Name: Chocolate Pecan Pie Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 recipe homemade pie crust (or store-bought); 3 eggs at room temperature; 3/4 cup dark corn syrup; 1/2 cup packed dark brown sugar; 3 tablespoons unsalted butter, melted, slightly cooled; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 3 oz. bittersweet baking chocolate, chopped 1/4-inch; 3 oz. semi-sweet baking chocolate, chopped 1/4-inch; 1 1/2 cups roughly chopped raw pecan halves, not too small; 3/4 cup whole raw pecan halves for topping; 1 tablespoon melted unsalted butter for brushing pecans

There’s something magical about the rich, nutty aroma and the glossy, gooey filling in a classic Chocolate Pecan Pie. This Chocolate Pecan Pie Recipe blends the best of both worlds—crispy pecans and luscious chocolate—crafting a slice that’s truly unforgettable. You’ll want to keep this one in your baking repertoire!

A close-up image of a pecan pie with a golden, thick, and flaky crust that has a crimped edge. The filling has two visible layers: the top layer is covered with whole, glossy, reddish-brown pecans arranged tightly together, and the bottom layer is a rich, gooey caramel-brown filling with chopped pecans mixed in. The pie is in a white ceramic dish with some crumbs and syrup residue inside. The dish sits on a white marbled surface with a few scattered pecans in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pecan Pie Recipe
Top Tip
How to Serve Chocolate Pecan Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pecan Pie Recipe

Why You'll Love This Recipe

This Chocolate Pecan Pie Recipe isn’t just another dessert—it’s a heartwarming tradition in my home and a guaranteed crowd-pleaser. The rich filling with a perfect balance of sweet and slightly bitter chocolate mixed with crunchy pecans gives it that “wow” factor every time.

Perfect texture combo: Crunchy pecans mingle with silky chocolate in a lightly crisp crust.
Easy to prep ahead: You can make parts like the dough and filling in advance for stress-free baking day.
Chocolate & pecan harmony: Using both bittersweet and semi-sweet chocolate layers adds depth and keeps things interesting.
Impress without fuss: You don’t need fancy equipment—just a trusty thermometer and a bit of patience.

A pecan pie shown from above with a thick, golden brown crust that is crimped around the edges on a white plate. The filling is dark brown with a shiny, slightly bumpy texture and is dotted with large, whole pecan halves that are a rich reddish-brown color and arranged evenly across the surface. There are pieces of dark chocolate chunks mixed into the filling, adding a textured look. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients come together to create a rich, complex flavor and a perfectly textured pie. Each has its role—from moisture and sweetness to structure and taste. And, trust me, choosing quality pecans and chocolate makes a huge difference! Grab fresh pecans and good baking chocolate.

Flat lay of whole brown eggs with clean shells, a small white ceramic bowl of dark corn syrup, a small white ceramic bowl filled with packed dark brown sugar, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of salt, a small white ceramic bowl containing ground cinnamon, a small white ceramic bowl with ground cloves, a small white ceramic bowl holding ground nutmeg, roughly chopped raw pecan halves arranged neatly, whole raw pecan halves fanned out in a simple pile, and two small piles of roughly chopped dark and semi-sweet baking chocolate chunks, all placed 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

Pie crust: A homemade crust brings flaky, buttery goodness, but store-bought works if you’re short on time.
Eggs: Room temperature eggs ensure a smooth, even filling texture.
Dark corn syrup: This helps achive that iconic glossy, sticky pecan pie filling consistency.
Dark brown sugar: Adds rich molasses flavor and sweetness depth.
Unsalted butter: Melted and cooled, it adds richness without overpowering.
Vanilla extract: Enhances all the flavors seamlessly.
Salt: Balances sweetness and enhances chocolate notes.
Spices (cinnamon, cloves, nutmeg): A touch of warm warmth perfects the filling’s complexity.
Bittersweet and semi-sweet baking chocolate: Combining both gives balanced chocolate richness, avoiding excess sweetness.
Raw pecan halves (chopped and whole): The chopped ones go inside the pie for crunch, and the whole ones on top add rustic beauty.
Melted butter for brushing: Keeps the pecan toppings from burning and adds a nice sheen.

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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.

Make It Your Way

I love tweaking this pie depending on the season and guest preferences. Feel free to experiment with different chocolate ratios or stirring in a splash of bourbon into the filling for a boozy twist. You’ll find your go-to style in no time!

Chocolate Variation: Sometimes I swap out half the semi-sweet chocolate for milk chocolate for a creamier sweetness, which my chocolate lovers adore.
Nut Substitution: If pecans aren’t your thing, try walnuts—they’re almost as good and change the flavor profile just enough.
Spice Adjustments: Feel free to reduce or increase the cinnamon and nutmeg based on your preference for warmth in the filling.

Step-by-Step: How I Make Chocolate Pecan Pie Recipe

Step 1: Prepare and Blind Bake the Pie Crust

I usually make my pie crust the night before—it really helps with handling and prevents shrinkage. Once chilled, line it with parchment paper and fill with pie weights or dried beans to keep that lovely shape during baking. Bake it at 375°F for about 18-20 minutes—look for a pale golden color, not fully browned. Let it cool completely before moving on—this step is crucial for a crisp crust under that luscious filling.

Step 2: Whisk the Filling Ingredients

In a medium bowl, I mix the eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and warming spices. Just a few whisk strokes until combined does the trick—no overmixing to keep it silky. This quiet moment always smells like the holidays in my kitchen.

Step 3: Layer Pecans and Chocolate in the Crust

Next, I spread the roughly chopped pecans evenly on the cooled pie shell, then sprinkle the chopped bittersweet and semi-sweet chocolates right over them. This layering creates pockets of melty chocolate goodness inside the filling that surprise you with every bite.

Step 4: Pour Filling and Arrange Topping

Pour the filling gently over the nuts and chocolate, then arrange the whole pecan halves in a pretty pattern on top. Brushing those pecans with melted butter helps keep them glossy and prevents burning—don’t skip this little step, it’s worth it.

Step 5: Bake to Perfection

Bake at 350°F for about 40-50 minutes. I always keep a close watch on the edges, tenting with foil if they brown too fast. Having an instant-read thermometer is a game changer—I pull the pie out when the center hits 195-200°F. If you don’t have one, tap the center gently; it should spring back, and the filling should only jiggle a little when shaking.

Step 6: Cool Completely Before Serving

Your patience will be rewarded here! Let the pie cool fully on a wire rack for at least two hours so the filling sets nicely. Resist the urge to pop it in the fridge to speed things up—it can cause the pie to collapse. When it's ready, bring it to room temperature before enjoying.

Top Tip

From my experience baking dozens of pecan pies, these tips make all the difference between “just okay” and “spectacular.” Don’t rush the crust chilling, and listen to your pie’s cues—you’ll get a perfect pie every time.

Chill the crust thoroughly: I find chilling the dough overnight makes rolling and shaping so much easier, and prevents cracking.
Use a thermometer: It takes the guesswork out of doneness and prevents an undercooked or overbaked filling.
Don’t rush cooling: Let the pie rest at room temp; the filling needs that time to set perfectly.
Protect your crust edges: Foil or a pie shield keeps the crust from burning while the filling cooks through.

How to Serve Chocolate Pecan Pie Recipe

Chocolate Pecan Pie - Serving Suggestion

Garnishes

I love serving this pie with a dollop of freshly whipped cream seasoned with just a hint of vanilla. Sometimes I sprinkle a few toasted pecan halves on top of the cream for extra crunch and visual appeal. A light dusting of powdered sugar right before serving also looks lovely and adds a touch of sweetness.

Side Dishes

This pie pairs beautifully with a simple cup of coffee or a glass of cold milk. For a festive touch, I like serving it alongside a scoop of vanilla bean ice cream or a scoop of cinnamon-spiced gelato to complement the pie’s warm flavors.

Creative Ways to Present

For holidays and special occasions, I arrange mini chocolate pecan pies in muffin tins as individual servings. Decorating each with a small sprig of fresh mint or a drizzle of caramel sauce turns simple into spectacular. It’s a festive presentation that guests always ask about!

Make Ahead and Storage

Storing Leftovers

After the pie has cooled, I wrap it tightly in plastic wrap and keep it in the fridge for up to 4 days. When ready to eat, I always let it come to room temperature to revive that silky texture and flavor. Trust me, avoiding the fridge-to-plate chill helps keep every slice dreamy.

Freezing

I’ve successfully frozen whole pies and unbaked shells. Just wrap tightly in plastic and foil, freeze for up to 3 months, and thaw overnight in the refrigerator before baking or serving. The texture holds up surprisingly well, making it a lifesaver for holiday prep.

Reheating

When reheating slices, I pop them in a 300°F oven for 5-10 minutes to crisp the crust and warm the filling. If you’re in a hurry, a few quick 10-second zaps in the microwave will do the trick—just be careful not to overheat and dry it out.

Frequently Asked Questions:

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

Yes, store-bought pie crust works well if you’re short on time. Just be sure to blind bake it properly to prevent a soggy bottom.

How do I know when the pie is fully baked?

An instant-read thermometer is your best friend—when the center reaches 195-200°F, the pie is done. Without one, tap the surface gently; it should spring back and only jiggle slightly in the center.

Can I make the pie ahead of time?

Absolutely! You can make the crust, filling, or the whole pie in advance. Just keep it refrigerated and bring it to room temperature before serving for best flavor and texture.

What’s the best way to store leftover pie?

Wrap the cooled pie tightly in plastic wrap and store it in the refrigerator for up to 4 days. Let slices come to room temperature or warm slightly before enjoying to restore texture.

Final Thoughts

This Chocolate Pecan Pie Recipe holds a special place in my heart—it’s a beautiful blend of comforting southern flavors with a chocolatey twist that elevates it to something truly special. Baking it feels like a little act of love and sharing it is even better. Give it a try and I’m sure it’ll become a favorite in your kitchen too!