There’s something about Thanksgiving that makes the kitchen feel alive. The sound of pecans toasting, the smell of melted chocolate, the warmth of pie cooling on the counter. This Dark Chocolate Pecan Pie brings all of that to the table. It’s a dessert that feels both familiar and exciting, perfect for sharing with the people you love.
Table of Contents
Why You’ll Love This Dark Chocolate Pecan Pie
This pie takes the classic pecan pie and adds a fudgy layer of dark chocolate. The result is rich and satisfying, with a chewy filling and a crunchy top.
The flavor has balance. Sweet notes from brown sugar and syrup meet the nutty pecans. Cinnamon adds warmth, while a sprinkle of sea salt keeps it from being too sweet.
It’s also practical. No blind-baking is required. You mix, pour, and bake. As a bonus, you can make it ahead and keep it fresh for the holiday table.
If you want a centerpiece dessert that impresses without stress, this is the one.
Ingredients You’ll Need
Key Ingredients
- Pecans: Give crunch and a nutty depth.
- Dark chocolate chips: Add richness and a fudgy bite.
- Corn syrup and brown sugar: Create the gooey filling that holds everything together.
- Spices and vanilla: A touch of cinnamon and vanilla rounds out the flavors.
Optional Variations & Substitutions
You can use light corn syrup for a gentler sweetness. Semi-sweet or bittersweet chocolate also works. If time is short, a store-bought crust saves effort, though homemade adds a buttery touch.
Step-by-Step: How to Make Dark Chocolate Pecan Pie
Prepare the Crust
Start with chilled dough. Roll it into a 12-inch circle and fit it into a 9-inch pie dish. Crimp or flute the edges for a classic look. Then, place it in the fridge while you work on the filling.
Assemble the Filling
Spread the pecans in the crust. Sprinkle chocolate chips on top so every slice gets a chocolate pocket. In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon. The mixture should look glossy. Pour it gently over the pecans and chocolate.
Bake & Cool
Place the pie on the lower rack of a 350°F oven. Bake for 40–50 minutes. After about 20 minutes, cover the crust edges with foil or a pie shield to keep them golden, not burnt.
You’ll know it’s done when the center jiggles slightly but no longer looks runny. Set it on a cooling rack and wait until it’s completely cool before slicing. This step keeps the filling set.
Serving Tips
The pie tastes amazing warm or at room temperature. Add whipped cream for a soft contrast. A drizzle of caramel or a sprinkle of chocolate shavings makes it extra festive. A touch of flaky salt on top sharpens the flavors.
Make Ahead, Storage & Freezing Tips
This pie works well for early prep. Make the filling (without the pecans and chocolate) one day ahead and store it covered in the fridge. The crust can chill for up to five days or freeze for three months.
A baked pie holds at room temperature for up to two days or in the fridge for five. To freeze, wrap it tightly after cooling and store for up to three months. Thaw overnight in the fridge before serving.
Tools You’ll Need
A rolling pin helps with the crust. A 9-inch glass pie dish bakes evenly and lets you see when the crust is golden. A mixing bowl and whisk are all you need for the filling. A pie shield or foil protects the edges, and a cooling rack lets the pie set properly.
Dark Chocolate Pecan Pie Recipe Card
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Dark Chocolate Pecan Pie | Amazing Holiday Dessert
- Total Time: 1 hour 10 minutes
- Yield: 1 pie (8 slices) 1x
Description
A rich, chewy Dark Chocolate Pecan Pie with a crunchy pecan top, deep cocoa notes, sweet-salty balance, and a hint of cinnamon. Easy holiday pie that you can make ahead and serve warm or at room temperature.
Ingredients
1 chilled 9-inch pie crust (homemade or store-bought)
2 1/2 cups (250 g) shelled pecans
1 cup (180 g) dark chocolate chips (or chopped dark/semi-sweet chocolate)
3 large eggs, at room temperature
1 cup (240 ml) dark corn syrup (light works too)
1/2 cup (100 g) packed dark brown sugar
1/4 cup (56 g) unsalted butter, melted and slightly cooled
1 1/2 tsp pure vanilla extract
1/2 tsp sea salt
1/2 tsp ground cinnamon
Flaky sea salt, for topping (optional)
Instructions
1. Chill dough. Then roll a 12-inch circle and fit into a 9-inch pie dish. Crimp edges and refrigerate.
2. Preheat oven to 350°F (177°C). Place rack in the lower third.
3. Scatter pecans in the crust. Then sprinkle chocolate chips over the nuts.
4. In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until glossy.
5. Pour filling evenly over the pecans and chocolate.
6. Bake 40 to 50 minutes. After 20 minutes, shield the crust edges with a pie shield or foil.
7. Check doneness: the center should jiggle slightly but not look runny.
8. Cool completely on a wire rack. Then sprinkle flaky sea salt if using.
9. Slice and serve warm or at room temperature with whipped cream and chocolate shavings.
Notes
Make-ahead: Mix the filling (without nuts and chocolate) up to 1 day in advance.
Storage: Keep covered 1 to 2 days at room temp or 4 to 5 days in the fridge.
Freezer: Cool, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge.
Variations: Use semi-sweet or bittersweet chocolate. Swap light corn syrup if preferred. Use a quality store-bought crust if short on time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 43 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg
FAQs
Can I make this pie without corn syrup?
Yes. You can use light corn syrup for a milder taste, or try pure maple syrup for a twist. The filling may be slightly softer, but it will still be delicious.
How do I know when my pecan pie is done baking?
Look for a center that jiggles gently but is not liquid. The top will be set and slightly puffed. As it cools, it will firm up fully.
Can I use a store-bought pie crust?
Yes, absolutely. A good quality store-bought crust saves time and works just fine.
More Such Recipes
If you love this fudgy twist on classic pecan pie, try my fudgy twist on classic pecan pie. For something creamy and chilled, the no-bake chocolate peanut butter pie is a crowd-pleaser. Looking for a cozy fall dessert? You’ll enjoy the pumpkin pecan streusel torte for fall gatherings. For bar lovers, the best pumpkin cheesecake bars hit all the right notes.
Final Thoughts
This Dark Chocolate Pecan Pie feels both simple and special. It gives you the comfort of tradition with the excitement of chocolate woven in. Whether you serve it at Thanksgiving or Christmas, it will be remembered long after the plates are cleared.
For more inspiration and holiday dessert ideas, you can follow along on Pinterest or connect on Facebook.