If you’ve ever fallen in love with the rich, nutty comfort of pecan pie but crave a little twist, then this Dark Chocolate Pecan Pie Recipe is going to become your new favorite dessert. Imagine the gooey, caramel-like filling studded with toasted pecans and melty dark chocolate chips, surrounded by a flaky homemade crust that melts in your mouth. Every slice offers a perfect balance of sweet, salty, and bittersweet chocolate that will have you savoring every bite. Whether you’re baking for a holiday gathering, special occasion, or just because, this pie combines classic southern charm with a decadent chocolate surprise that simply cannot be beat.
Ingredients You’ll Need
Gathering these ingredients is like assembling a dream team of flavors and textures that work beautifully together. Each one plays a crucial role — the pecans add crunch, the dark chocolate deepens the sweetness to a luxurious level, and the blend of spices and salt enhances the whole experience. Using homemade pie crust elevates this pie from everyday to unforgettable.
- Homemade pie crust: For a flaky, buttery base that holds all the filling perfectly.
- 2 and 1/2 cups shelled pecans: Adds essential nutty crunch and toasted flavor.
- 1 cup dark chocolate chips: Offers rich, bittersweet pockets of chocolate throughout the pie.
- 3 large eggs, at room temperature: Helps bind the filling with a silky texture.
- 1 cup dark corn syrup: Provides the signature chewiness and sweetness of classic pecan pie.
- 1/2 cup packed dark brown sugar: Deep molasses undertones that enhance the caramel flavor.
- 1/4 cup unsalted butter, melted and cooled: Adds richness and a smooth mouthfeel.
- 1 and 1/2 teaspoons pure vanilla extract: Lifts the flavors and adds aromatics.
- 1/2 teaspoon sea salt: Balances sweetness and amplifies other flavors.
- 1/2 teaspoon ground cinnamon: Brings a subtle warmth and spice.
- Coarse or flaky sea salt for sprinkling: A finishing touch that creates irresistible contrast.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Crust
Start by following your homemade pie crust recipe up to step 5, making sure the dough is thoroughly chilled. This resting period ensures the dough stays cool and manageable, preventing shrinkage or tough crust when baked. A well-chilled crust is key to that flaky, tender texture that perfectly supports the luscious filling.
Step 2: Roll and Fit the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle, turning it frequently to keep the thickness even. Transfer it carefully to a 9-inch pie dish and gently press it in. Flute or crimp the edges to create a pretty border that will hold the filling beautifully. No need to prebake here — the filling will cook the crust just right.
Step 3: Assemble the Filling
Spread the pecans evenly across the pie crust, then sprinkle the dark chocolate chips on top to nestle into the nuts. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla, sea salt, and cinnamon until fully combined and slightly thickened. This mixture is the binder that brings the pie together with its syrupy richness.
Step 4: Bake the Pie
Pour the filling gently over the pecans and chocolate in the crust. Place the pie on the lower third rack of a preheated 350°F (177°C) oven. Bake for 40-50 minutes until the filling sets and the top is lightly browned. About 20 minutes into baking, protect the edges with a pie crust shield or loose foil to prevent over-browning. Keep a close eye on the pie for that perfect golden hue without burning.
Step 5: Cool and Finish
Remove the pie from the oven and place it on a wire rack to cool fully. The filling will firm up as it cools, so resist the urge to cut into it too early. Once cool, sprinkle coarse or flaky sea salt over the surface for a delightful salty contrast that enhances all the other flavors. For an extra touch of indulgence, top slices with whipped cream and chocolate shavings just before serving.
Step 6: Store Leftovers Properly
Cover any leftover pie and either keep it at room temperature for 1-2 days or refrigerate it for up to 4-5 days to maintain freshness. This way you can enjoy the rich flavors for days after you’ve first baked it.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
Sprinkling flaky sea salt right before serving adds a surprising and welcome burst of flavor that balances the sweetness. A dollop of freshly whipped cream or a scoop of vanilla ice cream creates a smooth, creamy element that pairs beautifully with the pie’s crunchy texture and rich filling. For extra flair, finely shaved dark chocolate on top adds elegance and an even deeper chocolate hit.
Side Dishes
This pie is quite rich, so light, fresh sides work wonderfully to complement it. A crisp green salad with tart vinaigrette can refresh the palate during larger meals. For a cozy dessert plate, fresh berries or citrus segments bring bright acidity that balances the luscious pie. A simple cup of strong coffee or espresso is also a trusted companion for enjoying this decadent treat.
Creative Ways to Present
Slice and serve the pie in wedges with a drizzle of homemade caramel or a spoonful of mascarpone cheese for an elegant touch. For gatherings, create mini versions by making individual tartlets with the same filling and crust, perfect for bite-sized indulgence. Using pretty pie plates or rustic cast iron skillets can also add charm and visual appeal to your dessert table.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with plastic wrap or store it in an airtight container. It will keep well at room temperature for a day or two, perfect if you’re planning to enjoy it soon. For longer storage, refrigeration extends the life up to 4 to 5 days while keeping the filling firm and fresh.
Freezing
You can freeze leftover pie by wrapping it tightly in plastic wrap and then aluminum foil to avoid freezer burn. Freeze for up to 2 months. When ready to eat, thaw the pie overnight in the refrigerator rather than at room temperature to help preserve the filling’s texture and flavor.
Reheating
To reheat, place slices on a baking sheet in a preheated 325°F (160°C) oven for about 10-15 minutes until warmed through. Reheating in the oven rather than the microwave helps maintain the crust’s crispness and prevents the filling from becoming soggy.
FAQs
Can I use a store-bought pie crust for this Dark Chocolate Pecan Pie Recipe?
Absolutely! While homemade crust adds a special touch, a good-quality store-bought crust can save time without sacrificing much flavor or texture. Just be sure to keep the crust chilled and handle it gently during assembly.
What type of chocolate works best in this recipe?
Dark chocolate chips or chunks with around 60-70% cacao balance sweetness with rich bitterness perfectly. Milk chocolate can make the pie overly sweet, while very dark chocolates might be too intense for some palates.
How do I prevent the crust edges from burning?
Using a pie crust shield or creating a foil ring around the edges after about 20 minutes of baking slows down browning and prevents burning, while allowing the rest of the pie to continue cooking evenly.
Can I prepare the filling in advance?
Yes! You can whisk the filling ingredients ahead of time and refrigerate for a few hours. However, it’s best to assemble and bake the pie soon after to ensure the crust stays crisp and the filling sets properly.
Is this pie suitable for special occasions?
Definitely! The Dark Chocolate Pecan Pie Recipe is elegant and crowd-pleasing enough for holidays, celebrations, or dinner parties. Its sophisticated flavors make it stand out as a show-stopping dessert.
Final Thoughts
This Dark Chocolate Pecan Pie Recipe is one of those indulgent desserts that feels like a warm hug on a plate, combining familiar comfort with a rich chocolate twist that never gets old. I can’t wait for you to try it and see how it steals the show at your next gathering or cozy night in. Once you experience the perfect harmony of crunchy pecans, gooey filling, and bittersweet chocolate beneath a golden crust, this pie will quickly become a go-to favorite!
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Dark Chocolate Pecan Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
This decadent Dark Chocolate Pecan Pie combines the rich, buttery crunch of pecans with the deep flavor of dark chocolate, encased in a flaky homemade pie crust. Perfectly spiced with cinnamon and a hint of sea salt, this pie is a sumptuous twist on the classic pecan pie, ideal for special occasions or cozy dessert gatherings.
Ingredients
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
Filling
- 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
Topping
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare the Pie Dough: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly to ensure it is easy to handle and roll out.
- Preheat the Oven and Roll Dough: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of the chilled dough into a 12-inch diameter circle, turning it about a quarter turn frequently to maintain an even thickness.
- Transfer and Shape the Crust: Carefully transfer the rolled dough to a 9-inch pie dish. Use your fingers to smooth it out and create a flange on the edges by fluting or crimping. No need to prebake the crust for this recipe.
- Add Pecans and Chocolate: Spread pecans evenly inside the prepared pie crust. Sprinkle the dark chocolate chips evenly over the pecans to ensure even distribution in every slice.
- Mix the Filling: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture is fully combined and slightly thickened.
- Assemble and Bake the Pie: Pour the filling mixture evenly over the pecans and chocolate chips in the crust. Bake in the preheated oven for 40-50 minutes until the top is lightly browned. After 20 minutes, cover the pie edges with a pie crust shield or tent the whole pie with foil if the top browns too quickly to prevent burning.
- Cool and Finish: Remove the pie from the oven and place it on a wire rack to cool completely. The filling will set as it cools. Once cooled, sprinkle coarse or flaky sea salt over the top if desired. Slice and serve, optionally garnished with whipped cream and chocolate shavings.
- Storage: Cover leftover pie and store it at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- No need to prebake the pie crust for this recipe.
- Use dark brown sugar for a richer flavor, but light brown sugar works as an alternative.
- Chilling the pie dough before rolling helps achieve an even, easy-to-work-with crust.
- Cover the edges or tent the pie during baking to prevent over-browning.
- Sprinkling flaky sea salt on top enhances the flavor contrast of the sweet pie.
- Leftovers keep well refrigerated for up to 5 days and can be served slightly warmed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
