Indulge in the ultimate holiday treat with this Chocolate Pecan Pie—a decadent twist on the classic southern pecan pie, featuring a gooey filling packed with semi-sweet chocolate and toasted pecans in a golden, flaky crust. This pie is a showstopper for both Thanksgiving and Christmas, guaranteed to impress family, friends, and sweet-toothed guests!
Why You’ll Love This Chocolate Pecan Pie
When you crave something richer than traditional pecan pie, Chocolate Pecan Pie delivers velvety chocolate, nutty pecan crunch, and the buttery aroma only a homemade pie can offer. Serve it slightly chilled or at room temperature alongside homemade whipped cream for a dessert that truly elevates any gathering.
Ingredients You’ll Need
- 1 unbaked pie crust (homemade or store-bought)
- 1 ½ cups pecan halves (plus extra for the top)
- 1 cup semi-sweet chocolate chips (or chopped dark chocolate)
- 3 large eggs (room temperature)
- ¾ cup light or dark corn syrup
- ½ cup packed light brown sugar
- 1 tbsp unsweetened cocoa powder
- 4 tbsp unsalted butter (melted and cooled slightly)
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- Flake sea salt, for garnish (optional)
Step-by-Step Instructions
1. Prep the crust: Press your unbaked pie crust into a 9-inch dish. Refrigerate until ready to bake for best texture.
2. Add pecans and chocolate: Layer pecans and chocolate chips into the bottom of the chilled crust.
3. Mix filling: In a bowl, whisk together eggs, corn syrup, brown sugar, cocoa powder, melted butter, vanilla, and salt until well incorporated.
4. Assemble: Pour the filling over the chocolate and pecans. Arrange extra pecans on top, gently pressing into the mixture.
5. Bake: Bake at 350°F for 50-60 minutes, shielding the crust halfway through to prevent over-browning. The center should jiggle slightly when tapped.
6. Cool and serve: Cool the pie fully on a wire rack, then sprinkle with flake sea salt. For extra indulgence, top with whipped cream and chocolate shavings.
Expert Tips & Flavor Boosters
- Rest before serving: Allow your pie to cool for a minimum of 2 hours for clean slicing and optimal texture.
- Crust protection: Use a pie shield or foil to keep the crust from over-browning—critical to a picture-perfect pie.
- Chocolate choice: Opt for high-quality semi-sweet or dark chocolate to balance the richness and sweetness.
- Add bourbon: For a Southern flair, mix 2 tbsp bourbon into the filling before baking.
FAQ
Why is my Chocolate Pecan Pie runny?
Underbaking is usually the culprit. Ensure the center is set but has a gentle jiggle, and let the pie cool fully before cutting.
Can I make it ahead?
Absolutely. Wrap tightly and refrigerate up to 4 days—or freeze for longer storage.
Can I use maple syrup instead of corn syrup?
Yes! Swap an equal amount for a deeper, caramel-like flavor.
Serving Suggestions
Serve this Chocolate Pecan Pie with a dollop of homemade whipped cream or a drizzle of chocolate sauce. For parties, slice into bars for easy sharing—see our guide on pecan pie bars.
Storage and Freezing
To keep your pie fresh, wrap it loosely in plastic or foil and refrigerate for up to 4 days. For longer storage, freeze in an aluminum tin—just thaw overnight in the fridge before serving.