Pecan pie is a classic, and it’s easy to see why. The tender, buttery crust and rich, gooey filling will leave you wanting another slice–or two! We have stepped it up a notch by adding dark chocolate to contrast with the ultra-sweet filling. This chocolate pecan pie is the ultimate holiday dessert, and it’s guaranteed to be a crowd-pleaser.

The chewy filling contrasts with the flaky crust and crunchy pecans, while the dark chocolate enriches this pie and makes it taste like a candy bar. Serve it with a dollop of homemade whipped cream for the perfect ending to a holiday meal.

A slice of chocolate pecan pie with a pie dish in the background. — Chocolate Pecan Pie

I always get requests for a chocolate pecan pie around Thanksgiving and Christmas but you don’t have to wait for a holiday to make this pie. This decadent dessert will become your go-to recipe any time you need a rich and sweet dessert.

The filling is so rich and gooey, it reminds me of a cross between caramel and a chocolate truffle. Since it is so sweet, a small slice goes a long way. I usually get 12 to 16 servings from one pie.

For more ultra-rich and decadent desserts, try our chocolate caramel tart or our butterscotch cinnamon pie.

Here is Why This Recipe Works:

Prebaking the pie shell ensures a crisp, flaky crust.
Freezing the pie shell for an hour before pre-baking prevents it from shrinking.
Dark chocolate balances the sweet, sugary filling and adds a rich, decadent flavor.

A slice of pie with whipped cream on top. — Chocolate Pecan Pie

The Ingredients:

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

Pie dough. I used our all-butter pie crust but you can use a store-bought crust or make a gluten-free pie crust. You can even make this in a graham cracker crust.
Dark chocolate. We used semi-sweet chocolate. You can use unsweetened chocolate if you want to cut the sweetness even more.
Butter. You can use salted or unsalted butter. The small amount of salt in salted butter will not overpower this dessert.
Eggs. Use room temperature eggs.
Corn syrup. The corn syrup prevents crystallization and gives the pie an ooey, gooey, chewy texture.
Brown sugar. Either light or dark brown sugar will work.
Vanilla extract. A splash of vanilla enhances the flavors of the pie.
Salt. Salt balances out the sweetness.
Pecan halves. I like using raw pecans because the nuts on top will get toasty and crisp while the ones in the filling get chewy. It makes a great contrast of textures. However, it also works if you want to toast all the nuts first.

How to Make It:

Here is a brief overview so you can get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Make the pie crust. Chill the dough, then roll it out and place it in the pie dish. Freeze the pie shell for an hour before you bake it.
Bake the pie shell. Line the pie crust with parchment paper, then pile in some pie weights. Bake it until it is golden.
Melt the chocolate. You can use the microwave or a double boiler here.
Mix the pie filling. Use a whisk or electric mixer to combine the first few ingredients, then fold in the pecans.
Bake the pie. The filling will jiggle and look underbaked when you first take it out of the oven, but it will firm up as it cools.

A freshly baked chocolate pecan pie with pie crust decorations.

Tips for Success:

Prebake the pie shell. This isn’t a mandatory step but it will make the pie so much better.
To prevent the pie shell from shrinking when it bakes:
- Don’t stretch the pie dough when you place it in the dish.
- Freeze the pie shell for one hour before baking.
- Fill the pie shell with pie weights.
The best pie weights are in your pantry. I use a mixture of dry beans and rice as pie weights. I keep them in a storage container and re-use them every time I bake a pie crust. Ceramic pie weights work just fine, but I like how the smaller rice grains fill in the gaps.
For the ultimate chocolate pecan pie with the best texture, we recommend using an instant-read thermometer and baking the pie to an internal temperature of 185°F.

ThermoWorks makes an instant-read thermometer that measures the temperature in one second. That means you don’t have to hold the oven door open for an eternity while you wait for a reading.

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Some Other Recipes We Are Sure You Will Love:

Our Chocolate Amaretto-Espresso Mousse Cake is a showstopper with three decadent layers of goodness. A rich amaretto mousse and an espresso mousse sit on top of a chewy brownie layer. So. Good!

This Vanilla, Rose and Pistachio Cake makes a beautiful birthday cake. A vanilla cake is layered with a creamy filling that has pistachio and rose flavoring. We covered it in fondant and dried roses.

If you love peanut butter cups, you will love our Peanut Butter Tart! It tastes like a giant candy bar.

The Best Chocolate Cake is one that is easy to make, tastes rich and chocolatey, has a moist crumb, and is versatile enough for any occasion or baking pan. We have your chocolate fix!

Adapted from Ghiradelli.com

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Chocolate Pecan Pie

Chocolate pecan pie is the perfect pie recipe for a special occasion. With a tender flakey crust and a rich chocolate and pecan filling, this pie is a definite winner.

5 from 12 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: to 10 servings

Calories: 412kcal

Author: Dahn Boquist

Ingredients

Pie crust for single crust pie

1 ¼ cups 162 g flour
10 tablespoons 255 g very cold butter, cut into cubes
½ teaspoon salt
3 -4 tablespoons ice cold water

Chocolate Pecan Filling

4 ounces 113 g semi sweet dark chocolate
2 tablespoons 28 g butter
3 eggs
1 cup corn syrup
½ cup 105 g light brown sugar, packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups 255 g pecan halves

Instructions

Pie Crust

Place the flour, butter, and salt in a food processor and pulse with the blade attachment until the mixture is the size of peas. Slowly add the ice water ½ tablespoon at a time, pulsing the blade. After 3 tablespoons are added, pour the mixture out on the counter that has been covered with plastic wrap. The mixture should seem dry but will hold together when gently squeezed in your hand.
Use the plastic wrap to fold the dough onto itself and shape it into a round disk. Add additional ice water if needed but don’t get it too wet or the crust will be tough.
Once a round disk is formed, cover it in the plastic wrap and place it in the refrigerator for at least 1 hour.
Remove the dough from the refrigerator and let it sit for 5-10 minutes to soften up a bit. Roll the dough out on a floured surface to about 12 inches in diameter (check the dough occasionally as you roll to ensure it is not sticking to the surface, adding more flour as needed).
Grease a 9-inch pie plate with butter and transfer the dough to the pie plate. Freeze it for 1 full hour (this step will prevent the dough from shrinking when the crust gets pre-baked)
Pre-heat the oven to 350°. Line the frozen piecrust with parchment paper and fill it with pie weights or dry baking beans. Bake the crust with the weights for 20-30 minutes. Tent the edges with tin foil to prevent them from over browning. Allow to cool slightly before removing the pie weights. Cool completely before filling.

Chocolate Pecan Filling

Pre-heat oven to 325°. In a microwave-proof bowl, melt the chocolate and butter in 30-second intervals, stirring between intervals. Set melted chocolate aside.
In a large mixing bowl, combine the eggs, corn syrup, brown sugar, vanilla extract, and salt. Mix on medium speed until well combined. Beat in the chocolate mixture then stir in the pecans.
Pour into the pre-baked pie crust and place in the oven. Bake for 50-60 minutes. The filling will puff up slightly and be set on the edges and slightly jiggly in the middle when shaken.
Let pie cool completely before slicing

Notes

To prevent your pie crust from shrinking when you pre-bake it, do not overwork or stretch the dough and give it an hour to chill in the freezer before baking it.
The pie will jiggle and look undercooked when you take it out of the oven but as soon as it cools, it will set up. If you bake it until it doesn't jiggle then it will crack and it will not have that classic gooey texture.
If you don't trust your oven or feel hesitant about the jiggly pie, use an instant-read thermometer and bake the pie until the center reads 185°F.
You can be absolutely confident that the pie is completely baked when it reaches 185°F. We like the Thermopen One thermometer because it takes a reading in only one second so you don't have to leave the oven door open for long.