Name: Chocolate Pecan Pie Recipe
Prep time: 3 h 30 min
Cook time: 50 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 recipe homemade pie crust (or store-bought); 3 eggs at room temperature; 3/4 cup dark corn syrup; 1/2 cup packed dark brown sugar; 3 tablespoons unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 3 oz. bittersweet baking chocolate, chopped 1/4-inch; 3 oz. semi-sweet baking chocolate, chopped 1/4-inch; 1 1/2 cups roughly chopped raw pecan halves; 3/4 cup whole raw pecan halves for topping (more or less as needed); 1 tablespoon melted unsalted butter for brushing

There’s something truly magical about the nutty crunch and gooey sweetness of a classic pecan pie — but when you add rich chocolate into the mix, it hits a whole new level of indulgence. This Chocolate Pecan Pie Recipe blends buttery crust, luscious chocolate chunks, and toasted pecans for a dessert you’ll dream about long after the last slice is gone.

The image shows a pecan pie with a thick golden-brown crust that has a wavy edge, placed inside a white ceramic pie dish. The top layer is fully covered with whole pecan halves, dark brown and glossy, arranged neatly. Below the pecans is a rich, sticky filling with a shiny texture, visible in the slice taken out, showing a mix of nuts and syrupy filling. The bottom crust is golden and flaky, supporting the pie layers well. The white marbled surface adds brightness to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pecan Pie Recipe
Top Tip
How to Serve Chocolate Pecan Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pecan Pie Recipe

Why You'll Love This Recipe

Honestly, I’ve tried many pecan pie recipes over the years, but this Chocolate Pecan Pie Recipe became an instant favorite in my kitchen. The balance between the bittersweet chocolate and caramel-like filling is spot on, and the crunchy pecans give it the perfect texture you want in a pie like this.

Perfect Texture: The combination of chopped and whole pecans makes every bite a delightful mix of creamy and crunchy.
Chocolate Twist: Adding both bittersweet and semi-sweet chocolate creates depth without overwhelming the nutty filling.
Easy Yet Impressive: Though it looks like dessert from a fancy bakery, it’s surprisingly straightforward to make at home.
Make-Ahead Friendly: You can prep the crust, filling, or even the entire pie days ahead — a lifesaver for busy holidays.

A close-up of a pecan pie showing three layers: the outer layer is a thick, golden-brown crust with a rough and crumbly texture, folded in a wavy pattern around the edge of a white plate; the middle layer is a glossy, dark brown filling with a sticky, caramel-like texture embedded with small chunks of dark chocolate; the top layer is a dense arrangement of whole pecans with a shiny, reddish-brown color, evenly placed across the surface. The pie sits on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic really comes together from carefully chosen ingredients. Each one has a role — whether it’s building that rich filling or adding textural contrast. Picking good quality chocolate and fresh pecans really makes a difference, so don’t rush this part.

Flat lay of three whole brown eggs with clean shells, a small white ceramic bowl of dark amber corn syrup, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl with melted golden butter, a few fresh vanilla beans next to a small white ceramic bowl of vanilla extract, a small white ceramic bowl containing fine sea salt, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl with ground cloves powder, a small white ceramic bowl with ground nutmeg powder, roughly chopped raw pecan halves scattered beside whole raw pecan halves arranged neatly in a small pile, two types of chocolate chunks – dark bittersweet and semi-sweet – roughly chopped with clean edges, all arranged symmetrically on a simple white ceramic pie plate holding an unbaked plain pie crust, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Homemade pie crust: A flaky, buttery crust holds everything together and adds that comforting, handmade feel; you can also use store-bought to save time.
Eggs: They bind the filling together, giving it that luscious custard texture once baked.
Dark corn syrup: The secret to that classic pecan pie caramel flavor and smooth sweetness.
Dark brown sugar: Adds depth of flavor and a little molasses richness that balances the chocolate.
Unsalted butter: Adds richness and helps the filling set well.
Vanilla extract: A splash lifts all the flavors and ties the spices and chocolate together.
Salt: Enhances sweetness and balances richness — don’t skip this!
Ground cinnamon, cloves, nutmeg: Warm spices add a subtle complexity that really transforms this pie from ordinary to extraordinary.
Bittersweet and semi-sweet baking chocolate: A blend of chocolates makes sure the pie isn’t too sweet but delightfully rich.
Raw pecan halves (chopped and whole): Fresh pecans are key — the chopped ones mix through the filling, and the whole halves on top give a gorgeous, inviting finish.
Melted butter for pecans: Brushing the nuts prevents burning and helps them turn golden and glossy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Chocolate Pecan Pie Recipe is versatile — I love switching up little things to suit the occasion or my mood. Whether it’s swapping nuts or tweaking the chocolate, there’s room to put your own spin on it.

Nut Alternatives: I’ve tried substituting half the pecans with walnuts or even pistachios for a fun twist, and it still works beautifully.
Chocolate Variations: Sometimes I swap the bittersweet for milk chocolate for a sweeter bite; just adjust the sugar slightly to balance.
Spice it Up: I’ve added a splash of espresso powder or a pinch of cayenne for a surprising depth that friends rave about.

Step-by-Step: How I Make Chocolate Pecan Pie Recipe

Step 1: Get Your Crust Ready & Blind Bake

I like to make my pie crust the day before — it just chills better and handles beautifully when rolling out. If you’re short on time, store-bought works great too. Once your pie shell is shaped in the pan, I line it with parchment paper and fill it with pie weights or dried beans. Blind baking at 375°F for about 18-20 minutes ensures the crust won’t get soggy when you add the filling. Look for a pale golden color at the edges — we don’t need it fully browned here.

Step 2: Whisk Together the Filling

Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and spices just until combined. Don’t overdo it; you want a smooth mixture without extra air bubbles for an even texture. I usually bring my eggs to room temperature ahead of time to avoid curdling the butter, which keeps the filling silky.

Step 3: Layer Pecans and Chocolate, Then Add Filling

Evenly scatter the chopped pecans into your cooled crust, then sprinkle the chopped bittersweet and semi-sweet chocolate on top. Pour your filling mixture over everything, making sure it spreads evenly.

Step 4: Arrange Whole Pecans and Brush with Butter

Arrange whole pecan halves in a pretty pattern on top, which makes the pie look irresistible — like something from a bakery! Then brush the pecans lightly with melted butter. This little trick keeps them from burning and gives a lovely glossy finish.

Step 5: Bake to Perfection

Bake at 350°F for about 40-50 minutes. I always keep a close eye and cover the crust edges with foil halfway through if they start browning too fast. An instant-read thermometer is my secret weapon — aim for 195-200°F in the center. If you don’t have one, gently tap the pie center; when it springs back and only jiggles slightly, it’s done.

Step 6: Cool Completely Before Serving

This part’s crucial: let the pie cool on a wire rack for at least two hours until the filling fully sets. Resist the urge to chill it in the fridge immediately — chilling too fast can cause the filling to collapse. Once it’s set, slice and enjoy at room temperature for the best texture and flavor.

Top Tip

After baking several Chocolate Pecan Pie Recipes, I’ve learned just a few adjustments can completely elevate your results. These tips have saved me from soggy crusts and burnt nuts more times than I can count.

Blind Bake the Crust: Don’t skip this step — it keeps your crust crisp and prevents that dreaded sogginess.
Use the Thermometer: I can’t stress enough how valuable an instant-read thermometer is for pies with custard-like fillings.
Melted Butter on Pecans: This little brush of butter helps nuts brown evenly and shine beautifully.
Go Low and Slow: Tent your pie with foil if it starts to brown too quickly, so you get a perfectly roasted top without burnt edges.

How to Serve Chocolate Pecan Pie Recipe

chocolate pecan pie - Serving Suggestion

Garnishes

I usually keep it classic with a dollop of softly whipped cream or a scoop of vanilla bean ice cream — the cold creaminess pairs like a dream with the warm, nutty pie. Sometimes I add a sprinkle of flaky sea salt on top to highlight the chocolate’s complexity.

Side Dishes

This pie shines on its own, but I love serving it alongside a simple bowl of fresh berries or a refreshing citrus salad to cut through the richness. It also pairs beautifully with coffee or a nice glass of dessert wine.

Creative Ways to Present

For holidays or special occasions, I sometimes serve this pie in mini tart tins for individual portions — guests love the personal touch! Another fun idea I tried was drizzling extra melted chocolate or caramel sauce over the top just before serving for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I tightly wrap leftover pie with plastic wrap and refrigerate it. It keeps beautifully for up to 4 days. Before serving again, let it come back to room temperature or refresh it in a low, 300°F oven for about 5-10 minutes to crisp the crust.

Freezing

I’ve frozen the unbaked pie with the filling already inside, wrapped well in foil and plastic wrap. When ready to bake, just thaw overnight in the fridge and then bake as usual. Freezing fully baked pie is also possible, but I recommend freezing before the bake for best texture.

Reheating

To warm up slices, I usually pop them in the toaster oven or regular oven at 300°F for about 5-8 minutes to keep the crust crisp and filling soft. Microwaving works in a pinch for quick fixes but can make the crust a bit soggy.

Frequently Asked Questions:

Can I use store-bought pie crust for this Chocolate Pecan Pie Recipe?

Absolutely! While homemade crust adds a lovely homemade touch and flakiness, a good-quality store-bought crust works perfectly and saves time.

How do I know when the pie is fully baked?

Using an instant-read thermometer is the most reliable: the center should reach between 195°F to 200°F. If you don't have one, lightly tap the surface — it should spring back and only jiggle slightly in the center.

Can this pie be made ahead of time?

Yes! You can prepare the pie crust, filling, or even assemble and refrigerate the complete pie one day ahead. Just make sure to bring it to room temperature before serving for the best texture.

What’s the best way to store leftover Chocolate Pecan Pie?

Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days. To enjoy again, let it reach room temperature or refresh in a 300°F oven for a few minutes to re-crisp the crust.

Final Thoughts

This Chocolate Pecan Pie Recipe holds a special place in my heart whenever family gatherings roll around. It’s that perfect combination of nostalgic and impressive, rich yet balanced — a true showstopper that never fails to impress. When you make it yourself, you’ll see how approachable and rewarding this pie really is. I can’t wait for you to try it — I promise your friends and family will thank you!