Dark Chocolate Pecan Pie Recipe

If you love the rich, nutty flavors of classic pecan pie but crave a little extra indulgence, this Dark Chocolate Pecan Pie Recipe is going to become your new go-to. I absolutely love how the deep bittersweet chocolate plays with the toasted pecans and the buttery, gooey filling—it’s truly a dessert that feels both fancy and comforting. Whether you’re serving it for a holiday or just a weekend treat, it’ll wow anyone lucky enough to get a slice.

When I first tried this recipe, I was surprised by how perfectly the dark chocolate balances the sweetness without overwhelming the pecans. Plus, it’s easier to pull off than you’d think, especially with my favorite homemade pie crust. Once you nail this Dark Chocolate Pecan Pie Recipe, you’ll find yourself coming back to it again and again!

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Ingredients You’ll Need

Every ingredient here plays a crucial role, from the buttery pie crust that cradles the filling, to the mix of dark corn syrup and brown sugar that delivers moist sweetness. I love how the dark chocolate chips melt just right without losing their shape, providing bursts of chocolate throughout.

• Homemade Pie Crust: You’ll want a flaky, tender crust—this recipe makes two crusts, so you can either make a double or save one for next time.
• Shelled Pecans: Toast them lightly to boost that nutty aroma before baking.
• Dark Chocolate Chips: I use good-quality bittersweet or semisweet chips for depth of flavor.
• Eggs: Room temperature eggs help the filling bind smoothly without curdling.
• Dark Corn Syrup: This adds the classic gooey texture and rich sweetness; if you want, you can substitute with maple syrup for a twist.
• Dark Brown Sugar: Adds molasses notes and moisture—packed tight for best taste.
• Unsalted Butter: Melted and slightly cooled to combine effortlessly into the filling.
• Vanilla Extract: Pure vanilla gives a nice aromatic lift.
• Sea Salt & Ground Cinnamon: These subtle accents round out the flavor beautifully.
• Coarse Sea Salt (for topping): Adds a delightful crunch and enhances the chocolate’s flavor when sprinkled just before serving.

Variations

I love making this Dark Chocolate Pecan Pie Recipe my own—don’t be afraid to play with it depending on your mood or what you have on hand. Every time I tweak something, it feels like a new discovery.

• Add a Splash of Bourbon: I once added 2 tablespoons of bourbon into the filling, and it gave the pie a warm, boozy depth that my family went crazy for.
• Swap Dark Chocolate for Semi-Sweet: For a milder chocolate experience, semi-sweet chips work wonderfully without overpowering the pecans.
• Make It Gluten-Free: Using a gluten-free pie crust mix ensures everyone can savor this dessert without missing a thing.
• Add Orange Zest: A teaspoon of fresh orange zest brightens up the richness and adds an unexpected twist I adore.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare Your Pie Crust

Start with my favorite homemade pie crust recipe—this one creates a perfectly flaky, buttery base. After your dough has rested and chilled (super important!), roll it out on a lightly floured surface to about 12 inches wide. I like to turn it a bit as I roll to keep the thickness even. Once it fits nicely in your 9-inch pie plate, gently press it down and flute the edges with your fingers. No need to blind bake, which saves you a step later on.

Step 2: Assemble the Filling

Spread your toasted pecans evenly over the crust, then sprinkle the dark chocolate chips right on top. In a separate bowl, whisk together the room temperature eggs, dark corn syrup, packed brown sugar, melted butter, vanilla, salt, and cinnamon until the mixture becomes nicely combined and thickened. This filling is key to that gooey, perfectly set pie, so make sure to whisk thoroughly before pouring it over the nuts and chocolate.

Step 3: Bake to Perfection

Pop your pie in the oven at 350°F (177°C), placing the rack on the lower third so the crust cooks evenly. Bake for 40-50 minutes, but here’s a trick I discovered after a few trial pies—after about 20 minutes, shield the crust edges with foil or a pie shield to keep them from darkening too fast. You want a golden edge without burnt spots. The top of the pie should have a lightly browned finish and the filling should be set but still slightly jiggly in the center when you gently shake the pan.

Step 4: Cool, Salt, and Serve

Let your pie cool completely on a wire rack—it’s tempting to dive in right away, but the filling needs time to set fully. Just before slicing, sprinkle with a little coarse sea salt to brighten every bite. I love topping my slices with freshly whipped cream and a few chocolate shavings for that next-level presentation and flavor. Trust me, you’ll want to savor each bite slowly!

How to Serve Dark Chocolate Pecan Pie Recipe

Garnishes

I’m a big fan of sprinkling flaky sea salt on top right before serving—it intensifies the chocolate’s richness and adds that little something special. Whipped cream is a must-have in my house for this pie, often lightly sweetened with a splash of vanilla. For a festive touch, I sometimes grate a bit of extra dark chocolate or even a few toasted pecan halves for crunch and beauty.

Side Dishes

This pie shines brightest as dessert on its own, but if you want to add some contrast, a scoop of vanilla bean ice cream or a simple fruit compote like spiced cherry or orange cranberry works wonders. I once paired this pie with a cup of strong coffee and it elevated the entire experience—bittersweet flavors balanced perfectly.

Creative Ways to Present

For special occasions, I’ve recently tried serving this pie as individual tartlets using mini pie crusts—perfect for parties or gifting. Drizzling a bit of caramel or chocolate sauce over each slice adds a gourmet look without much effort. And don’t underestimate the power of a pretty pie plate and a rustic linen napkin to create an inviting dessert table.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered at room temperature for 1-2 days—just make sure it’s not too warm, or the filling can get too soft. For longer storage, placing the pie loosely covered in the fridge works well for up to 4-5 days. I find the flavors actually mellow and improve a bit after a day in the fridge!

Freezing

Freezing whole pecan pies can be tricky because of the filling texture, but I’ve had success freezing individual slices wrapped tightly in plastic wrap and foil. Just thaw in the fridge overnight and refresh them in a warm oven to bring back that fresh-baked vibe.

Reheating

To reheat, I gently warm slices in a 325°F oven for about 8-10 minutes. This helps the crust crisp back up without melting the filling too much. Avoid the microwave if you want to keep that flaky texture intact.

FAQs

Final Thoughts

This Dark Chocolate Pecan Pie Recipe holds such a special place in my dessert rotation because of how effortlessly it pulls together deep, comforting flavors with a touch of elegance. I love sharing it with my family and friends—they always ask for seconds! If you decide to give it a try, remember to have fun with the process and make it your own. You won’t regret making this rich, nutty, and chocolaty delight your new favorite pie.

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