Chocolate Pecan Pie
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Chocolate pecan pie is like the classic version but with a chocolate crust and chocolate filling. Level up your holidays with this chocolate lover’s twist on a traditional holiday pie.
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If you want to freshen up your holiday dessert table, try this chocolate pecan pie instead of the traditional pecan pie. It features the same rich custard and pecan filling as the classic pie, but with the added indulgence of melted chocolate.
The chocolate blends beautifully with the buttery pecans, enhancing their flavor without overpowering them. Each bite offers a delightful mix of custard, pecans, and chocolate. Enjoy it plain or with a dollop of whipped cream—you’ll love it either way!
You might also enjoy my mini pecan pies, pecan pie cheesecake, pecan pie bars, or pecan pie brownies!
Why This Recipe Works
- A touch of cocoa powder is added to the crust to really make this pie seem like a chocolate version.
- There’s no need to partially bake the pie crust. It comes out crisp on the bottom without this step. But, I highly recommend a glass pan.
- Using melted chocolate instead of chocolate chips gives the pie a smoother chocolate taste and texture. The chocolate custard paired with the crunchy pecans is *chef’s kiss*.
Ingredients
This recipe is almost identical to my class version, so you may recognize the ingredients.
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Chocolate pie crust: I used my homemade pie crust and added cocoa powder to it. You can easily make this without cocoa powder or store-bought works fine too.
- Dark corn syrup: Keeps the filling sweet and silky.
- Sugar: I like to use all light brown sugar for my pecan pies. It has a richer flavor than granulated sugar.
- Pecans: I like to roughly chop my pecans and leave a few larger pieces. It’s completely up to you how you wish to do this.
- Chocolate: Use baking chocolate found in the baking aisle of your grocery store. It melts smoother than chocolate chips.
- Cocoa powder: I added this for a little extra oomph of chocolate flavor. This is a chocolate pecan pie after all.
Step by Step Directions
This chocolate pecan pie is very easy to make! You don’t need to hassle with blind baking a pie crust or anything like that.
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Prepare the pie crust. Make the dough and then refrigerate it for 30 minutes. This will allow it to be firm enough to roll out.
- Roll the dough into a circle large enough to fit your pan. I use a 9-inch pie pan. Press the dough into the pan and flute the edges. Return to the refrigerator and let it chill for about an hour.
- Make the filling. Melt butter and chocolate together. Mix with brown sugar, cocoa powder, vanilla, salt, and corn syrup. Add the eggs and whisk until well combined.
- Assemble the pie. Layer the pecans in the bottom of the pie crust. Pour the filling evenly over the pecans.
- Bake. Bake the pie on the lower third rack until the center is no longer jiggly. Tent it will foil if the top is becoming too brown.
Tips For Success
- Bake the pie on the lower third rack. This gets it closer to the bottom element and will help the crust crispen up.
- Cocoa powder in the crust will make it bake darker. It may look like burnt crust. This is normal. If you’re concerned about this, leave the cocoa powder out of the crust and omit 1 tablespoon of sugar.
- Let the pie cool completely before serving. The filling needs time to set or it will be runny. I like to refrigerate my pie once it has cooled to room temperature. This makes it easier to slice.
- When you are ready to serve it, bring the slices to room temperature for the best texture.
FAQ
Semisweet chocolate works best with this recipe but you can use unsweetened. Be sure to select baking chocolate in bar form and not chocolate chips.
While the recipe calls for dark corn syrup, you can use either. The main use of the corn syrup is to create the creamy, silky texture of the custard.
I’ve made traditional pecan pie with maple syrup instead of corn syrup and it worked just fine. However, I have not tested that with this recipe. I imagine it will be okay but keep in mind the maple flavor will be present.
Yes, you absolutely can. This will reduce prep time and still turn out delicious.
Chocolate Pecan Pie
Ingredients
For the crust
- 1 ½ cups (195 g) all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, cold and cut into pieces
- 4 tablespoons vegetable shortening, cold and cut into pieces
- 5 tablespoons ice water
For the filling
- ¼ cup (56 g) unsalted butter
- 2 ounces (56 g) semisweet chocolate, chopped
- 1 ½ cups (315 g) light brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup (120 ml) dark corn syrup
- 3 large eggs
- 1 ½ cups (264 g) pecans, roughly chopped
Instructions
Make the crust
- Combine the flour, sugar, cocoa powder, and salt in a large mixing bowl. Stir with a whisk until well mixed.
- Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until lentil sized crumbs form. A few larger bits are perfectly okay.
- Drizzle just enough ice water over the flour to moisten it. Toss the mixture together with a fork to combine. You will know you have enough liquid when you can squeeze the mixture and it holds together.
- Turn the dough out onto a work surface and gently knead until the dough comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Roll the pie dough into a circle that's about 12-inches in diameter. Gently place it in a 9-inch pie pan without stretching it.
- Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired. Return to the refrigerator for 1 hour.
Make the filling
- Position the oven rack to the lower-third position and preheat to 350°F.
- In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; set aside to cool slightly.
- In a large bowl, whisk together cooled chocolate-butter mixture, brown sugar, cocoa powder, vanilla, salt, and corn syrup together in a large bowl. Add the eggs and whisk until well combined. Set aside.
- Evenly layer the pecan pieces in the bottom of the crust. Pour the syrup mixture evenly over the pecans.
- Bake for 50-60 minutes or until the center is no longer jiggly. Tent with foil if the top of the pie is browning too much before the center has finished cooking.
- Set the pie on a wire rack to cool completely then refrigerate overnight. Serve pie cold or bring to room temperature just before serving.
Notes
- 1-2 tablespoons of dark rum or bourbon are great additions to the filling.
- Use the lower-third rack position. For perfectly baked crust and lightly golden top, move the oven rack to the lower-third position. This is the notch just below the center of the oven.
- Use a glass pie pan! Glass pans are best for pies since they retain heat better than metal pans. This helps in getting a crisp, golden crust.
- Tent with foil. If the top of the pie is turning dark before the center has had time to fully cook through, tent a piece of foil over the pie. This will prevent the crust and pecans from burning.
- Storing. Allow the pie to cool completely at room temperature then tent lightly with aluminum foil and refrigerate for up to 4 days.
- Freezing. Once the pie has cooled completely, wrap it tightly in a double layer of plastic wrap followed by a double layer of foil. It will keep in the freezer for up to 1 month. When ready to serve, thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.