Dark Chocolate Pecan Pie

We’re adding chocolate to our Thanksgiving dessert menu with dark chocolate pecan pie. Rich and delicious, this variation of a classic is garnished with sea salt, chocolate shavings, and homemade whipped cream.

Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

Why mess with pie perfection? Years ago, I shared my late grandmother’s pecan pie recipe. Pecan pie isn’t the variety I typically reach for, but it’s a whole other story when grandma’s is around. Her pecan pie boasts a chewy texture underneath a layer of toasty pecans and offers a wonderful sweet-salty balance. The natural flavor of pecans truly shine and I knew using the base of her recipe would be ideal for today’s chocolate rendition. Not only do toasty pecans scream for a little dark chocolate, Thanksgiving dessert is seriously lacking in the chocolate department. Right?? I will gladly welcome a sliver of deep dark chocolate-y pecan pie to my dessert plate.

Why You’ll Love Chocolate Pecan Pie

  • A decadent adaptation of my favorite pecan pie
  • Simple to make with only 9 ingredients in the filling
  • Sugary and buttery, but not overly sweet
  • Incredible texture
  • The filling sits atop the best pie crust
  • No pre-baking needed
  • Great make-ahead Thanksgiving dessert

Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

Chocolate Pecan Pie Ingredients

Since this pie is made with just a few ingredients, it’s imperative to use high quality nuts and spices. I genuinely love Diamond of California pecans and McCormick pure vanilla extract (though homemade vanilla extract is excellent too!).

For the BEST chocolate pecan pie, use these ingredients:

  1. Homemade Pie Crust: We’re talking mega flaky, mega buttery, and mega delicious. This is the one and only pie crust recipe I use. It’s been passed down through generations and stands the test of time. It’s old-fashioned, yet never out of style. Here’s my recipe for all butter pie crust if you’re interested.
  2. Pecans: An obvious addition!
  3. Dark Chocolate Chips: You’ll need 1 hefty cup of dark chocolate chips. If you can’t get your hands on dark chocolate chips, semi-sweet chips work just as well. Or chop up a couple dark chocolate bars and use those instead.
  4. Eggs: Eggs hold the filling together.
  5. Corn Syrup + Brown Sugar: I prefer to use dark corn syrup and dark brown sugar for a deeper flavor– and I highly suggest you try the same. Corn syrup sweetens the pie and helps prevent crystallization while the pie bakes. We’re only using 1/2 cup of brown sugar because the chocolate chips add sweetness too.
  6. Salt + Butter + Vanilla Extract: Each give pecan pie its traditional flavor.
  7. Cinnamon: Cinnamon adds a little something special. 🙂

Baker’s Tip: Make sure you use room temperature eggs. You see, there’s melted butter in this pie filling. Cold eggs will solidify it and you’ll be left with random chunks of butter in your filling. Those chunks of butter will melt once the pie is baking, but then you’ll have random patches of pie with melty butter and others… without. We can’t have butter-less bites of pie, people. So room temperature eggs will definitely make a difference!

How to make dark chocolate pecan pie on sallysbakingaddiction.com

How to Make Chocolate Pecan Pie

  1. Make the pie crust.
  2. Roll out the pie crust. You’re aiming for a pie dough circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish.
  3. Spread the pecans inside pie crust.
  4. Sprinkle the chocolate chips evenly on top.
  5. Whisk together remaining ingredients. Pour onto pecans.
  6. Bake. I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. If you find the whole pie is browning too quickly, tent a piece of aluminum foil over the whole pie.
  7. Slice and serve. The pie is delicious warm or at room temperature. Top with whipped cream and chocolate shavings or even salted caramel.

How to make dark chocolate pecan pie on sallysbakingaddiction.com

How to Freeze Chocolate Pecan Pie

Chocolate pecan pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, allow it to completely cool, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. This pie freezes and thaws beautifully; no one will ever realize it isn’t freshly baked!

Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

Let’s Compare Pecan Pies

I’ve shared a few pecan pie recipes on my blog and you might be wondering which to make first. Here’s a quick review:

  1. My Favorite Pecan Pie: This pecan pie recipe is classic and simple with an unexpected dash of cinnamon. It’s the perfect combination of sweet and salty and my favorite for good reason.
  2. Dark Chocolate Pecan Pie: Today’s recipe! Dark chocolate pecan pie is a deep and decadent variation of my classic recipe– a welcome addition to any Thanksgiving menu.
  3. Maple Pecan Pie: You’ll love the warm and cozy flavor combination in maple pecan pie. It’s made without corn syrup!
  4. Brown Butter Pecan Pie Bars: My brown butter pecan pie bars feature a brown butter crust. They’re easily portable and serve a big crowd.
  5. Salted Pecan Pie Tarts: Made with my favorite homemade pie crust and a salted pecan filling, these salted pecan pie tarts are adorable and perfect for any holiday gathering.

Whichever you choose to make, you’re guaranteed pecan pie-fection!

Print

Dark Chocolate Pecan Pie

  • Author: Sally
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Deep decadent and delicious dark chocolate pecan pie with sea salt.


Ingredients

  • Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 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)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • sea salt for topping

Instructions

  1. The crust: Prepare my pie crust recipe through step 5.
  2. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.
  4. The filling: Spread pecans evenly inside pie crust and sprinkle the chocolate chips evenly on top. Set aside. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans and chocolate chips.
  5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.
  6. Slice and serve pie warm or at room temperature. Top with whipped cream and chocolate shavings, if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Notes

  1. Make Ahead & Freezing Instructions: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans and chocolate chips) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. Special Tools (affiliate links): Dark Chocolate Chips, Glass Scalloped Pie Dish, Rolling Pin, Glass Mixing Bowls, Pastry Blender, and Pie Crust Baking Shield
  3. Extra Pie Dough: You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
  4. Pie Dish: I strongly recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.
  5. Chocolate Chips: Instead of dark chocolate chips, you can use semi-sweet chocolate chips. Or 6 ounces of chopped semi-sweet, dark, or bittersweet chocolate.
  6. Corn Syrup: If desired, you can use light corn syrup instead.
Deep decadent and delicious dark chocolate pecan pie with sea salt! Recipe on sallysbakingaddiction.com

78 Comments

  1. We made this for Thanksgiving and it was SO GOOD! The recipe was perfectly written- easy, no drama, and turned out fantastic. My dad is from the south and loves his ‘traditional’ pecan pie.. even he was won over by this version. Thank you so much for this recipe and I highly recommend everyone reading the comments to give this a try!

  2. Hmm I just made this pie this morning and I’m not sure what happened! I used a regular pie dish and the butter from the filling ran over in between the crust and pan- plus the crust bubbled up like crazy in the middle! Sounds like I should have blind baked, but you said you don’t have to? I’ve made plenty of pies before and never had this happen 🙁 I’m sure it’ll taste great though!

  3. I had no problem substituting 1/4 cup of molasses and 3/4 cup Of light corn syrup for 1 cup dark corn syrup. It may give a slightly darker, earthier , sulphuric flavor, but wasn’t a turn off for my tasters. It baked a nice texture for the filling at the shorter end of the cooking time.

  4. Thank you Sally for responding. I am going to take the chocolate pecan pie squares to my sister’s for Thanksgiving dinner.

  5. Hi Sally!
    I am generally slow at most baking steps. If making the filling will take me a bit of time, should I wait and roll out the pie dough after it’s finished? Or should I roll it out, place it in the dish, and then put the dish in the fridge until the filling is done? Or does none of this matter?

    1. Hi Orma! It definitely matters– and helps! The longer that crust can chill in the refrigerator, the better. I recommend rolling out the pie dough, fitting into the pie dish, refrigerating, then making the filling. No need to cover the pie dough in the fridge.

  6. I am an experienced baker and I avoid pies because I HATE working with pie crust. Because your homemade pie crust recipe makes two crusts, I was able to make two dark chocolate pecan pies. While they (inevitably?) taste good, my first attempt was a complete disaster (particularly in regards to appearance). There was too much filling and, because the crimped edges quickly fell down, it leaked all over my oven (fortunately, I had aluminum foil and a baking sheet at the ready. Instead of rolling the overhanging down and crimping the edges on my second pie, I cut the overhang off and crimped what was left. Once again, it quickly flattened once it was in the oven. Fortunately, I used only 2/3 of the prepared filling this time and its appearance was dramatically improved. In the future, I may use a pie crust recipe that I received from Valeri Lucks, the co-owner and pie maker for Honey Pie Cafe in Milwaukee, WI. It’s all shortening and it baked better than your homemade pie crust. While this was a frustrating experience, it WAS a learning experience and I’m grateful for that. 🙂

  7. Is there something I could substitute the corn syrup for? Do you think I could do all brown sugar? I just would prefer not to use corn syrup in the pie if I can avoid it. Do you have any suggestions?

  8. Hi. I am not the best baker, but I must have this pie. Can I use a store-bought crust instead? If so, should I use a standard or deep-dish crust?

    Thank you,

    D

    1. Hi Deanna! Absolutely, store-bought is great if you don’t have the time to make homemade pie crust. A recommend a regular pie crust, not deep dish.

  9. I’m baking this pie for a friend but don’t want to use one of my own pie dishes. What do you recommend as far as disposable pie pans? Will this effect the cooking time? Thanks in advance!

    1. Hi Katie! You can use a disposable pie dish for this chocolate pecan pie. Cooking time is usually the same when baking in a disposable pie dish.

    1. Hi Rachael! Individual mini pies baked in a standard 12-count muffin pan usually take around 25 minutes at 350F. Rotate the muffin pan halfway through bake time.

  10. A classic Thanksgiving treat with a twist!! When I was young my aunt made chocolate pecan pie and I have yet to find one I love just as much, but this one looks like it fits the bill! I cannot wait to try! Happy Thanksgiving!

      1. Thank you. I just put in oven before I seen your reply. I left them mostly halved but next time will roughly chop some. I also toasted the pecans a little bit. Not sure if I can wait until Thanksgiving day to eat some. It looks wonderful !!!

  11. Sally, thank you so much for this recipe. I don’t have a pie pan and was going to use a pre-made store chocolate pie crust to just pour the filling in to–do you think this crust would be in danger of burning when the filling cooks? Would I be able to adjust the cook time at all to adjust this risk? Thank you very much for your help. It is a Keebler ready-made chocolate crust if that helps.

    1. Hi Vanessa! Chocolate crust– yum!! Your crust will be just fine; simply follow the recipe using your crust. You can always tent the pie with aluminum foil if you notice the crust browning or cooking too quickly.

  12. I made this with raw pecans since the recipe didn’t specify and that’s what was available in the baking aisle of the grocery store. The result wasn’t bad, but certainly wasn’t great either — next time I will definitely toast the pecans before making the pie (I hadn’t made pecan pie before, but I guess they’re usually made with toasted pecans). Luckily I used a good quality dark chocolate, which allowed the end result to still taste quite decadent. Might I suggest updating the ingredient list to specify toasted pecans for us novice pecan pie bakers 🙂

  13. Grandma was supposed to save us a slice of pecan pie from Thanksgiving and instead ate it herself! I had to satisfy this craving so I went in search of a recipe online and decided on this one. SO glad I did because it was 100 times better than the one we were originally supposed to have tonight. Thanks for posting this. You have a real gift for baking <3

  14. I just made this pie, my son was demanding a chocolate pecan pie because we didn’t have one at Thanksgiving. I used 3/4 cup light corn syrup and 1/4 cup molasses because it’s what I had at hand, and 1 cup semi-sweet chocolate chips as I could not find dark chocolate chips. My son loved the pie but for me I found it way too sweet. In comparison with the regular pecan pie recipe from Sally this has the same amount of sugar and corn syrup, but the addition of 1 cup of chocolate chips just adds too much sugar, in my opinion. Perhaps it would be different with the dark chocolate and they are not interchangeable. My other comment is that the pie dripped a lot of sugar. I lined the bottom of the oven with aluminum foil, halfway through the baking the oven was filled with smoke and the aluminum foil actually was in flames!

  15. Sally,
    Just ran across this recipe and had to try it…A little behind the times I guessI’m a big fan of all your tried and true recipes! I have made about a dozen thus far and they have all been fabulous. I was wondering if I melted the chocolate instead to create that beautiful layering if I should bake my crust first and for how long? Thanks for all you do. Also do you recommend toasting the pecans ?

    1. Hi Annie, You can certainly try melting the chocolate first but keep in mind that if you cover the top of the pecans completely with melted chocolate it might stop the egg mixture from seeping down through the pie. The pecans toast nicely as the pie bakes so no need to pre-toast here! Let me know if you try it!

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