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 ounces bittersweet baking chocolate, chopped into 1/4-inch pieces; 3 ounces semi-sweet baking chocolate, chopped into 1/4-inch pieces; 1 1/2 cups roughly chopped raw pecan halves, not too small; 3/4 cup whole raw pecan halves for topping (more or less as needed); 1 tablespoon melted unsalted butter

There’s just something magical about the rich, nutty crunch paired with velvety chocolate in this Chocolate Pecan Pie Recipe. It’s not your everyday pie—it’s the kind that turns every bite into a cozy celebration, perfect for sharing or savoring solo.

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 has stolen my heart over countless holiday dinners and simple Sunday treats. What makes it stand out is the perfect balance of gooey filling, toasty pecans, and that rich chocolate kick. Every slice feels like a little luxury.

Decadent Combination: The mix of bittersweet and semi-sweet chocolate adds depth without overwhelming the pecan’s natural flavor.
Texture Play: The crunchy whole pecans on top give a gorgeous contrast to the smooth, custardy filling beneath.
Homemade vs. Shortcut: Use your own crust or a trusted store-bought one without sacrificing taste—a win for busy bakers.
Make-Ahead Friendly: Prep ahead and enjoy a stress-free dessert that stays fresh and flavorful.

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

This recipe shines because each ingredient plays a hand in creating the perfect pie harmony—sweetness, texture, and flavor all intertwined. Picking quality pecans and good chocolate is key here!

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

Homemade Pie Crust: Gives a flaky, buttery base that holds up well against the filling—making it yourself elevates this pie to a whole new level.
Eggs: Act as a natural binder, creating that smooth, custard-like filling you’re aiming for.
Dark Corn Syrup: Classic in pecan pies, it provides that glossy, chewy sweetness that’s utterly addictive.
Dark Brown Sugar: Brings a warm depth and caramel-like nuance to the pie’s flavor.
Unsalted Butter: Adding melted butter intensifies richness without making the filling greasy.
Vanilla Extract: A little vanilla enhances all the other flavors, rounding out the sweetness.
Salt & Spices (cinnamon, cloves, nutmeg): Just a pinch of these spices compliments the chocolate and pecans perfectly, giving a subtle warmth to every bite.
Bittersweet & Semi-Sweet Chocolate: Using both types balances bitterness and sweetness, creating a complex chocolate experience.
Raw Pecan Halves: Choosing raw pecans lets you toast or bake them fresh, boosting flavor and crunch.
Melted Butter (for topping): Brushing the pecans locks in moisture and keeps them from burning during baking.

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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

One of the best parts of this Chocolate Pecan Pie Recipe is how easy it is to tweak based on your preferences. Whether it’s swapping nuts, adjusting sweetness, or adding a splash of bourbon, you can really make it your own.

Variation: I like to sprinkle a bit of flaky sea salt on top just before the final 5 minutes of baking—it amps up the chocolate and sweet pecan flavor beautifully.
Diet Mod: For a gluten-free twist, swap the crust for your favorite GF pie shell; the filling holds up just as well!
Seasonal Touch: During the holidays, I sometimes add a teaspoon of espresso powder to the filling for a mocha vibe that pairs perfectly with a cup of coffee.

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 day before—this gives the dough plenty of time to chill and relax, which means a flakier, less shrinky crust when baked. When you’re ready, line your pie shell with parchment and fill with pie weights or dried beans. Bake at 375°F for about 18-20 minutes until it’s pale and just starting to brown—you don’t want it fully golden yet, since it’ll bake again with the filling. Cool completely before moving on.

Step 2: Whisk Together the Filling

In a medium bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla, salt, and spices just until combined—don’t overbeat. Over-whisking can trap too much air, leading to cracks. This filling is wonderfully simple but packed with flavor and richness.

Step 3: Layer Pecans and Chocolate in the Crust

Sprinkle the chopped pecans evenly across the cooled pie shell, then scatter the chopped bittersweet and semi-sweet chocolates right on top. Pour the filling gently over, filling all those nooks and crannies. Finally, arrange the whole pecan halves on top in a pretty pattern—this is the showstopper look everyone loves. Brush them lightly with melted butter to keep them from burning and to get that glossy finish.

Step 4: Bake and Monitor

Bake at 350°F for about 40 to 50 minutes. I keep a close eye after 35 minutes—if the edges brown too fast, I tent with foil or a pie crust shield to protect them. If you have an instant-read thermometer (trust me, you want one), check that the center reaches 195-200°F. If you don’t, that gentle “spring back” test works well: tap the surface lightly—the center should be almost set and only wiggle slightly.

Step 5: Cool Completely

This part is non-negotiable! Let your Chocolate Pecan Pie cool on a wire rack for at least two hours to let the filling fully set. Skip the fridge—it can make the pie collapse or get soggy. Once cooled, you’ll slice it smoothly with that satisfying “snap” of pecans on top and rich chocolate underneath.

Top Tip

Over the years, I've learned some little tricks that really elevate this Chocolate Pecan Pie Recipe. These tips can make the difference between an okay pecan pie and one you’ll want to bake over and over again.

Blind Bake Wisely: Don't rush this step! A fully blind-baked crust prevents sogginess and keeps your pie base crisp and buttery.
Use an Instant-Read Thermometer: It takes guesswork out of baking and ensures your filling is perfectly set without drying out.
Butter the Pecans on Top: Brushing them lightly with butter not only prevents burning but also adds a beautiful shine.
Let It Cool Fully: Patience here rewards you with clean slices and the ideal texture, trust me—it’s worth it!

How to Serve Chocolate Pecan Pie Recipe

Chocolate Pecan Pie - Serving Suggestion

Garnishes

I like to keep garnishes simple to let the pie shine. A dollop of freshly whipped cream or a small scoop of vanilla ice cream is my go-to—it cools the palate and pairs beautifully with the warm spices and chocolate. If I’m feeling fancy, I sprinkle a little flaky sea salt or finely grated orange zest on top for an unexpected twist.

Side Dishes

This pie stands well on its own, but I love serving it alongside fresh fruit like sliced apples or pears, which add a light, fresh contrast. For festive dinners, a warm cup of coffee or spiced cider is the perfect drink pairing to complement the rich flavors.

Creative Ways to Present

For holiday gatherings, I sometimes bake this pie in mini tart pans for individual servings—everyone loves the personal touch! Another fun idea I’ve tried is drizzling some dark chocolate ganache over the top just before serving, taking it from classic dessert to show-stopper in seconds.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap my pie tightly in plastic wrap and keep it refrigerated. It stays delicious for up to four days—and honestly, it tastes even better the next day as flavors meld. Just be sure to bring it back to room temperature before serving for the best texture.

Freezing

I’ve frozen fully baked pecan pies wrapped well in foil and plastic wrap, and they freeze beautifully for up to three months. When you're ready to enjoy, thaw overnight in the fridge, then warm slightly in the oven to refresh that crisp crust.

Reheating

To reheat, I preheat the oven to 300°F and warm the pie for 5-10 minutes—this helps re-crisp the crust without overcooking the filling. If you’re in a hurry, microwaving single slices for 10-second bursts works too, but the crust won’t be as crisp.

Frequently Asked Questions:

Can I use a store-bought pie crust for this recipe?

Absolutely! While I love making homemade crust for extra flakiness, a quality store-bought crust works perfectly and saves time, especially on busy days.

How do I tell when the Chocolate Pecan Pie is fully baked?

Check for a filling temperature between 195 to 200 degrees F with an instant-read thermometer, or look for a center that springs back gently to the touch and only jiggles slightly. These cues ensure the pie is set but still moist.

Can I make this pie ahead of time?

Yes! This Chocolate Pecan Pie Recipe is perfect for making ahead. You can prepare the dough, blind bake crust, or even whisk your filling in advance. The pie will stay fresh refrigerated up to four days when wrapped tightly.

What’s the best way to prevent the crust edges from burning?

Tent the edges of your pie with foil or use a pie crust shield halfway through baking if you notice the edges browning too fast. This simple step keeps the crust golden without burning while the filling finishes baking.

Final Thoughts

This Chocolate Pecan Pie Recipe has become a staple in my kitchen for good reason—it combines classic flavors with that little extra chocolatey love that feels like a warm hug in dessert form. I hope you enjoy baking and sharing it as much as I do. Treat yourself, and don’t be surprised if it becomes your favorite too!