning while the center finishes baking.
Don’t Skip Cooling: Let the pie cool completely on a wire rack — this is when the filling sets and slices cleanly.
Salty Finish: A sprinkle of flaky sea salt right before serving adds unexpected flavor balance and elevates the whole pie.

How to Serve Dark Chocolate Pecan Pie Recipe

Dark Chocolate Pecan Pie Recipe - Serving

Garnishes

I usually keep things classic by topping the pie with a generous swirl of freshly whipped cream. Sometimes I’ll add chocolate shavings or curls on top for a bit of elegance and extra chocolate goodness. The flaky sea salt hint on top is my signature final touch — it makes each bite pop with contrast.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla bean ice cream or even a drizzle of caramel sauce if you’re feeling decadent. For a cozy dessert spread, I like serving it alongside hot coffee or a glass of dessert wine to complement its richness.

Creative Ways to Present

For special occasions, I’ve layered slices with fresh berries on a rustic wooden board and added edible flowers for a stunning presentation. Another fun way is serving mini pecan pies in ramekins with chocolate drizzle on top — always a hit at holiday parties!

Make Ahead and Storage

Storing Leftovers

I keep leftover pie covered at room temperature if I plan to eat it within a couple of days. For anything longer, I pop it into the fridge, tightly wrapped, where it stays good for up to 4-5 days. Just remember that chilling will firm up the filling, so bring it back to room temp before serving for the best flavor and texture.

Freezing

Freezing this pie works beautifully! I wrap slices individually in plastic wrap and then foil, storing up to 3 months. When I want some, I thaw slices overnight in the fridge and gently warm them the next day for that just-baked feel.

Reheating

I reheat slices in a low 300°F oven for about 10-15 minutes to warm through without drying out. This breathes life back into the flaky crust and helps the chocolate soften to melty perfection without losing the pie’s texture.

FAQs

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

Absolutely! While I prefer homemade crust for that fresh, buttery texture, a quality store-bought pie crust can save time and still deliver tasty results. Just make sure it’s fully thawed and handle it gently when fitting it into your pie dish.
What’s the best way to prevent the crust edges from burning?

After about 20 minutes of baking, cover the edges with a pie crust shield or aluminum foil tent. This protects the crust while the filling finishes cooking, ensuring even browning without burning the edges.
Can I make this Dark Chocolate Pecan Pie Recipe ahead of time?

Yes! You can prepare the filling a day in advance (except the nuts and chocolate chips) and the pie dough up to 5 days ahead. Bake the pie and cool completely before storing it at room temperature for 1-2 days or refrigerate for longer storage.
Is there a substitute for corn syrup in this recipe?

If you prefer to avoid corn syrup, light corn syrup or even pure maple syrup can work, but keep in mind they might change the texture or sweetness slightly. It’s worth experimenting to find what you like best.
Why do you sprinkle sea salt on top of the pie?

The flaky sea salt adds a fantastic contrast to the sweet, rich filling and deep chocolate. That salty touch makes the flavors pop and creates a more complex, satisfying taste experience every time.

Final Thoughts

Honestly, this Dark Chocolate Pecan Pie Recipe holds a special place in my dessert lineup—it’s that perfect blend of classic and luxurious. I’m always amazed at how the simple addition of dark chocolate transforms the traditional pecan pie into a decadent masterpiece. If you want to wow your family or guests with something that feels both nostalgic and a little fancy, I can’t recommend this recipe enough. Roll up your sleeves and give it a try—you’re going to thank me when you taste that first ooey-gooey slice!