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. 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 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! Room temperature eggs 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 on top.
  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– 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.
  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

87 Comments

  1. WOW! these are two of my favorite things in one recipe (dark chocolate and pecans). I dont believe my host mom has a round pie dish, do you think a small sheet pan would work with a slightly adjusted baking time?

  2. Wow. Just what the indecisive among us need for dessert. Do you think it would work with walnuts, instead? Or would it just end up tasting like a brownie pie (which is not necessarily a bad thing)?

    1. I was questioning if this recipe would work well with walnuts too.  In Michigan, Walnuts are king.  

      I will be making this recipe for my friend who is from Tennessee as a test run.  Cannot wait!  I’m so glad this recipe is first in the second pie week

  3. I love pecans in desserts!  And you’re so right why are Thanksgiving desserts lacking with the chocolate!

  4. I love pie!!! I recently mastered a recipe for pumpkin pie (no more soggy bottom crust, which is something that has always frustrated me to no end) and I found my master pie crust recipe so I am ready for pie this season. This looks so amazing and decadent with dark chocolate! I agree the whipped cream and chocolate shavings are mandatory. Bring on the pie!

  5. This pie looks amazing! I love anything pecan, and dark chocolate, so together, I imagine this is incredible!

    Paige
    http://thehappyflammily.com

  6. Pecan pie isn’t usually the variety I reach for either, but this looks fantastic! I loooove the combination of dark chocolate, nuts and sea salt, but I’m a chocolate girl through and through 😉

  7. How exciting! The 2nd annual pie week. I am all in and I used to be intimidated by pie crust until I made yours. Buttery and flaky and yummy!! What a great spin on traditional pecan pie. Chocolate!! Love Italy

  8. Sally, this looks delicious! Around my hometown, we had a popular version of this pie called “Derby Pie”…hard to go back to plain ole pecan pie once you’ve had it with chocolate thrown in. Nostalgia and craving sparked!!

  9. So excited for Pie Week! Pecan Pie is one of my faves. Chocolate is also one of my faves. Perfect combo, if you ask me 🙂

  10. This dish looks beautiful Sally! I have never made pie, nor any pastry before, so maybe this will be the first! Would totally be worth it.

  11. Québec,Canada is a huge producer of fresh cranberries. Did you know? To add a bit of tangyness, I suggest you add 1/3 cup of fresh cranberries ( washed and cut in half) to the filling.

  12. I am planning my Friendsgiving dinner menu right now and I am using several of your pie recipes! This one looks awesome!

  13. Made this for our church supper last weekend – so easy and really impressed the church ladies! A hit that was sooooo easy!

  14. Hi Sally!
    So I made this pie last weekend for a Friendsgiving potluck and let me say, it was a HIT! It was also my first time making pie crust from scratch. I followed all of your tips and tricks and it came out great! I definitely feel more confident now to make my own pie crusts in the future (and I have the other half of the pie crust recipe sitting in my freezer that I plan to turn into poptarts for Christmas breakfast!)

    One question though: my pie crust stuck a little bit to the bottom “corner” of the pie dish. I was using stoneware, not glass…should I have sprayed the pie dish at all before rolling out the crust? I assumed there was enough butter/shortening in the crust that it wouldn’t stick?

    1. Hey Anna! WOW! So exciting you made from-scratch crust with no issue. I know the first time can always be a little scary. The crust is full of butter and shortening that it shouldn’t stick. However, the sugars in the filling tend to seep through every now and then. You can definitely try spraying the pie dish next time you try this pie. That would help.

  15. Hi Sally! I’m going to try your version for Thanksgiving this year. In Kentucky, we call this “Derby Pie” and add a splash of bourbon! My go-to pecan pie is the honey pecan pie by Taste of Home (I recommend trying it, honestly!).
    Here’s the link: https://www.tasteofhome.com/recipes/honey-pecan-pie

  16. Hey Sally!
    I’ve tried making this pie this weekend, but couldn’t find any vegetable shortening so I figured I could skip it but the dough didn’t come out very good. what can I use to replace it?

    1. I’m not surprised the dough didn’t turn out well without the shortening! You definitely need it in my pie crust recipe. If you can’t find it, maybe you can search for an all-butter crust recipe? I have this one, but it makes 3 crusts. So you can freeze 2 of them. 🙂

  17. My Mom says she has never been able to get a pecan pie to set up in Colorado but I want to make this for Thanksgiving this year. Any high altitude notes??? Thanks!

    1. Yes, all of my recipes have “make ahead/freezing tips” at the bottom (under the directions). You can see exactly how to make this one ahead of time there! Enjoy! 🙂

  18. I made this tonight and the Chocolate didn’t melt into the pie. It looked nothing like yours. I was so sad! Hopefully, it still tastes great!

  19. I’ve made your crust several times but I substitute lard for shortening. It comes out flakey but no matter how long I’ve chilled it before baking the crust “slumps” in the oven, loses it shape, and a part usually breaks off.  Nowhere near as pretty as the pictures. Not sure what I’m doing wrong. (I’ve used shortening the the past and still had similar problems.)

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