If you adore the perfect marriage of rich, indulgent chocolate and the satisfying crunch of toasted pecans, you are in for a real treat with this Dark Chocolate Pecan Pie Recipe. It’s a luscious twist on a classic favorite, blending deep dark chocolate with sticky, buttery pecan filling nestled in a flaky homemade pie crust. This pie not only looks stunning but delivers layers of texture and flavor that will captivate everyone at your table. Once you try it, this Dark Chocolate Pecan Pie Recipe is sure to become your go-to dessert for special occasions or cozy nights in.

Dark Chocolate Pecan Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Dark Chocolate Pecan Pie Recipe is a breeze because each item plays a key role in achieving the perfect balance of sweet, nutty, and chocolaty flavors while creating that irresistible texture.

Homemade pie crust: The buttery, flaky base that holds everything together and provides the perfect contrast to the filling.
2 and 1/2 cups shelled pecans: For that signature crunch and rich, nutty flavor that’s the star of the show.
1 cup dark chocolate chips: Adding deep cocoa richness and a glossy melt that elevates this pie to gourmet status.
3 large eggs, at room temperature: Binding the filling and creating a silky, custard-like texture.
1 cup dark corn syrup: Giving the pie its classic sticky sweetness and helping to hold the filling together.
1/2 cup packed dark brown sugar: Infusing molasses notes that deepen the overall flavor profile.
1/4 cup unsalted butter, melted and slightly cooled: Adding richness and helping to mellow the sweetness.
1 and 1/2 teaspoons pure vanilla extract: Enhancing the warmth and complexity of the filling.
1/2 teaspoon sea salt: Balancing sweetness and enhancing all the other flavors.
1/2 teaspoon ground cinnamon: Bringing a subtle warmth that complements the nuts and chocolate beautifully.
Coarse or flaky sea salt for sprinkling on top: An optional finishing touch that adds a pop of texture and flavor contrast.

How to Make Dark Chocolate Pecan Pie Recipe

Step 1: Prepare the Pie Crust

Start by making your homemade pie crust if you haven’t already. This recipe uses one crust for the base – be sure to chill your dough thoroughly to make rolling easier and to achieve that tender, flaky finish we all love. Keeping it cold is essential for the best texture.

Step 2: Preheat Oven and Roll Out Dough

Set your oven rack in the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out the chilled dough into a 12-inch circle, turning it every few rolls to keep the thickness even. This patience here pays off with a neat, evenly baked crust that’s just the right thickness.

Step 3: Place Dough in Pie Dish

Carefully transfer your rolled dough to a 9-inch pie dish. Use your fingers to gently tuck the dough in and create pretty fluted edges. There’s no need to precook the crust — it will bake perfectly with the filling.

Step 4: Assemble the Filling

Spread the pecans evenly over the pie crust, then sprinkle the dark chocolate chips across the top. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and cinnamon until the mixture is smooth and slightly thickened. This filling is the heart of your Dark Chocolate Pecan Pie Recipe, combining sweet, salty, and spicy notes that harmonize beautifully.

Step 5: Pour Filling and Bake

Pour the filling evenly over the nuts and chocolate in the crust. Pop your pie into the oven for 40 to 50 minutes. Check around 20 minutes in and protect the edges with a crust shield or foil if they start to brown too quickly. The pie’s top should be lightly golden with a slightly set center when done.

Step 6: Cool Completely

Remove the pie from the oven and let it cool on a wire rack. This step is crucial because it allows the filling to set properly, making slicing a breeze. Once cooled, sprinkle with a little flaky sea salt if you like that delightful sweet-and-salty kick.

How to Serve Dark Chocolate Pecan Pie Recipe

Garnishes

Give your Dark Chocolate Pecan Pie Recipe an elegant finishing touch with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For extra flair, add chocolate shavings or a light dusting of cocoa powder to enhance its decadent appeal.

Side Dishes

This pie pairs wonderfully with a hot cup of coffee or a creamy latte to balance the dessert’s richness. For a festive twist, serve alongside cinnamon-spiced mulled wine or a glass of sweet dessert wine that complements the pie’s flavors without overpowering them.

Creative Ways to Present

Try serving your Dark Chocolate Pecan Pie Recipe in individual mini tart pans for personal portions, perfect for parties or gifts. You can also drizzle a bit of caramel or chocolate sauce on each slice for that extra wow factor. Wrapped in clear cellophane with a ribbon, individual slices make adorable homemade gifts sure to impress.

Make Ahead and Storage

Storing Leftovers

Once sliced or whole, cover the pie tightly with plastic wrap or foil. It keeps beautifully at room temperature for 1 to 2 days, making it ideal for next-day enjoyment. For longer storage, refrigerate the pie where it will stay fresh for up to 4 to 5 days without losing any flavor or texture.

Freezing

You can freeze leftover Dark Chocolate Pecan Pie Recipe either whole or in slices by wrapping them securely in plastic wrap and foil to avoid freezer burn. When frozen properly, it maintains its flavor and texture for up to 2 months, making it an easy make-ahead dessert for busy days or unexpected guests.

Reheating

To rewarm, simply place slices on a baking sheet and warm in a 300°F oven for about 10 to 15 minutes until heated through. This gentle reheating revives the gooey filling and flaky crust without drying out the pie or melting the chocolate chips excessively.

FAQs

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

Absolutely! While homemade crust adds an extra special touch, a high-quality store-bought crust works well too and saves time without compromising the delicious flavors of the filling.

What type of chocolate works best for this recipe?

Dark chocolate chips with around 60-70% cocoa content offer the perfect balance of bitterness and sweetness, complementing the pecans and the sugary filling beautifully. Avoid milk chocolate as it can make the filling too sweet.

Is it necessary to use dark corn syrup?

Dark corn syrup adds depth and a rich molasses flavor that light corn syrup doesn’t offer. If unavailable, you can substitute with maple syrup for a slightly different but still tasty twist.

How can I avoid a soggy pie crust?

Chilling the dough properly before rolling and not overfilling the crust helps prevent sogginess. Also, using a pie dish that conducts heat evenly ensures the crust bakes crisp and golden along the edges.

Can I make this pie vegan or dairy-free?

While the traditional recipe uses butter and eggs, you can experiment with vegan substitutes like coconut oil for butter and flax eggs instead of chicken eggs. Keep in mind texture and flavor might shift, but it’s a fun way to customize the Dark Chocolate Pecan Pie Recipe.

Final Thoughts

There is something undeniably comforting and celebratory about a slice of this Dark Chocolate Pecan Pie Recipe, the way it brings together the warmth of pecans and the indulgence of dark chocolate. Whether you make it for a holiday feast, a family gathering, or just because you deserve a little treat, it’s guaranteed to bring smiles and happy sighs. I truly hope you give this pie a try and make it a cherished part of your dessert repertoire!

Dark Chocolate Pecan Pie Recipe

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4 from 56 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x

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Description

A decadent Dark Chocolate Pecan Pie featuring a homemade pie crust filled with a rich mixture of pecans, dark chocolate chips, eggs, dark corn syrup, brown sugar, and warm spices. This pie bakes to a perfectly set filling with a lightly browned top and a flaky crust, finished with a sprinkling of sea salt for a delightful sweet and salty balance.

Ingredients

Scale

Pie Crust

Homemade pie crust (recipe makes 2 crusts; use one or freeze the second)

Pie Filling

2 and 1/2 cups (250g) shelled pecans
1 cup (180g) dark chocolate chips
3 large eggs, at room temperature
1 cup (240ml) dark corn syrup
1/2 cup (100g) packed dark brown sugar (or light brown sugar)
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
1 and 1/2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
Coarse sea salt or flaky sea salt for sprinkling on top

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Instructions

Prepare Pie Crust: Follow your homemade pie crust recipe through step 5 to prepare the dough. Chill the dough thoroughly before proceeding to ensure ease of handling.
Preheat Oven and Roll Dough: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a floured surface, roll out one disc of the chilled dough into a 12-inch diameter circle, turning it about a quarter turn every few rolls to maintain an even thickness.
Place Dough in Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish, tucking it in with your fingers to smooth out and flange the edges by fluting or crimping. There is no need to prebake the crust.
Assemble Filling: Evenly spread the pecans inside the pie crust. Sprinkle the dark chocolate chips evenly over the pecans. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, sea salt, and ground cinnamon until fully combined and slightly thickened.
Pour Filling and Bake: Pour the filling mixture evenly over the pecans and chocolate chips in the pie crust. Place the pie in the preheated oven and bake for 40-50 minutes, until the top is lightly browned. After 20 minutes, place a pie crust shield over the edges to prevent over-browning or tent the entire pie with foil if the top browns too quickly.
Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely. The filling will set as it cools. Once cooled, sprinkle coarse or flaky sea salt over the top if desired. Slice and serve, optionally topped with whipped cream and chocolate shavings.
Storage: Cover leftover pie and store at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Notes

For best results, use room temperature eggs to achieve a smooth filling consistency.
If the crust edges brown too quickly, use a pie crust shield or aluminum foil to protect them.
Dark chocolate chips add deep flavor, but you can substitute semi-sweet if preferred.
Allow the pie to cool completely for the filling to fully set before slicing.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American