I love traditional pies, but it’s fun to make things special when it comes to desserts for the holidays. Enter this chocolate pecan pie. It’s made with a flaky crust and a decadent chocolate and pecan filling. Top with a little flaky sea salt!
Make the pie crust from scratch (I’ll show you how), or keep it easy and grab them from the store! 🥧
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Here I am with another pecan dessert recipe! This time instead of my caramel pecan cheesecake, we’re combining pecan pie and chocolate pie!
What is chocolate pecan pie?
Chocolate pecan pie is a mashup of chocolate pie and pecan pie. Don’t worry, you don’t have to make two separate pies! The chocolate filling’s made in one bowl. Spread the pecans in the crust then pour the filling over top and bake!
You get the cozy nutty flavor of pecans with chocolate in every bite, just like in my pecan brownie recipe and these chocolate chip and pecan cookies! 🤎🍫
Jump to:
Why You’ll Love This Recipe
- You get a buttery crust, crunchy pecans, and a gooey chocolate filling all in one bite!
- It’s rich but not overly sweet. Dark chocolate and sea salt balance out the sweetness. Chocolate fans will love them just as much as these popular chocolate mousse bars!
- You can make this pie ahead of time. Just keep it in the fridge!
- It’s made with simple ingredients. You probably already have most of the ingredients.
- Fun twist on a festive favorite. It’s perfect for Thanksgiving, Christmas, and other holiday gatherings. It’s traditional but a little different kind of like my apple pie with crumble topping!
Ingredient Notes
Enjoy this recipe with either homemade or store bought pie dough. I’ll list the ingredients for the filling and pie dough separately in case you’re using store bought pie crust.
Here’s what you’ll need for the pecan chocolate pie filling:
- Unsalted butter adds richness and flavor to the filling. It doesn’t need to be room temperature since we’re melting it with the chocolate.
- Brown sugar and golden corn syrup sweeten the filling. Make sure the brown sugar is fresh and free of lumps. I prefer dark brown sugar more richer flavor, but you can also use light brown sugar.
- 3 large eggs help the filling set. Use room-temperature eggs so they blend smoothly into the chocolate-butter mixture. Set them out for 30 minutes, or sit them in a bowl of warm tap water for 5-10 minutes.
- Toast the pecans for best flavor and maximum crunch. After toasting, leave them whole or roughly chop them. It’s easier to slice the pie if the nuts are chopped. Chopped nuts also disperse better throughout the pie! 😋
- Use good-quality dark chocolate (65–72% cocoa). I use Lindt Excellence 70%. Chop the chocolate finely to help melt more evenly. Save a little extra chocolate for the topping! You can shave some over the cooled pie with a vegetable peeler before serving.
- Use 1 Tbsp strong brewed coffee. One tablespoon won’t give it a strong coffee flavor, but it does enhance the flavor of the chocolate! If (like me) you’re a fan of coffee, add 1½ Tbsp for a more noticeable mocha flavor!
- Instead of the coffee, you can add 1 Tbsp bourbon for a subtle flavor or 1½ Tbsp for a more pronounced bourbon flavor.
- Use 1½ tsp vanilla extract with bourbon or 2 tsp with coffee or when omitting both.
- A little ground cinnamon and nutmeg add extra depth of flavor. These spices aren’t included in the photo above, but after testing the pie with them, I strongly suggest adding them! They don’t make the pie taste super spiced, but just make it overall more well rounded and delicious.
- One single store bought or homemade pie crust.
These are the ingredients you’ll need for homemade pie crust:
Plan to make homemade pie dough and line the pie plate with it in advance if possible. I try to do this the day before or the morning of baking the pie. This gives the dough enough time to chill and makes it a lot faster to make the pie.
- You just need regular unbleached, all purpose flour for the crust. I highly recommend using a scale to measure your flour.
- Use very cold unsalted butter cut into 1/2 inch cubes. Butter adds flavor and makes the crust nice and flaky. Use a good quality butter such as a high fat European-style butter if possible.
- Salt enhances the flavor.
- We’re using a very small amount of sugar to help with browning the crust.
- Use cold ice water. Keep it in the fridge until the moment you need it. Water brings the dough together. Add only as much water as needed to hold together without being sticky.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Skip chopping pecans if you prefer! You can also chop half and leave some as is.
- Don’t have dark chocolate? Swap in bittersweet or semi-sweet. Your pie will be a little sweeter with semi-sweet.
- Can’t find golden corn syrup? Use light or dark corn syrup. Light corn syrup gives the pie a milder sweetness and dark adds a more caramel-like flavor. I haven’t tried maple syrup as a swap yet, but I’ve heard of it being used as a substitute for corn syrup.
- Want a more decadent pie? Serve your pie with whipped cream, a scoop of vanilla ice cream or a drizzle of homemade salted caramel sauce!
how to make chocolate pecan pie
Step 1: (See photo 1 above). Make the pie dough using my homemade pie crust recipe. Press dough into a disk. Wrap in plastic wrap. Chill in the fridge for at least 1 hour. Skip this step if you’re using store bought pie crust.
Step 2: (See photo 2 above). Roll dough out on a lightly floured surface to a 12 to 13-inch circle. Transfer it into a 9 inch pie plate. Trim edges, and fold excess dough under itself and crimp edges. Prick bottom and sides allover with a fork. Cover lightly with plastic wrap and chill in the fridge for at least 1 hour. Skip this step if you’re using store bought pie crust.
Set a rack in the lower third part of your oven. Preheat oven to 400°F. Line dough with parchment paper. Fill with pie weights, rice or dried beans. Bake for 15 minutes, remove pie weights then bake for 3 more minutes. Reduce oven to 350°F.
Step 3: (See photo 3 above). Add chopped chocolate and butter to a large heat-proof bowl set over a pot of simmering water. Stir often until butter and chocolate have almost completely melted.
Step 4: (See photo 4 above). Remove bowl from heat and stir until chocolate and butter have melted. Whisk in the golden corn syrup and dark brown sugar followed by the coffee (or bourbon), vanilla extract, cinnamon, nutmeg and salt. Gently whisk in the eggs until completely combined.
Step 5: (Picture 5 above). Spread the toasted pecans into the pre-baked pie shell.
Step 6: (picture 6 above). Pour the chocolate mixture over the nuts.
Step 7: (picture 7 above). Bake on a baking sheet for 45-50 minutes until the center is set. Top the crust with a pie shield half way through baking if crust is browning too quickly.
Step 8: (picture 8 above). Set the pie on a cooling rack. Allow to cool at room temperature for least 3 hours before slicing. Optional: Top with chocolate shavings and pecans just before serving.
Expert Tips
- Prepare the pie dough ahead of time. Make the crust ahead of time or use a store bought crust to make this recipe even easier!
- Place the pie on a baking sheet to catch drips.
- Run a sharp chefs knife or serrated knife under hot water then wipe dry before each slice. I also recommend going over each slice twice for best results!
- Par-bake the crust. Par-baking the crust before adding the filling keeps the crust from getting soggy.
- Toast the pecans. We almost always toasted nuts when I was in pastry school. It gives them them the best flavor and texture.
- Plan ahead so the pie has time to chill. This pie needs to cool completely before serving. This helps the filling set so it doesn’t spill out. I like to make this in the morning or even a day in advance then refrigerate it overnight.
How to serve chocolate pecan pie
- Flaky sea salt– enhances the chocolate flavor and balances the sweetness. I love this on its own or with any of the other toppings below!
- Homemade whipped cream- the freshness of whipped cream is so good with the rich filling.
- Vanilla ice cream– classic with pie and makes it even more of a treat.
Recipe FAQs
Make sure to allow your pie to cool completely. This helps the filling set and prevents it from being runny.
Yes! Pecan pie needs to cool and set before you slice it, so it’s a great make-ahead dessert. I like to make the dough up to 2 days ahead, then bake the pie the day before serving. Once it’s completely cool, cover it and store it in the fridge. Take it out about 1 hour before serving so it comes to room temperature, or 20-30 minutes if you’re serving individual slices. If you’d like it warm, heat it in a 300°F oven for around 10 minutes.
Store leftover pecan chocolate pie in an airtight container or covered tightly with plastic wrap or aluminum foil in the fridge for up to 4 days or freeze for up to 2 months. Make sure pie has cooled completely before covering and storing. Thaw frozen pie overnight in the refrigerator.
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Pecan and Chocolate Pie
Equipment
- 1 pie pan
Ingredients
Pie Crust (Use homemade or or 1 store bought rolled unbaked pie crust, from a 14 ounce package)
- 1¼ cups (156 g) all purpose flour plus a little more for rolling out the dough
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter cold and cut into ½ inch cubes
- 3-5 tablespoons (45 g) water ice cold, I usually use about 4 tablespoons
Chocolate Pecan Pie Filling
- 1½ cups (170 g) pecans toast and cool, then roughly chop or leave whole
- ½ cup (87 g) chopped dark chocolate 65-72%, plus more for decorating, optional
- 4 tablespoons (56 g) unsalted butter
- ⅔ cup (227 g) golden corn syrup or use light or dark corn syrup
- ⅓ cup (73 g) brown sugar light or dark, dark recommended, packed
- 3 (150 g) large eggs room temperature
- 1 tablespoons (22.18 g) strong brewed coffee add 1½ tbsp for slight mocha flavor or 1 tbsp for less of a mocha flavor but to intensify the chocolate
- 1½ teaspoons vanilla extract 2 tsp if skipping the coffee
- ¼ teaspoon (0.5 g) cinnamon
- ⅛ teaspoon (0.25 g) nutmeg
- ½ teaspoon (3 g) fine sea salt
- flaky sea salt optional, for topping
Instructions
Pie Crust (Use homemade or store bought)
- Mixing and chilling the dough: In a large mixing bowl, whisk to combine the flour, sugar and salt. Add the cubed butter. Use a spatula to toss the butter so it's fully coated with flour. Use the spatula to separate the butter cubes til they're all lightly coated.
- Next, use a pastry cutter to start to cut the butter into the dry ingredients. Use one hand to turn the bowl while the other hand uses the pastry cutter. Try not to aim for the same spot in the bowl each time and aim to slice through butter with each stroke. Use a spatula or your fork to toss the ingredients a little to make sure the butter stays coated with flour. Continue blending with the pastry cutter and turning the bowl until the largest pieces are no larger than peas.
- I recommend placing the bowl in the fridge to chill for 5 minutes at this point. This is optional, but it will help keep the ingredients cold.
- Next, drizzle 2 tablespoons of the cold water (without the ice) around the mixture. Toss/stir the mixture with a fork to distribute the water. It should be clumpy with some dry spots at this point. Break up any sticky spots. Add 1-2 more tablespoons of water. Stir around with a fork til you don't see anymore pools of liquid anywhere.
- Use your hands to scoop as much of the mixture as possible then press it back down onto the rest of the mixture with your fingertips. Sprinkle or flick a tiny bit of water right onto any very dry spots if you notice them. Turn the bowl about a quarter turn and quickly repeat this process a few more times so that the mixture comes together. Knead only as much as needed to combine the dough. Stop kneading when the dough has come together and there are no longer any loose floury bits on the bottom of the bowl.
- Do not add any more water than you need. The dough will feel moist but not wet.
- Shape the dough into a ball with your hands then place the dough on a sheet of plastic wrap. Pat it into a 1 inch thick disc. Seal any broken edges by pushing the edges of the dough gently on the counter. Wrap dough tightly with a double layer of plastic wrap.
- Set dough in the fridge for 1-2 hours or up to 2 days.
- Rolling out the dough: Turn the dough out on a floured surface. Lightly flour both sides of the dough and your rolling pin. Start in the middle of the disc. Roll the dough out gently in all directions. Rotate the dough a quarter turn between each roll and flip it over occasionally to make sure it's not sticking to the counter. Flour the counter and rolling pin as needed. Pinch any cracked edges together and keep rolling. Roll to a 12-13 inch circle, about ⅛ inch thick. If it gets soft or sticky, slide it onto a baking sheet and chill 10-15 minutes before continuing.
- Transfer dough to your pie pan: Adjust it so that it's fully covering the bottom of the pan and also touching the sides. To do this, lift the dough with one hand gently press it down into the side with the other hand. Do this around the whole dish then run your hand around the inside edge of the pan to make sure the dough is properly lined in the dish. Trim edges to a ½-inch overhang from the outer edge. Lift the crust up at the edge, fold the excess dough under itself and towards the dish. fold under. Use your fingers to firmly press the dough so that the edge is flush with the pie plate.
- Crimping and docking: Important: If you find the dough has softened, chill it for another 5 minutes before crimping. Use your fingers to crimp the edges with your favorite style. You can also just leave it as is or press the tines of a fork against the edge dough to flatten against the rim of pie dish or for the simplest option.Dock the bottom and sides with a fork. Cover the crust with plastic wrap and chill well in the fridge for at least 1 hour.
- Optional: Toast the pecans before par baking the crust: About 30 minutes before the dough is finished chilling, preheat the oven to 325°F (165°C).Spread the pecans in a single layer on a baking sheet.Toast for 7–10 minutes, checking around 6–7 minutes. Remove when they're fragrant and just slightly darker. Set them aside to cool completely.
- Par-bake the crust: Preheat oven to 400℉ during the last 15 minutes or so of pie crust chill time.
- Cut a square of aluminum foil or parchment paper a little larger than the size of your pie plate. Dock the sides and bottom with a fork again then press the parchment or aluminum in the pie plate. Fill it with pie weights all the way to the top.
- Place the crust on a baking sheet and set it on the rack set in the lower third of your oven. Bake until the edges begin to brown lightly, about 15 minutes. Carefully remove the aluminum foil or parchment paper. Lightly dock the bottom and sides with a fork again. Bake the crust for another 3 minutes until the bottom looks dry. Allow crust to cool before filling. Reduce oven to 350℉
Chocolate Pecan Filling
- Roughly chop pecans into pieces around ¼–½ inch.
- Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the butter and chocolate and stir occasionally until almost melted. Remove the bowl from the heat and continue stirring until completely smooth. Let the mixture cool for 5–10 minutes, until warm but no longer hot. It should still be fluid.
- Whisk in the corn syrup, brown sugar, and salt until smooth.
- Add the eggs, coffee (or bourbon), and vanilla, whisking gently so the filling doesn’t get foamy.
- Spread the pecans in the shell, pour the filling over top. Press down any floating nuts.
- Set the pie on a rimmed baking sheet on the lower-third rack. Bake 45-55 minutes, checking at 45. At around 20-25 minutes into the bake, carefully take the pie out of the oven and cover the crust edge with a pie shield so it doesn’t overbrown. If you don't have a pie shield, loosely tent the whole pie with foil instead. Return the pie to the oven and keep baking
- The edges should be set and slightly puffed, and the center should wobble as one rather than ripple when you gently nudge the pie. Cool at least 3 hours before slicing.
- Optional: Sprinkle the entire pie or individual slices with flaky salt before serving. Use a vegetable peeler to shave a little dark chocolate over the cooled pie and top with extra pecan halves.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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