If you’re searching for a show-stopping dessert that’s as rich in flavor as it is in texture, this Dark Chocolate Pecan Pie Recipe is your new go-to. Imagine the deep, bittersweet notes of dark chocolate melting into the gooey sweetness of the pecan filling, all hugged by a flaky, buttery crust. Every bite tells a story of classic Southern charm infused with a decadent twist, perfect for holiday gatherings, weekend indulgences, or whenever you need that extra special treat. Trust me, once you try this recipe, it’s hard to go back to plain pecan pie again.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the rich and satisfying flavors of this pie. Each component plays a unique role, from the luxurious dark chocolate adding depth to the pecans’ crunch and the homemade crust bringing it all together with buttery flakiness.
- Homemade pie crust: A flaky, buttery base that can be made ahead or frozen to save time.
- 2 and 1/2 cups (250g) shelled pecans: The star nut providing a satisfying crunch and rich flavor.
- 1 cup (180g) dark chocolate chips: Adds bittersweet depth and melty richness.
- 3 large eggs, at room temperature: Helps bind the filling and create that perfect custardy texture.
- 1 cup (240ml) dark corn syrup: Sweetness and sticky body that holds the filling together.
- 1/2 cup (100g) packed dark brown sugar: Brings warmth and molasses notes to complement the nuts and chocolate.
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled: Adds richness and tender texture.
- 1 and 1/2 teaspoons pure vanilla extract: Enhances all the other flavors beautifully.
- 1/2 teaspoon sea salt: Balances sweetness and sharpens flavor.
- 1/2 teaspoon ground cinnamon: Introduces subtle warmth and spice.
- Coarse sea salt or flaky sea salt for sprinkling on top: A finishing touch for a burst of crunch and flavor contrast.
How to Make Dark Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Crust
Start by following your favorite homemade pie crust recipe through step 5, ensuring you’ve got a well-chilled dough. Resting the dough in the fridge is crucial — it makes rolling out a breeze and ensures your crust will bake up tender and flaky instead of tough.
Step 2: Roll Out the Dough
Set your oven rack to the lower third and preheat it to 350°F (177°C). On a lightly floured surface, roll one disc of dough into a 12-inch circle. Turn the dough a quarter turn every few rolls to keep its thickness even and prevent sticking or tearing. This step might feel meditative — take your time for the best results.
Step 3: Fit the Dough into the Pie Dish
Transfer your rolled dough carefully to a 9-inch pie dish. Use your fingers to gently tuck and smooth the edges, then crimp or flute the rim to make it look as pretty as it tastes. There’s no need to prebake the crust for this recipe because the filling cooks perfectly, keeping the crust golden and crisp.
Step 4: Layer the Pecans and Chocolate
Evenly spread the pecans over the bottom of the crust, then sprinkle the dark chocolate chips on top. This layering ensures you get a delightful mix of textures and flavors in every slice — that melted chocolate with toasted nuts is absolutely heavenly.
Step 5: Whisk and Pour the Filling
In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until the mixture thickens slightly and is well combined. Pour this luscious filling evenly over the pecans and chocolate in your pie shell.
Step 6: Bake to Perfection
Place your pie in the preheated oven and bake for 40 to 50 minutes until the top is lightly browned and the filling is set but still has a slight wobble in the center. After 20 minutes, add a pie crust shield around the edges or tent the entire pie with foil to prevent over-browning, ensuring your crust stays beautifully golden without burning.
Step 7: Cool and Finish
Once baked, remove the pie from the oven and let it cool on a wire rack until completely set. The filling will firm up as it cools, making it easier to slice. Just before serving, sprinkle coarse or flaky sea salt on top to elevate those rich, indulgent flavors even more.
How to Serve Dark Chocolate Pecan Pie Recipe
Garnishes
A simple dusting of powdered sugar or some freshly whipped cream can complement this pie wonderfully. For an extra special touch, sprinkle some chocolate shavings or a pinch of flaky sea salt on top. These small options help accentuate all the flavors without overpowering the pie itself.
Side Dishes
Serve slices of this luscious pie with a scoop of vanilla bean ice cream or a drizzle of caramel sauce to create an unforgettable dessert experience. A light, fruity salad alongside might also balance the pie’s richness, especially after a hearty meal.
Creative Ways to Present
For a festive occasion or dinner party, plate individual slices with a sprig of fresh mint and scatter chopped pecans on the plate for texture. Alternatively, serve the pie in smaller tart portions for a cute, shareable twist. Presentation really enhances the joy of this delicious Dark Chocolate Pecan Pie Recipe.
Make Ahead and Storage
Storing Leftovers
You can keep leftover pie wrapped tightly at room temperature for 1 to 2 days, but for a longer indulgence, refrigerate it up to 4 to 5 days. Just make sure to cover it well to preserve freshness and prevent the crust from becoming soggy.
Freezing
If you want to make this pie in advance, freezing is a great option. Wrap the cooled pie tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor retention.
Reheating
To bring back that freshly baked warmth, reheat slices in a 300°F (149°C) oven for about 10 to 15 minutes. You want to warm the filling gently without drying out the crust, so keep a close eye to preserve the pie’s luscious texture.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds a lovely personal touch and flavor, a good-quality store-bought crust will work just fine and help save time.
What type of dark chocolate is best for this pie?
Choose a dark chocolate with at least 60% cocoa content for a rich, slightly bittersweet balance that cuts through the sweetness of the filling perfectly.
Why is my pie filling too runny?
Make sure your eggs are fresh and whisked thoroughly with the other ingredients. Also, baking long enough and cooling the pie completely is key for the filling to set properly.
Can I substitute the corn syrup with honey or maple syrup?
While you can try, corn syrup’s unique texture helps keep the filling smooth and cohesive. Honey or maple syrup might affect the final texture and flavor, so use with caution.
How do I prevent the crust edges from burning?
Use a pie crust shield or cover the edges with aluminum foil about halfway through baking. This protects the delicate crust while allowing the filling to cook perfectly.
Final Thoughts
There’s something truly magical about this Dark Chocolate Pecan Pie Recipe — it’s the kind of dessert that makes you smile the moment you take a bite. Rich, nutty, and decadently chocolatey, it’s a wonderful twist on a classic favorite that’s sure to become a beloved staple in your recipe collection. Give it a try, share it with loved ones, and watch it disappear fast!
Print
Dark Chocolate Pecan Pie Recipe
- Prep Time: 25m
- Cook Time: 50m
- Total Time: 1h 15m
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Description
This Dark Chocolate Pecan Pie combines a rich and flaky homemade pie crust with a luscious filling of toasted pecans, bittersweet dark chocolate chips, and a sweet, spiced custard mixture. The pie is baked to perfection with a golden-brown top and finished with a sprinkle of coarse sea salt to balance the sweetness, offering a decadent twist on a classic Southern dessert.
Ingredients
Pie Crust
- 1 homemade pie crust (recipe makes 2 crusts; use one or freeze the second)
Filling
- 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 sugar)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Coarse sea salt or flaky sea salt for sprinkling on top
Instructions
- Prepare the Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough, then chill the dough thoroughly to ensure it is easy to handle and roll out.
- Preheat Oven and Roll Dough: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle, turning a quarter turn every few rolls for even thickness.
- Transfer Dough to Pie Dish: Carefully place the rolled dough into a 9-inch pie dish. Use your fingers to smooth it out and create a flanged edge by fluting or crimping. There’s no need to prebake the crust.
- Arrange Pecans and Chocolate: Evenly spread the shelled pecans inside the crust, then sprinkle the dark chocolate chips evenly over the pecans.
- Mix and Pour Filling: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully combined and slightly thickened. Pour this mixture evenly over the pecans and chocolate chips in the crust.
- Bake the Pie: Bake the pie in the preheated oven for 40-50 minutes, until the top is lightly browned. After 20 minutes, cover the edges with a pie crust shield to prevent burning, or tent the entire pie with foil if the top browns too quickly.
- Cool and Serve: Remove the pie from the oven and cool on a wire rack until completely set, about 2-3 hours. Once cooled, sprinkle with coarse or flaky sea salt. Slice and serve, optionally topped with whipped cream and chocolate shavings.
- Storage: Cover leftover pie and store at room temperature for 1-2 days or refrigerate for 4-5 days.
Notes
- Use room temperature eggs for a smoother filling mixture.
- Dark corn syrup provides a rich, deep sweetness typical of pecan pies; substitute with light corn syrup if unavailable but flavor will differ slightly.
- Chilling the dough before rolling helps maintain its structure and prevents shrinking during baking.
- Toasting pecans lightly before adding to the pie can enhance their flavor but is optional.
- Use a pie crust shield or foil tent to avoid over-browning the crust edges and top.
- Sprinkling sea salt at the end enhances the chocolate and balances the sweetness.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.
